Cajun Dirty Spaghetti with Andouille and Creole Spice
Dirty Spaghetti
Spicy Cajun-style spaghetti with andouille, beef, and a rich Creole tomato sauce.
Nutrition (per serving)
This Dirty Spaghetti is my love letter to Cajun flavors — bold, smoky and a little bit naughty. Andouille sausage and browned ground beef simmer in a Creole-style tomato sauce spiked with Cajun seasoning, garlic, and Worcestershire, then everything gets tangled with al dente spaghetti for a hearty, comforting plate that sings with spice.
It’s perfect for a weeknight when you want something fast but full of personality. The recipe is forgiving — adjust the heat, swap sausage for smoked kielbasa, or add a splash of cream at the end for a softer finish. Serve with chopped parsley and green onions for brightness and a sprinkle of grated Parmesan if you like.
Ingredients
- Spaghetti:12 oz
- Ground beef (80/20):1 lb
- Andouille sausage:8 oz
- Yellow onion, finely chopped:1 medium
- Green bell pepper, diced:1 medium
- Celery, diced:2 stalks
- Garlic, minced:3 cloves
- Crushed tomatoes:14.5 oz
- Tomato paste:2 tbsp
- Chicken broth:1 cup
- Cajun seasoning:2 tbsp
- Smoked paprika:1 tsp
- Worcestershire sauce:1 tbsp
- Olive oil:1 tbsp
- Butter:1 tbsp
- Salt:1 tsp
- Black pepper:0.5 tsp
- Fresh parsley, chopped:2 tbsp
- Green onions, sliced:2 stalks
- Grated Parmesan (optional):0.25 cup
Instructions
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve 1 cup pasta water, then drain and set aside.
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While the pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced andouille and cook until browned, about 3 minutes per side. Remove andouille to a plate.
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Add ground beef to the same pan and brown, breaking it up with a spoon, about 5–6 minutes. Drain excess fat if the pan looks greasy, leaving a tablespoon for flavor.
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Reduce heat to medium, add butter, chopped onion, green pepper, and celery. Cook until softened, about 5 minutes, stirring occasionally.
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Stir in minced garlic, Cajun seasoning, smoked paprika, and tomato paste; cook for 1 minute until fragrant.
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Add crushed tomatoes, chicken broth, Worcestershire, salt, and black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
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Return the sliced andouille to the pan and simmer the sauce gently for 8–10 minutes to meld flavors and thicken slightly.
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Add the drained spaghetti to the sauce along with 1/2 cup of the reserved pasta water. Toss well to coat; add more pasta water if the sauce needs loosening.
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Taste and adjust seasoning with additional Cajun seasoning, salt, or a pinch of cayenne if you want more heat.
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Serve immediately topped with chopped parsley, sliced green onions, and grated Parmesan if desired.
Tips & Notes
- Toast your Cajun seasoning briefly in the pan with the vegetables to deepen the flavor.
- Use a mix of andouille and ground pork or beef for a richer, more complex 'dirty' flavor.
- Reserve pasta water — its starch helps the sauce cling to the noodles for a silky finish.
