Dirty Spaghetti Recipe (Viral TikTok Cajun Pasta)
A one-pot Cajun-inspired pasta with ground beef, smoked sausage, onion, peppers, celery and spaghetti simmered in seasoned broth. Includes a simple method for adjusting liquid and cooking the noodles until tender.
Ingredients
Proteins
- 1 lb ground beef (80/20)
- 1 lb andouille sausage, sliced or crumbled (casings removed if using links)
The Trinity
- 1 large yellow onion, diced
- 2 bell peppers, diced (1 green, 1 red)
- 2 stalks celery, diced
- 4-6 cloves garlic, minced
Liquid
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
Pasta
- 1 lb (16 oz) spaghetti, broken in half
Seasoning
- 1-2 tsp Cajun seasoning (Tony Chachere's or Slap Ya Mama)
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For Serving
- Sliced green onions
- Shredded cheddar or Colby Jack cheese
- Louisiana hot sauce
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and sausage. Cook 8 to 10 minutes, breaking up the meat, until deeply browned with fond on the bottom of the pan. Drain most of the fat, leaving about 2 tablespoons.
- Add the diced onion, bell peppers, and celery. Cook 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
- Add the dry seasonings to the meat and vegetables. Stir over medium heat for 30–60 seconds, just until fragrant. Avoid scorching the paprika and garlic powder.
- Add the Worcestershire sauce and scrape up the browned bits from the bottom. Pour in the beef broth and water. Stir and bring to a simmer.
- Add the broken spaghetti and push it into the broth. Cover and simmer gently, stirring every few minutes. Start checking at 10 minutes. Add small splashes of hot water or broth if the pot dries out before the pasta is tender. Stop cooking when the spaghetti is just al dente.
- Turn off the heat. Leave the lid on and rest for 5 minutes. Stir gently from the bottom before serving.
- Top with green onions, shredded cheese, and hot sauce.
Notes
Low-sodium broth: Use low-sodium beef broth to control the saltiness. Smoked sausage, Cajun seasoning, and Worcestershire sauce already contribute salt, so taste before adding more.
Pasta doneness: Cook the spaghetti until just al dente. It will continue softening during the 5-minute covered rest.
Storing leftovers: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of broth to loosen the pasta. Freeze for up to 3 months.
Andouille substitute: Smoked sausage or Italian sausage works if you can't find andouille. The flavor will be milder and less smoky.