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My dirty spaghetti is the beefiest, most savory pasta I make. Tender spaghetti coated in a thick sauce, rich and a little tangy, with plenty of Cajun flavor. Put some bread on the table with it and that is dinner.
I’m kind of a spice wimp, so Cajun food has to land in a pretty narrow lane for me. Dirty spaghetti sits right where I want it, mild to medium with a little kick, and I can push it harder with the seasoning on the nights I want that.
The beef, the peppers and onions, the tomato paste, and the Cajun seasoning do all the work in this recipe. A lot of dirty spaghetti recipes reach for a packet of onion soup mix to get there. This one doesn’t need one.
If you want the red sauce version instead, my one pot spaghetti recipe works the same way with the pasta going in dry. And when I want Cajun without the beef, I make my Cajun shrimp pasta recipe.
WEEKNIGHT FAVORITE
Why This Is the One I Make When Everybody Is Home
My kids are home from college right now, which means everybody wants dinner at the same time and nobody wants to wait for it. Dirty spaghetti goes into one pan, dry spaghetti and all, and it is done in half an hour with nothing to drain. Every one of them eats it, which is why it stays in the rotation (whether they are home or not)
What Is Dirty Spaghetti?
Dirty spaghetti is Cajun dirty rice made with pasta instead of rice. Ground beef, green and red bell pepper, and onion cook down first, and the noodles pick up a deep brown color from everything in the pan, which is where the name comes from.
Key Ingredients
- Ground beef: One pound carries the whole pan on its own, which is why there’s no sausage and no second protein in this. Ground pork, Andouille sausage, or ground turkey can take half or all of its place for a more traditional Cajun profile.
- Tomato paste: Two to three minutes against the hot pan, before any liquid goes in, turns it from bright red to deep brick. That color change is what makes the sauce rich instead of sharp, and it takes the metallic edge off.
- Flour: Two tablespoons is what turns broth into sauce. A minute of cooking is enough to thicken things so the sauce clings to the spaghetti instead of pooling in the bottom of the pan.
- Cajun or Creole seasoning: The brand decides a lot here, because this is the only seasoning going into the pan. I use Tony Chachere’s for plenty of flavor without much heat, and Slap Ya Mama when I want more of a punch.
- Chicken broth: Chicken broth over beef keeps the sauce lighter and lets the Cajun seasoning come through. Beef broth works in its place if you want it deeper and richer.
- Spaghetti: Break the strands in half before they go in. Full-length spaghetti is hard to push under the liquid in a round pan and it clumps together.
How to Make Dirty Spaghetti
Step 1: Brown the Beef and Peppers Cook the ground beef with the onion and both bell peppers until the beef is fully browned and the peppers have softened, about 5 to 7 minutes.
Step 2: Cook the Tomato Paste, Then the Flour Stir in the tomato paste and let it cook 2 to 3 minutes, until the color goes from bright red to deep brick. Sprinkle the flour over everything and cook one more minute.
Step 3: Add the Broth and the Dry Spaghetti Pour in the chicken broth with the Cajun seasoning and Worcestershire sauce, scraping the browned bits off the bottom as you go. Add the dry spaghetti and stir until every strand is under the liquid.
Step 4: Cover and Simmer Bring it to a boil, cover, turn the heat down, and cook 11 to 14 minutes, stirring every few minutes so the strands separate and cook evenly. If the liquid absorbs too quickly before the pasta is cooked through, splash in the remaining half cup of chicken broth. Taste and adjust seasoning with extra Cajun spice or salt before finishing with fresh chopped parsley.
How to Store It and Bring It Back
Leftover dirty spaghetti keeps in an airtight container in the refrigerator for up to 4 days. The noodles keep soaking up sauce while they sit, so reheat it in the microwave or on the stovetop with a splash of chicken broth or water to bring it back to where it started.
I don’t recommend freezing it. Cooked spaghetti turns mushy once it thaws.
More Pasta Recipes
If you like a spaghetti dinner that goes somewhere other than red sauce, my one pot taco spaghetti is the other one my family asks for. There are more easy pasta recipes where these came from.
- Million Dollar Spaghetti Casserole
- Crockpot Spaghetti
- Rotel Chicken Spaghetti
- Baked Spaghetti with Cream Cheese
Dirty Spaghetti
Ingredients
- 1 pound ground beef
- 1 medium yellow onion finely diced
- 1 green bell pepper
- 1 red pepper finely diced
- 3 tablespoon tomato paste
- 2 tablespoons flour
- 4-4 ½ cups chicken broth
- 2 teaspoons Cajun or Creole seasoning
- 2 tablespoons Worcestershire sauce
- 12 ounces spaghetti dry (broken in half if needed)
- Fresh chopped Parsley optional garnish
Instructions
- In a large skillet or Dutch oven over medium-high heat, cook the ground beef, onion, green bell pepper, and red bell pepper until the meat is fully browned, about 5-7 minutes.1 pound ground beef, 1 medium yellow onion, 1 green bell pepper, 1 red pepper
- Stir in the tomato paste and cook for an additional 2-3 minutes.3 tablespoon tomato paste
- Sprinkle on the flour and cook for 1 minute.2 tablespoons flour
- Pour in the chicken broth, Cajun seasoning, and Worcestershire sauce. Scrape up any caramelized browned bits stuck to the bottom of the pot with your spoon.4-4 ½ cups chicken broth, 2 teaspoons Cajun or Creole seasoning, 2 tablespoons Worcestershire sauce
- Toss the dry spaghetti into the skillet with the meat mixture, stirring until the pasta is completely covered with water.12 ounces spaghetti
- Bring to a boil, cover and turn down the heat. Cook for 11-14 minutes, or until the spaghetti is cooked through, making sure to stir the spaghetti to break up the strands. If the pasta absorbs the liquid too quickly before reaching al dente, splash in the remaining ½ cup of chicken broth.
- Taste and adjust seasoning with extra Cajun spice or salt as desired. Garnish with fresh chopped parsley before serving, if desired.Fresh chopped Parsley
Jenn’s Notes
- I break the spaghetti in half before it goes in. Long strands are hard to push under the liquid in a round pan and they clump.
- I keep extra chicken broth next to the stove. If the liquid runs out before the pasta is tender, I add more a quarter cup at a time.
- I cook the tomato paste 2 to 3 minutes before any liquid goes in, until it darkens to a deep brick color. That’s what makes the sauce rich instead of sharp.
- I wait until the very end to add salt. Cajun and Creole blends vary a lot in salt, so taste first.
