Dirty spaghetti takes everything people love about Louisiana dirty rice, browned ground beef, onion, bell pepper, celery and plenty of Cajun spice, and turns it into a glossy, gravy-like sauce for spaghetti. This version is made for two, with 6 ounces of pasta and half a pound of beef, so you get two generous plates without a pot of leftovers. A spoonful of flour and a little toasted tomato paste give the sauce real body, and the whole thing is on the table in about 35 minutes. I kept it to one skillet and one pot so it stays an easy weeknight dinner.
Why you’ll like this dirty spaghetti
- Made for two: two full plates from a short list of ingredients, with nothing to stretch over the week.
- Big flavor, little effort: browned beef, the Cajun trinity and one spoonful of seasoning do most of the work.
- Fast: the sauce cooks while the pasta boils, so everything finishes at the same time.
- Pantry friendly: spaghetti, broth, tomato paste and a spice blend are easy to keep on hand.
- Easy to tune: make it mild for a quiet night or add hot sauce until it is as spicy as you like.
What dirty spaghetti is
In dirty rice, the rice is cooked with browned meat and Cajun seasoning until it looks speckled and brown, or “dirty.” Dirty spaghetti uses the same flavors on pasta. The beef and vegetables become a savory brown sauce, closer to a gravy than a tomato sauce, that coats every strand. Nothing about it is actually dirty; the color comes from the browned meat, the spices and the toasted tomato paste.
The dish spread quickly on social media this year, and recipe sites, a test kitchen and even newspaper food columns have since published their own takes. Most share the same core of spaghetti, ground beef, the trinity, Cajun or Creole seasoning, tomato paste and broth. Some add andouille or Italian sausage, some cook the pasta right in the broth, and nearly all of them make a full pound of pasta for four to six people.
What makes this version work for two
A wide skillet for the sauce. Half a pound of beef spreads out in a 12-inch skillet and browns instead of steaming. The same pan has room to toss the spaghetti at the end, so the sauce and pasta come together without another bowl.
Keeping the drippings. The fat left from the beef softens the vegetables and then cooks the flour. That is where much of the deep, savory flavor comes from, so there is no need to drain it.
Flour and toasted tomato paste. Two teaspoons of flour and a tablespoon of tomato paste, stirred for 2 minutes, give 1 cup of broth enough body to turn into a glossy gravy after a short simmer. Some viral versions skip this step and end up thin; it is what makes this one taste like dirty rice.
One meat, more smoke. Many versions use two meats. For two people, the beef is plenty, and a little smoked paprika brings back the smoky note that sausage would add.
Ingredients for dirty spaghetti
The full amounts are in the recipe card below. These are the choices that matter most:
- Spaghetti: regular spaghetti holds the sauce well. Thin spaghetti or linguine work too; just follow the package time.
- Ground beef: 85% lean browns well and leaves enough drippings to build the sauce.
- Onion, green bell pepper and celery: the Cajun trinity is the backbone of the flavor. Chop them finely so they soften quickly and melt into the gravy.
- Cajun or Creole seasoning: any store-bought blend works. Blends differ a lot in salt and heat, which is why salt goes in only at the end.
- Smoked paprika and dried thyme: paprika adds smoke and color; thyme adds the herbal note found in many Creole dishes.
- Flour and tomato paste: together they thicken and deepen the sauce.
- Low-sodium beef broth: it becomes the gravy. Low-sodium keeps the salt under control.
- Pasta water, green onions and Parmesan: the starchy water loosens the sauce, and the green onions and optional Parmesan finish each plate.
How to make dirty spaghetti
- Cook the spaghetti in salted water until al dente, about 10 minutes, saving 1/2 cup of the cooking water.
- Meanwhile, brown the ground beef in a 12-inch skillet for 5 minutes.
- Soften the onion, pepper and celery for 5 minutes, then stir in the garlic and spices for 1 minute.
- Stir in the flour and tomato paste for 2 minutes.
- Add the broth and simmer for 3 minutes, until glossy.
- Toss in the spaghetti with a splash of pasta water, season and serve.
How to tell each step is ready
The beef: it is done when no pink remains and it reaches 160°F on an instant-read thermometer. Brown spots are good; they dissolve into the sauce once the broth goes in.
The tomato paste: it should turn a shade darker and smell toasted before you add the broth. That short toast takes away its raw edge and gives the sauce its brown color.
The sauce: after the simmer, it should be a glossy brown gravy that lightly coats a spoon. Once the spaghetti is in, it should cling to the strands instead of pooling in the pan. If it looks tight, add pasta water a splash at a time.
Tips for the best dirty spaghetti
- Start the water first. The sauce takes about as long as the pasta, so put the pot on before you start chopping.
- Chop the vegetables small. Fine pieces soften in 5 minutes and blend into the gravy.
- Pour the broth slowly. Adding it gradually while stirring keeps the flour smooth.
- Scrape the pan. The browned bits stuck to the skillet carry much of the dirty-rice flavor.
- Taste before salting. Season at the very end, after the pasta water and any hot sauce are in.
Swaps and variations
- Add sausage: brown a few ounces of sliced smoked sausage before the beef, set it aside, and return it with the pasta.
- Spicier: add a pinch of cayenne with the spices, or more hot sauce at the table.
- Milder: use the smaller end of the seasoning and skip the hot sauce.
- Ground turkey: use it in place of the beef and cook until no pink remains; add a little more oil since it is leaner.
- Different pasta: linguine or thin spaghetti hold the gravy just as well.
What to serve with dirty spaghetti
Dirty spaghetti is a hearty plate on its own. A crisp green salad with a sharp vinaigrette balances the rich sauce, and garlic bread or warm crusty bread is good for the last of the gravy. Steamed green beans or roasted broccoli add something green without much work. Set the hot sauce on the table so each of you can make your plate as fiery as you like.
Storing and reheating leftovers
Refrigerate leftovers within 2 hours of cooking in a covered container and eat them within 4 days. The pasta soaks up the sauce as it sits, so reheat it in a skillet over medium-low heat with a splash of water or broth, or in the microwave, stirring until it is hot all the way through, to 165°F.
With a box of spaghetti, a pound of beef split in half and a jar of Cajun seasoning, this cozy pasta night is never far away. Pour something cold, sit down together and enjoy it while it is hot.
Frequently asked questions
Why is it called dirty spaghetti?
It is named after Louisiana dirty rice, which gets its speckled brown look from browned meat and Cajun spices. Dirty spaghetti uses the same flavors in a sauce for pasta.
Is dirty spaghetti spicy?
It has a warm Cajun kick, but how hot it gets depends on your seasoning blend. Keep it mild with less seasoning and no hot sauce, or add cayenne for more heat.
Can I cook the spaghetti in the sauce?
Some versions cook the pasta right in the broth, but that needs much more liquid than this sauce uses. Boiling it separately keeps the gravy thick and the spaghetti evenly cooked.
Print
Dirty Spaghetti for Two (Cajun Beef Spaghetti in a Dirty-Rice Gravy)
- Total Time: 35 minutes
- Yield: 2 servings
Description
The viral Cajun dirty spaghetti made for two: ground beef, onion, pepper and celery in a glossy dirty-rice style gravy tossed with spaghetti.
Ingredients
- 6 ounces spaghetti
- Salt, for the pasta water and to taste
- 1 teaspoon olive oil
- 8 ounces ground beef (85% lean)
- 1/2 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 2 teaspoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup low-sodium beef broth
- 1/2 cup reserved pasta cooking water (use 1/4 cup first)
- 1 teaspoon hot sauce, plus more for serving (optional)
- 2 green onions, thinly sliced
- 2 tablespoons grated Parmesan, for serving (optional)
Instructions
- Bring a medium pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes (check the package time). Scoop out 1/2 cup of the cooking water, then drain the spaghetti.
- While the pasta cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook for 5 minutes, breaking it into small crumbles, until no pink remains and it is browned in spots. Leave the drippings in the pan.
- Add the onion, bell pepper and celery and cook for 5 minutes, stirring, until softened. Stir in the garlic, Cajun seasoning, smoked paprika and thyme and cook for 1 minute, until fragrant.
- Sprinkle in the flour and add the tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and the flour disappears into the beef.
- Pour in the broth slowly, stirring and scraping up the browned bits. Simmer for 3 minutes over medium heat, until the sauce thickens into a glossy gravy that lightly coats a spoon. Stir in the hot sauce.
- Reduce the heat to low. Add the spaghetti and 1/4 cup of the reserved pasta water and toss with tongs until every strand is coated, adding more water a splash at a time if the sauce gets tight. Taste and add salt only if needed. Serve topped with green onions and Parmesan, with extra hot sauce at the table.
Notes
Equipment: medium pot, 12-inch skillet, colander, tongs, instant-read thermometer
- Cajun and Creole blends vary in salt and heat, so taste at the end before adding salt.
- For more heat, add a pinch of cayenne with the spices or more hot sauce at the table.
- If you like sausage, brown a few ounces of sliced smoked sausage before the beef and return it with the pasta.
- The sauce thickens as it sits, so loosen it with a splash of pasta water right before serving.
- Refrigerate leftovers in a covered container for up to 4 days.
- Reheat in a skillet over medium-low heat with a splash of water or broth, or in the microwave, stirring until hot.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
