Name: Dirty Spaghetti for Two (Cajun Beef Spaghetti in a Dirty-Rice Gravy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
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)

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)

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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