One-Pan Dirty Spaghetti with Peppers

Dirty rice earned its name in Cajun kitchens when browned meat flecked the grains a savory, mottled hue. This one-pan spaghetti riff leans on andouille, ground beef, and sweet bell peppers simmered in Cajun-spiced tomato broth for the same bold Southern comfort.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 34g protein
• 58g carbs
• 28g fat

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Ingredients

• 12 oz spaghetti
• 12 oz andouille sausage
• 8 oz ground beef (85% lean)
• 1 large green bell pepper
• 1 large red bell pepper
• 1 medium yellow onion
• 4 garlic cloves
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 (14.5 oz) can crushed tomatoes
• 3 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 green onions
• 2 tbsp chopped fresh parsley

Instructions

1. 1Slice the andouille into thin coins and dice the onion and both bell peppers into even bite-size pieces; mince the garlic and thinly slice the green onions, keeping the green tops separate for garnish.
2. 2Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Add the andouille coins and cook 3 to 4 minutes until the edges brown and some fat renders, then push them to the side.
3. 3Add the ground beef to the open space, breaking it up with a wooden spoon, and cook 4 to 5 minutes until no pink remains and the meat starts to crisp in spots.
4. 4Stir in the diced onion and peppers and cook 4 minutes until the vegetables soften and pick up color from the pan fond. Add the minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper; stir constantly for 45 seconds until fragrant.
5. 5Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a lively simmer.
6. 6Snap the dry spaghetti in half and nestle the strands into the liquid so they are mostly submerged. Reduce heat to medium, cover, and cook 10 to 12 minutes, stirring once halfway, until the pasta is al dente and most of the liquid has thickened into a glossy sauce.
7. 7Uncover and simmer 1 to 2 more minutes if needed so the sauce clings to the noodles without looking soupy. Taste and adjust seasoning with a pinch more Cajun spice if you want extra heat.
8. 8Remove from heat, fold in half the green onion tops and the chopped parsley, then let the pan rest 2 minutes so the flavors settle.
9. 9Divide into bowls, top with remaining green onions, and serve hot as a complete one-pan weeknight dinner.