Dirty Spaghetti

Dirty spaghetti has been everywhere lately and for good reason. It’s unique, comforting, and hits that nostalgic, weeknight dinner sweet spot. But, in my opinion, a lot of the viral versions just don’t deliver on flavor. This recipe gives cozy vibes, but cleaned up, thoughtfully seasoned, and made completely gluten-free without sacrificing taste.

What makes this version different is how approachable it is. There’s nothing complicated or fussy here, just simple ingredients layered the right way. Ground beef, a little andouille for depth, plenty of aromatics, and a sauce that comes together in one pan while the pasta cooks. Gluten-free spaghetti holds up well, and a few intentional tweaks make sure the final dish is bold and satisfying instead of flat. This is the kind of recipe you can make on a busy weeknight without overthinking it.

If you’re searching for an easy recipe that actually delivers, this one checks all the boxes. It’s comforting, flavorful, and made with everyday ingredients you can feel good about using. Viral recipes are fun, but the ones worth keeping are the ones you’ll make again and again...and this cleaned-up dirty spaghetti is exactly that.

INGREDIENTS

12 oz box gluten-free spaghetti

2 Tbsp extra virgin olive oil

1 1/2 lb ground beef

1/2 cup andouille sausage, diced

1 cup yellow onion, diced

1 1/2 cup red bell pepper, diced

1/2 cup celery, diced

2 Tbsp fresh garlic, minced

3 Tbsp tomato paste

1 1/2 Tbsp Cajun seasoning

2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp onion powder

1 tsp salt, more to taste

2 Tbsp arrowroot flour

2 cups beef broth

2 Tbsp coconut aminos

1 tsp lemon juice

1 tsp red wine vinegar

1/2 cup green onions, sliced, for garnish

HOW TO MAKE

-Cook pasta according to package directions until just al dente. Reserve 1/2 cup pasta water, then drain and set aside.

-Heat olive oil in a large, deep skillet over medium heat.

-Add ground beef and diced andouille sausage. Cook, breaking up the meat, until browned and cooked through.

-Add onion, red bell pepper, and celery to the skillet. Cook for 5–6 minutes, stirring occasionally, until softened.

-Stir in garlic and cook for 30 seconds, just until fragrant.

-Push the mixture to one side of the pan and add tomato paste. Cook the paste for 1–2 minutes, stirring, until it deepens in color. -Sprinkle in Cajun seasoning, garlic powder, smoked paprika, onion powder, and salt. Stir everything together for 30 seconds.

-In a small bowl, whisk arrowroot flour with beef broth until smooth. Pour into the skillet along with coconut aminos. Stir well and bring to a gentle simmer.

-Cook for 8–10 minutes, stirring occasionally, until the sauce thickens.

-Stir in lemon juice and red wine vinegar. Taste and adjust seasoning as needed.

-Add cooked spaghetti directly to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce. I usually add about 1/2 cup.

-Taste for salt adjustments.

-Remove from heat and garnish with sliced green onions. Serve warm.