Pasta

Dirty Spaghetti Recipe: Viral Meal You Must Try

April 23, 2026 by Becky Spoon Leave a Comment

Dirty spaghetti is like dirty rice, but it’s with spaghetti! If you are on Tiktok, this is a viral recipe and did I mention that’s really delicious!

To give you a sense of its popularity, dirty spaghetti has gone viral on platforms like TikTok, where users showcase their unique takes on the recipe. You can find creative twists where home cooks experiment with different meats, such as chicken or sausage, and even try out gluten-free pasta options. This adaptability is what keeps the dish relevant and loved by many.

The concept of dirty spaghetti borrows inspiration from the traditional dish known as dirty rice, which is a beloved staple in Southern cuisine. Just like dirty rice, dirty spaghetti is hearty, flavorful, and perfect for feeding a crowd. It’s a one-pot meal that combines a range of ingredients for a satisfying experience. The beauty of dirty spaghetti lies in its versatility; you can easily customize it by adding your favorite vegetables or proteins. Imagine the delightful mix of spices and textures as the ingredients meld together, creating a dish that is both comforting and exciting.

Dirty Rice

What do you need for this dish?

Ground beef
Italian sauage
red and green bell pepper
white or yellow onion
AP flour
tomaton paste
worcestershire sauce
garlic
beef broth
spaghetti
onion soup mix
Morton Nature’s seasoning
Italian seasoning

Note: Because I live in Mexico, there’s a couple of items that I couldn’t get here; for example, Morton’s natures seasoning. Let me show my followers in Mexico what it is and where they can find similar. This link is within the US: https://amzn.to/48juBSg

A good substitute for my Mexico friends would be: https://amzn.to/41Tjsnz

Why is Dirty Spaghetti So Popular?

Dirty spaghetti’s rise in popularity can be attributed to its simplicity and incredible flavor. In a time when many people are looking for quick and easy meal solutions, this dish offers a satisfying option that doesn’t skimp on taste. It’s also a budget-friendly recipe that allows you to use whatever you have on hand, making it a hit among families and college students alike.

Another reason for its appeal is the communal aspect of dirty spaghetti. It’s perfect for gatherings, whether it’s a family dinner or a potluck with friends. Everyone can dive into the same pot, and the dish often brings back memories of home cooking, making it nostalgic for many. The warmth and heartiness of dirty spaghetti create a sense of togetherness that enhances the dining experience.

How to Make Dirty Spaghetti

Making dirty spaghetti is straightforward and can be done in under an hour. Start by browning the ground beef and Italian sausage in a large pot. This step is crucial as it builds the foundational flavors of the dish. Once the meats are browned, you’ll want to add in the chopped bell peppers and onions, allowing them to soften and release their flavors.

As you build the base, don’t forget to season generously with garlic, Worcestershire sauce, and your choice of spices. The addition of tomato paste will give the spaghetti its signature ‘dirty’ look, as well as a rich, robust flavor. Stir these ingredients well before mixing in the beef broth, which will provide the necessary liquid for cooking the spaghetti.

Finally, add the spaghetti. You can break the noodles in half if you prefer shorter pieces, but traditional long spaghetti works just as well. Let everything simmer together, allowing the flavors to meld beautifully. The result is a dish that’s not only visually appealing but also packed with flavor in every bite.

Tips for Perfect Dirty Spaghetti

To elevate your dirty spaghetti to the next level, consider adding some fresh herbs like parsley or basil right before serving. A sprinkle of cheese can also enhance the flavor profile beautifully. If you enjoy a bit of heat, adding red pepper flakes is a great way to spice things up. Additionally, serving the spaghetti with a side of garlic bread or a fresh salad can round out the meal perfectly.

In conclusion, dirty spaghetti is more than just a meal; it’s an experience that combines comfort, flavor, and fun. Whether you’re cooking for family or hosting friends, it’s a guaranteed crowd-pleaser. So gather your ingredients, follow these steps, and dive into a bowl of delicious dirty spaghetti!

This dish is highly customizable; feel free to experiment with different vegetables or proteins according to your taste preferences. You might try incorporating diced zucchini or mushrooms for additional texture. The possibilities are endless, and that’s part of what makes dirty spaghetti such an appealing dish to create and enjoy.

Need another easy dish:

Try this American Goulash recipe! Ultimate comfort food – Old Fashioned American Goulash

Dirty Spaghhetti

Print Recipe

Ingredients

1 lb Ground Beef
2 Italian sausagef links or Italian sausage
1 Red Bell pepper, diced
1 Green Bell Pepper, diced
1/2 Large white onion
4 tbsp All purpose flour
2 tbsp Tomato Paste
2 tbsp Worcestershire
4 Cloves garlic
3-4 cups Beef broth
1 lb Spaghetti
1/2-1 cup Pasta water
Salt for pasta
Onion Soup mix, the amount you prefer
1-2 tsp Italian seasoning
1 tsp Nature's Seasoning (I made mine because I cannot find it in Mexico, recipe below)
1 tsp Italian seasoning

For the Natures Seasoning mix

3 tbsp salt
2 tbsp sugar
2 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp turmeric
1.5 tsp corn starch

Instructions

To a large pot or skillet, brown the ground beef and the Italian sausage. Cook, breaking up until lightly browned. Drain if needed. I didn't because the ground beef we get in Mexico is pretty lean. The fat adds to the flavor anyway. When meat has browned, add the flour and cook a minute or two.
Add in the tomato paste, combine and cook a couple of minutes. Add your chopped vegetables , along with your Worcestershire, the garlic. Slowly add your beef broth. Add your lipton soup mix (I had to use an onion dip mix because the soup mix is not available in Cabo) along with your Nature's seasoning (recipe below if you can't locate) the cajun seasoning, and the italian seasoning. Allow to cook 10-15 minutes vegetables are tender.
Cook the spaghetti in a large pot of salted water reserving about a cup of pasta water! Add the spaghetti to the meat sauce, combine well, Serve immediately with a little garlic bread.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 13, 2025 by Becky Spoon

Jump to Recipe

These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

What ingredients do you need for this recipe?

For the Meatballs:

ground chicken
breadcrumbs
eggs
Italian seasoning
Parmesan Cheese
garlic

For the Broccoli Pesto Pasta:

broccoli
extra virgin olive oil
jar of pesto
spaghetti

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? This is another excellent recipe that I think you will love. Here’s the link for the recipe: Simply Delicious – Bucatini All’Amatriciana

Bucatini All'Amatriciana — Bucatini All’Amatriciana

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordbaked, baked chicken meatballs, chicken, cicken meatballs, meatballs

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Instructions

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!

love this – simple bolognese over pappardelle is delicious!

September 24, 2025 by Becky Spoon

Indulge in a comforting bowl of simple Bolognese over pappardelle! This hearty dish combines rich, meaty flavors with the perfect pasta for a delightful meal. It’s easy to whip up and sure to impress your family and friends. Gather around the table and enjoy every delicious bite!

The other great thing about a Bolognese is that you can cook a big batch and freeze. Move it to the refrigerator the day of to thaw. When you are ready to serve, cook your pasta, add a salad and a piece of garlic bread and you have a meal done. Don’t want a side dish? Cook your pasta, combine with your Bolognese and you’re done. The good thing is that this is delicious and kids love Spaghetti and a meat sauce.

simple bolognese over pappardelle

What makes this sauce so simple is that you use a jar of your favorite store-bought marinara! Yes! You don’t have to buy an expensive jar of marinara! Honestly, I’ve tried many and I’d say they are all pretty good.

I like to use a large pasta with a meat sauce and pappardelle is one of my favorites. I live rural and can’t find it at local stores, I have to go to a larger major store, but I ordered it on line for years. https://amzn.to/3hYxMBH.

I love these big noodles!! They are perfect with the hearty meat sauce.

this – simple Bolognese over pappardelle

I always have leftovers, so lasagna is always a plan or try these stuffed shells: this – simple bolognese over pappardelle

Those look delicious!

Here’s the recipe for this simple recipe! Let me know what you think!

Simple Bolognese over Pappardelle

Print Recipe

Servings servings

Ingredients

2 tbsp olive oil
2 tbsp butter
1 cup grated carrots
1 cup celery, finely chopped
2 lbs ground beef (80/20)
1 25 oz jar of store bought marinara
1/2 cup heavy cream
salt and pepper to taste
couple of pinches of red pepper flakes (optional)
1 lb pappardelle or other wide pasta noodle
Parmesan cheese for serving
fresh basil or Italian parsley for serving

Instructions

Add the olive oil and butter to a large saucepan. Add the carrots, celery and onions and sauté until the vegetables are tender. Add the ground beef and cook until browned, breaking up the meat.
Add the jar of marinara along with salt and pepper to taste along with the red pepper flakes if adding and cook until the sauce has thickened, about 30 minutes. Add the heavy cream.
Cook your pasta according to package directions. I don't drain, I add my pasta to a separate separate skillet or large pan that I have added some of the sauce, adding more sauce along with a little of the pasta water, until all of your pasta is completely coated. Cook for just a minute or so, adding more pasta water if needed until the pasta has combined with the sauce. Serve immediately with parmesan cheese and fresh herbs like Italian parsley or basil. Enjoy!

love this awesome penne with tomatoes, sausage, olives and cheese.

August 1, 2024 by Becky Spoon

Jump to Recipe

Wow, this Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is incredibly flavorful and mouthwatering! It’s the ultimate pasta dish for any occasion, whether you’re hosting a big gathering or just want to indulge yourself with a smaller portion.

This recipe, originally published in Bon Appetit in 1995, is quite well-known. However, I personally feel that the original ingredients lack sufficient juiciness, prompting me to make a few adjustments. Additionally, I’ve included Italian sausage which I believe greatly enhances the overall flavor.

what ingredients do you need to make this delicious recipe?

olive oil
Italian sausage links, casings removed or ground Italian sausage
chopped onion
minced garlic
Italian Plum tomatoes I use San Marzano
dried basil
dried crushed red pepper
canned low-salt chicken broth or homemade
penne, rigatoni or ziti I used ziti
grated Havarti Cheese
sliced pitted brine-cured olives like Kalamata
parmesan cheese
chopped fresh basil

which tomatoes are the best or this recipe?

I chose Cento San Marzano organic tomatoes, but there are other brands just as good. Cento is readily available at my local HEB. Regardless of the brand, I recommend using authentic San Marzano tomatoes from Italy. You might come across San Marzano tomatoes labeled Italian Style, which are also good, but I prefer the ones that are the Product of Italy. They are sweet, in a thick broth, and truly the best. Click this link for my preferred Italian tomato choice in this dish: https://amzn.to/3LMOMML

Here is another favorite:https://amzn.to/4c5G72t

Need another great recipe using these delicious tomatoes?

Try my Chicken Cacciatore. Here’s the link: http://chicken cacciatore. This is a delicious recipe. It is a perfect dish when you are craving comfort food.

Try this easy recipe that uses a San Marzano pureed tomatoes; Instant Pot Meat Sauce easy instant pot meat sauce with pasta…

I hope you try these delicious recipes! They are delicious!

the best – penne with tomatoes, italian sausage, olives and two cheeses.

Hope you like this recipe and try it soon! I think it will become a favorite!

Penne with Tomatoes, olives and Two Cheeses

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordhavarti, Italian, Italian Food, kalamata olives, pasta, penne, tomatoes, two cheeses

Servings servings

Ingredients

6 tbsp olive oil
3-4 Italian sausage links, casings removed
2 cups chopped onion
2 tsp minced garlic
4 28 oz cans Italian Plum tomatoes I use San Marzano
2 tsp dried basil
1 1/2 tsp dried crushed red pepper
2 cups canned low-salt chicken broth or homemade
1 lb penne, rigatoni or ziti I used ziti
2 1/2 cups packed grated Havarti Cheese
1/2 cup sliced pitted brine-cured olives like Kalamata
1/2 cup parmesan cheese
1/4 cup chopped fresh basil

Instructions

Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well.
Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

bucatini with easy bolognese! bon appetite!

September 15, 2021 by Becky Spoon

Jump to Recipe

Oh how I love this Bucatini with Easy Bolognese recipe! This is such a comforting dish and it comes together in 30 minutes! Throw some delicious garlic bread into the mix, a nice salad and this is a perfect weeknight meal for your hungry family.

bucatini with easy bolognese! bon appetite!

What is Bolognese?

“Bolognese sauce known in Italian as ragù alla bolognese, ragù bolognese, or simply ragu) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.”

Although we love the all day cooking of a proper bolognese, this is quick and easy and can substitute in a pinch. I do have a closer to authentic bolognese recipe and here it is when you have time: Hearty, Satisfying Bolognese Sauce

bucatini with easy bolognese! bon appetite!

So, truth is sometimes store bought is fine. Just because we’re using a store bought red sauce, we are still using the required sofrito, heavy cream or milk and I used 80/20 ground beef and ground pork that lends to the fat required for a proper bolognese that develops after hours of cooking with different cuts of meats.

I used Rao’s Arrabiata Sause. https://amzn.to/2Z0VqK9

I like it because it has a little kick, likely red pepper flakes, but a marinara sauce will work great. This is a hearty meat sauce so it will stand up to a pasta like bucatini or pappardelle.

Any leftover sauce is perfect for lasagna. Here’s my lasagna recipe using Bolognese. the best lasagna bolognese with spinach and béchamel.

bucatini with easy bolognese! bon appetite!

I hope you love this easy Bolognese sauce recipe.

bucatini with easy bolognese! bon appetite!

Print Recipe

CourseMain Course

CuisineItalian

Keywordbolognese, bucatini, bucatini with bologese, Easy, Italian, main course, meat sauce, pasta

Prep Time10

Cook Time30

Servings servings

Ingredients

2 tbsp olive oil
1 cup grated carrot
1 cup celery, chopped
1 cup chopped onions
1 lb ground beef (I use 80/20)
1 lb ground pork
1 25 oz marinara (I used Rao's Arrabiata)
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
16 oz bucatini or pappardelle
parmesan cheese

Instructions

In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.

love this creamy baked macaroni and cheese.

September 10, 2021 by Becky Spoon

Jump to Recipe

You also will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don’t love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses. For instance,

Meat Loaf The Best – Mom’s Meatloaf
Oven Fried Chicken Mom’s Super Oven Fried Chicken
Pork Chops perfect for a Sunday lunch or dinner – delicious southern smothered pork chops.

This is the perfect dish to have with just other vegetables. A pot of beans and cornbread. Mustard greens and mac n’ cheese are the perfect combination.

love this creamy baked macaroni and cheese.

I like to use the large elbow macaroni shells. I think they are the best for this dish. I know some like to use Penne but I really like the elbow shells. I bought these the other day and they were great: https://amzn.to/3BYSz2w. A nice brand and the shells were big.

Ronzoni Large Elbows Pasta No. 74 (3 Boxes)

Don’t let Macaroni and Cheese intermediate you if you haven’t made it before and please make it from scratch. There are just a few easy steps.

Boil the pasta and drain.
Make the cheese sauce by combining the butter and flour and whisking in the cream/milk.
Cook the sauce until it has thickened
Add the shredded cheeses and combine until melted.
Combine cheese sauce with cooked pasta.
Transfer half of the mac and cheese to a baking dish, add some of the shredded cheese.
Top with the remaining macaroni and cheese and top with the remaining shredded cheese.
Dot the finished mac and cheese with Velveeta cubes.

You can use your choice of cheeses. In this recipe I just used Medium Cheddar, Monterrey Jack Cheese and Velveeta. Other cheeses I like to use in Mac n Cheese are Muenster, Gouda, Gruyere, Fontina, Colby and American.

love this creamy baked macaroni and cheese.

Here you go with this great recipe! I hope you enjoy it! Let me know what you think!

Creamy Baked Macaroni and Cheese

You will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don't love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses.

Print Recipe

Courseeasy side dish, Side Dish

CuisineAmerican

Keywordbaked, cheese, creamy macaroni and cheese, easy side dish, macaroni, macaroni and cheese, side dish

Servings servings

Ingredients

2 cups large elbow macaroni
4 tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
1 cup milk
salt and pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
pinch smoked paprika
1 cup mild to medium cheddar cheese, grated
1 cup Monterrey Jack Cheese, grated
6-8 1 inch cubes Velveeta cheese

Instructions

Preheat the oven to 350 degrees. Butter your casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender. Drain the pasta.
While the pasta is cooking, make the sauce. Melt the butter in a large sauce pan. Add the flour and cook, while whisking a couple of minutes until it starts to turn a little tan in color.
Add the heavy cream and milk and cook until thickened. Add salt and pepper to taste. I like lots of black pepper in my macaroni and cheese. Add the onion powder, garlic powder and a pinch of smoked paprika. Taste and add additional seasonings if desired.
Add the Cheddar cheese and the Monterrey Jack Cheese (or other cheeses you choose) reserving the Velveeta cubes. Whisk the cheese into the sauce until completely melted.
Add the cooked macaroni into the cream sauce and combine.
Add half of the mixture to the prepared casserole dish. Add half of the cheese and the Velveeta cubes. Add the remaining macaroni mixture and top with the remaining grated cheese. If you need more milk add it at this time. I prefer a finished dish that is really creamy.
Place in the oven and cook until the cheese is melted and golden. Enjoy!