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When it comes to comfort food, nothing hits the spot quite like a big plate of spaghetti. This version takes the classic and kicks it up a notch with smoky andouille sausage, tender Italian sausage, and a medley of fresh vegetables that bring both flavor and heartiness to the dish. It’s the kind of meal that fills the house with an irresistible aroma and gathers everyone around the table.
This spaghetti recipe isn’t your standard weeknight version—it’s bold, layered with flavor, and designed to be satisfying from the very first bite. Between the savory ground beef, the spicy smokiness of andouille sausage, the sweetness of bell peppers, and the rich tomato sauce, you’ll find this dish quickly becomes a family favorite.
Whether you’re cooking for Sunday dinner, feeding a crowd, or just craving something warm and hearty, this spaghetti with meat and andouille sausage sauce is guaranteed to deliver.
Why You’ll Love This Recipe
- Extra flavor: Andouille sausage adds a smoky, slightly spicy note that transforms the sauce.
- Veggie boost: Red and green bell peppers bring freshness and color to the dish.
- Rich sauce: A mix of crushed tomatoes, tomato paste, and chicken bouillon-based broth builds a full-bodied flavor.
- Versatile: Works with spaghetti, linguine, penne, or any pasta you have on hand.
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil (good quality, extra virgin)
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2–3 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
- 1 pound lean ground beef (80/20 or 85/15 recommended)
- 1/2 pound mild or sweet Italian sausage, casings removed (optional, adds depth)
- 1/2 pound andouille sausage, diced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or 2 tablespoons fresh basil, chopped, added at the end)
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
- 1 (15-ounce) can tomato sauce or diced tomatoes, undrained
- 1 cup water + 1 chicken bouillon cube (or 1 teaspoon bouillon powder, dissolved)
- 1 bay leaf
- 1 teaspoon granulated sugar (optional, balances acidity)
For the Pasta:
- 1 pound pasta of your choice (spaghetti, linguine, fettuccine, penne, etc.)
- Salt for pasta water
Serving (Optional but Recommended):
- Freshly grated Parmesan cheese
- Fresh basil or parsley, chopped
Step-by-Step Instructions
Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, red bell pepper, and green bell pepper. Cook for 5–7 minutes until softened. Stir in garlic and red pepper flakes (if using) and cook another minute until fragrant.
Brown the Meats
Add ground beef, Italian sausage, and andouille sausage. Break the meat apart and cook for 8–10 minutes until fully browned. Drain excess fat if needed.
Build the Flavor Base
Season with salt, pepper, oregano, and basil. Stir for about a minute. Add tomato paste and cook for 2–3 minutes, allowing it to caramelize and deepen the sauce’s flavor.
Simmer the Sauce
Pour in crushed tomatoes, tomato sauce, and chicken bouillon water. Add bay leaf and sugar, if using. Stir to combine, then bring to a gentle simmer.
Low and Slow
Reduce heat to low, cover, and let simmer for at least 30 minutes (up to 1 hour for richer flavor). Stir occasionally, adding more bouillon water if the sauce becomes too thick.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta of choice until al dente. Reserve 1 cup of pasta water before draining.
Combine and Finish
Remove bay leaf from sauce. Taste and adjust seasoning as needed. Stir in 1/4–1/2 cup reserved pasta water to help the sauce cling to the noodles. Toss the pasta directly into the sauce, mixing well. Add fresh basil if desired.
Serve Hot
Plate the pasta, top with Parmesan, and garnish with parsley or fresh basil.
Expert Tips
- Use San Marzano tomatoes: They bring a natural sweetness and balance out the richness of the meats.
- Don’t skip caramelizing the tomato paste: It’s key to building a deeper flavor.
- Andouille spice level: If your andouille is particularly spicy, balance it with a touch more sugar or serve with extra Parmesan.
- Make ahead: The sauce tastes even better the next day. Store in the refrigerator for up to 4 days.
- Freezer friendly: Cool completely and freeze in airtight containers for up to 3 months.
Serving Suggestions
- Garlic bread or pull-apart garlic rolls
- A crisp Caesar salad
- Roasted vegetables on the side
- A glass of red wine or sweet iced tea to round out the meal
Spaghetti with Meat & Andouille Sausage Sauce
Ingredients
- For the Meat Sauce:
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 –3 cloves garlic minced
- 1 pound lean ground beef
- 1/2 pound mild or sweet Italian sausage casings removed
- 1/2 pound andouille sausage diced
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil or 2 tablespoons fresh, added at the end
- 1/4 teaspoon red pepper flakes optional
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce or diced tomatoes
- 1 cup water + 1 chicken bouillon cube or 1 teaspoon bouillon powder
- 1 bay leaf
- 1 teaspoon sugar optional
- For the Pasta:
- 1 pound pasta of your choice
- Salt for pasta water
- For Serving:
- Freshly grated Parmesan cheese
- Fresh basil or parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, red pepper, and green pepper. Cook until softened, about 5–7 minutes. Stir in garlic and cook 1 more minute.
- Add ground beef, Italian sausage, and andouille sausage. Cook until browned, about 8–10 minutes. Drain excess fat if needed.
- Stir in salt, pepper, oregano, basil, and red pepper flakes. Add tomato paste and cook 2–3 minutes to caramelize.
- Add crushed tomatoes, tomato sauce, bouillon water, bay leaf, and sugar (if using). Stir well and bring to a simmer. Reduce heat, cover, and cook 30–60 minutes, stirring occasionally.
- Cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Remove bay leaf from sauce. Stir in 1/4–1/2 cup pasta water to adjust consistency. Toss pasta into sauce until well coated.
- Serve hot with Parmesan and fresh herbs.
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