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5 from 1 vote

Spaghetti with Meat & Andouille Sausage Sauce

This hearty spaghetti recipe combines smoky andouille sausage, savory ground beef, and sweet Italian sausage with bell peppers, onions, and garlic in a rich tomato sauce. Perfect for family dinners, this flavorful pasta dish is comforting, bold, and sure to be a crowd favorite.
Course: Main Course
Cuisine: Cajun
Keyword: cajun food, cajun recipe, 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.