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My neighbor brought this over when I had the flu last winter and I practically licked the bowl clean. The combination of spicy andouille sausage with tender beef in a creamy Cajun sauce was exactly what my sick soul needed.

This isn’t your typical spaghetti dish. It’s got that Louisiana kick that warms you from the inside out, but the cream balances everything so it doesn’t blow your head off. I’ve made it probably twenty times since then because it hits that perfect spot between comfort food and something that actually tastes exciting.

The beauty of this recipe is how the beef and sausage play off each other. The sausage brings the heat and smokiness while the beef adds that hearty, satisfying element that makes this feel like a proper dinner.

What It’s Used For

This is your go-to when you want something that feels special but doesn’t require fancy ingredients or techniques. Perfect for feeding a crowd because it’s filling and most people can handle the spice level. I make it when friends come over for dinner because it looks impressive but honestly takes about 30 minutes.

It’s also great for meal prep if you’re into that. The flavors actually get better after sitting in the fridge overnight.

How to Store It

Keep it in the fridge for up to 4 days in a sealed container. The cream sauce might look a little separated when cold, but it comes back together when you reheat it. I usually add a splash of milk or cream when reheating to loosen it up.

Don’t freeze this one. The cream sauce gets weird and grainy after freezing, trust me on that.

Ingredients

• 1 lb spaghetti
• 1 lb ground beef (80/20 works best)
• 12 oz andouille sausage, sliced
• 1 large onion, diced
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1/2 cup beef broth
• 2 tablespoons olive oil
• 1/2 cup shredded Parmesan cheese
• Salt and black pepper to taste
• 2 green onions, sliced (optional)

Instructions

1. Cook the pasta according to package directions until al dente. Drain and set aside. Save about 1/2 cup of pasta water just in case.
2. Brown the meats in a large skillet or Dutch oven over medium-high heat. Start with the sausage and cook for about 3 minutes, then add the ground beef. Break up the beef as it cooks. This takes about 6-8 minutes total.
3. Add the vegetables to the same pan. Toss in the onion and bell pepper, cook for about 5 minutes until they start to soften. Add the garlic and cook for another minute.
4. Season everything with the Cajun seasoning, salt, and pepper. Stir it around so everything gets coated. Let it cook for about a minute so the spices wake up.
5. Add the tomatoes and liquid Pour in the diced tomatoes with their juice and the beef broth. Let this simmer for about 5 minutes to reduce slightly.
6. Make it creamy Lower the heat to medium-low and slowly stir in the heavy cream. Don’t let it boil or the cream might curdle. Simmer gently for about 3-4 minutes until it thickens slightly.
7. Combine with pasta Add the cooked spaghetti to the pan and toss everything together. If it seems too thick, add some of that pasta water you saved. Remove from heat and stir in the Parmesan cheese.
8. Serve immediately topped with sliced green onions if you’re using them.

Notes

The key to this dish is not overcooking the cream sauce. Keep the heat low once you add the cream and don’t let it come to a rolling boil.

If you can’t find andouille sausage, kielbasa works in a pinch, but add an extra teaspoon of Cajun seasoning to make up for the missing heat. I learned this the hard way when I made a bland version using regular Italian sausage.