There are weeknight dinners, and then there are dinners that feel like an event. This Cowboy Spaghetti firmly falls into the latter category. It’s a hearty, stick-to-your-ribs meal that takes classic spaghetti and gives it a bold, smoky, and slightly spicy twist. The first time I made this, my family was floored; it had the comfort of spaghetti and meat sauce but with the robust, layered flavors of a great bowl of chili.
This recipe is destined to become a family favorite because it’s packed with so much flavor and texture. The fire-roasted tomatoes and chili powder add a wonderful smokiness, the jalapeño offers a gentle kick, and the whole thing comes together in a rich, savory sauce that perfectly coats every strand of spaghetti. It’s the ultimate one-pot-wonder that’s both wonderfully rustic and incredibly satisfying.
The Ingredients for Your Hearty Meal
- 1 lb spaghetti
- 1 lb ground beef
- 1 small yellow onion, chopped
- 3 to 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional, for spice)
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1 (15-ounce) can diced fire-roasted tomatoes or 1 (10-ounce) can of diced tomatoes with green chiles (like Rotel)
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup shredded sharp cheddar cheese, for serving
- 2 green onions, sliced, for serving
How to Make This Cowboy Spaghetti
Step 1: Cook the Spaghetti
First, bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package directions until it reaches al dente. Before draining, make sure to reserve about ½ cup of the starchy pasta water for later.
Step 2: Build the Flavor Base
While the pasta is cooking, brown the ground beef in a large Dutch oven or skillet over medium-high heat, breaking it up with a spoon. Add the chopped onion and optional jalapeño and cook until the onion has softened, about 5 minutes. Drain off any excess grease. Stir in the minced garlic and cook for one more minute until fragrant.
Step 3: Simmer the Sauce
Next, sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef mixture and stir to combine. Pour in the crushed fire-roasted tomatoes, the diced tomatoes (with their juices), the beef broth, and the Worcestershire sauce. Bring the sauce to a simmer and let it cook, uncovered, for about 15 minutes, stirring occasionally, so the flavors can meld and the sauce can thicken slightly.
Step 4: Bring It All Together
Remove the sauce from the heat. Add the cooked and drained spaghetti directly to the pot with the sauce. Toss everything together using tongs until the spaghetti is thoroughly coated in the rich, meaty sauce. If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up. Serve immediately, topped generously with shredded cheddar cheese and sliced green onions.
My Best Tips for This Cowboy Spaghetti
My Secret for a Deeper Flavor
The Worcestershire sauce is a quiet but crucial ingredient in this recipe. It adds a wonderful, savory umami depth that you can’t quite put your finger on but would definitely miss if it were gone. It’s what helps tie all the smoky and spicy flavors together into a cohesive, complex sauce.
Don’t Skip the Fire-Roasted Tomatoes
Using fire-roasted tomatoes is a simple swap that makes a huge flavor impact. They are charred over an open flame before being canned, which gives them a subtle, smoky flavor that canned tomatoes just don’t have. It’s an easy way to add another layer of rustic, “cowboy” flavor to the dish.
The Toppings Are Not Optional
While the spaghetti and sauce are delicious on their own, the toppings are what truly make this dish sing. The sharp cheddar cheese melts into the hot pasta, creating creamy, cheesy pockets, while the fresh, bright bite of the green onions cuts through the richness of the sauce. Don’t skip them!
Delicious Variations to Try
This Cowboy Spaghetti is incredibly adaptable to what you have on hand. For an even smokier flavor, cook a few slices of chopped bacon in the pot before you brown the ground beef, and then crumble the cooked bacon over the top at the end. You can also add a can of drained and rinsed pinto or black beans to the sauce to make it even heartier. For a different kind of heat, try adding a few dashes of your favorite hot sauce to the simmering sauce.
FAQs
Can I make this dish spicier?
Absolutely! The easiest way to increase the heat is to leave some or all of the seeds in the jalapeño when you chop it. You could also use a “hot” variety of diced tomatoes with green chiles, or add a pinch of cayenne pepper along with the other spices.
Can I make this in one pot?
Yes, you can adapt this to be a one-pot meal. After you’ve simmered the sauce, you can add the uncooked spaghetti directly to the pot, breaking it in half if needed. You will need to add extra liquid, about 2-3 cups of additional beef broth, to ensure the pasta cooks properly. Bring it to a simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the pasta is al dente.
What can I serve with Cowboy Spaghetti?
This is a hearty, all-in-one meal, so it doesn’t need much on the side. A simple green salad with a light vinaigrette or a slice of crusty garlic bread would be the perfect accompaniment to round out the meal.
Cowboy Spaghetti
- Total Time: 40
- Yield: 6-8 servings 1x
Description
This hearty Cowboy Spaghetti takes a classic dish and gives it a bold, smoky, and slightly spicy twist. Packed with ground beef and the rich flavors of fire-roasted tomatoes and chili spices, this satisfying one-pot-wonder tastes like a delicious cross between spaghetti and a great bowl of chili. It’s a rustic and incredibly satisfying meal destined to become a family favorite.
Ingredients
1 lb spaghetti
1 lb ground beef
1 small yellow onion, chopped
3 to 4 cloves garlic, minced
1 jalapeño, seeded and chopped (optional)
1 (28-ounce) can crushed fire-roasted tomatoes
1 (15-ounce) can diced fire-roasted tomatoes or 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
½ cup beef broth
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp kosher salt
½ tsp black pepper
1 cup shredded sharp cheddar cheese, for serving
2 green onions, sliced, for serving
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
Build the Flavor Base:
While the pasta cooks, brown the ground beef in a large Dutch oven over medium-high heat. Add the chopped onion and optional jalapeño, cooking until the onion softens. Drain any excess grease, then stir in the minced garlic and cook for one minute until fragrant.
Simmer the Sauce:
Sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef. Pour in the crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer and cook, uncovered, for about 15 minutes, stirring occasionally.
Bring It All Together:
Add the cooked spaghetti to the pot with the sauce and toss until well coated. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, topped with shredded cheddar cheese and sliced green onions.
Notes
One-Pot Method:
To make this a true one-pot meal, add the uncooked spaghetti directly to the sauce after simmering. You will need to add about 2-3 cups of extra beef broth. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is al dente.
Smoky Bacon Variation:
For an even smokier flavor, cook 4-6 slices of chopped bacon in the pot before browning the beef. Set the cooked bacon aside and crumble it over the finished dish as a garnish.
Make it Spicier:
To increase the heat, leave the seeds in the jalapeño, use a “hot” variety of diced tomatoes with green chiles, or add a pinch of cayenne pepper with the other spices.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 10g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cowboy spaghetti, spicy pasta, beef spaghetti, one-pot meal, hearty dinner, weeknight dinner, chili spaghetti
