Spaghetti West Texas
Spice up your pasta night with "Spaghetti West Texas," a bold and flavorful twist on a classic comfort dish. This hearty recipe combines perfectly cooked spaghetti with a smoky, savory sauce made from ground beef, chipotle peppers in adobo, diced tomatoes, and aromatic spices like chili powder, cumin, and paprika. A splash of beef broth amps up the richness, while optional toppings like shredded cheddar cheese, fresh cilantro, and a squeeze of lime add vibrant, customizable finishes. Ready in just 45 minutes, this Southwestern-inspired pasta dish is a delicious fusion of Tex-Mex flair and Italian tradition, perfect for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 14.5 oz (1 can) diced tomatoes
- 8 oz (1 small can) tomato sauce
- 2 medium, chopped chipotle peppers in adobo sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup beef broth
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp, chopped (optional) fresh cilantro
- 1 cup (optional) shredded cheddar cheese
- 1 for serving (optional) lime wedges
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. Remove the beef with a slotted spoon and set aside, leaving any rendered fat in the skillet.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes, tomato sauce, and chopped chipotle peppers to the skillet. Stir to combine.
Return the cooked ground beef to the skillet. Add the chili powder, ground cumin, paprika, beef broth, kosher salt, and black pepper. Stir everything together and bring the mixture to a simmer.
Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. If needed, add some reserved pasta water to loosen the sauce to your desired consistency.
Serve the Spaghetti West Texas hot, garnished with chopped cilantro, shredded cheddar cheese, and lime wedges if desired.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 51.4 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1276 mg | 98% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
