Name: Cowboy Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound ground beef (80/20 for flavor) (Use leaner if you prefer less fat); 1 pound spicy sausage (Bulk Italian or chorizo-style adds heat; swap with sweet sausage for milder flavor); 1 bell pepper diced (Any color); 1 onion chopped (Yellow or sweet onion); 3 cloves garlic (minced); 12 ounces spaghetti (Regular or whole-wheat); 2 cups marinara sauce (Store-bought or homemade); Grated to taste Parmesan cheese

I first made this Cowboy Spaghetti on a hectic weeknight when pantry staples needed to become dinner fast. The skillet comes together in under 30 minutes: browned beef and spicy sausage, sautéed bell pepper and onion, marinara simmered until glossy, then tossed with al dente spaghetti. It’s filling, slightly spicy, and comfort-food simple — the kind of recipe that feeds a hungry family and leaves you enough leftovers for tomorrow’s lunch. If you like one-pan dinners with bold flavor, this is a reliable go-to (and pairs nicely with other easy comfort dishes like Cowboy Butter Chicken).

What makes this recipe special

Cowboy Spaghetti is the no-fuss, hearty pasta skillet that combines two proteins — ground beef and spicy sausage — for a rich, meaty sauce without the slow simmer time of a ragu. It’s perfect when you want bold flavor on a weeknight, are cooking for kids who love saucy pasta, or need a budget-friendly crowd-pleaser for casual gatherings.

“Fast, meaty, and ridiculously comforting — an instant family favorite.” — A dinner-night endorsement

Why try it now: it uses pantry staples, cooks quickly, and scales well. If you like hands-off slow-cooker comfort, you might also enjoy this similarly cozy option: Slow-Cooker Cowboy Casserole.

The cooking process explained

Before you start: you’ll brown the meats, soften the vegetables, build a simple marinara-based sauce, and toss the cooked pasta right into the skillet so the noodles soak up flavor. Expect about 10–15 minutes active prep and 15 minutes cooking time. This overview helps you prep mise en place (chop the onion and pepper, mince the garlic, and set out the pasta) so everything moves quickly once the pan is hot.

Key ingredients

1 pound ground beef (80/20 for flavor; leaner if you prefer less fat)
1 pound spicy sausage (bulk Italian or chorizo-style adds heat; swap with sweet sausage for milder flavor)
1 bell pepper, diced (any color)
12 ounces spaghetti (regular or whole-wheat)
2 cups marinara sauce (store-bought or homemade)
1 onion, chopped (yellow or sweet onion)
3 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese for serving

Notes/substitutions: Use ground turkey or a plant-based sausage to reduce red meat. Add red pepper flakes if you want extra heat, or stir in a splash of cream for a richer finish.

How to prepare it

Heat a large skillet over medium heat. Add the ground beef and spicy sausage. Break the meat up and brown until no pink remains, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.
Add the diced bell pepper, chopped onion, and minced garlic to the skillet. Sauté until the vegetables are tender and the onion is translucent, about 4–5 minutes. Stir regularly.
Pour in the marinara sauce and bring the mixture to a gentle simmer. Let it cook for 3–5 minutes so the flavors meld. Taste and season with salt and pepper.
Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Drain the spaghetti and add it directly to the skillet. Toss to combine, adding a splash of reserved pasta water if the sauce needs loosening. Heat together for 1–2 minutes so the pasta absorbs the sauce.
Adjust seasoning and serve immediately, topped with grated Parmesan.

Short, action-focused steps make this skillet easy to follow even when you’re multitasking in the kitchen.

Best ways to enjoy it

Serve Cowboy Spaghetti straight from the skillet for a rustic family-style presentation. Pair with:

A crisp green salad (arugula with lemon vinaigrette cuts through the richness)
Garlic bread or toasted baguette to mop up the sauce
A side of roasted vegetables for extra color and nutrients

For a theme night, set out bowls of grated cheese and crushed red pepper. If you want to stretch the meal into a Tex-Mex spin, top portions with chopped cilantro and serve with a lime wedge — a fun complement to recipes like Cowboy Butter Chicken for a hearty menu.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool to room temperature within two hours of cooking before refrigerating.
Reheat: Warm gently on the stovetop over low heat with a splash of water or broth to revive the sauce, or microwave in 30-second intervals, stirring between each.
Freeze: Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note: pasta can absorb sauce over time and become softer after freezing; add liquid when reheating to restore texture.
Food safety: Reheat to an internal temperature of 165°F (74°C) before serving. Discard any perishable leftovers left out over two hours.

Pro chef tips

Brown the meats well: Maillard browning adds depth, so let the meat develop color before breaking it up too finely.
Drain excess fat but keep some: A tablespoon of fat carries flavor from the sausage and helps the sauce cling to pasta.
Save pasta water: The starchy water helps the sauce emulsify and cling to the noodles. Start with a little and add more as needed.
Don’t overcook the pasta: Aim for al dente since the spaghetti will finish cooking briefly in the skillet with the sauce.
Taste and adjust: Sausage saltiness varies. Taste before adding extra salt and adjust with pepper or a splash of vinegar if the sauce seems flat.

Flavor swaps

Vegetarian: Replace meats with hearty mushrooms and a plant-based sausage. Add a can of drained black beans for extra protein.
Creamy version: Stir in 1/4–1/2 cup heavy cream or cream cheese to the sauce for a silky finish.
Smoky BBQ spin: Swap marinara for a mix of tomato sauce and a few tablespoons of smoky BBQ sauce for a tangy-sweet variant.
Cheesy bake: Transfer to a baking dish, top with mozzarella, and broil until bubbly for a casserole-style finish.

Helpful answers

Q: How long does this Cowboy Spaghetti take from start to finish?
A: About 25–30 minutes total. Prep (chopping) takes 8–10 minutes and active cooking another 15–20 minutes.

Q: Can I use different pasta shapes?
A: Yes — penne, rigatoni, or fusilli all work well because they hold sauce. Adjust cooking time per the package.

Q: Is it okay to make this ahead for a party?
A: You can prepare the sauce and cook the pasta ahead. Keep them separate; toss together and reheat just before serving to maintain texture.

Q: How do I reduce grease if using fatty sausage?
A: After browning, spoon off excess fat or drain the skillet carefully, leaving about a tablespoon for flavor.

Q: Can I freeze leftovers?
A: Yes — up to 2 months. Expect a softer pasta after freezing; add liquid when reheating to revive the sauce.

Conclusion

If you want an easy, meaty skillet pasta that comes together fast and satisfies a crowd, this Cowboy Spaghetti is a dependable choice. For another take and user-tested tips, check out this Cowboy Spaghetti Recipe. For additional variations and a different writer’s approach, this Cowboy Spaghetti Recipe | The Kitchn is a helpful companion.