Creamy Garlic Butter Cajun Beef and Sausage Spaghetti Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are measured and ready, as the cooking process moves quickly once the heat is turned on. Cook the spaghetti in a separate pot of salted water according to the package instructions until al dente, then drain and set aside.

Ensure the meat is removed from any casings if using loose sausage, and have your garlic minced and ready to go. Having everything prepped allows you to focus on managing the heat and texture of the sauce without distraction.

Instructions

Browning the meat

1. 1Brown the meats
   Heat a large skillet over medium-high heat. Add the ground beef and sausage to the pan. Cook, breaking the meat into crumbles with a wooden spoon, until browned and cooked through to 160°F (71°C). Remove excess fat if desired.
   Look for The meat should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Using a mix of beef and sausage adds depth to the flavor profile.

The meat should be deeply browned and fragrant, with no pink remaining. The skillet will have small, flavorful brown bits at the bottom, which are vital for the sauce. Ensure the heat is consistent to avoid burning the meat before it is fully cooked through.

Building the sauce

2. 2Prepare the Cajun sauce
   Lower the heat to medium. Add the butter to the skillet with the cooked meat. Once melted, stir in the minced garlic and Cajun seasoning. Pour in the pre-made creamy Cajun sauce and simmer for 3 minutes until heated through.
   Look for The sauce will become fragrant and begin to bubble gently.
   Tip Adjust the amount of Cajun seasoning based on personal heat preference.

The sauce should smell aromatic from the garlic and spices. When the creamy sauce is added, it should simmer gently until it thickens slightly. The texture should be silky and smooth, with the spices fully incorporated into the sauce, creating a rich base for the pasta.

Final assembly

3. 3Combine and serve
   Toss the cooked spaghetti and fresh spinach into the skillet with the sauce. Stir gently until the spinach is wilted. Sprinkle the shredded mozzarella over the top and cover briefly until the cheese is melted and stretchy.
   Look for The cheese should be completely melted and stringy when lifted with tongs.
   Tip Add a splash of pasta water if the sauce appears too thick.

The pasta should be thoroughly coated in the sauce, with the spinach wilted and the cheese melted into long, stretchy strands. The dish should look glossy and cohesive. If it looks dry, add a splash of pasta water to loosen the sauce.

Common mistakes

A common mistake is overcrowding the skillet, which causes the meat to steam rather than brown, resulting in a loss of flavor. Ensure your skillet is large enough to spread the meat in a thin layer.

Another error is overcooking the pasta before adding it to the sauce; always aim for al dente so it holds its shape during the final step.

Finally, avoid using high heat when adding the sauce, as it can cause the sauce to separate or break instead of thickening into a smooth, cohesive coating.

How to tell it’s done

The dish is considered done when the meat has reached an internal temperature of 160°F (71°C) and the cheese is fully melted and stretchy. The sauce should be thick enough to coat the back of a spoon, and the spaghetti should be heated through.

If the sauce becomes too thick, stir in a small amount of reserved pasta water until the desired consistency is achieved. Serve immediately while the cheese is still warm and gooey for the best eating experience.

• Ground meat: 160°F (71°C) in the thickest part