Cowboy Spaghetti
If you love rich, smoky, flavor-packed pasta, this Cowboy Spaghetti is about to be your new obsession. Made with crispy bacon, seasoned ground beef, fire-roasted tomatoes, and a bold “cowboy spice blend,” this dish is hearty, a little spicy, and seriously comforting. It’s the perfect one-pot-style dinner that feels rustic, indulgent, and incredibly satisfying.
If you love my cowboy spaghetti but want to bake it instead, you MUST try my Baked Cowboy Spaghetti! Want something similar and just as delicious, Try my Dirty Spaghetti!
🤔 Common Questions
Yes! Penne or rigatoni work great, but thin spaghetti gives it that classic texture.
Yes—just reheat with a splash of water or broth to loosen the sauce.
Ground turkey or sausage works, but beef gives the richest flavor.
🌶️ Spice Level Tips
| For less spice: | Remove seeds from jalapeños | Reduce cayenne and red pepper flakes |
| For more spice: | Leave jalapeño seeds in | Increase cayenne or red pepper flakes |
| Balanced heat: | One seeded + one unseeded jalapeño | Seasoning Listed |
🔥 Tips Before Cooking
- Let your tomato paste get deep and caramelized—this is where the flavor builds.
- Don’t skip the lemon juice—it balances the richness perfectly.
- Pasta water is key for that silky, restaurant-style sauce.
- Use a Dutch oven for best results—it holds heat and builds flavor layers
Cowboy Spaghetti
Ingredients
- 6 slices bacon
- 1 small yellow onion chopped
- 5 garlic cloves chopped
- 2 jalapeños diced
- 1½ lbs ground beef
- 2 14.5 oz cans fire-roasted tomatoes
- 1 tbsp Worcestershire sauce
- 1 heaping tbsp beef base
- 3 tbsp butter
- 1 cup pasta water
- 1 lb thin spaghetti
- ½ cup grated Parmesan
- 2 tbsp tomato paste
- 2 tbsp flour
- Salt & pepper to taste
- Juice of ½ lemon
🤠 Cowboy Seasoning Blend
- 1 tsp dried chives
- 1 tsp dried parsley
- ½ tsp cayenne
- ½ tsp thyme
- ½ –1 tsp red pepper flakes
- 1 tsp smoked paprika
Instructions
Render the bacon
- In a Dutch oven over medium-low heat, cook the bacon until crispy and the fat is rendered. Remove bacon and set aside.
Build the base
- Add butter to the bacon fat. Stir in the cowboy seasoning blend and toast for about 30 seconds until fragrant.
Sauté the veggies
- Add onion, jalapeños, and garlic. Cook until soft and translucent.
Brown the meat
- Add ground beef and break it up with a wooden spoon. Cook until browned and fully incorporated.
Boil pasta
- At the same time, cook your spaghetti in salted water. Reserve 1 cup of pasta water before draining.
Bloom the flavor
- Push meat to one side of the pot. Add tomato paste and beef base directly into the fat. Let it cook until darkened and rich (about 1–2 minutes).
Deglaze & combine
- Mix everything together, then add Worcestershire sauce and juice of ½ lemon.
Build the sauce
- Add fire-roasted tomatoes and pasta water. Bring to a boil, then reduce to a simmer.
Reduce
- Let the sauce simmer until it thickens and reduces by about half.
Finish the pasta
- Add cooked spaghetti directly into the sauce. Toss to coat, then stir in Parmesan until creamy.
Serve
- Top with crispy bacon and extra Parmesan. Serve hot with bread on the side.
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👝 How to Store Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat on the stove or in the microwave with a splash of water or broth to loosen the sauce and bring it back to life.
Freezer: You can freeze Cowboy Spaghetti for up to 2 months. Let it cool completely, then store in a freezer-safe container.
