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If you’ve never had Cowboy Spaghetti before, you’re in for a serious treat. This bold, meaty twist on traditional spaghetti is one of my family’s all-time favorite comfort meals. It’s loaded with ground beef, crispy bacon, savory pastrami, spicy pepperoni, and a whole bunch of flavor-packed extras. Every bite is smoky, cheesy, a little spicy, and totally satisfying!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This recipe pleases the entire family!! Thanks so much for making my family happy at the dinner table.” -Renee
“My wife and I both loved this! Really unique flavors and texture from the pastrami and pepperoni. I moved it to the crockpot for two hours and the house smelled fantastic! I pre-heated a deep iron skillet and moved as much as I could to it and covered it in cheddar then baked at 350 for 30 minutes. The cheese and some bits baked to the sides which were a bonus treat. We will make this again as soon as we have our next set of visitors. Thank you so much for sharing.” – Jarrod
“I ate this often growing up and hadn’t thought to serve it to my family until I found your recipe. Thanks for bringing back such yummy memories! We loved this spaghetti and can’t wait to have it again. So easy. So delicious.” – Lisalia
Why I Love This Recipe
Let’s be honest—regular spaghetti is great, but Cowboy Spaghetti takes it to a whole new level. It’s the kind of dinner that makes everyone come running to the table. I especially love making this when we have guests over or just want something hearty after a long day. The mix of meats (bacon, pastrami, and pepperoni) with the spicy-sweet sauce and gooey melted cheddar makes this one unforgettable meal.
You can serve the sauce over the noodles or toss everything together—it’s delicious either way. Trust me, once you try it, you’ll be adding this one to your regular dinner rotation! Add some sides like our Broccoli Bacon Salad and Quick Garlic Bread and you’ve got yourself a meal.
🩷 Erica
Key Ingredients You’ll Need
Here’s what goes into making this flavor-packed Cowboy Spaghetti:
- Spaghetti noodles – Cooked al dente so they don’t get mushy. I like to cook them just before serving so they’re nice and fresh.
- Bacon – Fry it up until crisp, then crumble it into the sauce for smoky, salty bites.
- Ground beef – Lean beef works best. Drain the grease after browning.
- Onion & garlic – These build the base flavor of the sauce.
- Tabasco sauce – Adds a little kick. Adjust to your spice preference.
- Worcestershire sauce – For depth and umami flavor.
- Pastrami & pepperoni – Chop them up so they mix well into the sauce.
- Jalapeño – Optional, but great for heat-lovers.
- Mushrooms & olives – Add earthiness and briny flavor.
- Beef broth – Helps thin out and flavor the sauce.
- Fire-roasted diced tomatoes & tomato sauce – For a smoky, rich base.
- Cheddar cheese – Sharp cheddar melts beautifully over the top.
- Green onions – Fresh and bright as a finishing touch.
Ingredient Substitutions
Need to switch things up or work with what you have on hand? Here are some easy swaps that still keep your Cowboy Spaghetti delicious:
- Spaghetti noodles – Any long pasta like linguine or fettuccine works great. You can even use penne or rotini for a fun twist.
- Ground beef – Try ground turkey, chicken, or even plant-based crumbles if you’re looking for a lighter or vegetarian option.
- Bacon – Turkey bacon or pancetta can be used for a similar smoky crunch.
- Pastrami – If you don’t have pastrami, try chopped ham, smoked sausage, or corned beef.
- Pepperoni – Salami or chorizo can give a different but tasty spin.
- Mushrooms – Leave them out or swap with zucchini or bell peppers for extra veggies.
- Olives – Not a fan? Skip them, or try capers for a salty bite.
- Beef broth – Chicken broth or vegetable broth will work in a pinch.
- Cheddar cheese – Any melty cheese like Monterey Jack, mozzarella, or Colby can be used instead.
How to Make Cowboy Spaghetti
- Fry the bacon: In a large skillet, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- Cook the beef: In the same skillet, brown the ground beef. Stir in chopped onion and garlic and seasonings.
- Mix in the meats and veggies: Stir in the bacon, pastrami, pepperoni, jalapeño, mushrooms, and olives. Let it cook together for about 5 minutes.
- Simmer the sauce: Add beef broth, diced tomatoes, and tomato sauce. Cover and reduce the heat. Simmer for about 10–15 minutes.
- Cook the pasta: While the sauce simmers, cook the spaghetti noodles according to the package instructions. Drain well.
- Bring it all together: Toss the noodles with the sauce, or serve the sauce over the top. Sprinkle with cheddar cheese and green onions. Serve warm!
Recipe Tips and Tricks
- Don’t skip the mix of meats – Each one adds its own flavor and texture. Pastrami and pepperoni give that “cowboy” twist.
- Cook the pasta last – This keeps it from getting sticky or overcooked while the sauce simmers.
- Taste as you go – Adjust the heat by adding more or less Tabasco and jalapeño depending on your preference.
- Cheese it up – I like to pop the finished dish under the broiler for a couple of minutes to melt the cheddar and get those crispy edges.
- Use a deep skillet or Dutch oven – This helps contain all the ingredients without spilling and makes it easier to stir everything together.
- Drain excess grease – After browning the beef and bacon, drain the fat to avoid a greasy sauce.
- Add a touch of sweetness – If your tomatoes are very acidic, a pinch of sugar or a splash of balsamic vinegar can balance the flavor.
- Want a creamier version? – Stir in a splash of heavy cream or a spoonful of sour cream right at the end for a rich, velvety sauce.
- Go green – Top with fresh parsley or basil along with the green onions for a little color and freshness.
- Make it ahead – The sauce gets even better as it sits. You can make it a day in advance and reheat for an easy dinner.
Frequently Asked Questions
Yes! Cook the bacon and the ground beef separately. Then throw the rest of the ingredients into a slow cooker. Cook on low heat for a few hours. If it gets too thick, add another can of fire-roasted tomatoes and a little more beef broth.
Absolutely! Let the sauce cool, then freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove before serving with fresh noodles.
Sharp cheddar is my go-to, but you can also try Monterey Jack or a spicy pepper jack for even more kick.
It’s totally adjustable. Use more jalapeño and Tabasco for heat, or leave them out entirely for a milder version.
This dish is rich and filling, so I usually serve it with our Strawberry Spinach Salad, Breadtwists, or Caprese Salad on the side.
How to Store and Reheat Cowboy Spaghetti
Storage:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheating:
- Microwave: Reheat in short bursts, stirring in between. Add a splash of broth if needed.
- Stovetop: Warm over medium heat with a little extra sauce or broth.
- Oven: Bake covered at 350°F for 20–25 minutes. Top with more cheese if desired!
More Italian Favorite Foods
- Stuffed Pork Loin
- Cheesy Italian Bread
- Pasta Salad with Italian Dressing
- One Pan Chicken and Veggies Italian Style
- Italian Sandwich Wraps
- Italian Sandwiches
- Baked Rotini
- Turkey Over Italy
- Creamy Carbonara
Did you try this Cowboy Spaghetti?
I’d love to hear what you think! Leave a comment below and let me know how it turned out for you. Did you add your own twist? Share your tips or favorite toppings—we’re always looking for new ways to enjoy this hearty dish! 🤠
Cowboy Spaghetti
Ingredients
- 1 pound spaghetti noodles
- 6 slices bacon, chopped
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- salt & pepper, to taste
- 2 teaspoons Tabasco sauce
- 1 Tablespoon Worcestershire sauce
- 1/2 pound deli pastrami, roughly chopped
- 1/3 cup pepperoni, chopped
- 2 Tablespoons jalapeno
- 1/2 cup sliced mushrooms
- 1 can diced olives
- ½ cup beef broth
- 14 ounces fired roasted diced tomatoes
- 8 ounces tomato sauce
- sharp cheddar cheese, shredded
- green onions, chopped
Instructions
- Heat a large deep skillet to medium-high heat. Add bacon and fry until crisp, remove with a slotted spoon, and drain on paper towels.
- In the same skillet add ground beef. When beef is browned stir in onions and garlic. Season with salt, pepper, Tabasco, and Worcestershire sauce.
- Stir in bacon, pastrami, pepperoni, jalapeno, mushrooms, and olives. Cook, stirring occasionally for about 5 minutes.
- Add beef broth and cook for an additional 5 minutes or so. Stir in tomatoes and tomato sauce. Cover and reduce heat to low (at this point you can also throw everything in a crock pot and cook on low heat for a few hours. If it gets too thick, add another can of fire-roasted tomatoes and a little more beef broth).
- Prepare spaghetti noodles according to package directions.
- Drain noodles well, add to meat sauce, and toss it all together (or you can serve with the sauce over the top). Top with sharp cheddar cheese and green onions.
Notes
- Cook pasta last to keep it from sticking or overcooking.
- Drain excess grease from the beef and bacon for a cleaner sauce.
- Adjust heat with more or less jalapeño and Tabasco.
- Use a deep skillet or Dutch oven to hold everything comfortably.
- Broil with cheese for 2–3 minutes for a bubbly, golden top.
- Make ahead—the sauce tastes even better the next day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My wife and I both loved this! Really unique flavors and texture from the pastrami and pepperoni. I moved it to the crockpot for two hours and the house smelled fantastic! I pre-heated a deep iron skillet and moved as much as I could to it and covered it in cheddar then baked at 350 for 30 minutes. The cheese and some bits baked to the sides which were a bonus treat. We will make this again as soon as we have our next set of visitors. Thank you so much for sharing.
Do you dump any grease before adding the onions?
You can! But the onions cook up really good in the bacon grease!
I ate this often growing up and hadn’t thought to serve it to my family until I found your recipe. Thanks for bringing back such yummy memories! We loved this spaghetti and can’t wait to have it again. So easy. So delicious.
This recipe pleases the entire family!! Thanks so much for making my family happy at the dinner table.
It’s in the crock now, and the smell is out of this world! It will definitely be a big hit with this Arizona, Family!
So excited to hear how you guys liked it!
How many servings will it make? I think it looks amazing and I’d like to make it for my husband’s 50th birthday party.
It should make about 4-6 servings depending on how hungry your guests are!
delicious spaghetti sauce
Looks lovely
This sounds so delicious! I’m going to make it this week!!!
thanks for this yummy recipe!
I made this recipe a couple of weeks ago and I really enjoyed it. So many yummy flavors all in one. Thanks for sharing.
YUM! You'd probably like Cincinnati 5 Way Chili too!
I made that!! It was beyond amazing. I made with Turkey instead, such a versatile dish!