Instructions

Bring 4 quarts water to boil in large pot. Add 1 pound spaghetti and 1 tablespoon table salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain spaghetti and return it to pot.
Meanwhile, heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 8 ounces andouille sausage, quartered and sliced ¼ inch thick, and cook until lightly browned, about 3 minutes. Add 1 pound ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add 1 finely chopped onion, 1 finely chopped green bell pepper, and 2 finely chopped celery ribs and cook until softened, about 6 minutes. Add 5 minced garlic cloves, 2 tablespoons Tony Chachere’s Original Creole Seasoning, and ¼ teaspoon dried thyme and cook until fragrant, about 30 seconds. Add 2 tablespoons tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in 1½ cups chicken broth, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 3 minutes. Stir in 2 teaspoons hot sauce.
Add sauce and ½ cup reserved cooking water to spaghetti and toss to combine. Stir in 4 thinly sliced scallions, 2 tablespoons chopped parsley, and ½ cup grated Parmesan. Adjust consistency with remaining reserved cooking water as needed. Season with salt and Creole seasoning to taste. Serve, passing extra Parmesan and hot sauce separately.