One-pan dirty spaghetti

Cook the ground beef in a skillet over medium-high heat with a drizzle of olive oil for a few minutes, crumbling it with a spatula, to give it a head start browning.

Add the diced onions, bell peppers and diced celery, and the cut-up andouille sausage; cook a minute or two.

Add onion powder, garlic powder, a spoon of paprika, ground cumin, dried thyme and oregano, black pepper, cayenne and kosher salt; stir and cook about two more minutes, leaving the vegetables some texture. No flour is needed because the pasta's starch thickens the sauce.

Stir in the beef broth and bring to a simmer.

Add the raw spaghetti, broken in half, and spread it as evenly as possible.

Cover and cook over medium-high for two minutes, then uncover and stir; repeat every couple of minutes until the pasta is cooked, lowering the heat to between medium and medium-high so it keeps simmering enthusiastically.

If it dries out before the pasta is done, add a splash of water; when the liquid has reduced the pasta should be cooked. Test a noodle.

Adjust with salt and finish with a little Worcestershire sauce.

Transfer to a bowl and garnish with finely sliced green onions.