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Creole Spaghetti


Next time your family ask for pasta, cook up some vibrant, Spanish-style sauce for spaghetti. This zesty meat spaghetti sauce gets a boost of Spanish flavors.

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Rate this recipe 4.3/5 (17 Votes)
Creole Spaghetti 1 Picture


  • 1 tablespoon. GOYA® Extra Virgin Olive Oil
  • 1 1/4 pound ground beef (85% lean)
  • 1/4 pound country ham, cut into 1/4” pieces (about 3/4 cup)
  • 2 cans GOYA® Tomato Sauce, 8 ounces
  • 1/2 cup GOYA® Sofrito
  • 2 tablespoon GOYA® Minced Garlic
  • 1 tablespoon sugar
  • 1 teaspoon GOYA® Ground Cumin
  • 1/2 teaspoon GOYA® Oregano
  • 1 packet GOYA® Sazon with Coriander & Annatto
  • 1/4 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
  • 1/2 cup finely chopped fresh cilantro, divided
  • 1/2 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 pound spaghetti
  • Parmesan cheese, to taste


Servings 8
Adapted from


Step 1

Heat olive oil in 12” skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro.

Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.

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