Haitian
Haitian Spaghetti
A perfect balance of smoky sausage and bold seasonings in a rich tomato sauce that coats every strand. This dish will always have a special place in my heart — here's my own twist on it.
Ingredients
Main Ingredients
- 1 box spaghetti
- 2-3 hot dogs or smoked sausage, sliced
- 1 full onion, thinly sliced
- ½ bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 Thai chili pepper, minced
- 1 tbsp tomato paste
- ¼ cup tomato sauce
- 3 tbsp epis
- 3 tbsp olive oil
- ½ cup reserved pasta water (as needed)
Seasonings
- Salt, to taste
- Black pepper
- Adobo powder
- Chicken bouillon (powder or cube)
- Paprika
- Garlic powder
Optional Garnish
- Fresh parsley
- Red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
- 2
In a large skillet over medium heat, heat the olive oil. Add the sliced hot dogs or sausage and sauté until the edges start to brown.
- 3
Add the onions, bell pepper, garlic, and Thai chili pepper. Cook 2-3 minutes until softened.
- 4
Stir in the epis, tomato paste, and tomato sauce. Mix well and let the tomato base cook down slightly.
- 5
Pour in the reserved pasta water (about ¼ cup) to loosen everything and create a smooth sauce.
- 6
Season with salt, black pepper, adobo, chicken bouillon, paprika, and garlic powder to taste. Stir well to combine. Taste and adjust seasoning as needed.
- 7
Add the cooked spaghetti directly into the skillet, tossing thoroughly so every strand gets coated. Let everything cook together for 2-3 minutes so the flavors fully marry.
- 8
Plate and garnish with fresh parsley and red pepper flakes.
Tips
Don't skip reserving that pasta water — the starch helps the sauce cling to the spaghetti. And make sure to let everything cook together at the end so the pasta absorbs all those flavors.