Haitian Spaghetti is a flavorful pasta dish made with tomato sauce, diced veggies and chopped hot dogs.
- ½ lb Spaghetti
- ¼ cup Olive oil
- 2 tbsp Haitian Epis
- 1 Onion chopped
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 2 Roma Tomatoes diced
- 2 tbsp Tomato paste
- 3 small Maggi cubes
- 4 Hot Dogs cut into rounds
- ⅛ tsp ground Cloves
- ⅓ cup water
- Salt to taste
- 2 Hard boiled eggs
Cook ½ lb pasta to al dente according to package instructions. Reserve a few ladles of the pasta water to add to the recipe later.
Add ¼ cup olive oil and 2 tbsp epis to a large saucepan. Fry the epis until it becomes fragrant and turns a golden color.
Add the diced onions, 2 chopped bell peppers, and 2 tomatoes, and saute for 5 minutes until the vegetables soften.
Add 2 tbsp tomato paste and add 3 maggi cubes. Then add the 4 cut up hot dogs and ⅛ tsp ground cloves. Mix to combine.
Add ⅓ cup of reserved pasta water and let the mixture simmer for 10-15 minutes until a sauce is formed. Salt to taste.
Add the cooked pasta and mix to coat. Serve with ½ of a boiled egg in each serving. Enjoy!
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- Meat: Meat cooked in tomato sauce is a staple of many Haitian dishes. This pasta recipe calls for hotdogs but you can use just about any type of sausage. Many Haitian families will also substitute sea food in a pinch.
- Tomato Paste: The robust tomato paste is what brings all the flavors together.
- Spaghetti Noodles: Spaghetti noodles are fairly easy to come by which makes this recipe particularly easy to throw together.
- Veggies: Fresh peppers, onions and tomatoes add so much flavor to this dish and give it
- Maggi Cubes: Maggi cubes are a flavor enhancer similar to bouillon, and they add saltiness and flavor to this recipe. If you don’t have Maggi cubes there are plenty of substitutes out there. You can use any other bouillon cubes or a mixture of equal parts worcestershire and soy sauce. Keep an eye on the size of your maggi cubes. If you have large maggi cubes, you will only need one.
- Haitian Epis: Epis is a blend of vegetables and herbs at the center of many Haitian recipes. It’s not difficult to make but you cannot make this recipe without it. Follow my recipe to blend some up fresh epis. Once made, it can be stored for 7-10 days in the refrigerator.
- If you are not a fan of hot dogs, feel free to use sausage or different types of meats. This recipe is great with beef kielbasa or a simple smoked sausage. For a vegetarian option, you can leave the meat out altogether.
- Some recipes call for frying the sausage BEFORE adding the epis, but most add the epis first. This may depend on the type of sausage you’re using, but I like the way this came together, allowing the meat to take in some of the epis flavor.
- If your sauce comes out a bit too thick, you can add a few more tablespoons of water leftover from the spaghetti noodles.
Serving: 1serving | Calories: 525kcal | Carbohydrates: 60g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 114mg | Sodium: 1128mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1552IU | Vitamin C: 70mg | Calcium: 59mg | Iron: 3mg