How to make Haitian Spaghetti (Espageti)

Salt the pasta water liberally and bring it to a boil.

Add the spaghetti to the boiling water in a circular motion to prevent sticking.

Stir the pasta gently with a wooden spoon and boil uncovered until al dente.

Drain the pasta, saving about a quarter cup of the pasta water for later use.

In a large frying pan, add a couple of tablespoons of vegetable oil and fry the smoked sausage and hot dogs until dark brown.

Add the bell peppers and onions to the pan and fry until the onions are slightly translucent.

Add garlic, scotch bonnet, and tomato paste to the pan and fry for a bit.

Add black pepper, salt, and chicken bouillon to the pan.

Add about two tablespoons of the reserved pasta water to the sauce, adjusting for desired sauciness.

Add the drained spaghetti to the sauce and turn the heat to low, cooking for an additional four to five minutes while stirring gently.

Boil a couple of eggs to serve with the spaghetti.

Equipment Needed

Dietary

Allergens