Haitian Spaghetti
Serves 1
Directions
- 1Season the pasta water with thyme leaves and one habanero pepper.
- 2Once the water boils, add salt and pasta.
- 3Slice the peppers and onion into thin strips (matchstick size).
- 4Mince the garlic.
- 5Chop the hot dogs into medallions.
- 6Add 4-6 tablespoons of vegetable oil to a pan over medium heat.
- 7Add the hot dogs to the pan and cook until they have nice coloring.
- 8Remove the hot dogs from the pan and set aside, leaving the oil in the pan.
- 9Add the sliced peppers and onions to the pan and cook.
- 10Add the minced garlic and cook.
- 11Add 2 tablespoons of tomato paste and cook for a few moments.
- 12Add 2 ladlefuls of epice.
- 13Add 0.5 tablespoon of chicken bouillon powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of tropical Sazon (or one packet of regular Sazon), and 1 teaspoon of Billas complete seasoning. Mix well and let the seasonings toast up.
- 14Add 0.75 cup of marinara sauce and 2 tablespoons of ketchup. Mix well.
- 15Turn the heat to low.
- 16Add the cooked pasta to the sauce and mix.
- 17Throw the hot dogs back into the pot and mix.
- 18Allow the mixture to cook on low heat for 10-15 minutes, continuously mixing to prevent sticking and burning.
- 19Add one ladleful of the infused pasta water to the sauce to add flavor and thicken the sauce. Mix and add more if desired for consistency.
- 20Add the cooked pasta directly to the pot with the sauce and mix until well combined.
- 21Serve alongside hardboiled eggs.
Ingredients
- 2 tbsp ketchup
- 2 ladlefuls epice
- 1 tsp garlic powder
- 0.5 tbsp chicken bouillon powder
- 0.75 cup marinara sauce
- parsley flakes
- 1 tsp Billas complete seasoning
- 0.5 tsp tropical Sazon (or one packet of regular Sazon)
- 1 tsp onion powder
- garlic, minced
- spaghetti
- peppers (whatever colors you like), sliced into thin strips
- 1 large sweet onion, sliced into thin strips
- 2 habanero peppers (or Scotch bonnet), 1 for cooking pasta, 1 for sauce
- 2 tbsp tomato paste
- thyme leaves
- 8 beef hot dogs, sliced into medallions (or sausages)
- 4 to 6 tablespoons vegetable oil
- kosher salt
- boiled eggs
Equipment
potknifecutting boardskillet/panladle
Tips
- For more authentic spice, use Scotch bonnet peppers.
- Season the pasta water with fresh herbs and a habanero pepper for flavor.
- Cook hot dogs until they have nice coloring, then remove and add back later.
- Allow the sauce to cook on low heat for 10-15 minutes to develop flavor, stirring continuously.
- Don't throw away pasta water; it adds flavor and thickens the sauce.
- If you prefer crunchy vegetables, add half at the beginning and the rest in the last 2-3 minutes of cooking.
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