Description
Savory, spicy, and comforting—this Haitian spaghetti recipe combines hot dogs or sausage with a bold epis-tomato base. Perfect for breakfast, lunch, or dinner.
Ingredients
1 package (16 oz) spaghetti
4–6 hot dogs or smoked sausage
2 tbsp tomato paste
3 tbsp Haitian epis
1 bouillon cube (Maggi)
1 onion, sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 scotch bonnet pepper (optional)
½ tsp garlic powder
½ tsp Adobo seasoning
¼ cup olive oil
2 tbsp vegetable oil
Salt, to taste
Reserved pasta water (½ cup)
Instructions
1. Slice hot dogs or sausage and boil for 5 minutes until plump. Drain and set aside.
2. Cook spaghetti in salted water until al dente, adding 1 tbsp oil. Reserve ½ cup pasta water and dissolve bouillon cube in it.
3. In the same pot, heat olive oil. Stir in tomato paste and cook for 2–3 minutes.
4. Add epis and boiled sausage. Sauté for 2 minutes until fragrant.
5. Stir in sliced onion, bell peppers, scotch bonnet (if using), garlic powder, and Adobo. Cook 3 minutes.
6. Pour in reserved bouillon water and simmer until sauce thickens slightly.
7. Add spaghetti back to pot. Toss well to combine with sauce and protein. Let rest a few minutes before serving.
Notes
Serve with sliced avocado, boiled egg, or spicy pikliz on the side.
For vegan variation, use plant-based sausage and increase vegetables.
Smoked herring (aransol) is a traditional alternative to sausage—rinse and sauté before adding.
Leftovers can be stored for up to 3 days in the fridge or frozen for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Haitian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Haitian spaghetti recipe, Haitian espageti, spaghetti with hot dogs Haitian style, Haitian comfort food