Make this Haitian Spaghetti (Espageti With Hotdogs) from scratch in under 30 minutes using simple ingredients.
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About Haitian Spaghetti
Haitian Spaghetti (Espageti With Hotdogs) is an easy and friendly pasta recipe prepared with epis (Haitian seasoning base), hotdog sausages, pepper, chicken bouillon, tomato paste, and spaghetti pasta.
This dish from the Caribbean cuisine is sold at Haitian restaurants in urban areas and by street vendors in the countryside of the Caribbean. It is now gaining popularity in the United States because of its incredible taste and ease of making.
In Haitian households, it is mostly served for breakfast or lunch. I personally love to make it for weeknight dinners.
This delicious spaghetti recipe can be prepared in many ways, but the recipe I am sharing in this post is my favorite way of making it at home. Just a few ingredients and it can be served on the table in under 30 minutes.
Haitian Spaghetti is not saucy, but it’s not dry either because of tomato paste and reserved pasta water.
You can easily double or triple the recipe and make it for a crowd.
Here are a few more spaghetti recipes that you might like
Ingredients
Spaghetti – I use regular spaghetti to make this Haitian dish but you can also choose from whole wheat or gluten-free options.
You can also replace spaghetti with linguine or angel hair noodles.
Haitian Epis (Haitian Seasoning Base) – It is a flavorful blend of peppers, garlic, and herbs and is commonly used in Haitian cuisine. You can either make it at home using my easy Haitian Epis recipe or use a store-bought one.
Sausages – Haitian spaghetti is traditionally made using hot dog sausages but you can use any sausages of your choice. Italian sausage, andouille sausage, beef kielbasa, Vienna sausages, or turkey sausage, all work fine.
You can also use leftover cooked chicken, smoked herring fish, cut-up ham meat, anchovies, or codfish, instead of sausages.
For a vegetarian version, skip adding the hotdogs and add fresh vegetables (mushrooms, bell peppers, sweet corn, broccoli, zucchini, etc) or leafy greens (spinach or kale).
Tomato Puree – You can replace tomato puree with tomato paste. Add a little less paste than the puree as it is more concentrated than the puree.
You can replace tomato puree with canned fire-roasted tomatoes.
Some people also add a little ketchup to their recipes. Tomato ketchup gives a subtle sweet taste to this savory dish.
Others – You will also need salt, extra virgin olive oil, chicken bouillon cubes, onions, and bell peppers.
I used a mix of green pepper and red pepper.
You can use white onions or red onions.
This Haitian spaghetti recipe is not spicy but you can add a little hot sauce or cayenne pepper to it. You can also add some chopped Scotch bonnet pepper as well for a spicy kick.
How To Make Haitian Spaghetti
Cook 7 oz (200 g) dry spaghetti in salted water in a large pot until Al Dente (just cooked) according to the package instructions.
Drain the pasta and reserve some pasta water.
While the spaghetti is cooking, heat 2 tablespoon of extra virgin olive oil in a heavy large saucepan over medium heat.
Once the oil is hot and shimmery, add 2 tablespoon of epis and 1 crumbled chicken bouillon cube and saute for 20-30 seconds.
Add
- 7 oz (200 g) sliced hotdog sausages
- 1 cup of thickly sliced onions
- 1 cup of chopped bell peppers (I used a mix of green and red)
and saute for 2 minutes.
Now add ¼ cup of starchy pasta water and 2 tablespoon tomato puree to the pan and cook for another minute.
Add the cooked pasta to the pot and toss to coat with sauce.
Reduce the heat to low and cook the paste for 4-5 minutes.
Add some more pasta water if the pasta looks dry.
Season with salt and pepper to taste. Serve hot.
Frequently Asked Questions
Spaghetti is loaded with carbs in itself. But when you add a lot of protein and veggies to it, it becomes a balanced meal. Try to eat this dish in small portions.
Yes, sure, you can. Skip adding meat and make sure the epis is vegan. Epis has all the vegan ingredients except the chicken stock. You can make it using veg stock if you follow veganism.
To make a healthy version, replace spaghetti noodles with zucchini noodles (zoodles, spiralized zucchini).
Serving Suggestions
Traditionally, Haitian Spaghetti is served on its own for breakfast, brunch, or lunch in Haiti homes. Sliced avocados, hard-boiled eggs, or homemade bread can be served on the side.
Some people also like to serve some ketchup on the side with this flavorful dish.
As it needs minimal ingredients and time, I also like to make it for busy weeknight dinners.
You can serve a refreshing salad, soup, or bruschetta on the side for a filling meal.
Storage Suggestions
Pasta tastes best when served right out of the pan. So, I will recommend you make it fresh.
Leftovers can be stored in an air-tight container for about a day or two.
Reheat in a pan or microwave until nice and hot before serving.
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Recipe Card
Haitian Spaghetti Recipe (Espageti w/ Hotdogs)
Ingredients
- 7 ounce dry spaghetti (200 g)
- 1 tablespoon salt (to salt the pasta water, plus some more)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Epis
- 1 chicken bouillon cube
- 7 ounce hotdog sausages (200 g, sliced)
- 1 cup thickly sliced onions (red or yellow)
- 1 cup chopped bell peppers (I used a mix of green and red)
- 2 tablespoons tomato puree (or 1 tbsp tomato paste)
- black pepper (to taste)
Instructions
- Cook the spaghetti in salted water until Al Dente (just cooked) according to the package directions.
- Drain the pasta and reserve some pasta water.
- While the spaghetti is cooking, heat olive oil in a large saucepan over medium heat.
- Once the oil is hot and shimmery, add epis and crumbled chicken bouillon cube and saute for 20-30 seconds.
- Add hotdog sausages, onions, and bell peppers, and saute for 2 minutes.
- Now add ¼ cup of pasta water and tomato puree to the pan and cook for another minute.
- Add the cooked pasta to the pot and toss to coat with sauce.
- Reduce the heat to low and cook the paste for 4-5 minutes.
- Add some more pasta water if the pasta looks dry.
- Season with salt and pepper to taste. Serve hot.
Did you make this recipe? Let me know!