Haitian Spaghetti Recipe (Espageti With Hotdogs)
Make this Haitian Spaghetti (Espageti With Hotdogs) from scratch in under 30 minutes using simple ingredients.
Servings: 4 people
Ingredients
- 7 ounces 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 ounces 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.
Video
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 3368mg | Potassium: 200mg | Fiber: 4g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 4mg
