Haitian Spaghetti (Espageti)2014-03-01
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Traditionally, Haitian Spaghetti (Espageti) can be made with hot dogs, sausage or smoked herring (aransol). As a kid one of my favorite meals was Haitian Spaghetti (Espageti). My mother would occasionally cook this for us after school and it would typically served with a nice piece of buttered bread. The meal can be served for breakfast or lunch. As with all recipes, the ingredients vary through out the process is always the same.
- 1 lb thin spaghetti
- 1/2 lb spicy pork sausage (Can also use hot dogs or Turkey sausage)
- 1 small onion sliced
- 1/2 green bell pepper diced
- 2 Tbs tomato paste
- 1/2 Scotch Bonnet Pepper minced (Optional)
- 1 Tsp all purpose seasoning
- 2 sprigs of thyme
- 1Tbs of Haitian Epis (or 1 Chicken bouillon Cube)
- 2 Tbs of olive oil
- 4 cups of water
- 3 tsp of salt (or to taste)
In a large pot bring 4 cups of water, 1 tbs of olive oil, and 2 tsp on to boil.
Add 4 lbs of thin spaghetti to the water and cook until al dente (5 min).
Drain the spaghetti and set aside.
In the large post add 1 tbs of olive oil and saute' the sausage for 2-3 min.
Add the tomato paste, peppers, thyme, Haitian Epis (or 1 Chicken bouillon Cube), scotch bonnet pepper, onions, and saute for 2-3 min.
Add 1 cup of water and bring to boil.
Add the cooked spaghetti and mix thoroughly.
Reduce the heat and let simmer for 4 min and serve.
Suggested Haitian Spaghetti Products
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