Discover how to make Haitian Spaghetti, a flavorful pasta dish with bold Caribbean spices, hot dogs, and Haitian epis

1 lb (450 g) spaghetti

1 tbsp salt (for boiling water)

6 hot dogs or smoked sausage, sliced

1 medium onion, thinly sliced

1 bell pepper (green or red), thinly sliced

3 garlic cloves, minced

1 tbsp tomato paste

2 tbsp Haitian epis (green seasoning)

1 scotch bonnet pepper (optional, for heat)

2 tbsp vegetable oil

Salt and black pepper to taste

1/2 cup reserved pasta water

Fresh parsley for garnish (optional)

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Boil the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Sauté the Meat: Heat oil in a large skillet. Add sliced hot dogs or sausage and cook until golden brown. Remove and set aside.
Cook the Aromatics: In the same pan, add onion, bell pepper, and garlic. Sauté until fragrant and soft.
Build the Sauce: Stir in tomato paste, cook for 2 minutes, then add epis and scotch bonnet. Sauté for another minute.
Combine: Return the meat to the skillet. Add the cooked spaghetti and toss well to coat.
Adjust Texture: Add a splash of reserved pasta water to loosen the sauce if needed.
Season: Add salt, pepper, and Maggi seasoning to taste. Stir until evenly mixed.