If there's one thing everyone needs in their life, it's a good spaghetti dinner or pasta recipe. And this Haitian spaghetti is the perfect recipe for any busy cook and a great entry into Haitian cuisine.
Over the last 10 years or so I've become more and more exposed to Haitian food. I'd say Haitian spaghetti is now one of my favorite dishes let alone Haitian meals. I love the rich and complex flavors, and the fact that it's so easy to make. It's also a very comforting and satisfying dish. If you've never made Haitian spaghetti before, don't worry—I'll show you how. Keep reading for the recipe.
This traditional recipe starts with a flavorful tomato sauce, which is then spiced up with a variety of herbs and spices. Scotch bonnet peppers, thyme, and garlic give it a nice kick. The whole thing is then simmered until the sauce is nice and thick.
Now for the fun part – the spaghetti itself. This Haitian dish uses thin spaghetti noodles, which cook up quickly and absorb all of that delicious sauce. Haitians like to eat spaghetti for breakfast. Though I don't make it specific to breakfast those leftovers hit kinda hard that next morning.
Beats and Eats (music to pair with Haitian Spaghetti)
Spaghetti has always been in the survival food category for me. There have been a few different periods in my life where I atr spaghetti for days straight. It was mostly out of necessity given my brokeness at times and later out of compulsiveness to master making the perfect spaghetti recipe.
Project Pat always seemed to capture the essence of what I was feeling during those times as I put my head down and tried to grind things out. "The Life We Live" song was in heavy transition.
Ingredients You'll Need For This Spaghetti Recipe
My version of Haitian spaghetti calls for Haitian epis and it is a key ingredient in this dish, as it gives it its distinctive flavor. If you can't find Haitian epis, you can substitute another type of seasoning, such as Creole seasoning or Cajun seasoning.
Bell peppers add a touch of sweetness to this dish, while the scotch bonnet pepper gives it a bit of spice. If you don't like things too spicy, you can always omit the scotch bonnet pepper altogether.
- Olive oil
- Haitian epis
- Scotch bonnet pepper or habanero pepper
- Fire Roasted Tomatoes - traditional Haitian spaghetti calls for tomato paste or ketchup
- Kosher salt
- Thin spaghetti
- Andouille sausage - traditional Haitian spaghetti calls for hot dog sausages, but that's not my thing plus I'm too old lol
- Chicken bouillon (optional)
How To Make Haitian Spaghetti (step by step)
Cook the spaghetti
In a medium or large pot add a few cups of water along with kosher salt and bring to a boil. Boil pasta to al dente. Strain pasta and set aside. Reserve one or two cups of the pasta water.
Make the Sauce
In a large saucepan heat oil then add the sausage and brown for 2-3 minutes.
Puncture a few holes into the scotch bonnet pepper and then add it whole to the skillet.
Add the diced tomatoes and allow to cook for 2-3 minutes or long enough for much of the juices to cook down. Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency.
Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes. Serve
Cooking Considerations and Tips for Making This Haitian Spaghetti Recipe
Use whatever sausage you prefer. Chicken sausage, turkey sausage, Italian sausage, hot dogs, or hell even vienna sausages are in bounds. Well, the last two not so much for me. I swore off vienna sausages after high school since we ate them so much back in the day.
In my research I also saw mention of sardines and smoked herrings as protein option. Yeah not my thing, but feel free to have at it if you're interested.
Haitian style spaghetti is not a very saucy dish. So mix the dish extremely well to ensure the sauce coats spaghetti well.
Add a little ketchup or a lot to make this even more Haitian!
For a more low carb version make this with spiralized zucchini.
Serve the cooked spaghetti with a hard-boiled egg and topped with fresh green onions and grated parmesan cheese. I also like to top mine with a bit of pikliz for additional flavor and texture.
Many folk like their Haitian spaghetti with eggs. I'm an eggs on top of everything kinda guy so I guess I'm including in these "folks" lol.
Frequently Asked Questions (FAQs) About Haitian Spaghetti
What is Haitian spaghetti?
Haitian spaghetti is a dish made with thin spaghetti, andouille sausage, bell peppers, and scotch bonnet peppers. It is typically seasoned with haitian epis, a type of seasoning that gives the dish its distinctive flavor.
What can I substitute for Haitian epis?
If you don't have time to make Haitian epis, you can substitute another type of seasoning, such as dry Creole seasoning or Cajun seasoning.
Can I make this recipe without the scotch bonnet pepper?
Yes, if you don't like things too spicy, you can always omit the scotch bonnet pepper altogether.
For similar recipes try these:
Make This Recipe
This Haitian pasta recipe is a quick and easy way to get a delicious meal on the table. With just a few simple ingredients, you can have a hearty and flavorful dish that the whole family will enjoy. So what are you waiting for? Give this simple dish a try today and add it to your budding list of Haitian recipes!
If you make this spaghetti recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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- 1 tablespoon Olive Oil
- 1 lb Andouille Sausage chopped
- 1 cup Haitian Epis
- 1 Scotch Bonnet Pepper
- 14.5 oz can Fire Roasted Tomatoes
- ½ tablespoon Kosher Salt
- 8 oz Thin Spaghetti
- ½ cup of Pasta Water
Cook the spaghetti
- In a medium or large pot add a few cups of water along with kosher salt and bring to a boil. Boil pasta to al dente. Strain pasta and set aside. Reserve one or two cups of the pasta water.
Make the Sauce
- In a large saucepan heat oil then add the sausage and brown for 2-3 minutes.
- Puncture a few holes into the scotch bonnet pepper and then add it whole to the skillet.
- Add the diced tomatoes and allow to cook for 2-3 minutes or long enough for much of the juices to cook down. Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency.
- Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes. Serve