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spaghetti and sausage cubes on a plate

Haitian Spaghetti

Haitian spaghetti is delicious, quick and easy. It is made with epis seasoning, which gives it flavor unlike any other spaghetti recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Caribbean, Haitian
Servings: 2 people
Calories: 1269kcal
Author: Marwin Brown

Ingredients

  • 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

Instructions

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

Video

Notes

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.
Most recipes call for tomato paste, but I use canned fire roasted tomatoes from time to time. Clearly fire roasted tomatoes are more an American thing but they're a good add nonetheless.
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.

Nutrition

Calories: 1269kcal | Carbohydrates: 98g | Protein: 58g | Fat: 70g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 3917mg | Potassium: 1045mg | Fiber: 5g | Sugar: 11g | Vitamin A: 963IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 5mg
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