What is Haitian Spaghetti one might ask? Haitian Spaghetti is made with spaghetti, hot dogs, tomato paste or ketchup, and spices. The recipe can be made in different ways; not a lot of ingredients and it does not take long to make. Unlike other recipes, the tomato paste or ketchup must be cooked in oil before the pasta is added. That is how the pasta gets its color.
Many individuals including myself have altered the recipe by changing the hot dogs for other types of meat links. My recipe usually has Italian sausage, chicken sausage, cut up ham meat or turkey sausage or basically no meat depending on my mood.
Many people will add smoked herrings that must be desalted before cooking. Another variation I have tried it with anchovies, which has somewhat a similar taste to the smoked herrings but still good. Haitian Spaghetti is what you made it out to be with the ingredients you use. The main goal is to obtain the reddish color and the desired taste. I usually use organic tomato paste instead of regular tomato paste.
Typically in Haiti, this dish is served for breakfast and lunch. It can even be served for dinner because it is so versatile. It is a full meal and is also served with avocado slices. The pasta is not saucy because there is no sauce. And not dry either because of the other ingredients. This recipe is made with organic spicy Mango and Jalapeno chicken sausage. So next time you feel like having your spaghetti a different way, try the Haitian Spaghetti.
- 1 pound spaghetti
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 tablespoon garlic
- 1 cup white onions
- 1 teaspoon thyme fresh, chopped
- 5 chicken sausages or hot dogs or any other types of links or meat (organic preferred)
- 1 ½ tablespoons chicken bouillon powder low sodium preferably
- salt to taste
- 1 ½ cups reserved pasta water
- pepper to taste
- ½ teaspoon red pepper crushed or habanero pepper - optional
- Boil pasta according to package. In a heavy large saucepan, heat oil and add tomato sauce or ketchup. (if using ketchup add 1 additional tablespoon) Cook tomato paste for 3 - 4 minutes while stirring occasionally. Add garlic, onion, thyme and sausage and cook for 4 minutes while stirring to blend. Add chicken bouillon and stir. Add pasta and stir to blend while gradually adding the pasta water. Lower heat and cover and cook for another 4-5 minutes. Add crushed red pepper if using. Season with salt and pepper to taste. Serve hot.
Use organic sausages.