Haitian spaghetti, or espageti, is a savory pasta dish from Haiti made with spaghetti, tomato, aromatics, and often sliced hot dogs or sausage. It is commonly served for breakfast or as a quick meal, and family versions vary: some use epis, peppers, or sardines, while others keep the sauce simple.
This version balances a lightly tomatoey sauce with browned hot dogs, green pepper, and thyme. It is easy to adjust with the ingredients you have, and a little reserved pasta water helps the sauce cling to every strand.
Ingredients
- 12 oz (340 g) spaghetti
- 8 cups (1.9 L) water, for boiling the pasta
- 1 tbsp (15 g) salt, for the pasta water
- 1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
- 8 oz (225 g) fully cooked hot dogs or smoked sausage, cut into thin rounds
- 1 small yellow onion, about 3½ oz (100 g), finely chopped
- 1 medium green bell pepper, about 5 oz (150 g), finely chopped
- 2 garlic cloves, about 6 g, minced
- 2 tbsp (30 ml) Haitian epis, optional; use a parsley-and-scallion seasoning blend if unavailable
- 2 tbsp (32 g) tomato paste
- ½ cup (120 ml) water or low-sodium chicken broth
- 1 tsp (1 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- ½ tsp (1 g) ground black pepper
- ¼ tsp (0.5 g) cayenne pepper, optional
- ½ tsp (2 g) chicken bouillon powder, optional; reduce or omit if your broth is salty
- 1 tsp (5 ml) ketchup, optional, for a slightly sweeter, rounder sauce
- 2 scallions, about ¾ oz (20 g), thinly sliced
Instructions
- Prepare the ingredients. Chop the onion and bell pepper, mince the garlic, slice the hot dogs, and measure the seasonings. If using epis, stir it briefly so the herbs and liquid are evenly distributed. Set everything near the stove; the sauce comes together quickly once the pan is hot.
- Boil the spaghetti. Bring the water to a boil in a large pot, add the salt, and cook the spaghetti according to the package directions until just al dente. Start tasting a minute before the suggested time because the pasta will cook a little more when tossed with the sauce. Before draining, scoop out at least 1 cup (240 ml) of pasta water. Drain the spaghetti, but do not rinse it; the starch on its surface helps the sauce adhere.
- Brown the hot dogs and soften the vegetables. While the pasta boils, heat the oil in a large skillet or Dutch oven over medium heat. Add the hot dog rounds in a single layer and cook for 4 to 5 minutes, turning once or twice, until browned in spots. For food safety, use a food thermometer to heat the fully cooked meat to 165°F (74°C), the USDA FSIS temperature for reheated food. Stir in the onion and bell pepper and cook for about 4 minutes, until softened but not collapsed.
- Build the sauce. Add the garlic and epis, if using, and stir for about 30 seconds, just until fragrant. Mix in the tomato paste, thyme, black pepper, cayenne, and bouillon powder. Cook for 1 to 2 minutes, stirring often; this brief step deepens the tomato flavor and keeps the paste from tasting raw. Pour in the water or broth and ketchup, if using, and scrape the bottom of the pan to loosen any browned bits.
- Simmer and taste. Let the sauce bubble gently for 4 to 5 minutes, stirring occasionally. It should look glossy and thick enough to coat a spoon, but not dry. Taste before adding extra salt: hot dogs, bouillon, and salted pasta water can all contribute plenty. If the sauce tastes too concentrated, add a splash of water; if it seems thin, simmer it for another minute.
- Toss with the pasta. Add the drained spaghetti and sliced scallions to the pan. Toss with tongs for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce lightly coats the strands. You may not need the full cup. Serve hot, with extra black pepper or sliced scallions if you like.
Tips
- Keep the pasta slightly firm. Spaghetti that is fully soft before it meets the sauce can turn mushy while you toss it. Start checking early, and remember that the noodles continue cooking for a short time in the hot pan.
- Use epis if you can find it, but do not let it hold you up. Haitian epis is a blended seasoning base that commonly includes herbs, peppers, garlic, and scallions; recipes differ from household to household. A prepared epis may vary in salt and heat, so taste the sauce before seasoning. If you cannot get it, use chopped parsley and scallions with the garlic already in the recipe. The result will be less complex and less like the herb-forward flavor of epis, but still savory.
- Control the salt. Use low-sodium broth and leave out the bouillon if the hot dogs or seasoning blend are salty. Salt the pasta water, but season the sauce only after it simmers. This makes it easier to adjust without ending up with an overly salty dish.
- Do not skip the pasta water. Starchy water makes the sauce smoother and helps it cling without adding more oil. If you accidentally drain all of it, use a little warm water or broth instead; the sauce will still work, though it may not emulsify quite as well.
Serving Suggestions
Serve Haitian spaghetti hot as a main dish for breakfast, lunch, or a straightforward weeknight dinner. In Haiti, it is often enjoyed as a filling breakfast, but there is no need to limit it to the morning. Offer sliced avocado, tomato wedges, or a simple green salad alongside it for freshness, and put hot sauce on the table for anyone who wants more heat.
For a larger meal, pair a modest portion with fried or roasted plantains, sautéed vegetables, or beans. A small side is usually enough because the pasta is already hearty and includes sausage. If serving it as part of a brunch spread, keep other dishes simple so the pepper, thyme, and epis flavors remain noticeable.
Variations
Try sardines. Sardines are a familiar alternative in some versions of Haitian spaghetti. Drain one 3.75 oz (106 g) can and fold the fish into the sauce near the end, breaking it into a few pieces so it does not disappear completely. Because canned sardines are already cooked, they only need to warm through. Their savory, distinctly fish-forward flavor makes the dish different from the hot-dog version.
Change the sausage. Fully cooked smoked sausage can replace hot dogs in the same quantity. It brings a smokier, more assertive flavor, so taste before adding bouillon or extra salt. For raw ground sausage, cook it thoroughly in the skillet before adding the vegetables; USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C) for ground meat, checked with a food thermometer. Drain excess fat if the pan becomes greasy.
Make it meatless. Omit the hot dogs and use another tablespoon of oil to cook the vegetables. Add sliced mushrooms, cooked beans, or a plant-based sausage if you want a more substantial bowl. Plant-based products vary, so follow their package directions for heating and seasoning. Without meat, the sauce will taste lighter; extra epis, thyme, or a little more tomato paste can add depth.
Adjust the heat and tomato flavor. Leave out the cayenne for a mild version, or add a small amount of finely chopped hot pepper with the bell pepper. For a more tomato-rich sauce, add another tablespoon (16 g) of tomato paste and a little extra pasta water. Ketchup is optional rather than essential; leaving it out makes the sauce less sweet.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. The pasta will absorb some sauce as it sits, so it may look drier the next day; that is normal. For the best texture, store any extra pasta water separately only if you have kept it refrigerated promptly, or simply loosen the noodles with fresh water or broth when reheating.
Reheat a single portion in a skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of water or broth, tossing until hot throughout. In a microwave, cover loosely and heat in short intervals, stirring between them so the center warms evenly. Reheat leftovers to 165°F (74°C), checked with a food thermometer, as recommended by USDA FSIS. Avoid repeatedly cooling and reheating the same batch. You can freeze the dish in a freezer-safe container for about 1 to 2 months for best quality; thaw overnight in the refrigerator and reheat thoroughly, though the pasta may be softer after freezing.
Frequently Asked Questions
Is Haitian spaghetti usually served for breakfast?
It is often eaten for breakfast in Haiti, but it is also suitable for lunch or dinner. The dish is filling and quick enough for any meal, and serving time varies by household and personal preference.
What is epis, and can I leave it out?
Epis is a Haitian seasoning blend, usually made by blending herbs and aromatics such as parsley, scallions, garlic, and peppers. Its ingredients and proportions vary. You can omit it and rely on the garlic, thyme, onion, and bell pepper in this recipe, though the flavor will be simpler and less herbaceous.
Can I use a different kind of pasta?
Yes. Linguine or another long pasta works well, and short shapes such as penne can be used if that is what you have. Cook according to the package directions and reserve some cooking water before draining. The dish is traditionally associated with spaghetti, so a different shape changes its familiar look but not the basic method.
Why does my Haitian spaghetti taste bland?
First check whether the pasta water was salted and whether the sauce was seasoned after the sausage and broth were added. A small amount of black pepper, thyme, or epis can lift the flavor. If the sauce is simply too diluted, simmer it briefly to concentrate it; add salt gradually because hot dogs and bouillon can be salty already.
Can I make the sauce ahead?
Yes. Cook the sauce without the pasta, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it in a skillet, then boil the spaghetti fresh and toss the two together with a little pasta water. The noodles have their best texture when cooked just before serving.
How do I keep leftovers from sticking together?
Store the pasta with its sauce rather than rinsing or oiling the noodles. When reheating, add a splash of water or broth and toss gently as the sauce loosens. If you are cooking specifically for later, stop the spaghetti just short of fully tender so it does not become too soft when reheated.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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