Haitian Spaghetti Recipe

I’ve always loved how a few simple ingredients can create something truly special for a family dinner. This specific haitian spaghetti recipe, with its bright, creamy roasted pepper sauce, is one of those meals that immediately brightens up a weeknight.

It takes basic pantry staples and turns them into a rich, savory experience that my whole family looks forward to. This haitian spaghetti recipe uses quick-cooking hot dogs and a vibrant, creamy sauce that’s ready in under 30 minutes, making it perfect for busy schedules.

This dish is a testament to how easy dinner ideas can also be incredibly satisfying. Let’s make this hearty and flavorful haitian spaghetti recipe together.

Ingredients

• 400 g (14 oz) spaghetti: Standard dried spaghetti is best for soaking up the sauce. Cook until al dente according to package directions; reserve pasta water for a creamy finish.
• 450 g (1 lb) chicken or beef hot dogs: Use high-quality, halal-certified hot dogs for the best flavor. Slice them into 1.5 cm (0.6 inch) rounds for even browning.
• 60 ml (4 tablespoons) vegetable oil, divided: Use a neutral oil like canola or sunflower oil for frying the hot dogs and building the sauce base.
• 1 large (about 200 g / 7 oz) yellow onion: Finely dice the onion to create the flavor base (sofrito). Ensures it softens quickly and melds into the sauce rather than being chunky.
• 1 large (about 200 g / 7 oz) green bell pepper: Finely dice the green bell pepper. Adds a crucial sweet and savory element to the Haitian sofrito.
• 4 cloves garlic: Minced fresh garlic for maximum aromatic impact. Add during the final minute of cooking the sofrito to prevent burning.
• 60 g (4 tablespoons) tomato paste: Adds deep, concentrated tomato flavor and rich color to the sauce. Essential for creating the creamy, vibrant base.
• 250 ml (1 cup) chicken or vegetable broth: Halal-certified chicken broth adds depth to the sauce. Vegetable broth is a suitable vegetarian substitute.
• 5 g (1 teaspoon) dried thyme: A key herb in Haitian cooking that provides a warm, earthy flavor. Dried thyme works best here; do not substitute with fresh.
• 2 g (½ teaspoon) freshly ground black pepper: Used for seasoning and to enhance the spice notes. Adjust to taste based on personal preference.
• 5 g (1 teaspoon) sea salt: Seasoning for the overall dish; adjust to taste. Remember to taste the sauce before adding salt, especially after incorporating the broth.
• 225 g (8 oz) jarred roasted red peppers: The base of the creamy drizzle. Drain well to avoid excess liquid in the sauce; do not rinse.
• 1 small (about 10 g / 0.35 oz) Scotch bonnet pepper: For authentic heat and tropical fruitiness. Leave whole (stem removed) for mild flavor infusion, or finely mince (and deseed) for greater heat integration.
• 120 ml (½ cup) full-fat coconut milk or heavy cream: Creates the rich, creamy texture for the drizzle. Canned full-fat coconut milk adds a subtle tropical note; heavy cream provides pure richness.
• 15 ml (1 tablespoon) fresh lime juice: Brightens the sauce at the end. Balances the richness and complements the savory flavors.
• 20 g (¼ cup) fresh parsley: Finely chopped for a fresh garnish. Adds color and a clean, herbaceous finish to the dish.
• 4 large eggs (optional): For serving, traditionally fried sunny-side up or over-easy. Adds extra protein and richness to the meal.

Instructions

1. Cook the spaghetti according to package directions, aiming for al dente texture. Once cooked, drain the pasta, making sure to reserve at least 250 ml (1 cup) of the pasta cooking water for later.
2. In a high-speed blender, prepare the creamy drizzle. Combine the drained roasted red peppers, coconut milk (or heavy cream), tomato paste, dried thyme, black pepper, and 60 ml (¼ cup) of the chicken/vegetable broth. If you want more intense heat, finely mince and seed the scotch bonnet pepper and add it now. Blend until completely smooth and creamy, then set aside.
3. Heat 30 ml (2 tablespoons) of vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced hot dogs and cook, stirring occasionally, until they are lightly browned and slightly crispy on the edges, about 5-7 minutes. Remove the hot dogs from the skillet and set them aside, leaving the remaining rendered fat and oil in the pan.
4. Reduce the heat to medium. Add the remaining 30 ml (2 tablespoons) of vegetable oil to the skillet along with the diced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn, as this will add bitterness to the sauce.
6. Pour the smooth roasted pepper drizzle from the blender into the skillet with the aromatics. If you prefer a milder heat, add the whole Scotch bonnet pepper now to infuse flavor without intense spice. Bring the sauce to a gentle simmer, stirring frequently.
7. Return the browned hot dogs and the drained, cooked spaghetti to the skillet with the sauce. Toss thoroughly to ensure the spaghetti and hot dogs are evenly coated with the vibrant sauce. If the sauce appears too thick, gradually add small amounts of the reserved pasta cooking water until it reaches your desired creamy consistency. When I’m making this haitian spaghetti recipe, I find a 10-inch deep skillet works best for tossing everything together without making a mess.
8. Continue to simmer for 3-5 minutes, tossing regularly, allowing the flavors to meld and the sauce to adhere perfectly to the spaghetti. If a whole Scotch bonnet was used, carefully remove it before serving.
9. Stir in the fresh lime juice. Taste the finished dish and adjust seasoning with additional salt and black pepper as needed.
10. While the spaghetti simmers, heat a separate non-stick pan over medium heat with a little oil. Fry eggs to your preferred doneness (sunny-side up or over-easy are traditional pairings).
11. Coil a generous portion of the creamy haitian spaghetti onto a wide bowl. If using, place a fried egg gently on top of the spaghetti. Garnish generously with fresh chopped parsley for color and freshness.

Customizing Your Haitian Spaghetti for Your Family

Protein Swaps

While hot dogs are traditional and budget-friendly for this haitian spaghetti recipe, you can easily use other proteins. For a heartier meal, try sautéing diced chicken breast first until golden. For a fast alternative, pre-cooked shrimp can be added at the end for a high-protein option.

Spice Level Adjustments

The key to managing the scotch bonnet heat is to control how much you expose the seeds. For a milder flavor, keep the whole pepper intact during simmering and remove it before serving. For more heat, finely mince the pepper (with seeds removed); for maximum heat, include some or all of the seeds.

Vegetable Variations

To increase fiber and make this haitian spaghetti recipe even more nutritious, add extra vegetables during the sauté process. Carrots, peas, or corn are excellent choices. I often add frozen corn and peas right before I add the pasta back in to keep them vibrant and add extra color for the kids.

Make-Ahead Tips and Storage

Storage

Store leftover haitian spaghetti in an airtight container in the refrigerator for 3-4 days. This makes it an excellent option for meal prep and quick meals during the week.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to rehydrate the sauce and maintain creaminess. Avoid reheating in the microwave as it can dry out the hot dogs and pasta.

Freezing

We do not recommend freezing this dish, as the pasta will become mushy and the sauce will separate upon thawing and reheating.

FAQs

What is Haitian spaghetti?

Haitian spaghetti (known as spaghetti ak sosis) is a beloved comfort food, often served for breakfast, brunch, or a quick dinner. The vibrant tomato-based sauce is built around a base of aromatics and typically features hot dogs as the primary protein. This specific haitian spaghetti recipe uses a roasted red pepper base for an elevated flavor profile.

Why add hot dogs to spaghetti?

Hot dogs are a classic ingredient in traditional haitian spaghetti, providing a salty, savory element that appeals to all ages. They make this dish an affordable, high-protein meal that’s perfect for budget-conscious families.

Can I use canned hot dogs?

While canned hot dogs are traditionally used in Haiti, high-quality beef or chicken hot dogs offer better flavor and texture for this specific haitian spaghetti recipe. I find that using all-natural, high-protein hot dogs makes a significant difference in the finished dish.

Is this recipe very spicy?

The spice level of this haitian spaghetti recipe is fully customizable. Keeping the Scotch bonnet pepper whole while simmering imparts a fruity flavor with minimal heat. Mincing the pepper will increase the heat significantly; mincing and including the seeds will result in a very spicy dish.

What can I substitute for the Scotch bonnet pepper?

If a Scotch bonnet is unavailable, a habanero pepper can provide a similar flavor profile and heat level. For zero heat, use a small amount of finely diced red bell pepper or simply omit the pepper entirely.

Can I make a vegetarian version of this recipe?

Yes, this recipe easily adapts to a vegetarian lifestyle. Omit the hot dogs and use vegetable broth instead of chicken broth. For added protein and texture, sautéed mushrooms, plant-based sausage, or chickpeas are excellent replacements for the hot dogs in this easy family dinner idea.

Conclusion

This creamy haitian spaghetti recipe takes a simple dish and elevates it with a rich, vibrant sauce that satisfies every craving. It’s a fast, flavorful, and budget-friendly meal that’s perfect for adding to your rotation of quick meals for healthy eating.

Don’t wait—try this unique twist on haitian spaghetti tonight and make it a new family favorite. Remember to save this recipe for later and share it with friends looking for easy comfort food!

haitian spaghetti recipe

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• Author: Rachel Thompson
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This creamy Haitian spaghetti features hot dogs in a vibrant, savory sauce made from roasted red peppers, coconut milk, and aromatic spices. It’s a quick, budget-friendly meal ready in under 30 minutes, perfect for weeknight dinners.

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Ingredients

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• 400 g (14 oz) spaghetti
• 450 g (1 lb) chicken or beef hot dogs, sliced
• 60 ml (4 tbsp) vegetable oil, divided
• 1 large yellow onion, finely diced
• 1 large green bell pepper, finely diced
• 4 cloves garlic, minced
• 60 g (4 tbsp) tomato paste
• 250 ml (1 cup) chicken or vegetable broth
• 5 g (1 tsp) dried thyme
• 2 g (1/2 tsp) freshly ground black pepper
• 5 g (1 tsp) sea salt
• 225 g (8 oz) jarred roasted red peppers, drained
• 1 small Scotch bonnet pepper
• 120 ml (1/2 cup) full-fat coconut milk or heavy cream
• 15 ml (1 tbsp) fresh lime juice
• 20 g (1/4 cup) fresh parsley, chopped
• 4 large eggs (optional)

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Instructions

1. Cook Spaghetti: Prepare spaghetti according to package directions, cooking until al dente. Reserve at least 1 cup (250 ml) of pasta cooking water, then drain the pasta.
2. Prepare Sauce Drizzle: In a blender, combine the drained roasted red peppers, coconut milk (or heavy cream), tomato paste, thyme, black pepper, and 60 ml (1/4 cup) of the broth. Blend until completely smooth. Set aside.
3. Brown Hot Dogs: Heat 30 ml (2 tbsp) of oil in a large deep skillet over medium-high heat. Add the sliced hot dogs and cook for 5-7 minutes until lightly browned and crispy. Remove hot dogs from the skillet and set aside.
4. Sauté Aromatics: Reduce heat to medium. Add the remaining 30 ml (2 tbsp) oil, diced onion, and green bell pepper to the skillet. Cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
5. Simmer Sauce: Pour the blended roasted pepper drizzle into the skillet with the aromatics. Add the whole Scotch bonnet pepper (for mild heat infusion) and bring the sauce to a gentle simmer, stirring frequently.
6. Combine Ingredients: Return the browned hot dogs and cooked spaghetti to the skillet with the sauce. Toss thoroughly to coat. Add small amounts of the reserved pasta water gradually until the sauce reaches a creamy consistency.
7. Finish Dish: Simmer for 3-5 minutes, allowing flavors to meld. If used, carefully remove the whole Scotch bonnet pepper. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper as needed.
8. Fry Eggs (Optional): While spaghetti simmers, fry eggs in a separate pan until sunny-side up or over-easy. Serve the spaghetti topped with a fried egg and garnished with fresh chopped parsley.

Notes

To customize the spice level, keep the Scotch bonnet whole while simmering for mild heat or mince it (with seeds removed) for greater heat. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to rehydrate the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Haitian

Nutrition

• Serving Size: 1 serving
• Calories: 780 kcal
• Sugar: 3 g
• Sodium: 1200 mg
• Fat: 37 g
• Saturated Fat: 18 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 50 mg