The excitement that you feel for such a simple dish can be confusing to others. One may look at it as simply Spaghetti and Hot-dog, but to someone like me this meal has to be one of the most comforting dishes to eat on a lazy Saturday evening. The spices explode in your mouth from the first bite. It's like an explosion of flavor....scotch bonnet pepper, simple smoked sausage or hot-dog, garlic, scallions robust tomato paste and the sweetness of saute onions and bell peppers ....This simple dish is practically irresistible to someone of Haitian decent.
Enjoy my moms recipe for Haitian "Espageti". She truly is one of the best cooks I know. I don't know how she did it. She prepared a hot meal for us every single day. How!!?? I don't know, with 3 jobs.. I have no idea how she did it. An incredible woman.
1/2 cup olive oil
1 cup diced onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 tbsp Haitian Andui
(Andui is a Salted Pork with a very distinctive smell and flavor . I've only seen it sold in Caribbean Markets that cater to the Haitian community. Andui is commonly used in Haiti to add wonderful flavor to certain dishes. Andui is often used in Red Beans & Rice "Diri Kole" , Black Mushroom Rice "Diri Djon Djon" and Bean Sauce "Sos Pwa". Andui is not to be confused with Andouille sausage . It is not the same, at all)
7 ounce sliced hot dog or smoked sausage
1 Maggi bouillon Cube/Tablet (any flavor chicken, beef or vegetable)
1 tsp salt
1 16 ounce box of spaghetti
1/2 Scotch bonnet pepper
1 sprig of thyme
1 stalk of scallion thinly sliced for garnishing
2 tbsp tomato paste
Simple Quick Epis
2 garlic cloves
1 stalk of scallion, roughly chopped
1 sprig of parsley ( leaves only, discard the stem)
1/2 Scotch bonnet pepper
Add all four ingredients to your pilon and mash with handle for 1-2 minutes. Then set aside so that you can add it to your recipe later.
On Medium/High heat
to your large heavy cast aluminum pot known as a "Chodye/Caldero" add your olive oil. Once oil is heated add your onions, bell peppers, Andui and Quick Epis Mix... stir until onions become translucent about 3 to 5 minutes... Next, add your sliced sausage and stir for an additional 3 to 5 minutes.... Next add your crushed Maggi tablet, salt, cloves and tomato paste.... stir together until tomato paste has melted into other ingredients about 2 to 4 minutes.
Next toss in your 16 ounce pasta ( before adding your pasta be sure to break your pasta in half so that it can comfortably fit inside of your pot)
Next add just enough water to barely cover the pasta. Then toss in your Thyme and the other half of your Scotch bonnet pepper. Stir the pasta, although it will still be raw, stir the pasta so that all the wonderful flavors of the sauteed sausage, peppers, onions epis are evenly distributed throughout the pasta..LOWER HEAT TO MED/LOW and cover pot with a tight-fitting lid and let "Toufe" for 15 to 22 minutes... But be sure that in between the toufe process you stir the pasta at least once with a pair of tongs... for example after 10 minutes of Toufe-ing go back in with a pair of tongs and gently stir the pasta again to loosen it up and to make sure that the sauce is evenly distributed and to assure that none of the pasta is sticking together.
After 15-22 minutes the pasta will be done cooking, simply plate and garnish with thinly sliced scallions and serve.
*KEEP IN MIND Haitian Espageti is not a super saucy dish, it's more so on the lightly moist side. so don't expect a super saucy dish
Pair your pasta with a tall glass of ice cold freshly squeezed grapefruit juice made with pure sugar and a hint of "Essence De Noyau"... you can purchase your Essence De Noyau directly on my website www.CreoleCaribbeanQueen.com
Enjoy the recipe!