Ingredients:

  • 1 lb dry spaghetti noodles
  • 2 tbsp vegetable oil
  • 3 tbsp double-concentrated tomato paste
  • 5 beef hot dogs, sliced into rounds
  • 0.5 cup Haitian Epis (green seasoning blend)
  • sliced onions
  • julienned bell peppers
  • 4 whole cloves
  • 1 whole Scotch bonnet pepper
  • 0.25 cup ketchup
  • 1 tsp adobo seasoned salt
  • 0.5 tsp black pepper
  • 1 tbsp salt for pasta water

Instructions:

  1. Bring a large stockpot of water to a boil with 1 tablespoon of salt. Add the spaghetti and cook for 2 minutes less than the package directions until very al dente. Reserve 1 cup of starchy pasta water before draining the noodles.
  2. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the sliced hot dogs and sauté until edges are slightly browned and fat has rendered.
  3. Stir in the tomato paste and whole cloves. Fry the paste in the oil for 2-3 minutes, stirring constantly, until the color deepens to a dark mahogany and the raw metallic scent is gone.
  4. Add the Haitian epis, sliced onions, and julienned bell peppers. Sauté for 3 minutes until the vegetables soften and the aromatics are fragrant.
  5. Whisk in the ketchup, adobo seasoning, black pepper, and the reserved pasta water to create a glossy sauce base. Place the whole Scotch bonnet pepper into the sauce (do not burst it unless you want extreme heat).
  6. Add the par-boiled spaghetti to the skillet. Use tongs to toss the noodles thoroughly, ensuring every strand is coated in the sauce. Simmer for 2-3 minutes until the pasta reaches desired tenderness and the sauce has emulsified.
  7. Remove the whole cloves and Scotch bonnet pepper before serving hot.