Haitian Spaghetti Recipe (Unique Take on Italian Pasta)
What Makes Haitian Spaghetti Different (and Awesome)
Haitian Spaghetti doesn’t play it safe. You’ll see hot dogs or smoked sausage, onion, bell pepper, and Scotch bonnet (or habanero) bringing heat. Then ketchup—or sometimes tomato paste—adds tang and sweetness. Strange? Maybe. Delicious? Absolutely. You also get a pan-fried finish. Instead of a delicate sauce, you toss everything together and let the pasta kiss the skillet so it soaks up flavor. The noodles come out savory, glossy, and a little sticky—in the best way. TL;DR: It’s comfort food with swagger: spicy, salty, a little sweet, and wildly satisfying.
Ingredients You’ll Need (Realistic and Flexible)
Haitian households make this a million ways. Use what you have, but here’s a classic, reliable lineup.
- Spaghetti – 12 oz (you can go thicker, but standard spaghetti works great)
- Protein – 6–8 hot dogs, or 8 oz smoked sausage (andouille, kielbasa), or corned beef (Haitian “pwason” versions use smoked herring)
- Aromatics – 1 medium onion (sliced), 3–4 garlic cloves (minced)
- Bell pepper – 1 small, any color (thinly sliced)
- Scotch bonnet or habanero – 1, whole or sliced for more heat
- Tomato base – 3 tbsp ketchup or 1 tbsp tomato paste + 1 tsp sugar
- Oil or butter – 2–3 tbsp (butter gives a richer finish)
- Seasonings – 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, pinch of thyme
- Optional Haitian twist – 1–2 tsp epis (Haitian seasoning paste), a splash of Maggi or soy sauce
FYI: If you love smoke and salt, try smoked herring (aransò). If you want it meaty and nostalgic, go for hot dogs. No rules, only vibes.
Step-by-Step: How to Make Haitian Spaghetti
This comes together fast. Prep your ingredients first because once that pan heats up, everything moves.
- Boil the pasta. Salt your water like the ocean. Cook spaghetti 1 minute shy of al dente. Reserve 1 cup of pasta water and drain.
- Sauté the protein. Heat oil or butter in a large skillet over medium-high heat. Brown sliced hot dogs or sausage until they pick up color. Remove to a plate.
- Cook aromatics. In the same pan, add onion, bell pepper, and whole Scotch bonnet (or sliced if you’re brave). Sauté until softened and glossy, about 3–4 minutes. Add garlic and thyme for 30 seconds.
- Build the sauce. Stir in ketchup (or tomato paste + a pinch of sugar). Add paprika, black pepper, and a splash of pasta water to loosen. If using epis or Maggi, add now. Simmer 1–2 minutes.
- Bring it together. Return the protein to the pan. Toss in the spaghetti. Add a bit more pasta water as needed so the sauce coats everything. Taste and adjust salt and heat.
- Let it fry a little. Push the pasta into the pan so some bits get lightly caramelized for 1–2 minutes. That’s the magic. Remove the Scotch bonnet before serving unless chaos excites you.
Pro tip: Finish with a knob of butter if you want a silky, glossy finish. Is it necessary? No. Is it glorious? Yes.
Why Ketchup Works (Don’t Knock It)
I know, I know. Ketchup in pasta? Hear me out. Haitian Spaghetti leans into balance: salty sausage, savory aromatics, and a touch of sweetness. Ketchup brings sugar and acidity that mimic a quick tomato sauce, but faster and punchier.
Tomato Paste vs. Ketchup
– Tomato paste gives deeper tomato flavor with less sweetness. – Ketchup adds tang and sweetness right away—great for breakfast versions. – IMO, a 2:1 mix of ketchup to paste nails both depth and brightness.
Variations Worth Trying
You can swap proteins and seasonings based on your mood and pantry. Haitian cooking adapts like a pro.
Protein Swaps
- Smoked herring (aransò) – Flake it and sauté briefly. Super salty, super satisfying.
- Corned beef – Canned works. Fry it until browned before adding aromatics.
- Bacon – Not traditional, but the smoky fat? Unreal.
- Vegetarian – Use mushrooms and a splash of soy sauce for umami.
Heat Levels
- Mild: Keep the Scotch bonnet whole and remove before serving.
- Medium: Pierce the pepper or slice one side.
- Spicy: Slice it and leave the seeds in. You’re a hero.
Flavor Boosters
- Epis: A spoonful adds herbal, garlicky depth.
- Maggi or soy sauce: A quick umami hit—start with 1 tsp.
- Lime juice: A tiny squeeze at the end brightens everything.
Keys to Nailing Texture and Flavor
– Salt your pasta water so the noodles taste good before they meet the pan. – Brown the sausage so you get tasty fond on the bottom—flavor gold. – Don’t drown it. This isn’t a saucy pasta; it’s glossy and clingy. – Add pasta water gradually to control consistency. – Let it fry a bit so the spaghetti absorbs the sauce and picks up caramelization.
Make-Ahead & Reheating
Cook the pasta slightly under and toss with oil to keep it from sticking. Store sauce and pasta separately if you can. Reheat in a skillet with a splash of water or broth. Add a little butter for shine.
What to Serve With Haitian Spaghetti
Haitians often eat this for breakfast with a strong cup of coffee. You can absolutely serve it for lunch or dinner (we won’t tell Nonna).
- Fried plantains (bannann peze) – The salty crunch is a perfect contrast.
- Avocado slices – Creamy and cooling.
- Simple salad – Tomatoes, cucumber, and a citrusy vinaigrette.
- Fried egg on top – Extra protein and a dreamy yolk sauce.
FYI: If you haven’t tried spaghetti with a fried egg, you’re living life on easy mode. Upgrade immediately.
Frequently Asked Questions
Q1. Is Haitian Spaghetti really eaten for breakfast?
Yes! It’s a classic Haitian breakfast, especially with hot dogs or sausage. The carbs and protein keep you full for hours. If you’re skeptical, try it on a weekend—you’ll get it.
Q2. Can I skip the Scotch bonnet?
You can, but you’ll miss the fragrant heat. Use a mild chili or red pepper flakes if you must. Or keep the Scotch bonnet whole to perfume the dish without major spice.
Q3. What’s epis, and do I need it?
Epis is a Haitian seasoning blend—usually garlic, scallions, bell pepper, herbs, and citrus blended into a paste. You don’t need it, but a teaspoon or two adds authentic depth. If you don’t have it, add extra garlic, thyme, and a splash of lime.
Q4. Why not just use marinara sauce?
Different vibe. Haitian Spaghetti wants punchy sweetness, heat, and a fried finish, not a simmered Italian sauce. Marinara works in a pinch, but it won’t taste like the Haitian original.
Q5. How do I keep the pasta from getting dry?
Reserve pasta water and add it gradually while tossing. Finish with a little butter or oil. Don’t overcook the noodles, and don’t let them sit on the heat too long once they come together.
Q6. Can I make it gluten-free?
Absolutely. Use your favorite gluten-free spaghetti and Maggi or soy sauce that’s gluten-free. Everything else stays the same.
Final Bite
Haitian Spaghetti breaks rules and wins hearts. It’s flexible, fast, and way more flavorful than it has any right to be. Grab your spaghetti, slice those hot dogs, and let the skillet do its thing. IMO, once you try it, “ketchup in pasta” stops sounding weird and starts sounding like dinner.
