Haitian Spaghetti
HB-4255 · Hand-built original · Haitian
An everyday Haitian staple, eaten at breakfast or lunch: spaghetti folded into a tomato-paste and epis sauce with sliced kielbasa, sweet pepper and herbs, loosened with pasta water.
HaitianDinner, Lunch45 minServes 844 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: spaghetti
Pairs well with: bread, avocado, boiled eggs
Servings:8quantities adjust to match
Ingredients
- 1 pack beef kielbasa sausage
- 1 onion, sliced
- 1 bell pepper
- 1/4 cup fresh parsley, chopped
- 6 sprigs fresh thyme
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 box spaghetti
- 9 tablespoons tomato paste
- 2 cups reserved pasta water
- Salt and black pepper to taste
- 2 tablespoons Haitian epis
Method
- Slice the sausage, onion and pepper; chop the parsley and thyme and mince the garlic.
- Boil the spaghetti until just al dente, saving 2 cups of the pasta water.
- Brown the sausage in a large pan and set it aside. In the same pan cook the pepper, half the onion and the garlic for 1 minute, then stir in the tomato paste with 1/4 cup of the pasta water to loosen it. Return the sausage.
- Lower the heat, add the spaghetti, epis, salt, pepper, herbs and the remaining pasta water, and toss everything together.
- Cover and cook 2 minutes so the pasta drinks in the sauce. Serve warm, with bread, avocado or boiled eggs.
Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes
Nutrition (per serving, where published)
44 kcalCalories
0.6 gProtein
3.1 gCarbs
3.5 gFat
0.5 gSaturates
0.8 gFibre
1.4 gSugars
3 mgSodium
0 mgCholesterol
96 mgPotassium
9 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data