Get ready to enjoy a Caribbean spin on spaghetti that’s packed with bold flavors and perfect for any occasion!
Known as Espaguetis, this dish blends Italian pasta with Dominican flair—think savory salami and a rich, tangy sauce. It’s a family favorite in the Dominican Republic!
1 lb spaghetti 8 oz Dominican salami (or ham) 1 green bell pepper, diced 1 red bell pepper, diced 1 onion, diced 2 cloves garlic, minced 1 cup tomato sauce 1/4 cup evaporated milk (optional) 2 tbsp olive oil Salt and pepper to taste Grated Parmesan (optional)
Boil spaghetti in salted water until al dente (8-10 minutes). Drain, saving a cup of pasta water for later.
Heat olive oil in a skillet over medium heat. Add cubed salami and cook until golden (about 5 minutes).
Add diced peppers, onions, and garlic to the skillet. Sauté until soft (3-4 minutes). Stir in tomato sauce and simmer for 5 minutes. Optional: Add evaporated milk for creaminess.
Toss the cooked spaghetti into the sauce. Add a splash of pasta water if needed. Season with salt and pepper. Serve hot!
Serve with tostones (fried plantains) or crusty bread. It’s a hit at potlucks or family dinners!
In the Dominican Republic, this dish is a go-to for beach trips—easy to make, affordable, and loved by everyone.
- Swap salami with chicken or ham. - Add olives for extra zing. - Go vegan with plant-based sausage and no milk.
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