Mouth Watering Haitian Spaghetti! скачать в хорошем качестве

Mouth Watering Haitian Spaghetti!

Here's a classic Haitian Spaghetti (Espageti Ayisyen) recipe — is a savory dish often made for breakfast or lunch in Haiti. It’s unique because it uses spaghetti with savory sausages or hot dogs, and it's seasoned with Caribbean spices, every bite is so good. Actually making Haitian Spaghetti is not that hard, just have your ingredients in line, ready to go and follow what I do….and baby you are going to be eating good! For the Ingredients: 1 lb spaghetti (regular or thin) Salt 1-2 tbsp oil (vegetable or olive) Fresh parsley thyme I scotch bonnet or habanero pepper (whole, for flavor-not chopped!) 4 cloves garlic, I small onion, sliced 1 color peppers, sliced (green, red, or orange) • 6-8 sausages, sliced (or hot dogs) 2 tbsp tomato paste Tomato sauce 1/2 cup pasta water 1-2 tsp epis (Haitian seasoning base - optional but flavorful!) (recipe linked below) Salt and pepper, to taste Sazon Adobo (or Complete Sazon) 1 tsp Chicken Bouillon (Maggi cube -optional,) 2 boiled eggs Instructions: 1. Boil Spaghetti: -In a large pot of salted water and a little oil, add parsley, thyme, scotch bonnet that is poked with 4 or 5 cloves, cook spaghetti per box instructions. Drain and set aside (reserve a bit of pasta water to use later). 2. Cook Meat: Add sausages to the pan. Sauté until lightly browned. 3. Sauté Aromatics: -In a large pan or pot, heat oil over medium heat. -Add onions and bell peppers, cook until softened. -Add garlic, cook for 1 more minute. 4. Make the Sauce: (Time for Smell Description) -Stir in tomato paste and cook for 2–3 minutes to deepen the flavor. -Add tomato sauce for more flavor and color -Add Epis -Add pasta water to the sauce. -Add Sazon, chicken bouillon, adobo, epis (if using) -salt, pepper, and Maggi cube (if available) -Simmer for 3–5 minutes. 5. Combine Pasta and Sauce: -Add cooked spaghetti to the sauce. -Mix well to coat every strand. Add a splash of pasta water if it feels too dry. -Adjust seasoning to taste. 6. Serve: -Garnish with fresh parsley if you like. *Add boiled eggs cut in halves to the side and enjoy EPIS (OPTIONAL) • 1 green bell pepper (chopped) • 1/2 red bell pepper (optional, for sweetness and color) • Orange bell pepper (optional, for sweetness and color) • Yellow bell pepper (optional, for sweetness and color) • 1 medium onion (chopped) • 6–8 cloves garlic • 3–4 scallions (green onions, chopped) • 1/2 bunch fresh parsley (stems removed) • 3–5 sprigs of thyme (fresh or 1 tsp dried) • Chicken flavored bouillon– (optional but traditional or Maggie bouillon cube) • Adobo • 1/2 tsp black pepper • 1 scotch bonnet or habanero pepper optional for heat or remove seeds to reduce heat) • Fresh lime juice • 1/4 cup olive oil • Salt to taste • A little water (as needed for blending)