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Bold & Saucy Haitian Spaghetti – Smoky, Spicy, and Ready in 30 Minutes

Aww yeah, you tuned in to the flavor station of the nation, and your guy, Marwin is servin’ up a bold, comfort food classic — Haitian Spaghetti, baby!

This ain’t your nona’s noodles — this is a skillet-slick, spicy, smoky mashup of comfort and Caribbean hustle, seasoned heavy with Haitian epis seasoning, fire-kissed scotch bonnet pepper, and soul-savin’ andouille smoked sausage (or the OG move: sliced hot dogs). In just 30–40 minutes, you got a full-on flavor jam that solves that weekday what-we-eatin’ dilemma with one pot, one pan, and one powerful plate.

Beats and Eats (music to pair with Haitian Spaghetti)

Put Project Pat’s song “Life We Live” in rotation on your playlist while you stir, ‘cause this dish walks that real-life line — rough edges, bold flavor, no apologies.

If you can’t find epis, a quick blend of garlic, green onions, thyme, and bell pepper’ll get you in the door. Want it less fiery? Pull back on the bonnet and lean into smoked paprika instead. That cooked spaghetti gets laced with tomatoey flavor whether it's from tomato paste or tomato sauce.

The epis builds depth like a slow verse, the sausage brings the smoke, and that pepper kicks with every bite — this Haitian spaghetti recipe ain’t just a meal, it’s a whole mood.

Pair it with fried plantains, avocado slices, or all everything condiment Haitian pikliz for a well rounded proper Caribbean meal.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Haitian Spaghetti

Haitian spaghetti is delicious, quick and easy. It is made with epis seasoning, which gives it flavor unlike any other spaghetti recipe.

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Prep Time: 10

Cook Time: 20

Course: Main Course

Cuisine: Caribbean, Haitian

Servings: people

Calories: 1269kcal

Author: Marwin Brown

Ingredients

Instructions

Cook the spaghetti

In a medium or large pot add a few cups of water along with kosher salt and bring to a boil. Boil pasta to al dente. Strain pasta and set aside. Reserve one or two cups of the pasta water.

Make the Sauce

In a large saucepan heat oil then add the sausage and brown for 2-3 minutes.
Puncture a few holes into the scotch bonnet pepper and then add it whole to the skillet.
Add the diced tomatoes and allow to cook for 2-3 minutes or long enough for much of the juices to cook down. Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency.
Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes. Serve

Video

Notes

Use whatever sausage you prefer. Chicken sausage, turkey sausage, Italian sausage, hot dogs, or hell even vienna sausages are in bounds. Well, the last two not so much for me. I swore off vienna sausages after high school since we ate them so much back in the day.

In my research I also saw mention of sardines and smoked herrings as seafood option. Yeah not my thing, but feel free to have at it if you're interested.

Most recipes call for tomato paste, but I use canned fire roasted tomatoes from time to time. Clearly fire roasted tomatoes are more an American thing but they're a good add nonetheless.

Haitian style spaghetti is not a very saucy dish. So mix the dish extremely well to ensure the sauce coats spaghetti well.

Add a little ketchup or a lot to make this even more Haitian!

Serve the cooked spaghetti with a hard-boiled egg and topped with fresh green onions and grated parmesan cheese. I also like to top mine with a bit of pikliz for additional flavor and texture.

Nutrition

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