Ingredients:

  • 1 lb dry spaghetti noodles
  • 2 tbsp salt (for boiling water)
  • 1 tbsp vegetable oil
  • 300g beef hot dogs, sliced into rounds
  • 3 tbsp Haitian Epis (blend of garlic, scallions, and parsley)
  • 1 small yellow onion, thinly sliced
  • 0.5 green bell pepper, julienned
  • 0.5 red bell pepper, julienned
  • 3 tbsp concentrated tomato paste
  • 0.25 cup ketchup
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 cup reserved starchy pasta water
  • 1 whole Scotch Bonnet pepper

Instructions:

  1. Boil the spaghetti in heavily salted water until it is just shy of al dente (about 2 minutes less than package instructions). Reserve 1/2 cup of the starchy pasta water before draining.
  2. In a wide skillet, heat vegetable oil over medium-high heat. Add sliced beef hot dogs and sauté until the edges are crispy and browned, rendering the fat.
  3. Add the sliced onions, julienned bell peppers, and Haitian Epis to the skillet. Sauté until the vegetables soften and the aromatics release their oils.
  4. Stir in the concentrated tomato paste. Fry the paste in the oil for 2-3 minutes, stirring constantly until it turns a deep brick red to eliminate metallic notes and add smokiness.
  5. Incorporate the ketchup, smoked paprika, and cayenne pepper. Pour in the reserved pasta water and stir to create a glossy, emulsified sauce base.
  6. Add the cooked spaghetti and the whole Scotch Bonnet pepper to the skillet. Use tongs to toss the noodles until they are thoroughly coated in the sauce and reach the desired tenderness. Remove the Scotch Bonnet before serving.