Ingredients:

  • 1 lb spaghetti
  • 1 tbsp salt
  • 8 oz smoked beef sausage, sliced into rounds
  • 8 oz beef hot dogs, sliced into rounds
  • 2 tbsp vegetable oil
  • 1/2 cup scallions, roughly chopped
  • 4 cloves garlic, peeled
  • 1 medium bell pepper, chopped
  • 1/4 cup fresh parsley, stems removed
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cloves

Instructions:

  1. Bring a large pot of salted water to a rolling boil; add the 1 lb spaghetti and cook for 1–2 minutes less than the package directions until firm and al dente, then drain and set aside.
  2. Heat 2 tbsp vegetable oil in a 12-inch cast iron skillet over medium-high heat.
  3. Add the sliced smoked beef sausage and beef hot dogs to the skillet and sauté until the edges are charred and mahogany-colored and the internal temperature reaches 160°F (71°C).
  4. Pulse the 1/2 cup scallions, 4 cloves garlic, 1 medium bell pepper, 1/4 cup fresh parsley, 2 tbsp lime juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cloves in a food processor until a coarse, vibrant paste forms.
  5. Stir the aromatic paste into the skillet with the meats and sauté for 3–5 minutes until the raw scent of garlic disappears and the mixture becomes fragrant.
  6. Add the cooked spaghetti to the skillet and toss vigorously with tongs for 2–3 minutes until every strand is coated and the pasta glows with a rich, golden-brown hue.