Ingredients:

  • 1 lb (454g) Spaghetti
  • 2 tbsp Salt
  • 1/2 cup Reserved pasta water
  • 2 tbsp Vegetable oil
  • 4 Beef Hot dogs (sliced into rounds)
  • 1/2 cup Onion (thinly sliced)
  • 1/2 cup Bell peppers (tri-color, sliced)
  • 3 tbsp Tomato paste
  • 2 tbsp Ketchup
  • 2 tbsp Haitian Epis
  • 1 tsp Adobo or Seasoning salt
  • 0.5 tsp Scotch Bonnet pepper (whole)
  • 1 tbsp Salted butter

Instructions:

  1. Bring a large pot of water with 2 tbsp salt to a rolling boil. Add 1 lb (454g) spaghetti and cook for 10 minutes until al dente with a slight bite. Reserve 1/2 cup of that cloudy pasta water.
  2. In a large skillet, heat 2 tbsp vegetable oil over medium high. Add the 4 sliced hot dogs and cook for 3 minutes until the edges are curled and brown.
  3. Toss in 1/2 cup sliced onions and 1/2 cup bell peppers. Sauté for 2 minutes until the onions are translucent but still have snap.
  4. Stir in 2 tbsp Haitian Epis and 3 tbsp tomato paste. Move the paste around the pan for 2 minutes until it darkens and smells nutty.
  5. Add 2 tbsp ketchup, 1 tsp Adobo, the whole Scotch Bonnet, and your reserved pasta water. Stir vigorously until a smooth, bubbling sauce forms.
  6. Add the drained spaghetti to the skillet. Use tongs to lift and fold the noodles into the sauce until every strand is evenly coated in red.
  7. Add 1 tbsp salted butter. Toss for 1 minute until the butter disappears and the noodles look shiny and velvety.