haitian spaghetti
Put ketchup on your spaghetti, I promise it will surprise you in a good way. Growing up, Haitian spaghetti was a meal on rotation in my house and we weren’t mad about it. It was quick and just delicious. My mother opted to use kielbasa instead of the typical hot dogs or vienna sausages, for texture and flavor depth. My favorite part would be the bottom of the pot where the pasta would crisp up, we call that gratin.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 4
INGREDIENTS
½ lb spaghetti pasta, cooked
12 oz kielbasa, sliced ¼ inch
3 T neutral oil
1 yellow onion, sliced
1 red bell pepper, sliced
2 sprigs thyme
3 cloves garlic, minced
¾ c ketchup
salt and pepper to taste
parmesan
parsley sprig for garnish
INSTRUCTIONS
Cook pasta in salted water according to box instructions.
Heat oil on med-high in a large pan. Add sliced sausages to brown on both sides, 2-3 minutes. Once browned, remove from the pan and set aside.
Add onions, bell peppers, garlic, and thyme. Saute for 5 minutes in residual oil.
Add ketchup, sausage and spaghetti and toss with tongs to combine. If pan is dry, add more oil-- you want to stir fry the pasta in the ketchup.
Once ingredients are completely combined, season with salt, pepper and parmesan to taste.
NOTES
Leave the pasta in hot pan to crisp up a bit at the bottom to form gratin.
