We are back, with another season of Cooking with Stichiz Presented by Publix. This year we are celebrating Haitian Heritage Month with our returning Chef Rob, who is showing us how to cook something super quick and easy but also delicious. Haitian Espageti.
Follow Chef Rob and see how you can stay connected with him and his delicious dishes!!!!
Dish: Espageti (Haitian Spaghetti)
8 oz. sliced spicy pork sausage/turkey sausage(hotdogs/beef sausage)
1 julienned onion
Smoked herring (optional)
1 small julienned green bell pepper
1 small julienned red bell pepper
3 tablespoons tomato paste
½ Scotch bonnet pepper (or Habanero pepper), chopped
1 teaspoon chopped fresh thyme
3 tablespoons olive oil
3 teaspoons salt
In a large saucepan, bring a large volume of water to a boil, and salt.
Add the spaghetti and cook until soft (about 10 minutes).
Drain the spaghetti and set aside.
In a large pot, add the olive oil, heat it and brown the sausage for 2 minutes
Add the tomato paste, peppers, thyme, Scotch bonnet (or habanero pepper), onion and sauté for 3 minutes over medium heat, stirring frequently. If using smoked herring, add it after scotch bonnet peppers go in.
Add 1 cup (250 ml) of water and bring to a boil.
Add the cooked spaghetti and mix well.
Lower the heat and simmer over very low heat for 5 minutes, stirring regularly.