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Sausages, Scotch Bonnet & a Haitian twist

Spaghetti with a Kick: Sausages, Scotch Bonnet & a Haitian Twist

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Caribbean
Servings 4 generous meals

Equipment

  • Large pot (for boiling pasta).
  • Large skillet or sauté pan with high sides (at least 12”).
  • Cutting board and chef’s knife
  • Wooden spoon or heatproof spatula
  • Colander (for draining pasta).
  • Measuring cups and spoons
  • Zester or microplane (if you’d like fresh lime zest).

Ingredients
  

  • 12 oz 340 g spaghetti (preferably a sturdy variety like bronze-die).
  • 1 lb 450 g fresh pork or chicken sausage, cut into ¼" slices (see FAQs for meat choices).
  • 2 tbsp olive oil or vegetable oil if preferred.
  • 1 medium yellow onion finely chopped.
  • 4 cloves garlic minced.
  • 1 scotch bonnet pepper seeded and minced (wear gloves!). Adjust heat to taste.
  • 1 can 14 oz/400 g diced tomatoes, preferably fire-roasted.
  • 2 tbsp tomato paste.
  • ½ cup chicken or vegetable broth.
  • 1 tsp dried thyme.
  • 1 tsp smoked paprika.
  • ½ tsp ground cumin.
  • Salt and freshly ground black pepper to taste.
  • ¼ cup chopped fresh parsley plus extra for garnish.
  • 1 tbsp chopped fresh basil optional.
  • 1 tsp sugar balances acidity.
  • Juice of ½ lime.
  • ½ cup grated Parmesan optional for serving.

Instructions
 

Prep pasta

  1. Bring a large pot of salted water to a rolling boil.
  2. Add spaghetti and cook 1 minute less than package directions for al dente texture.
  3. Drain and reserve ~½ cup of pasta cooking water.

Brown the sausage

  1. While pasta cooks, heat olive oil in skillet over medium-high heat.
  2. Add sausage slices in a single layer (work in batches if needed).
  3. Cook ~3-4 minutes per side until golden brown and cooked through.
  4. Transfer sausage to a plate and set aside.

Sauté aromatics & scotch bonnet

  1. In the same skillet, lower heat to medium.
  2. Add onions and sauté until translucent (~3-4 minutes).
  3. Stir in garlic and scotch bonnet; cook 30 seconds until fragrant, careful not to burn.

Tip: The scotch bonnet is classic in haitian food recipes haiti and fried plantains dishes—just one pepper means serious heat.

    Build the sauce

    1. Stir in tomato paste, thyme, paprika, cumin; cook 1 minute.
    2. Pour in diced tomatoes and broth, and add sugar, salt, and pepper.
    3. Bring to simmer, scraping browned bits from the skillet bottom.

    Finish the dish

    1. Return sausage to skillet with sauce.
    2. Simmer ~5 minutes to meld flavors.
    3. Add cooked spaghetti and toss to coat.
    4. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time.
    5. Stir in lime juice and fresh herbs (parsley and basil). Adjust seasoning.

    Plate and serve

    1. Divide pasta among bowls or plates.
    2. Garnish with extra parsley and grate Parmesan if using.
    3. Serve immediately with crisp plantains fried on the side or a simple salad.