It’s spaghetti, but the Haitian way. Long strands of pasta stir-fried with onions, peppers, and smoky sausage. What’s the secret ingredient, you ask? Ketchup.
Growing up in a Haitian household, this is how Jasmyn’s family made spaghetti. It was quick enough for her mother to have it on weeknight dinner rotation but so delicious that she never grew tired of eating it. The salty seared sausage and al dente pasta are tossed with the onions, peppers, and ketchup until each spaghetti strand is coated in flavor. Then the best part is the bottom of the pot where the pasta would crisp up – we call that gratin. Other versions of this dish use sliced hot dogs or Vienna sausages but kielbasa is Jasmyn’s favorite spin on this staple. Feel free to make it your own. Switch out the sausage for shrimp or throw in some leafy greens to sneak in your veggie fix.Print
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
parsley sprig for garnish
- 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 the 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. Enjoy!