Dominican Spaghetti Recipe That Wins Every Time
Dominican Spaghetti, or espaguetis dominicanos, is a comforting Caribbean twist on traditional pasta—featuring creamy tomato sauce, savory Dominican salami, and bold island spices. Perfect for family gatherings or nostalgic weeknight dinners.
Ingredients
Traditional Ingredients List
- 1 lb spaghetti regular or thin
- 1/2 lb Dominican salami sliced or cubed
- 1/2 cup tomato paste
- 1/2 cup evaporated milk optional but recommended for creaminess
- 1 onion thinly sliced
- 1 bell pepper any color, sliced
- 3 garlic cloves minced
- 1 tsp adobo seasoning
- 1 tsp oregano
- 1/2 tsp sazón with or without annatto
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/4 cup pasta water to adjust sauce consistency
Optional Add-ins for Extra Flavor
- Green olives or capers
- Cilantro or parsley for garnish
- Hot sauce for a spicy kick
- Shredded cheese some families like to sprinkle a bit on top!
Instructions
Step 1 – Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add your spaghetti and cook it a minute or two longer than al dente—soft but not mushy. You want it to soak up all the sauce later. Drain it, reserve about 1/4 cup of pasta water, and set aside.
Step 2 – Sauté the Salami
- In a caldero or large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced Dominican salami and fry until it starts to brown and crisp around the edges. This step adds a delicious caramelized flavor and a bit of chew.
Step 3 – Build the Sofrito Base
- Push the salami to one side and add your onions, peppers, and garlic to the same pot. Sauté until everything softens and becomes fragrant. This aromatic blend is the backbone of your sauce.
Step 4 – Add the Tomato Paste and Seasonings
- Stir in the tomato paste until it coats the veggies and salami. Sprinkle in the oregano, adobo, sazón, salt, and pepper. Let it cook for a minute or two to eliminate any raw tomato taste. If you like a thinner sauce, add the reserved pasta water now.
Step 5 – Add the Evaporated Milk
- Pour in the evaporated milk and stir well. This is what gives the sauce that iconic creamy texture without using heavy cream. Cook for about 2–3 minutes until it all comes together into a thick, luscious sauce.
Step 6 – Toss the Pasta
- Add the cooked spaghetti to the sauce and mix everything thoroughly. Let it simmer on low for another 3–5 minutes so the pasta absorbs all that Dominican flavor.
Step 7 – Final Touches
- Taste and adjust the seasoning if needed. Add olives or a sprinkle of cheese if you like. Garnish with chopped cilantro or parsley for a fresh pop.