Classic Haitian Spaghetti

Here is my favorite Haitian spaghetti recipe, with a flavorful epis seasoning base, colorful bell peppers, hot dogs, and a topping of hard-boiled eggs that makes this pasta dish totally different from anything you’ve tried before.

This Haitian spaghetti is such a fun weeknight dinner that my kids actually get excited about. I love how it comes together in one pot and uses simple ingredients like hot dogs and Maggi cubes to create something really special. Plus, those hard-boiled eggs on top? They make it feel like a complete meal.

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What Kind of Spaghetti Should I Use?

Any regular spaghetti from your pantry will work perfectly for this Haitian dish. You can use whatever brand you normally buy, whether that’s a budget-friendly option or a fancier imported Italian variety. If you don’t have spaghetti on hand, other long pasta shapes like linguine or fettuccine make great substitutes and will still give you that authentic feel. Just cook your pasta according to the package directions, but consider draining it a minute or two before it’s fully done since it’ll continue cooking when you toss it with the sauce.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Epis: Epis is a Haitian seasoning base that really makes this dish special, but if you can’t find it, you can make a quick version by blending garlic, bell peppers, parsley, and scallions with a bit of oil. It won’t be exactly the same, but it’ll still give you good flavor.
• Hot dogs: Feel free to use any type of sausage you like – smoked sausage, kielbasa, or even diced ham work great. You can also use chicken sausage for a lighter option.
• Maggi cubes: If you don’t have Maggi cubes, you can substitute with chicken or beef bouillon cubes. Use the same amount, but taste as you go since different brands have varying salt levels.
• Bell peppers: Any color bell pepper works here – use what you have on hand. You could even use all green or all red if that’s what’s in your fridge.
• Spaghetti: While spaghetti is traditional, you can use linguine or fettuccine if that’s what you’ve got. The cooking time should be about the same.
• Roma tomatoes: Regular tomatoes or even canned diced tomatoes (about ½ cup, drained) can work in place of fresh roma tomatoes.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Haitian spaghetti is draining all the pasta water down the sink – save at least a cup before draining, as that starchy water helps the sauce cling to the noodles and brings everything together beautifully.

Another common error is adding the pasta too early when the sauce is still watery, which leads to mushy noodles, so make sure to let that sauce simmer and thicken for the full 10-15 minutes before mixing in your spaghetti.

Don’t skip browning the epis in oil until it’s golden and fragrant – this step builds the flavor foundation of the entire dish, and rushing it means you’ll miss out on that deep, aromatic base.

Finally, resist the urge to overcook your vegetables into mush; they should still have a bit of bite to them after that initial 5-minute cook, which adds nice texture to contrast with the soft pasta.

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What to Serve With Haitian Spaghetti?

Haitian spaghetti is hearty enough to be a complete meal on its own, but I love serving it with some fried plantains on the side for that sweet and savory contrast. A simple cabbage slaw with a light vinegar dressing cuts through the richness of the pasta and adds a nice crunch to your plate. If you want to make it more filling, grilled or fried chicken works really well alongside this dish, or you can keep it traditional and serve it with pikliz (that spicy Haitian pickled vegetable relish) for an extra kick. Some people also like to have it with avocado slices or a small green salad to round out the meal.

Storage Instructions

Store: Keep your Haitian spaghetti in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything has time to meld together, so this is a great one to make ahead for easy weeknight dinners.

Freeze: This spaghetti freezes really well for up to 3 months. Just portion it out into freezer-safe containers or bags, and you’ll have a quick meal ready whenever you need it. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in a skillet over medium heat with a splash of water to help loosen the pasta and bring back that saucy texture. You can also microwave it in 1-minute intervals, stirring in between, until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 44-54 g
• Fat: 58-68 g
• Carbohydrates: 210-230 g

Ingredients

For the main dish:

• 0.75 lb spaghetti (I always use Barilla for the best al dente texture)
• 0.33 cup olive oil
• 3 tbsp epis (freshly made Haitian seasoning base is essential)
• 1 onion (diced into 1/2-inch pieces)
• 1 green bell pepper
• 1 red bell pepper (finely chopped into 1/4-inch pieces)
• 2 roma tomatoes
• 2 tbsp tomato paste (I prefer Hunt’s for a rich, deep color)
• 3 maggi cubes
• 4 hot dogs (sliced into 1/2-inch coins)
• 1/4 tsp ground cloves
• 2 cloves garlic, minced
• 0.33 cup water
• salt to taste

For the accompaniment:

• 2 eggs (hard-boiled and halved for a traditional presentation)

Step 1: Prepare Mise en Place and Start Pasta

• 0.75 lb spaghetti
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 2 roma tomatoes
• 2 cloves garlic, minced
• 4 hot dogs
• 2 eggs

While you’re gathering ingredients, bring a large pot of salted water to a boil.

Dice the onion into 1/2-inch pieces, finely chop both bell peppers into 1/4-inch pieces, dice the roma tomatoes, mince the garlic, and slice the hot dogs into 1/2-inch coins.

Hard-boil the eggs if not already done (about 10-12 minutes in boiling water, then cool and halve them).

Once the water is boiling, add the spaghetti and cook until al dente according to package directions, stirring occasionally.

Reserve about 1/2 cup of pasta water before draining.

Step 2: Build the Flavor Base with Epis

• 0.25 cup olive oil
• 2 tbsp epis

Heat 1/4 cup of the olive oil in a large skillet or sauté pan over medium heat.

Add the 2 tbsp of epis and cook for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and begins to turn golden.

This step is crucial for developing the authentic Haitian flavor base—the epis needs time to release its aromatics and infuse the oil.

Step 3: Sauté Vegetables and Build Depth

• 1 onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 roma tomatoes, diced
• 2 cloves garlic, minced

Add the diced onion to the golden epis mixture and cook for 1 minute until it begins to soften.

Then add the minced garlic, chopped bell peppers, and diced tomatoes, stirring well to combine.

Cook this vegetable mixture for about 5 minutes over medium heat, stirring occasionally, until the peppers soften and the vegetables begin to release their juices and deepen in color.

Step 4: Develop the Sauce with Tomato Paste and Seasonings

• 2 tbsp tomato paste
• 3 maggi cubes
• 4 hot dogs, sliced
• 0.25 tsp ground cloves

Stir in the 2 tbsp of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly into the vegetable mixture—this deepens the sauce’s flavor significantly.

Add the 3 maggi cubes (breaking them into pieces as you add), the sliced hot dogs, and the 1/4 tsp of ground cloves.

Stir everything together until the maggi cubes dissolve and the ingredients are evenly distributed.

Step 5: Simmer and Marry the Flavors

• 0.33 cup water
• 0.08 cup olive oil

Pour in the 1/3 cup of water and the remaining 0.08 cup of olive oil, stirring well to combine everything.

Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

I find that letting it simmer longer rather than rushing creates a more cohesive, balanced sauce where each ingredient contributes to the whole rather than tasting separate.

Step 6: Combine Pasta with Sauce and Season

• cooked spaghetti from Step 1
• salt to taste

Add the cooked spaghetti from Step 1 to the simmering sauce, tossing gently but thoroughly to coat every strand with the flavorful mixture.

Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce.

Taste the dish and add salt as needed to balance all the flavors—remember the maggi cubes are already quite salty, so adjust carefully.

Step 7: Plate and Serve with Traditional Garnish

• halved hard-boiled eggs from Step 1

Divide the spaghetti among serving plates or bowls.

Top each portion with halved hard-boiled eggs from Step 1, arranging them decoratively on top or to the side.

Serve immediately while the pasta is still warm and the sauce is at its best.

Classic Haitian Spaghetti

Delicious Classic Haitian Spaghetti recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the main dish::

• 0.75 lb spaghetti (I always use Barilla for the best al dente texture)
• 0.33 cup olive oil
• 3 tbsp epis (freshly made Haitian seasoning base is essential)
• 1 onion (diced into 1/2-inch pieces)
• 1 green bell pepper
• 1 red bell pepper (finely chopped into 1/4-inch pieces)
• 2 roma tomatoes
• 2 tbsp tomato paste (I prefer Hunt's for a rich, deep color)
• 3 maggi cubes
• 4 hot dogs (sliced into 1/2-inch coins)
• 1/4 tsp ground cloves
• 2 cloves garlic, minced
• 0.33 cup water
• salt to taste

For the accompaniment::

• 2 eggs (hard-boiled and halved for a traditional presentation)

Instructions

 

• While you're gathering ingredients, bring a large pot of salted water to a boil. Dice the onion into 1/2-inch pieces, finely chop both bell peppers into 1/4-inch pieces, dice the roma tomatoes, mince the garlic, and slice the hot dogs into 1/2-inch coins. Hard-boil the eggs if not already done (about 10-12 minutes in boiling water, then cool and halve them). Once the water is boiling, add the spaghetti and cook until al dente according to package directions, stirring occasionally. Reserve about 1/2 cup of pasta water before draining.
• Heat 1/4 cup of the olive oil in a large skillet or sauté pan over medium heat. Add the 2 tbsp of epis and cook for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and begins to turn golden. This step is crucial for developing the authentic Haitian flavor base—the epis needs time to release its aromatics and infuse the oil.
• Add the diced onion to the golden epis mixture and cook for 1 minute until it begins to soften. Then add the minced garlic, chopped bell peppers, and diced tomatoes, stirring well to combine. Cook this vegetable mixture for about 5 minutes over medium heat, stirring occasionally, until the peppers soften and the vegetables begin to release their juices and deepen in color.
• Stir in the 2 tbsp of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly into the vegetable mixture—this deepens the sauce's flavor significantly. Add the 3 maggi cubes (breaking them into pieces as you add), the sliced hot dogs, and the 1/4 tsp of ground cloves. Stir everything together until the maggi cubes dissolve and the ingredients are evenly distributed.
• Pour in the 1/3 cup of water and the remaining 0.08 cup of olive oil, stirring well to combine everything. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. I find that letting it simmer longer rather than rushing creates a more cohesive, balanced sauce where each ingredient contributes to the whole rather than tasting separate.
• Add the cooked spaghetti from Step 1 to the simmering sauce, tossing gently but thoroughly to coat every strand with the flavorful mixture. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce. Taste the dish and add salt as needed to balance all the flavors—remember the maggi cubes are already quite salty, so adjust carefully.
• Divide the spaghetti among serving plates or bowls. Top each portion with halved hard-boiled eggs from Step 1, arranging them decoratively on top or to the side. Serve immediately while the pasta is still warm and the sauce is at its best.