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Traditional Dominican spaghetti recipe made with Dominican salami that’s crispy and tossed in a homemade savory tomato sauce with authentic Dominican flavors!
Dominican Spaghetti is a special type of dish that’s savory, slightly creamy, and subtly sweet. Add salami into the mix and now you have a dish that’s truly out of this world. And not just any salami… Dominican Salami!
This is going to give the Dominican Spaghetti a hint of saltiness that really takes this dish over the top.
Dominicans are known for many things, and funny enough, Dominican Spaghetti is a dish that I get tons of requests for. In my family, this dish used to be a hit or miss.
When I was younger, this was also a dish that I loved. However, I always felt like my aunt never made the spaghetti saucy enough. (Sorry, tia!)
I remember asking her to make extra tomato sauce for my spaghetti and she would just scoff and then add a tiny spoonful. We were a large family with many mouths to feed, so I definitely understood the need to stretch this dish.
- Dominican Salami – There’s a few different brands of Dominican Salami. My two favorite are Induveca and Campesino
- Spaghetti Noodles
- Dominican Oregano – This will give it authentic Dominican flavor!
- Evaporated Milk – a little bit goes a long way!
- Sazon con Achiote
- Chicken Bouillon – you can also substitute this for Kosher Salt
- Tomato Paste
- Tomato Sauce
- Onions
- Peppers
- Garlic
Like many traditional Dominican dishes, there’s a few ways of making it and it varies from house-to-house.
In my family, we always made a simple tomato sauce with Dominican flavors and a touch of evaporated milk. The evaporated milk made the sauce slightly creamy and thick, but not enough to change the overall flavor or color.
Dominican spaghetti with salami is super easy and inexpensive to make. You start by boiling your pasta and reserving some of the starchy water. You can then brown the Dominican salami and saute them with onions, peppers, and garlic.
You then add tomato paste, tomato sauce, chicken bouillon, sazón con achiote, Dominican orégano, a touch of evaporated milk, and a tiny bit of sugar to help balance the acidity in the tomato sauce.
You mix everything together and gently toss in the pasta. In the end, you have a pasta dish that’s a family favorite, easy to make, and full of Dominican flavor!
This Dominican Spaghetti sauce is also very similar to the sauce used in Salami Guisado. In fact, if you don’t want to toss the pasta in the sauce, you can always serve it on the side.
All in all, Dominican spaghetti can sometimes be a little dry. At least that’s how I remembered it growing up. As an adult in charge of my own kitchen, I personally like to drown my Dominican Spaghetti in that special sauce!
I like my Dominican spaghetti extra saucy and I even like to add extra salami. The same is also true whenever I make Locrio de Salami, which is another traditional Dominican rice recipe that uses Dominican salami.
Overall, the tomato sauce is what makes Dominican Spaghetti special. The medley of onions, peppers, tomato sauce and paste is simply delicious. I also like to add a touch of evaporated milk for added creaminess along with olives and a touch of sugar for subtle sweetness.
I brown the salami until they’re perfectly crispy for a savory explosion that pairs great with tostones and rice. Yes… you read that correctly- MORE STARCH!
Traditionally, this dish is paired with other starches, but I’ve grown to enjoy it simply with a side of fried green plantains, tostones. Dominican Mangu with Dominican Spaghetti is a childhood weeknight classic!
While I personally love adding a little bit of evaporated milk to my Dominican Spaghetti (with or without salami), this ingredient is entirely optional.
The evaporated milk adds a touch of creaminess to this dish that is very subtle. If you’ve never tried it before, I highly recommend doing so. You might be pleasantly surprised!
Now the only thing missing that really takes this dish to new heights is a beach. You’ve not lived until you’ve had Dominican Spaghetti with Salami at the beach.
It’s a cultural vibe that immediately transports me back to my childhood.
More Delicious Recipes This Way!
Dominican Spaghetti With Salami
Traditional Dominican spaghetti recipe made with Dominican salami that’s crispy and tossed in a homemade savory tomato sauce with authentic Dominican flavors!
- Total Time30 Minutes
- Yield6 Servings 1x
Ingredients
- 1 lbs Spaghetti
- 1 1/2 cups Dominican Salami Diceed
- 1 cup Tomato Sauce
- 1 cup Tomato Paste
- 1/2 Green or Red Pepper Minced
- 1/2 tablespoon Chicken Bouillon Cube or Adobo
- 3 Garlic Cloves Minced
- 1 teaspoon Dominican Oregano
- 1/2 Onion Minced
- 1/4 cup Evaporated Milk
- 1 tablespoon Sazon con Achiote
- 2 tablespoons Spanish Manzanilla Olives
- 1/2 cup Starchy Water
Instructions
- Dice Dominican Salami into roughly 1 inch pieces and set aside
- In a large pot, bring water to a boil with salt and add pasta. Cook pasta to desired doneness. I recommend cooking pasta al dente. Make sure to set aside 1 cup of starchy water
- In a deep sided skillet over medium-high heat, add 1 tsp of oil and salami. Cook salami they are evenly brown on all sides. Then add onions, peppers, and garlic. Saute until the veggies have softened. Afterwards, add – chicken bouillon cube (or adobo), Dominican oregano, and sazon con achiote. Mix until everything is well combined for 2 minutes.
- Next, add tomato paste and tomato sauce. Be sure to work into the veggies and salami as best as you can. Then add 1/2 cup of starchy water. Feel free to add more if needed or if you’d like a more runny sauce. Mix until everything is well combined.
- Once the sauce begins to bubble, add the evaporated milk. Mix until the milk is fully incorporated. Feel free to adjust seasonings if needed. Then add olives and continue mixing
- Now that the sauce is ready, add cooked spaghetti and gently fold into the sauce until all of the noodle are coated with the spaghetti sauce. Turn off the heat and let spaghetti sit for 5 minutes before serving
Notes
Storage
- Store Spaghetti with Salami in an air-tight container in the refrigerator and enjoy within 4 days
Re-Heating
- For best results, reheat in a skillet over medium- low heat with 1 teaspoon of olive oil. Add 1/4 cup of water to loosen sauce. Stir occasionally until fully warm. Be careful not to burn spaghetti.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Lunch
- Method: Sautéing