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, but I always felt like my aunt was a little cheap with the sauce. (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.
As an adult in charge of my own kitchen, I personally like to drown my Dominican Spaghetti in that special sauce and add extra salami. Let’s face it, as the salami cooks, I like to snag a bit here and there. In the end, I’m left with the perfect amount of salami!
The 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.
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. Be sure to check out my video on How to Make Dominican Spaghetti with Salami on my YouTube Channel: Chef Zee Cooks.
Now, let’s eat!
Ingredients
- 1 Box Pasta
- 1 ½ cups Diced Dominican Salami
- 1 cup Tomato Sauce
- 1 cup Tomato Paste
- ½ Green or Red Pepper Minced
- ½ tbsp Chicken Bouillon Cube or Adobo
- 3 Garlic Cloves Minced
- 1 tsp Dominican Orégano
- ½ Onion Minced
- ¼ cup Evaporated Milk
- 1 tbsp Sazón con Achiote
- 2 tbsp Olives
- ½ 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
- Next, add onions, peppers, and garlic. Saute until the veggies have softened. Then add: chicken bouillon cube (or adobo), Dominican oregano, and sazon con achiote. Mix until everything is well combined
- Now 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.
- 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 on heat and let spaghetti sit for 5 minutes before serving