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Dominican Spaghetti is a traditional Dominican pasta dish that is truly out of this world! I’m not exaggerating when I say that this pasta recipe is one of my top 3 favorite Dominican recipes. This pasta dish is full of traditional and authentic Dominican flavors that sets it apart from Italian spaghetti.
- Spaghetti
- Dominican Orégano
- Sazón con Achiote
- Evaporated Milk
- Chicken Bouillon
- Tomato Paste
- Tomato Sauce
- Spanish Onions
- Cubanelle or Bell Peppers
- Fresh Garlic
- Spanish Manzanilla Olives *optional
There are so many different ways that you can make Dominican Spaghetti. However, what truly makes this recipe uniquely Dominican are the spices. Dominican orégano and sazón con achiote instantly transforms this dish.
I also like to add a touch of evaporated milk for a subtle sweetness. This little bit of milk is what changes the dish entirely. Evaporated milk specifically is subtly sweet, creamier than regular milk, and even has a little extra protein. It’s rich enough without being too heavy.
While it’s easy to add a ton of evaporated milk to this recipe, I highly suggest to just a little bit at a time. Dominican Spaghetti is subtly sweet. It’s what keeps you wanting to come back for more. If you don’t have evaporated milk at home, regular milk will also do the trick!
Dominican Spaghetti is an easy dish to prepare. My grandmother always said that this was a humble dish. Nonetheless, this was a dish that we could be proud of! My mom considers Dominican Spaghetti the ultimate comfort food.
She loves having Dominican Spaghetti with a side of bread, toasted cassava, tostones, and even with Yuca con Mojo. Her best memories come from being a kid in El Cibao and bringing a giant caldero (braising pot) to the beach with Dominican Spaghetti.
Traditionally, Dominican Spaghetti is not the sauciest of pasta dishes. In fact, it can be rather dry, which is why this dish may not be everyone’s favorite.
However, from the moment that I could speak, I’ve been requesting – and eventually making my Dominican Spaghetti extra saucy! Trust me, there’s no better way than to make Dominican Spaghetti.
I actually like to start off by boiling my pasta in heavily salted water. I then save a cup of the starchy water and set it off to the side. In a large skillet or braiser, I then saute my fresh veggies and spices.
I add a healthy amount of tomato paste and even some sauce! Next, I add the starchy water and let it simmer. In the end, I add the evaporated milk and watch the tomato sauce transform. In the end, I gently toss my pasta.
My husband was never a fan of this dish until I made it for him. Now, it’s on a heavy rotation. It’s the perfect 30 minute meal that you can make on a busy weeknight.
I’ll even jazz it up and make Dominican Spaghetti with Salami. This is another traditional Dominican recipe that so many in my family love!
Traditional Cuban and Dominican recipes that are simple to make are the heartbeat of my weekly meal plans.
It’s why Dominican Spaghetti is a staple in my home. It’s also why I love making other dishes like Dominican Locrio de Pollo, Cuban Style Pollo a La Plancha, and Air Fryer Dominican Style Ribs, which are just as simple and quick to make!
Amazing Dominican Recipes
Traditional Dominican Spaghetti
Creamy Dominican Spaghetti made with evaporated milk, traditional Dominican spices, tomato paste for a sauce that’s savory and subtly creamy!
- Total Time40 Minutes
- Yield6 Servings 1x
Ingredients
Pasta
- 1 lb Spaghetti
- 5 cups Water
- 2 tablespoons Kosher Salt
Spaghetti Sauce
- 2 tablespoons Olive Oil
- 1 Spanish Onion Minced
- 1/3 Green Bell Pepper Minced
- 1/3 Red Bell Pepper Minced
- 2 Garlic Cloves Minced
- 1/2 teaspoon Dominican Oregano
- 1 tablespoon Sazon con Achiote
- 1 tablespoon Chicken Bouillon
- 1 cup Tomato Paste
- 1 cup Tomato Sauce
- 1/2 cup Evaporated Milk
- 1 cup Pasta Water or Regular Water
- 1/2 teaspoon White or Golden Granulated Sugar
- 1 tablespoon Salted Butter
- 2 tablespoons Spanish Manzanilla Olives *optional
Instructions
Pasta
- Bring 5 cups of water to a boil in a dutch oven. Once water boils, add 2 tablespoons Kosher Salt and 1 lb of spaghetti. Boil for 6-7 minutes until just shy of al-dente. Note that cooktime may vary depending on the instructions of the spaghetti that you’re using
- Once spaghetti is done, remove 1 cup of pasta water and set to the side. Drain spaghetti and shock/rinse with cold water to prevent spaghetti from cooking any further. Set aside
Spaghetti Sauce
- Place the skillet over medium-high flame, then add 2 tablespoons of olive oil. Add minced onions, peppers, and garlic. Saute for 2-3 minutes. Then add chicken bouillon, sazón con achiote, and Dominican orégano. Saute for an additional minute
- Then add tomato sauce, tomato paste, and ½ cup of pasta water and mix until well combined. Once the sauce begins to simmer, add evaporated milk. Mix until well combined. Then add butter and olives
- Afterwards, gently add the spaghetti and toss until pasta is fully coated in sauce. If the sauce is too thick, add the remaining ½ cup of pasta water. Continue to marry pasta and sauce together. Remove from flame and let rest for 2 minutes. Serve Dominican spaghetti with fried Tostones, Boiled Yuca, Mangu, Rice & Beans, or Dominican Meatballs.
Notes
Substitution: You can use regular whole milk or half & half if you don’t have evaporated milk on hand
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dinner, Lunch, Side Dish
- Method: Boiling, Sautéing
- Cuisine: Caribbean, Dominican, Latin
2 comments
Dear: Chef Zee
I made this dish tonight for my husband a little surprise he is Dominican and he’s loved Dominican spaghetti I’m Irish and Puerto Rican and I’ve only tried so I decided to try to make this tonight with your recipe and it came out. Wonderful I did use Dominican chorizo and everything else that you had put as the ingredients as I was reading your ingredients I noticed that you called for Dominican oregano I didn’t see it on the list of how much but I did add it and my husband loved it from beginning to end and for his lunch the next day thank you so much for all your recipes. This is my fourth recipe that I’ve made from you.
Thank you so much for making the recipe and for the support! This truly means the world. I’m really excited to hear that your husband enjoyed the recipe! Dominican Salami can be tricky to find so chorizo was a great substitute. You can even make this dish with chicken as well if you ever want to change it up. Thank you again for making the recipes!