Dominican Spaghetti Recipe

It has been a LONG, VERY LONG time. There has been so much going on that I don’t know where to begin! I’ve decided to begin with how sucky house hunting is! PEOPLE can you please put your houses up for sale!? Please and thank you. I always knew going in to this that it would be frustrating but no one told me it was frustrating x 100! I’ve decided I will not settle and wait for the almost perfect house! In other news, the holidays were so magical! So many things have happened since then. My little sister came out as an artist and has a remix song which you can check out here, I am so proud of her! My legal services business is finally open and I got the cutest pink mini Keurig that I love oh so much! I really do need to do a Sweet Cup of Ambar soon! I’ll elaborate more on all these awesome things later. Due to the whole house situation I haven’t had a kitchen to cook & photograph. It’s really hard but once I get my own kitchen, I will be posting more recipes and videos! UGH I can’t wait to do videos!  Moving on to the important topic here…

Comfort food all the way! I LOVE Dominican Spaghetti or how some people may call it “spaghetti with salami”. This is such an easy and savory recipe! I get excited every time my father in-law ask me to make these spaghetti! I wanted to make a spaghetti recipe without Goya’s Culantro and Achiote packets because I wanted to make it a little healthier, because this is totally not healthy. The point it that it taste amazing without it! Which was really exciting considering that I put those packets in everything! If you want to make a quick savory dinner, this is the recipe for you! Don’t forget to make tostones or fried sweet plantains on the side! Enjoy!

Ingredients (Serves 10 people)

• 2 boxes of spaghetti
• 1 large can of tomato sauce
• 1 whole Salchichon Induveca ( salami induveca)
• 1 1/3 cup of sofrito (if you don’t have Recaito)
• 1 cup of green olives
• 1/4 cup of cooking oil ( to fry)

Ingredients (Serves 5 people)

• 1 boxes of spaghetti
• 1 ½ cup  of tomato sauce ( 1 can and half of a can)
• 1/3 part of a  Salchichon Induveca ( salami induveca)
• 1/2 whole container of Goya Recaito ( 1 1/2 cup of homemade sofrito if you don’t have Recaito)
• 1 cup of green olives
• 3 Tablespoons of cooking oil ( to fry)

Lets get to cooking! First, cut the salami induveca into small squares and set aside. 

Set the stove on high. Fill a pot with water and let the water come to a boil. Once the water comes to a boil, throw in the spaghetti. If you see the water starting to boil over the pot, place a wooden spoon across the top of the pot to stop the water from coming out. Boil the spaghetti till soft ( between 10 to 15 minutes).

Once the spaghetti is cooked, strain the water out and set aside. ( you can do this while you are cooking the sauce at the same time) 

Set the stove on medium-high. In a pot, add cooking oil. Once the oil is hot add all the small squares of salami induveca. Fry until golden. Due to the amount of salami this may take about 10-15 minutes to fry.  

It should look like the picture above. 

Bring heat down to medium heat. Now add the tomato sauce, Goya Recaito or sofrito and green olives. Mix all together and let simmer for about 15 minutes. 

Once the sauce is done cooking, add the spaghetti to the sauce or the sauce to the spaghetti, depending on which pot is bigger.