I enjoy this recipe because it comes together quickly while still delivering deep flavor. The combination of tomato paste, thyme, smoked paprika, cayenne, and sautéed vegetables creates a rich sauce that coats every strand of spaghetti beautifully.
I also like how flexible this dish can be. I can keep it simple or add vegan sausage, mushrooms, and black beans for extra texture and protein.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces spaghetti 2 tablespoons vegetable oil 1 medium onion, finely chopped 1 bell pepper, finely chopped 2 cloves garlic, minced 1–2 tablespoons tomato paste 1/2 cup crushed tomatoes or tomato sauce 1 cup vegetable broth or water 1 teaspoon dried thyme 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Salt and pepper, to taste 1 vegan sausage, sliced into rounds (optional) 1/2 cup sliced mushrooms (optional) 1/2 cup cooked black beans (optional) Green onions or parsley, for garnish
Directions
I bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. After draining the pasta, I set it aside.
In a large skillet over medium heat, I warm the vegetable oil and sauté the onion and bell pepper for about 5 minutes until softened. Then I stir in the garlic and cook for another minute until fragrant.
I mix in the tomato paste and let it cook briefly to deepen the flavor. Then I add the crushed tomatoes or tomato sauce, vegetable broth, thyme, smoked paprika, cayenne pepper, salt, and black pepper.
I let the sauce simmer for about 10 minutes so the flavors blend together.
If I’m using vegan sausage and mushrooms, I add them to the skillet and cook for 5 to 7 minutes until the sausage browns slightly and the mushrooms soften. I also stir in the black beans at this stage if I want extra protein.
I toss the cooked spaghetti into the sauce and mix everything together until the pasta is fully coated and heated through.
Before serving, I garnish the dish with chopped green onions or parsley.
I sometimes add extra cayenne pepper or hot sauce when I want a spicier version. For more vegetables, I like mixing in spinach, carrots, or zucchini.
I also enjoy swapping the vegan sausage for plant-based ground meat or leaving it out completely for a lighter pasta dish.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the spaghetti in a skillet over medium-low heat with a small splash of vegetable broth or water to loosen the sauce. I can also microwave individual portions until heated through.
This dish can also be frozen for up to 2 months, though I prefer the texture best when freshly made.
FAQs
Is Haitian spaghetti usually spicy?
I find Haitian spaghetti often has a mild to medium heat level, but I can easily adjust the cayenne pepper to make it milder or spicier.
Can I make this recipe gluten-free?
Yes, I simply use gluten-free spaghetti instead of traditional pasta.
What can I use instead of vegan sausage?
I like using mushrooms, black beans, lentils, or plant-based crumbles as substitutes.
Can I prepare this recipe ahead of time?
Yes, I can make the sauce ahead and store it in the refrigerator before mixing it with freshly cooked spaghetti.
What should I serve with Haitian spaghetti?
I enjoy serving it with fried plantains, fresh salad, or toasted bread for a complete meal.
Conclusion
Authentic Haitian Spaghetti is a comforting, flavorful, and satisfying pasta dish that brings together bold seasonings and simple ingredients in a delicious way. I love how versatile this recipe is, making it perfect for quick lunches, easy dinners, or introducing new international flavors into my kitchen.
A bold and flavorful Haitian spaghetti recipe made with rich tomato sauce, aromatic spices, and hearty vegan ingredients.
Author:Ella
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Dinner, Lunch
Method:Stovetop
Cuisine:Haitian
Diet:Vegan
Ingredients
8 ounces spaghetti
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1–2 tablespoons tomato paste
1/2 cup crushed tomatoes or tomato sauce
1 cup vegetable broth or water
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, adjusted to taste
Salt and black pepper, to taste
1 vegan sausage, sliced into rounds (optional)
1/2 cup sliced mushrooms (optional)
1/2 cup cooked black beans (optional)
Green onions or parsley, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook for 2–3 minutes to deepen the flavor.
Stir in the crushed tomatoes or tomato sauce, vegetable broth, thyme, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste. Simmer for 10 minutes.
If using vegan sausage and mushrooms, add them to the skillet and cook for 5–7 minutes until the sausage is lightly browned and the mushrooms are tender. Add black beans if desired and heat through.
Add the cooked spaghetti to the skillet and toss until evenly coated with the sauce.
Garnish with chopped green onions or parsley and serve warm.
Notes
Adjust the cayenne pepper for your preferred spice level. Traditional Haitian spaghetti is often enjoyed for breakfast, but it also makes a hearty lunch or dinner. Add extra vegetables or plant-based protein for a more filling meal.
