Ingredients:

  • 1 lb dry spaghetti
  • 0.25 cup extra virgin olive oil
  • 0.5 cup Haitian Epis (garlic, scallion, and herb base)
  • 3 tbsp concentrated tomato paste
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper, julienned
  • 1 whole scotch bonnet pepper
  • 1 tsp smoked paprika
  • 8 oz smoked turkey sausage, sliced into rounds
  • 0.5 cup reserved pasta water
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Fill a large pot with water and a generous pinch of salt. Bring to a rolling boil until large bubbles break the surface.
  2. Add the pasta and cook for about 8-9 minutes. Aim for 2 minutes less than the box instructions until the center still has a tiny firm bite.
  3. Before draining, scoop out 0.5 cup reserved pasta water. Drain the rest and set the pasta aside. Note: This water is liquid gold for your sauce.
  4. Heat the 0.25 cup extra virgin olive oil. Use a large skillet over medium high heat. Add the 8 oz smoked turkey sausage rounds until the edges are crisp and golden brown.
  5. Stir in the 0.5 cup Haitian Epis. Cook for 3 minutes until the garlic scent fills the entire room.
  6. Add the 3 tbsp concentrated tomato paste to the center of the pan. Stir it into the oil for 2 minutes until it turns a deep, rusty red color.
  7. Toss in the 1 medium onion (sliced) and 1 medium bell pepper (julienned). Sauté for 3-4 minutes until the onions are translucent but still have a slight crunch.
  8. Sprinkle in the 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Nestle the whole scotch bonnet pepper into the center.
  9. Add the cooked spaghetti and the 0.5 cup reserved pasta water to the skillet. Use tongs to toss everything together until the liquid has reduced and the noodles are glossy.
  10. Remove from heat. Take out the scotch bonnet (unless you are feeling brave!). Garnish with 1 tbsp fresh parsley and serve immediately while the steam is rising and the aroma is at its peak.