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How to make dominican spaghettis w/ salami.

My mom made this every week growing up. Now I do the same with my kids. This dish is very common in my country Dominican Republic. I hope you all enjoy.

12447
STEPS
INGREDIENTS

This recipe is for one of my followers who requested it. I hope you enjoy it.

Ingredients, minus the sazon , I don't know how it got In the pic. \ud83d\ude12

Ingredients, minus the sazon , I don't know how it got In the pic. 😒

These are the sausages that are commonly eaten at my home. For this recipe I will use the farmer sausage. My favorite one.\ud83d\ude0a

These are the sausages that are commonly eaten at my home. For this recipe I will use the farmer sausage. My favorite one.😊

Chop up the dominican salami. Use as much as you want. I used 1/2 of the salami. Set aside

Chop up the dominican salami. Use as much as you want. I used 1/2 of the salami. Set aside

Dice your red peppers. My family doesn't like to eat big pieces of peppers. If your family doesn't mind a chunky sauce, then chop your peppers, don't dice them.\ud83d\ude04

Dice your red peppers. My family doesn't like to eat big pieces of peppers. If your family doesn't mind a chunky sauce, then chop your peppers, don't dice them.😄

The same goes for the onions dice or chop them. Your preference . Set aside

The same goes for the onions dice or chop them. Your preference . Set aside

Put a pot of water to boil and add your spaghetti. Cook until al dente.

Put a pot of water to boil and add your spaghetti. Cook until al dente.

Lets make the sauce. In a pot over medium heat add the oil .

Lets make the sauce. In a pot over medium heat add the oil .

To the oil lets add the salami and cook until browned. Stirring frequently

To the oil lets add the salami and cook until browned. Stirring frequently

When the salami has browned. Lets lower the heat a little .

When the salami has browned. Lets lower the heat a little .

We will add the red peppers and onions.

We will add the red peppers and onions.

Next lets add the tomato sauce. I use Goya but feel free to use any brand of tomato sauce. Dont discard the empty can just yet. Set aside.

Next lets add the tomato sauce. I use Goya but feel free to use any brand of tomato sauce. Dont discard the empty can just yet. Set aside.

To the sauce we will add the tomato bouillon.

To the sauce we will add the tomato bouillon.

Add the garlic powder.

Add the garlic powder.

The onion powder as well.

The onion powder as well.

Lastly the olives.

Lastly the olives.

I like to take a tsp or two of the olive juice and then add it to the sauce.

I like to take a tsp or two of the olive juice and then add it to the sauce.

Some people use vinegar. Use whatever you want, vinegar or olive juice .

Some people use vinegar. Use whatever you want, vinegar or olive juice .

Remember the can? well go get it and lets remove some of the water from the spaghetti.

Remember the can? well go get it and lets remove some of the water from the spaghetti.

And lets add it to the empty can. About 1/2 can worth of water. NOT a full can of water.

And lets add it to the empty can. About 1/2 can worth of water. NOT a full can of water.

Add the water to the sauce.

Add the water to the sauce.

Add the cooked spaghetti to the sauce

Add the cooked spaghetti to the sauce

Enjoy this meal for lunch with a side of sweet plantains or for dinner with white rice. The way my mom served it.\ud83d\ude03

Enjoy this meal for lunch with a side of sweet plantains or for dinner with white rice. The way my mom served it.😃

Nomnom.😍😍

  • 1/2lb Thin spaghetti, 8oz. This serves 4 people
  • Dominican salami, chopped
  • Less than half of a red pepper,diced
  • Less than half of red onions,diced
  • 1.0Tbsp Tomato bouillon with chicken flavor(knorr)
  • 1.0 Heaping Tablespoon of stuffed olives
  • 1/4tsp Garlic powder
  • 1/4tsp Onion powder
  • 12.0oz tomato sauce (1 1/2 cans)
  • 1.0Tbsp Oil
  • Pepper to taste
  • Cilantro(optional)