Traditional Dominican Spaguetti Recipe
Hello friends and fellow foodies!
One of the most simple, delicious and popular Dominican recipes is Spaghetti “A la Criolla”. I prepare them rather frequently, but a few days ago, I wanted to give it a twist, so I took some nice pepperoni, chorizzo and an amazing longanizza that I find regularly at my local butcher. I guess anything you can find in the smoky meat flavor profile will be very close to this version.
Hope you enjoy!
Regular ingredients for Spaghetti “a la criolla” (with a twist)
- 1 lb. spaghetti.
- 4 tbsp. tomato paste.
- 1 tsp. oregano
- 1 tsp. black pepper.
- 1 large red onion.
- 1 tbsp. garlic paste (natural home-made)
- 2 sweet green peppers (I use Cubanela)
- 1 bouillon cube.
- 2 cups water.
- 2 tbsp. mayonnaise.
- ¼ lb. chorizzo.
- ¼ lb. longanizza.
- ¼ lb. pepperoni.
- Salt to taste.
- Parmesan cheese (to finish and top)
Directions for preparing Dominican spaguetti
Boil your spaghetti and leave them al dente. (spaghetti a la criolla is usually a bit overdone. You should remember that you’ll finish them with the sauce, so you need to leave them al dente so they don’t completely overcook and become a mushy mash)
In a pot stir fry the onion, peppers, garlic paste, pepperoni, chorizzo and longanizza (which will drain some of its amazing fat into the oil) and bouillon. Add the water, oregano, pepper and tomato paste. Allow to boil until it gets creamy. Check the salt.
Add the spaghetti and allow to mix well. Serve and top with cheese.
Goes amazing with tostones.
A big hug from the warm Caribbean
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