Espaguetis clásicos haitianos con condimento epis

Ingredientes

• 1 tbsp Olive Oil
• 1 lb Andouille Sausage (chopped)
• 1 cup Haitian Epis
• 1 Scotch Bonnet Pepper
• 14.5 oz can Fire Roasted Tomatoes
• 1/2 tablespoon Kosher Salt
• 8 oz Thin Spaghetti
• 1/2 cup of Pasta Water

Preparación

1. 1

   --- Cook the spaghetti ---

2. 2

   In a medium or large pot add a few cups of water along with kosher salt and bring to a boil. Boil pasta to al dente. Strain pasta and set aside. Reserve one or two cups of the pasta water.

3. 3

   --- Make the Sauce ---

4. 4

   In a large saucepan heat oil then add the sausage and brown for 2-3 minutes.

5. 5

   Puncture a few holes into the scotch bonnet pepper and then add it whole to the skillet.

6. 6

   Add the diced tomatoes and allow to cook for 2-3 minutes or long enough for much of the juices to cook down. Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency.

7. 7

   Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes. Serve