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This post is sponsored by Ronzoni® Pasta. All comments and opinions are my own.
This Dominican spaghetti recipe is one of my favorite dishes! Easy to make, and it’s perfect if you are feeding a crowd. Also known as Spaghetti a la Criolla or Spaghetti Rojo, this pasta dish is made with tomato sauce as a base and Dominican salami.
If you haven’t had Dominican spaghetti before, you have to give it a try! It’s the perfect weeknight meal and is great to share with your friends and family. Plus, it’s so easy to make.
This dish is all about having quality ingredients and Ronzoni® Spaghetti is a must for me. The New York brand is over 100 years old and it’s been my go-to for years. Be sure to grab some in the pasta aisle at ShopRite. You can also save on Ronzoni Pasta starting on 2/5/21 with Ibotta. Make sure to check it out!
This dish is made with love. It’s so rich in flavor and is definitely meant for sharing.
For more pasta recipes, be sure to check out my Macaroni Salad and Creamy Bow Tie Pasta with Smoked Sausage.
Ingredients
- Ronzoni® Spaghetti
- Salt and Pepper
- Olive Oil
- Dominican Salami
- Vegetables: Onion, bell pepper, garlic, tomato, olives
- Chicken Bouillon
- Oregano
- Tomato Sauce
- Butter
How to make Dominican Spaghetti
- Boil the spaghetti according to package instructions, having added 1 teaspoon of salt to the water. Drain the water and set spaghetti aside.
- Heat oil in a pan over medium heat. Cook and stir the salami until it browns.
- Lower heat to medium-low. Add onions, pepper, and garlic. Let cook, stirring occasionally until onions become translucent. Add tomatoes, olives (alcaparrado), chicken bouillon, oregano and black pepper. Let cook for about 2 minutes. Add tomato sauce and butter. Stir to mix. Simmer covered for about 6-8 minutes.
- Stir in cooked spaghetti to combine.
What do you serve with it?
Something people find interesting about this dish is that Dominicans usually eat it accompanied by rice or plantains, and sometimes bread, which makes this dish a really hearty meal. I like to serve this Dominican spaghetti hot with tostones or salad. Top with Parmesan cheese if you like.
Can you make it ahead of time?
This dish is often made in large quantities to share at a gathering with family and friends. Dominican’s are even known for making this dish to bring to group trips to the beach or the lake. It’s the ultimate dish for love and bonding.
You can make it up to 3 days ahead of time, store it in an airtight container in the fridge and then gently reheat it on the stovetop to serve.
Recipe Variations
This is my go-to Dominican spaghetti recipe, but you can easily make it your own. You can add in other vegetables that you have in your fridge, like mushrooms or carrots, and the salami can be easily swapped for cubed ham, smoked pork chops, or even cooked chicken breast.
Recipe Notes and Tips
- I like to make this dish with spaghetti, but it will also work well with other kinds of pasta.
- Cook the pasta al dente, as it will continue to cook when it is added to the sauce.
- You can add ¼ cup evaporated milk to the sauce to make it a bit creamy. This is optional.
- Dominican salami (also known as salchichón) is a cured, pre-cook meat popular in the Dominican Republic for many reasons. It is not only very tasty but also an inexpensive source of protein serving as a quick solution to the morning breakfast, or the day’s dinner. In the Dominican Republic, salami is used in multiple staple dishes like mangú con los tres golpes (a mashed plantains breakfast dish), locrio de salami (rice with salami), and this Dominican Spaghetti recipe to name just a few. In the US, it can be found at most supermarkets with a Hispanic foods section in the cold cuts refrigerator.
More Dominican Recipes
- Rabo Encendido (Spicy Dominican Oxtail Stew)
- Dominican Rice with Sausage (Locrio de Longaniza)
- Dominican Chimichurri Burger
- Fried Rice (Dominican Chofán)
INGREDIENTS
- 1 lb Ronzoni® Spaghetti
- 1 tsp salt
- 2 Tbsp olive oil
- 8 ounces Dominican Salami, cut into small cubes
- ½ cup onion, chopped
- 1 bell pepper, sliced (I like to use a combination of green and red peppers)
- 1 garlic clove, minced
- 1 plum tomato, chopped
- 2 Tbsp olives (alcaparrado)
- 1 tsp granulated chicken bouillon
- ½ tsp oregano
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 tsp butter
- ¼ cup ground Parmesan cheese, optional
INSTRUCTIONS
- Boil the spaghetti according to package instructions, having added 1 teaspoon of salt to the water. Drain the water and set spaghetti aside.
- Heat oil in a pan over medium heat. Cook and stir the salami until it browns.
- Lower heat to medium-low. Add onions, pepper, and garlic. Let cook, stirring occasionally until onions become translucent. Add tomatoes, olives (alcaparrado), chicken bouillon, oregano and black pepper. Let cook for about 2 minutes. Add tomato sauce and butter. Stir to mix. Simmer covered for about 6-8 minutes.
- Stir in cooked spaghetti to combine.
- Serve hot with a side of bread, tostones or salad. Top with Parmesan cheese if desired.
NOTES
- I like to make this dish with spaghetti, but it will also work well with other kinds of pasta.
- Cook the pasta al dente, as it will continue to cook when it is added to the sauce.
- You can add ¼ cup evaporated milk to the sauce to make it a bit creamy. This is optional.
Nutrition
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