I am pretty sure everyone looking for our espagueti, or Dominican spaghetti recipe is coming here because they have tried it and cannot get it out of their heads, or they miss the flavors of home. Make them and surprise your family with our awesome dish. Be prepared for encores.

– 1 pound spaghetti, [0.43 kg] – 1½ tablespoon salt – 1 pound Dominican "salami", [0.43 kg] (Amazon affiliate link) – 2 tablespoon olive oil – 1 red onion, large diced – 1 green bell pepper, or red bell pepper cut into small cubes – ¼ cup pitted green olives – 2 garlic cloves, crushed – 1 tablespoon capers, (optional)


– 4 plum tomato, cut into small cubes – ¼ teaspoon oregano (dry, ground) – 2 cups tomato sauce – ¼ tablespoon vinegar, (optional) – ½ cup evaporated milk, (optional) – ¼ teaspoon pepper (freshly-cracked, or ground), or to taste – ¼ cup grated Parmesan cheese, (optional)


Boil spaghetti:

Boil the spaghetti in enough water to cover them (about ½ galón [2 liters]) until slightly softer than al dente, having added 1 tablespoon of salt to the boiling water. Drain the water and set the spaghetti aside.

Cook the sauce:

While the spaghetti is boiling, heat oil in a large skillet. Cut the salami into cubes. Cook and stir the salami until it browns. Lower heat to medium-low. Add onions, bell pepper, olives, garlic, and capers and cook and stir. Add tomatoes and oregano, simmer covered until the tomatoes are cooked through. Stir in tomato sauce and vinegar. Stir to mix.

Mix spaghetti and sauce:

Add milk and the boiled spaghetti and mix well. Stir until the milk is mixed through, but do not let it boil or the milk will curdle. Season it with black pepper and salt to taste.


This dish is best served hot. Garnish with the cheese.

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