Espaguetis Dominicanos (Dominican Salami Spaghetti)
Spaghetti tossed in a creamy, pinkish tomato sauce with fried Dominican salami, peppers and onion, finished with evaporated milk and cheese. A quick favourite for beach days and family dinners.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the spaghetti
Bring the water to a boil and add the salt. Cook the spaghetti for 8-10 minutes until , then drain, keeping a cup of the pasta water for later.
- 400 g spaghetti
- 3 L water
- 1 tbsp salt
✅ Done when: pasta is tender but still firm to the bite (al dente)
Fry the salami
Heat the oil in a large frying pan over medium-high heat. Add the salami and fry for 4-5 minutes, stirring occasionally.
- 2 tbsp vegetable oil
- 200 g diced salami
✅ Done when: salami is crisp and golden at the edges
Make the sauce
Add the onion, green pepper and garlic to the pan and cook over medium heat for about 4 minutes until softened. Stir in the tomato sauce, oregano and salt, then simmer over low heat for 5 minutes.
- 1 chopped onion
- 1 chopped green pepper
- 3 crushed garlic cloves
- 250 g tomato sauce
- 1 tsp dried oregano
- ½ tsp salt
✅ Done when: sauce has thickened slightly and smells fragrant
Add the milk
Stir in the evaporated milk and simmer over low heat for about 2 minutes.
- 120 ml evaporated milk
✅ Done when: sauce turns creamy and pale pink
Toss and serve
Add the drained spaghetti to the sauce and toss well, loosening with a splash of the reserved pasta water if needed. Serve topped with the grated cheese and chopped coriander.
- 400 g cooked spaghetti (from step 1)
- a splash reserved pasta water (from step 1)
- 50 g grated cheese
- 2 tbsp chopped coriander
✅ Done when: spaghetti is evenly coated in the sauce
Cook the spaghetti
Bring the water to a boil and add the salt. Cook the spaghetti for 8-10 minutes until , then drain, keeping a cup of the pasta water for later.
- 400 g spaghetti
- 3 L water
- 1 tbsp salt
✅ Done when: pasta is tender but still firm to the bite (al dente)
Fry the salami
Heat the oil in a large frying pan over medium-high heat. Add the salami and fry for 4-5 minutes, stirring occasionally.
- 2 tbsp vegetable oil
- 200 g diced salami
✅ Done when: salami is crisp and golden at the edges
Make the sauce
Add the onion, green pepper and garlic to the pan and cook over medium heat for about 4 minutes until softened. Stir in the tomato sauce, oregano and salt, then simmer over low heat for 5 minutes.
- 1 chopped onion
- 1 chopped green pepper
- 3 crushed garlic cloves
- 250 g tomato sauce
- 1 tsp dried oregano
- ½ tsp salt
✅ Done when: sauce has thickened slightly and smells fragrant
Add the milk
Stir in the evaporated milk and simmer over low heat for about 2 minutes.
- 120 ml evaporated milk
✅ Done when: sauce turns creamy and pale pink
Toss and serve
Add the drained spaghetti to the sauce and toss well, loosening with a splash of the reserved pasta water if needed. Serve topped with the grated cheese and chopped coriander.
- 400 g cooked spaghetti (from step 1)
- a splash reserved pasta water (from step 1)
- 50 g grated cheese
- 2 tbsp chopped coriander
✅ Done when: spaghetti is evenly coated in the sauce
The Story Behind the Dish
Spaghetti became hugely popular in the Dominican Republic in the 20th century, and Dominicans gave it their own twist with salami, sofrito and evaporated milk.
It's the classic dish to take to the beach or the river in a big pot, and a favourite for children's parties.
⭐ Why It's Famous
Creamy, salty and comforting, it's Dominican home cooking at its most fun.
💡 Fun Fact
Many Dominicans eat their spaghetti with a side of white rice, or tucked into bread as a sandwich.
All over the Dominican Republic
18.49°N, -69.93°W
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