Dominican spaghetti perfectly balanced with tomato flavors, the savory, crispy salami, the briny capers, and the sweet bite from the corn. It’s one of my favorite ways to use fried salami, right next to locrio de salami.
Espaguetis is also the best for bringing to the beach! It’s quick, easy, affordable, and still delicious even if it’s not very hot (though the sun will naturally keep it warm). You don’t have to use spaghetti either; rigatoni and penne work great too.
This post may contain affiliates. Please see my affiliate notice for details.
Swap the carnation milk for mayonnaise
I know many people like to use mayonnaise as a substitute for carnation milk. If you’re out of carnation milk, or if you just prefer the taste of espaguetis with mayo, you can replace it with a couple of tablespoons of mayonnaise, and it will be just as delicious and creamy.
Fry the salami until crispy
Dominican salami is precooked and safe to eat from the package, but getting the salami pieces crispy adds more flavor and texture to the dish.
When it comes to which brand of salami you should buy, my family loves Induveca. I love using it in recipes like locrio de salami, fritos con salami, or mangu con los tres golpes.
I love adding corn for a sweet bite
Some might feel corn is a weird ingredient in Dominican spaghetti, but it really works. I’m all for extra toppings, and the sweet bite that you get from the corn combined with the salty salami and savory tomato sauce is so so good.
And the best combination for Dominican pasta is crispy, warm tostones. It’s just the perfect bite, but I can’t eat pasta without a little bread, so I serve it with a pan de agua or baguette bread.
Dominican Spaghetti
Ingredients
- ½ box spaghetti
- Water
- Salt
- 1 tbsp olive oil
- 1 cup frying salami cut into pieces
- ¼ red onion chopped
- ¼ red bell pepper chopped
- 2 cloves garlic smashed
- 2 tbsp sofrito or sazón liquido
- ¼ cup corn
- 1 cup tomato sauce
- 1 tbsp capers
- 1 tsp distilled white vinegar or apple cider vinegar
- ½ tsp adobo
- ¼ tsp sazón
- ¼ tsp oregano
- ¼-½ cup evaporated milk or 2 tbsp of mayonnaise
- 2 tbsp butter
Instructions
- Fill a large pot with water and bring to a boil. Salt the water to your taste and add the spaghetti to the pot. Cook according to packaging instructions and drain.
- In a large pan over medium heat, add oil and salami pieces. Cook until the salami pieces are crispy.
- Add the onion, bell pepper, garlic, sofrito, and corn. Cook until the vegetables are softened, then add tomato sauce, capers, vinegar, adobo, sazón, and oregano and mix well.
- Add ¼ cup evaporated milk to the pan and mix until the sauce is combined. Add the remaining ¼ cup evaporated milk if you prefer the pasta creamier.
- Lower the heat and add the spaghetti and butter to the pan. Mix well until fully combined, and serve with tostones and pan de agua. Buen provecho!
