Spageti ak Socis et Aransò (Spaghetti w/Sausage and Smoked Herring)
Manie Chery
February 25, 2021
Guys, I love spaghetti can you tell?? This is the third recipe on my blog of spaghetti, first one was Espageti ak Hot Dog, and the second Spageti ak Aransò
This one is a play on those two recipes, just combined. I boiled the spaghetti separately and then added it to the sauce unlike in the smoked herring recipe where I boiled the spaghetti in the sauce. They’re both good methods so feel free to try both out!
I like to add cheese to it (not traditional Haitian style) because my mom does and I love her cooking so yeah, I do it too!
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Ingredients
Adjust Servings
| 3 fillets of Smoked Herring (Aransò) | |
| 2 sausages, sliced diagonally | |
| ½ cup onions, sliced | |
| 1 cup bell peppers, sliced | |
| ½ scotch bonnet pepper diced, seeds removed | |
| 2 cloves garlic, sliced | |
| 3 tablespoons epis | |
| 1 ½ tablespoons tomato paste | |
| 1 tablespoon cooking margarine | |
| 1 slice American cheese (optional) | |
| 1 teaspoon bouillon paste | |
| 2 tablespoons oil | |
| ½ teaspoon salt (salt to taste) | |
| ¼ teaspoon black pepper | |
| ½ teaspoon garlic powder | |
| ½ teaspoon onion powder | |
| 1/8 teaspoon of clove powder | |
| 2 sprigs thyme or ¼ teaspoon dried thyme |
For Dressing
Directions
1.
De-salt herring. In a small pot add herring and cover with water. Bring to a boil then discard water. Allow it to cool before handling.
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2.
Shred herring, try to remove as many of the thin bones as you can. All do not need to be removed.
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3.
Cook spaghetti according to package directions, set 2 ½ cups of the pasta water aside for later use.
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4.
On low-medium heat in a medium pot add oil, sausage and fry for about 2 minutes on both sides. Next add onions, bell peppers and mix until veggies have softened.
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5.
Add garlic, hot pepper, herring and sautée for about 2 minutes. Add epis and continue sauteing then add tomato paste and continue to sautée for another 2 minutes (if it gets too dry add a little more oil or a little bit of pasta water to loosen things up).
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6.
Add the 2 ½ cups of pasta water we set aside earlier, bouillon paste, dry seasoning, thyme and mix. Add cooked spaghetti to the pot and mix very well. Then add cheese, cooking margarine and stir that in until melted and well distributed.
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7.
Serve alone, with a salad or garlic bread.
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Notes
I add about 3-5 seeds from the scotch bonnet pepper to give it a little spiciness but not too overpowering. If you like a lot of heat add all of the seeds. 2. Taste for salt before adding the spaghetti and adjust as necessary
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