Spaghetti With Sausage "Dominican Style"


Cooking this spaghetti with sausage recipe "dominican style", or espagueti con salchicha al estilo dominicano, for me is a pleasure because my kids love it so much, they just can't get enough.

I recently invited to my house a pregnant friend of mine and I cooked this recipe for her, she was delighted. So, I decided to bring this dominican dish to you, that way you too can cook it at home.

This is a variation of our dominican spaghetti with salami recipe, where we use our famous Salami Induveca (which is delicious by the way). After moving to USA and living in Florida, here I have some hispanic supermarkets that sell this product, but I find it different, with less flavor than the one in my country. So I switched to beef sausage, Oscar Mayer Classic Beef Franks to be exact. They give so much flavor.

Of course that I've used the light ones and the Selects Oscar Mayer Angus Beef Franks, "smoked uncured angus beef franks without nitrates or nitrites added" (as the package says). These sausages have less carbohydrates (just 2 grams per serving), 180 calories per link, 0 trans fat and 7 grams of saturated fat. Don't be scared of saturated fat, it comes from animals and it's necessary for our body. Now beware of trans fat, that one is pretty bad for our health.

Enjoy my dominican spaghetti with sausage, I'm sure you'll love it too!!




  • 1 lb spaghetti
  • 5 or 6 Oscar Mayer Classic Beef Franks
  • 6 cups water
  • 1 tablespoon olive oil (I use extra virgin olive oil, it's healthier)
  • 3 tablespoons olive oil (to sautee the veggies and the sausage later)
  • 1/2 chopped large green bell pepper
  • 1/4 chopped large red bell pepper
  • 2 small garlic cloves or 1 large, minced
  • 1/4 large minced onion or 1/2 small one
  • 1/2 chicken flavor bouillon cube (Maggi or Knorr, in the hispanic section of your supermarket)
  • 1/2 teaspoon complete seasoning (I use the Badia brand, but this ingredient is optional)
  • 2 cups tomato sauce (I use Ragu sauce flavored with meat, it has veggies in it)
  • 3/4 cup water
  • Salt to taste



In a large caldero or pot boil the 6 cups of water on medium high heat. Add salt to taste (not too much, you don't want it too salty), 1 tablespoon olive oil and when boiling, add the spaghetti.


Cook, stirring constantly, for 10 to 12 minutes or until it is "al dente" (neither too soft nor too hard). If dry, add more water and stir. Turn off the heat and let cool down for a few minutes.



While the spaghetti is cooking, go ahead and chop your vegetables and put them in a plate or bowl. Then chop the sausages in small wheels and put aside.


Put the 1/2 chicken flavor bouillon cube with the veggies and add the complete seasoning.






Drain the spaghetti. I drain it in a plastic pasta colander, then put it under running tap water and drain again.





Clean the same caldero or pot where you cooked the spaghetti and preheat it over medium heat. When heated, pour the remaining 3 tablespoons olive oil.


Sautee the sausages and the vegetables together, stirring constantly. Cook for 8 to 10 minutes.





Pour the tomato sauce and the remaining 3/4 cup water. Mix everything well.






When it boils, add the spaghetti. Stir from bottom to top until the spaghetti take a uniform color.

Lower the heat and cook for 2 to 3 minutes. Stir once again and turn off the heat.




Serve inmediately. I love it with a side green salad, it's sooo good! Look how happy my kids are after eating all their spaghetti with sausage. Uuummm!! 


 Copyright © 2009. All Rights Reserved.

Page copy protected against web site content infringement by Copyscape

The content available in is for information purposes only and does not
offer warranty of any kind, implied or expressed. Visitors who use this website and rely
on any information do so at their own risk. Responsability of any harm or loss can not be
accepted by the author.