Dominican spaghetti uses ketchup and sofrito because 1960s food shortages made tomato sauce impossible to find.
Dominican Style Spaghetti
Dive into a flavorful bowl of Dominican Style Spaghetti, where al dente pasta meets the smoky richness of pork chops and vibrant veggies! This delightful dish is not just a meal but a celebration of bold flavors, featuring zesty spices and the perfect sauté for a mouthwatering finish. Quick to whip up and satisfying to share, it’s a weeknight winner that will transport your taste buds straight to the Caribbean!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- bell pepper
- garlic
- onion
- parsley
- pepper
- sweet corn (240 ml)
🥩Meat & Seafood(2)
- chicken bouillon
- smoked pork chop (240 ml)
🥛Dairy & Eggs(4)
- butter (28 g)
- cheddar cheese (240 ml)
- evaporated milk (720 ml)
- heavy cream (240 ml)
🫙Pantry Staples(3)
- chicken broth or tomato broth (240 ml)
- spaghetti (454 g)
- tomato paste (30 ml)
🧂Spices & Seasonings(2)
- oregano
- a little salt
🍯Sauces & Condiments(1)
- mayonnaise (30 ml)
👨🍳 Instructions
- 1
In a pot, boil the spaghetti with a little salt and chicken broth or tomato broth.
- 2
In a pan with a little oil, sauté the smoked pork chop.
- 3
Add garlic, onion, and bell pepper to the pan.
- 4
Stir in tomato paste and sweet corn.
- 5
Season with pepper, oregano, parsley, and chicken bouillon.
- 6
Add melted butter and evaporated milk, mixing well.
- 7
Add the cooked spaghetti and do not break it.
- 8
For a Dominican touch, add a little mayonnaise for creaminess.
- 9
Finish with heavy cream and a generous amount of cheddar cheese.
💡 Pro Tips
- ✓Cook spaghetti in chicken or tomato broth diluted 1:3 with water to infuse pasta with deeper flavor while maintaining proper starch release for sauce adhesion.technique1:3 broth ratio
- ✓Sauté smoked pork chop at medium heat (325°F) for 3-4 minutes per side to render fat without burning, creating the sofrito base that's essential to Dominican flavor.technique325°F, 3-4 minutes
- ✓Bloom tomato paste for 60-90 seconds in the rendered pork fat before adding liquids - this caramelizes sugars and eliminates raw metallic taste.timing60-90 seconds
- ✓Add evaporated milk off heat or at lowest setting to prevent curdling - milk proteins coagulate at 180°F, ruining the creamy texture.technique180°F threshold
- ✓Fold in mayonnaise at the very end when pasta is off heat - emulsification breaks down above 140°F, causing separation instead of creaminess.timing140°F maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Dominican spaghetti uses ketchup and sofrito because 1960s food shortages made tomato sauce impossible to find.
Dominican Style Spaghetti
Dive into a flavorful bowl of Dominican Style Spaghetti, where al dente pasta meets the smoky richness of pork chops and vibrant veggies! This delightful dish is not just a meal but a celebration of bold flavors, featuring zesty spices and the perfect sauté for a mouthwatering finish. Quick to whip up and satisfying to share, it’s a weeknight winner that will transport your taste buds straight to the Caribbean!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- bell pepper
- garlic
- onion
- parsley
- pepper
- sweet corn (240 ml)
🥩Meat & Seafood(2)
- chicken bouillon
- smoked pork chop (240 ml)
🥛Dairy & Eggs(4)
- butter (28 g)
- cheddar cheese (240 ml)
- evaporated milk (720 ml)
- heavy cream (240 ml)
🫙Pantry Staples(3)
- chicken broth or tomato broth (240 ml)
- spaghetti (454 g)
- tomato paste (30 ml)
🧂Spices & Seasonings(2)
- oregano
- a little salt
🍯Sauces & Condiments(1)
- mayonnaise (30 ml)
👨🍳 Instructions
- 1
In a pot, boil the spaghetti with a little salt and chicken broth or tomato broth.
- 2
In a pan with a little oil, sauté the smoked pork chop.
- 3
Add garlic, onion, and bell pepper to the pan.
- 4
Stir in tomato paste and sweet corn.
- 5
Season with pepper, oregano, parsley, and chicken bouillon.
- 6
Add melted butter and evaporated milk, mixing well.
- 7
Add the cooked spaghetti and do not break it.
- 8
For a Dominican touch, add a little mayonnaise for creaminess.
- 9
Finish with heavy cream and a generous amount of cheddar cheese.
💡 Pro Tips
- ✓Cook spaghetti in chicken or tomato broth diluted 1:3 with water to infuse pasta with deeper flavor while maintaining proper starch release for sauce adhesion.technique1:3 broth ratio
- ✓Sauté smoked pork chop at medium heat (325°F) for 3-4 minutes per side to render fat without burning, creating the sofrito base that's essential to Dominican flavor.technique325°F, 3-4 minutes
- ✓Bloom tomato paste for 60-90 seconds in the rendered pork fat before adding liquids - this caramelizes sugars and eliminates raw metallic taste.timing60-90 seconds
- ✓Add evaporated milk off heat or at lowest setting to prevent curdling - milk proteins coagulate at 180°F, ruining the creamy texture.technique180°F threshold
- ✓Fold in mayonnaise at the very end when pasta is off heat - emulsification breaks down above 140°F, causing separation instead of creaminess.timing140°F maximum