Espagueti con Salami

This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.

---

Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

---

• 1 lb spaghetti #8, cooked

• 2–3 cups reserved pasta water

• 2 cups cubed salami 

• 3 tbsp oil

• 2 tbsp garlic paste

• 2 tbsp sofrito

• ⅔ chicken bouillon cube

• 3 tbsp tomato paste

• ½ red bell pepper, sliced

• ½ cubanelle pepper, sliced

• 1 red onion, sliced

• 1 tbsp olives

• Fresh cilantro

• ½ cup mayonnaise

• 1 cup regular water

• Optional: grated parmesan cheese

View this post on Instagram

A post shared by Michelle Disla (@atasteofmichelle)

Step-by-Step Instructions

---

1. Cook the spaghetti

   Bring a pot of salted water to a boil.
   Add spaghetti #8 and cook for 12 minutes until tender.
   Reserve 2–3 cups of pasta water before draining.

1. Prep the salami

   Slice the salami, then cut into smaller pieces.

2. Brown the salami

   In the same pot, heat oil over medium heat. Fry the salami until lightly browned.

3. Build the base

   Add garlic paste, sofrito, chicken bouillon, tomato paste, red bell pepper, cubanelle pepper, red onion, olives, and cilantro. Stir to combine.

4. Add liquid

   Pour in 2 cups of reserved pasta water and 1 cup of regular water. Stir.

5. Add spaghetti

   Add the drained spaghetti back into the pot. Toss well to coat in the sauce.

6. Make it creamy

   Stir in ½ cup mayonnaise and combine thoroughly. No milk or butter needed.

7. Serve

   Serve warm. Optional: top with grated parmesan cheese.

Notes from My Kitchen

---

1. The mayo gives it that creamy Dominican texture.

2. Pasta water helps create the perfect sauce consistency.

3. Yes… the mayo is intentional 😌

Author: Michelle Disla

Print

With ImageWithout Image

Espagueti con Salami (Dominican Spaghetti)

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

• 1 lb spaghetti #8, cooked
• 2–3 cups reserved pasta water
• 2 cups cubed salami
• 3 tbsp oil
• 2 tbsp garlic paste
• 2 tbsp sofrito
• ⅔ chicken bouillon cube
• 3 tbsp tomato paste
• ½ red bell pepper, sliced
• ½ cubanelle pepper, sliced
• 1 red onion, sliced
• 1 tbsp olives
• Fresh cilantro
• ½ cup mayonnaise
• 1 cup regular water
• Optional: grated parmesan cheese

Instructions

1. Bring a pot of salted water to a boil.
2. Add spaghetti #8 and cook for 12 minutes until tender.
3. Reserve 2–3 cups of pasta water before draining.
4. Slice the salami, then cut into smaller pieces.
5. In the same pot, heat oil over medium heat. Fry the salami until lightly browned.
6. Add garlic paste, sofrito, chicken bouillon, tomato paste, red bell pepper, cubanelle pepper, red onion, olives, and cilantro. Stir to combine.
7. Pour in 2 cups of reserved pasta water and 1 cup of regular water. Stir.
8. Add the drained spaghetti back into the pot. Toss well to coat in the sauce.
9. Stir in ½ cup mayonnaise and combine thoroughly. No milk or butter needed.
10. Serve warm. Optional: top with grated parmesan cheese.

Did you make this recipe?

Tag @atasteofmichelle on instagram and hashtag it #