Espagueti Dominicano con Salami/Salchichon
This recipe for Dominican Spaghetti with Salami or “Salchichon” as we sometimes call it, is just as classic as the original without salami. I cannot remember a month in my life growing up, where I didn’t have it. It was an easy, cheap dinner option that could feed an entire family and still have leftovers.
If you remember my first blog post for Dominican Spaghetti, you may remember we Dominicans love to take dishes like this to the beach in our island. As a grown up, I came to understand why. We didn’t have the means to always buy from the establishments on the beach, so bringing this was a way to feed a large group of us that would drive to the beach in several cars, several families. And guess what? It was fabulous! I never felt without. I always was very excited to have this spaghetti with or without salami and my favorite Dominican bread, pan de agua. I wouldn’t trade those experiences and memories for the world, ever, ever, ever!
Where can I buy Dominican Salami or Salchichon?
You can buy Dominican Salami/Salchichon in neighborhoods where Latin Caribbeans live. I grew up in Washington Heights, NYC. There, it is plentiful. I know you can also find it in neighborhoods in Florida, Connecticut and even here in Arizona, where I now live. Specifically, Phoenix, at a place called Mi Tienda Latina.
The one I used in this recipe is called Salami Campesino, my mom froze it, put it in her luggage and flew it over here from NYC. The makers of this salami/salchichon also make another great brand called Induveca.
Another option is El Latino. It’s a website that caters to not just Latin Caribbean staples, but also countries all over Latin America. Their selection is incredible!
Dominican Spaghetti with Salami – Espagueti Dominicano con Salami/Salchichon
- 8 oz Salami/Salchichon peeled from casing and chopped into small pieces.
- 6 tbs corn oil I prefer Mazola
- 1 tsp minced garlic
- 1/4 cup chopped fresh cilantro
- 1/4 cup yellow onions chopped
- 1/2 cup finely sliced peppers colors to taste
- 1 cup Ragu Traditional sauce
- 1 8oz tomato sauce can
- 1/4 cup milk whole or 2%
- 1/2 tbsp butter
- 1 packet powdered Chicken Bouillon
- 2 tbs manzanilla olives chopped
- 1 tbsp adobo
- Prep salami/salchichon and all vegetables prior to starting.
- Cook pasta as directed. Once halfway through, start cooking the salami/salchichon.
- Add oil to a deep skillet or wok over medium heat.
- Add salami/salchichon and cook until it is golden.
- Once it's golden. Add onions, cook for a couple of minutes.
- Add peppers and cook for another few minutes or until you start to see that they are softening. Usually 4 to 5 minutes.
- Add garlic and stir constantly for about 1 minute.
- Add chopped cilantro and stir again for a few of seconds.
- Add Ragu and tomato sauce. Stir well.
- Add milk. Stir.
- Add butter and bullion. Stir for a few seconds.
- Add olives, adobo, stir well and reduce heat to the lowest setting. Simmer for 5 minutes.
- After the 5 minutes, add the cooked spaghetti and stir in well.
- Place in a serving bowl and let cool down for at least 5 to 10 minutes.