Put a large cooking pot on the stove. Add the salt, water, and olive oilto the pot. Turn on the burner to medium high heat and wait for the water toboil.
Once the water boils, add all four pounds of the thin spaghetti stringsto the pot. Stir the spaghetti in the water to loosen it up and mix it around.It should take up to five minutes before it turns soft and edible.
Once the spaghetti has finished boiling, pick up the pot safely anddrain the water in the sink with a strainer. Dump the spaghetti into a separatelarge bowl and put it aside.
Put the large cooking pot back on the stove. Add half a pound of porksausage and one tablespoon of olive oil to it. Let the sausage sauté for aboutthree minutes. Then you can add all the other ingredients, including the scotchbonnet pepper, Haitian epis, onions, thyme, tomato paste, and peppers.Please Note: Pork sausage is the most common meat choice for Haitian spaghetti.Some Haitians might choose to use hot dogs instead of pork sausage because hotdogs are cheaper and easier to cook. In other cases, Haitians that catch theirown fish might use herring meat instead of hot dogs or pork sausage. Westernersmight not be as motivated to try fish with their spaghetti, but a lot of theHaitian natives love it.
Pour one cup of water into the cooking pot. Heat up the pot until thewater boils. Pour the cooked spaghetti from the bowl into the pot. Mix all theingredients around together.
Lower the heat on the stove. Let the food simmer for about four minutes.By that point, it should be ready to serve to your party.