Name: Spaghetti with Vienna Sausages (Espagueti con Salchichas)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: ⅓ cup freshly grated Parmesan cheese; 2 sweet chili peppers, seeded, chopped; 1 can (8 ounces) tomato sauce; 8 olives, stuffed with pimientos; 1 tablespoon fat or Achiote Coloring; 1 onion, peeled, chopped; 1 tomato, chopped; 1 green pepper, seeded, chopped; 1 tablespoon lard or vegetable oil; 2 ounces lean cured ham, washed and diced; 2 cans (4 ounces each) Vienna sausages, chopped in their juice; 1 teaspoon capers; ½ pound spaghetti; 1 tablespoon olive oil; 4½ teaspoons salt; 3 quarts (12 cups) water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 quarts (12 cups) water
4½ teaspoons salt

Americas
Puerto Rico
Caribbean
Pasta

Method

In a large pot, bring rapidly to a boil water, salt, and olive oil included in A. Add spaghetti and boil rapidly for 13 minutes.
While spaghetti cooks, prepare the sauce as follows:
In a caldero or heavy kettle, heat fat included in B and brown ham rapidly. Reduce heat to low, add ingredients included i