Spaghetti Sauce by a Dominican

a couple of years ago

Most Dominican dishes start with fresh vegetables, rice, beans, and lots and lots of garlic. Despite my love for rice and beans, I also adore pasta! I absolutely love spaghetti! Even if I had to eat it for two weeks straight, I would still love it. I grew up eating Prego spaghetti sauce, but that’s kind of bland (not enough garlic). So one day I decided to create my own sauce recipe. Here it is – Spaghetti Sauce with a Dominican flair.


[recipe title=”Spaghetti Sauce by a Dominican” servings=”10″ time=”30 min” difficulty=”easy” description=”Who says you can’t mix cultures? Dominicans eat pasta too! Create a unique spaghetti sauce with Dominican flair. Try Spaghetti Sauce by a Dominican.”]
[recipe-notes] Credit: Zephany Gonzalez


  • 13 oz can of tomato purée
  • 6 oz of tomato paste
  • 3 tablespoons of crushed garlic
  • 1/2 of a green bell pepper diced
  • 1 small onion, diced
  • 1/2 of a red bell pepper diced
  • 3 tablespoons of olive oil
  • 1 tablespoon of oregano
  • 8-10 fresh basil leaves
  • 2 tablespoons of chopped cilantro
  • 1/2 tablespoon of pepper
  • Salt to taste
  • 3 hot Italian sausage links
  • 3 mild Italian sausage links


  • In a large pot add olive oil until it’s hot. Then add the garlic and onions until they have browned.
  • Remove the sausage from the film and break it apart so that they’re in much smaller pieces rather than one large piece. You can use all the hot sausage if you’d like but it gets pretty spicy. I use both the hot and mild sausage to balance the heat. If you’re not up for the spice just use the mild sausage.
  • Add this to the pot and use your spoon to break it up a bit more.
  • After the meat has started to brown a bit, add the green and red bell peppers. After the meat has completely browned, add the tomato puree.
  • Then take the tomato paste and mix that with water until it becomes kind of soupy. It should take about 1 cup of water.
  • Add the oregano and basil, and the salt and pepper. I use more oregano then what’s in the recipe, but I really love the taste of oregano! So if you’d like to add more, go for it!
  • Right before you’re ready to serve the sauce, add the cilantro and you’re good to go!
Side note: I always cook my pasta with a couple cloves of garlic and a tablespoon of olive oil. It gives it great flavor and it doesn’t stick after you drain the water.
*If you store the sauce, let the sauce cool first before putting it in a container and in the fridge.

Let us know how you liked this recipe. Comment below with your tips and tweaks.



Zephany Schmutzler

About the Author

Zephany Schmutzler

Zephany and her husband, Clayton, are getting ready to embark on a new adventure. This summer they plan to move from Oklahoma to Oregon, where they will serve as part of the staff at a local church. Because her parents are Dominican and Puerto Rican, Zephany grew up speaking both English and Spanish. She was able to use her language skills when she spent the summer working in the Dominican Republic as part of a missionary team. There, she worked with kids and did a number of music translations. Zephany holds a degree in music from Heartland Baptist Bible College. She majored in vocal performance and also composes and plays the piano. Besides her music, she has some pretty formidable skills in the kitchen. At the Submissive Spirit, we love it when she pulls out a new recipe!