Ingredients

For The Pepper Sauce

• 3 medium tomatoes

• 2 bell peppers (red recommended for sweetness)

• 1/2 onion

• 4–5 Scotch bonnet peppers (adjust to heat tolerance)

• 3 tablespoons oil

• 100 g tomato paste

• 3 cloves garlic, minced

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 1/2 teaspoon salt

• 1 teaspoon onion powder

For The Spaghetti

• 400 g spaghetti

• 1 teaspoon salt

• 6 cups water

Direction

1. Prep The Vegetables
   Peel the onion and rinse tomatoes, bell peppers, and Scotch bonnets.
   Remove seeds and stems from bell peppers — they can make the sauce bitter.

2. Blend The Pepper Mix
   Add tomatoes, bell peppers, Scotch bonnets, and onion to a blender.
   Blend until smooth.
   Reduce Scotch bonnet quantity or remove seeds to lower heat.

3. Build The Sauce Base
   Heat oil in a pot.
   Add minced garlic and fry until fragrant.
   Add tomato paste and fry for 5 minutes to remove the raw taste.

4. Cook The Pepper Sauce
   Pour in the blended pepper mix.
   Season with bouillon cube, salt, thyme, curry powder, onion powder, and garlic powder.
   Fry for 5–7 minutes, then reduce heat and simmer for 10 minutes.

5. Cook The Spaghetti
   Bring water to a boil.
   Add spaghetti and 1 tablespoon salt.
   Cook for 5 minutes until al dente (cooked but not soft).
   Drain and reserve some pasta water.

6. Combine Pasta And Sauce
   Add cooked spaghetti to the sauce.
   Toss well until every strand is coated.
   If sauce is too thick, add a splash of pasta water to loosen it.

7. Serve
   Transfer to a serving dish and enjoy warm.