Cook the spaghetti

• Boil the spaghetti in salted water until al dente.
• Reserve some pasta water and drain the spaghetti.

Boil the eggs

• Boil the eggs until hard-boiled, then peel and set aside for serving.

Brown the sausage

• Melt the butter in a frying pan over medium heat.
• Add the sliced turkey sausage and brown it.

Build the sauce base

• Add the tomato paste to the sausage and stir.
• Stir in the minced garlic and the epis.
• Add the habanero pepper for flavor.

Season the sauce

• Add the Spanish marinade, onion powder, garlic powder, chicken bouillon and complete seasoning.
• Season generously, as the spaghetti will absorb the sauce.

Add the vegetables

• Add the sliced bell peppers first, as they take longer to cook.
• Add the sliced onions and continue to season.
• Cook until the vegetables are softened.

Combine with the spaghetti

• Add the drained spaghetti to the pan.
• Pour in the pasta water and toss everything together until well coated.

Serve

• Serve the spaghetti hot with the boiled eggs on the side.