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Bring 4–6 cups of water to a boil in a deep pot over medium heat. Add a pinch of salt.
Drop in your pasta and stir right away so it doesn’t stick together.
Cook according to the package directions (usually 10–12 minutes).
Carefully remove the tiny bones from the smoked herring. You can bend the fillets gently to find the bones use your fingers or tweezers to pull them out. Cut the fish into small pieces with kitchen shears.
Add water to a hot pan and boil the herring for a few minutes to reduce the saltiness. Drain.
In the same pan, heat 2–3 tablespoons of oil over medium heat and sauté the herring.
Stir in 1–2 tablespoons of epis and cook for about a minute.
Add sliced onions and bell peppers, and cook until softened.
Mix in 1–2 tablespoons of tomato paste and combine well.
Season with a small sprinkle (about ½ tsp each) of chicken bouillon, Creole seasoning, all-purpose seasoning, and cayenne (or black pepper if you prefer less heat).
Pour in 1–2 cups of pasta water and toss in a sprig of thyme. Let everything simmer on low for 2–3 minutes.
Add the cooked pasta to the sauce, mix well, and let it all come together for another couple of minutes.
Serve hot with a boiled egg on the side.