"Filipino Spaghetti is cooked spaghetti noodles mixed with sweet spaghetti sauce, with hotdog, and ground pork, then topped with grated cheese. Although Spaghetti is a staple food of traditional Italian cuisine, Filipinos have learned to make a twist out of this dish, and made it as a staple food of our own. The classic spaghetti in Italy is Aglio Olio, made only with garlic and olive oil, but the Filipino version is mixed into a sweet tomato sauce with sausage or hotdog pieces- something a lot of foreigners find weird at first, but then grow to love."
Preparation Time15 min
Cooking Time20 min
Cooking MethodCasserole, Skillet
- 450 grams spaghetti pasta
- 250 grams ground pork
- 10 regular size sliced hotdogs or sausages
- 1 tablespoon minced red bell pepper
- 1 medium red onion finely diced
- 2 cloves minced garlic
- 3 cups Sweet Style Spaghetti sauce if not available, you can substitute with tomato sauce and a ¼ cup condensed milk
- 1 tablespoon tomato paste
- 1 cup banana ketchup
- Bay leaf
- Ground black pepper
- Nutmeg powder optional
- Oregano Powder or dried leaves optional
- Worcestershire sauce
- 1 beef cube
- 1 cup pasta water
- 1 tablespoon butter
- Cooking oil
- 3 liter water Grated cheese
- 1/2 cup vaporated milk not needed if you’re using tomato sauce and condensed milk
Prepare all the ingredients. Slice the hotdogs according to your desired size, set aside. Mince the garlic and red bell pepper, set aside. Finely chop the onions for easy cooking, and easy blending with the meat.
Cook the spaghetti pasta. In a large pot, boil 3 liters of water with 1 tbsp salt. Keep it boiling for 2 minutes, then add the spaghetti pasta. Using a spaghetti or noodle spatula, or tongs, mix the pasta occasionally. Do not add oil to the water. Cook the pasta according to package instructions. Set aside 1 cup from the pasta water, drain then set the pasta aside.
Cook the spaghetti meat sauce. You can simultaneously do this with step 2. In a wok or pan, heat up 3 tbsp cooking oil. Sauté the onions, garlic, and red bell pepper for a minute. Add the ground pork, and mix well. Add a dash of Worcestershire sauce, ground black pepper, salt, nutmeg, and oregano. Cook the meat until it turns dark brown in color. Add the sliced hotdogs, and cook for another 2 minutes under medium heat, stirring occasionally. Add the tomato paste, and mix well with the meat and hotdogs. Let the tomato smell from the paste come out and evaporate. Add butter and let it melt with the meat. Add the pasta water you set aside. Let it simmer for a minute. Add the banana ketchup and Sweet-style Spaghetti sauce. Add the beef cube and bay leaf. Let it simmer for another 5 minutes, mixing occasionally. Add the evaporated milk and mix until well blended into the sauce.
Optional Step: This step is something I usually do and highly recommend. Mix the pasta into the sauce, until all pasta strands are covered with sauce. Cover the pan for at least 5 minutes, before serving. This ensures that you won’t run out of spaghetti sauce, and the sauce is absorbed well into the pasta.
Serve and enjoy while hot! Put some pasta in a plate or bowl, top with sauce, and grated cheese. If you did the 4th step, just serve it in a serving dish and top with cheese.