Filipino Spaghetti Recipes

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FILIPINO SPAGHETTI



Filipino Spaghetti image

Filipino spaghetti is different from the typical spaghetti because it has fried sliced hot dogs. Ground pork is mixed in with tomato sauce and banana sauce.

Provided by Liza Agbanlog

Categories     Main Course

Time 55m

Number Of Ingredients 11

1 lb spaghetti noodles
3 tablespoon olive oil (,divided)
4 hotdogs (,sliced diagonally)
1 onion (,chopped)
2 cloves garlic (,minced)
1 lb lean ground pork
Salt and pepper to taste
2 1/2 cups tomato sauce
½ cup tomato paste
1 cup store-bought banana sauce (( banana ketchup))
Grated cheddar cheese

Steps:

  • Cook spaghetti noodles in salted boiling water until tender but firm. Drain in a colander and toss with 1 tablespoon oil to prevent from sticking.
  • In a skillet, heat 2 tablespoons oil over medium high heat. Add sliced hotdogs and cook, stirring until brown, about 5 minutes. Drain on a plate lined with paper towel. Set aside.
  • Using the same skillet, sauté onion and garlic for 2 minutes or until onion has softened. Add ground pork and cook until juice from the meat has evaporated and the meat is brown, about 8 minutes. Season with salt and pepper.
  • Add tomato sauce, tomato paste and banana sauce. Stir to combine and blend flavors. Reduce heat to medium, cover and let simmer for 15 minutes, stirring occasionally. Stir in sliced hotdogs.
  • Serve sauce over spaghetti and sprinkle with grated cheese.

Nutrition Facts : Calories 854 kcal, Carbohydrate 101 g, Protein 35 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1588 mg, Fiber 6 g, Sugar 22 g, ServingSize 1 serving

FILIPINO SPAGHETTI (W/ SWEET SPAGHETTI SAUCE)



Filipino Spaghetti (w/ Sweet Spaghetti Sauce) image

Use this traditionally sweet spaghetti recipe from the Philippines that's filled with rich, umami flavored meat sauce and topped with sliced hot dogs and melted cheese for your next dinner.

Provided by MG Sanchez

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 15

1 tbsp vegetable oil
1 medium yellow onion (chopped)
5 cloves garlic (minced)
1 lb ground pork
16 fl oz canned tomato sauce
4 fl oz banana ketchup
1 tbsp dark brown sugar
½ tbsp fish sauce
5 hot dogs (sliced on a bias)
¼ tsp black pepper
¼ tsp salt
1 lb dried spaghetti
10 c filtered water (for boiling spaghetti)
2 tsp salt
Velveeta (or cheddar cheese)

Steps:

  • In a large pan over medium heat, add the vegetable oil and the onion. Saute the onion for 3-5 minutes or until translucent.
  • Add the garlic and saute until fragrant or about 30 seconds.
  • Add the ground pork and cook for about 5-7 minutes or until the meat is completely browned.
  • Add the tomato sauce, banana ketchup, fish sauce, and the dark brown sugar and stir until combined with the meat mixture. Bring the mixture to a boil and then lower to medium low heat and continue to cook for 5 minutes to slightly thicken the sauce.
  • Add the hot dogs and continue to cook for another 5 minutes.
  • Taste test the sauce and add salt and black pepper, adjust to your preference.
  • You have the option of adding cheese on top too.
  • Add the spaghetti on a plate and ladle on the sauce. Serve immediately.
  • In a large pot, add the water and bring to a boil over medium high heat. Add the salt and stir until dissolved. Add the dried spaghetti and follow instructions on the box to cook. This could take anywhere between 8-15 minutes depending on the pasta brand.
  • Test your spaghetti by tasting one strand, it should be cooked throughout without any opaqueness in the center, but still slightly firm.
  • Strain the pasta from the boiling water, reserving some of this water in case you need it to thin the sauce, and set the pasta aside. Do not rinse the pasta.

Nutrition Facts : Calories 471.83 kcal, Carbohydrate 54.11 g, Protein 21 g, Fat 18.87 g, SaturatedFat 7.48 g, Cholesterol 53.48 mg, Sodium 1207.55 mg, Fiber 2.97 g, Sugar 6.08 g, ServingSize 1 serving

FILIPINO SPAGHETTI



Filipino Spaghetti image

This recipe is every kid's favorite - Filipino Spaghetti - and comes from the orphanage that I worked at for a year in Cebu. Spaghetti, hot dogs, tomato sauce, and seasonings. So simple, so good.

Provided by Pinch of Yum, recipe from the Children's Shelter of

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

1 lb. spaghetti noodles
1 lb. Italian tomato sauce (the kind they used was called "Italian" but tasted sweet and was very smooth in texture)
8 ounces tomato paste
2 tablespoons minced onion
2 tablespoons minced garlic
2 tablespoons oil
1 lb. ground pork
½ cup minced carrots and red peppers
2 cups diced or thinly sliced hot dogs
1 cup water
1 tablespoon salt
1 teaspoon seasoning mix
7 ounces evaporated milk
grated cheese for topping (they use a processed cheese similar to Velveeta)

Steps:

  • Cook the noodles according to package directions. Set aside.
  • Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or until soft and fragrant. Add the ground pork and brown the meat until it's completely cooked.
  • Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated.
  • Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.

Nutrition Facts : Calories 291 calories, Sugar 13.3 g, Sodium 695.9 mg, Fat 7.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 5 g, Protein 16.6 g, Cholesterol 29.8 mg

FILIPINO SPAGHETTI



Filipino Spaghetti image

The difference between Italian spaghetti and Filipino spaghetti is the addition of banana ketchup, which makes this a rather sweet dish. Oh, and I almost forgot the hot dogs!

Provided by DarKerRaven

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 12

Number Of Ingredients 13

2 pounds spaghetti
1 tablespoon vegetable oil
1 head garlic, minced
1 onion, chopped
1 pound ground beef
1 pound ground pork
salt and pepper to taste
1 (26.5 ounce) can spaghetti sauce
1 (14 ounce) jar banana ketchup
¼ cup white sugar
½ cup water
1 pound hot dogs, sliced diagonally
½ cup shredded Cheddar cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.

Nutrition Facts : Calories 707.5 calories, Carbohydrate 82.9 g, Cholesterol 76.8 mg, Fat 27.4 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 10 g, Sodium 1085.4 mg, Sugar 13.5 g

MAMA LORNA'S FILIPINO SPAGHETTI



Mama Lorna's Filipino Spaghetti image

In our three-child household, pasta nights are always a hit, but nothing hits a homerun like my mom's Filipino spaghetti. This delicious dish brings a nostalgic twist of my childhood to a classic pasta dish by introducing two classic Asian staples: banana ketchup and Chinese sausage. The sweetness of the ketchup and the candy-like sausage wheels complement the acidity of the tomatoes and the nuttiness of the cheese, creating an instant favorite for palates of all ages. I particularly enjoy cooking this dish with my 2-year-old daughter!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 pound chitarra or spaghetti noodles
1 tablespoon olive oil
2 tablespoons bacon fat
4 whole Chinese sausage, sliced in 1/2-inch wheels
4 cloves garlic, finely minced
1 small onion, finely diced
1 pound lean ground pork
1/2 cup tomato paste
3 cups tomato puree
1 cup banana ketchup
2 tablespoons porcini powder or dried mushroom powder
Shredded white Cheddar, for serving

Steps:

  • Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
  • Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
  • Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
  • Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
  • Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.

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