Filipino Spaghetti

Filipino Spaghetti

A Filipino celebration is not complete without noodles – to signify the long life of those gathered – and what could be more Filipino than this sweet-style spaghetti? Meaty, sweet and savory, and filled with nostalgic flavors of childhood favorites like hotdogs and cheese, add a different twist to your pasta dish.


For the Sauce

  • 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

For The Pasta

  • 1 lb dried spaghetti
  • 10 c filtered water for boiling spaghetti
  • 2 tsp salt

Optional Topping

  • Velveeta or cheddar cheese



To Make The Sauce:

  • 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.

To Cook The Pasta

  • 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.

Recipe from

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