Aren’t you ready to spice up your dinner routine with something wonderfully different? Filipino spaghetti brings a sweet and savory twist to the classic comfort food we all love, perfect for family meals or cozy nights in. Get ready to explore 33 mouthwatering variations that will have everyone asking for seconds—let’s dive into these delicious recipes!
Sweet and Savory Filipino Spaghetti with Hotdogs
Delightfully bridging the gap between childhood nostalgia and sophisticated comfort, this Filipino-inspired spaghetti transforms humble ingredients into an unforgettable culinary experience where sweet and savory notes dance in perfect harmony. Distinctively featuring sliced hotdogs simmered in a rich, tomato-based sauce, this dish offers a playful twist on the Italian classic that will captivate both family dinners and elegant gatherings alike.
Ingredients
– 1 pound dried spaghetti noodles
– 2 tablespoons golden extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 pound lean ground beef
– 8 ounces all-beef hotdogs, sliced into ¼-inch rounds
– 1 (24-ounce) jar smooth marinara sauce
– ½ cup sweet banana ketchup
– ¼ cup granulated white sugar
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons finely chopped fresh parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse briefly with warm water to remove excess starch.
4. Heat 2 tablespoons golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
5. Sauté 1 finely diced medium yellow onion for 4-5 minutes until translucent and fragrant.
6. Add 4 minced plump garlic cloves and cook for 1 minute until aromatic but not browned.
7. Increase heat to medium-high and add 1 pound lean ground beef, breaking it apart with a wooden spoon.
8. Cook the beef for 6-7 minutes until no pink remains, draining excess fat if necessary.
9. Stir in 8 ounces sliced all-beef hotdogs and cook for 3 minutes until lightly browned.
10. Pour in 1 jar smooth marinara sauce, ½ cup sweet banana ketchup, and ¼ cup granulated white sugar.
11. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
12. Reduce heat to low and simmer uncovered for 15-20 minutes until the sauce thickens slightly.
13. Gently fold the cooked spaghetti into the sauce until evenly coated.
14. Sprinkle 1 cup shredded sharp cheddar cheese over the top and cover for 2 minutes to melt.
15. Garnish with 2 tablespoons finely chopped fresh parsley before serving.
Zesty and utterly comforting, this spaghetti boasts a luxuriously thick sauce that clings to every noodle, while the juicy hotdog slices provide delightful bursts of savory flavor against the sweet tomato backdrop. For an elevated presentation, serve in individual cast-iron skillets topped with an extra sprinkle of cheddar and a fresh parsley crown, creating a visually stunning centerpiece that celebrates this Filipino-American fusion at its finest.
Cheesy Filipino Spaghetti Carbonara
Hailing from the vibrant fusion of Italian and Filipino culinary traditions, this Cheesy Filipino Spaghetti Carbonara marries creamy indulgence with a touch of sweet-savory charm. Imagine silky egg-enriched pasta draped in a velvety sauce, punctuated by crispy pork and a generous blanket of melted cheese—a comforting yet sophisticated dish that invites both nostalgia and celebration. Perfect for weeknight dinners or festive gatherings, it promises a delightful twist on a classic favorite.
Ingredients
– 1 pound dried spaghetti noodles
– 8 ounces thick-cut bacon, diced into ½-inch pieces
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, freshly shredded
– 1 cup shredded mild cheddar cheese
– ¼ cup sweet banana ketchup
– 3 cloves garlic, minced
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti noodles and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the spaghetti in a colander, reserving ½ cup of the starchy pasta water for later use.
4. In a large skillet over medium heat, cook the diced thick-cut bacon for 5–7 minutes, until crispy and golden brown.
5. Remove the bacon from the skillet with a slotted spoon, leaving the rendered fat behind.
6. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant and lightly golden.
7. In a medium bowl, whisk together the farm-fresh eggs, heavy cream, grated Parmesan cheese, sweet banana ketchup, finely ground black pepper, and kosher salt until smooth.
8. Reduce the heat to low and pour the egg mixture into the skillet, stirring constantly with a wooden spoon for 2–3 minutes to prevent curdling, until the sauce thickens slightly.
9. Tip: Work quickly off the heat if the sauce begins to scramble to maintain a silky texture.
10. Add the drained spaghetti to the skillet, tossing to coat evenly in the sauce.
11. Gradually add the reserved pasta water, 2 tablespoons at a time, stirring until the sauce clings to the noodles without being too thin.
12. Tip: The starchy water helps emulsify the sauce for a creamier consistency.
13. Fold in the crispy bacon and shredded mild cheddar cheese, stirring until the cheese melts and integrates fully.
14. Tip: For extra richness, let the dish rest off the heat for 2 minutes before serving to allow flavors to meld.
15. Serve immediately while hot.
Mouthwatering and luxuriously creamy, this carbonara boasts a velvety texture that clings to each strand of pasta, with the crispy bacon adding a satisfying crunch. The subtle sweetness from the banana ketchup balances the savory depth of cheeses, creating a harmonious blend that’s both comforting and elegant. For a creative twist, top with extra shredded cheddar and a sprinkle of black pepper, or pair with a simple green salad to cut through the richness.
Vegetarian Filipino Spaghetti with Eggplant
Fusing traditional Filipino comfort with modern vegetarian elegance, this spaghetti dish transforms humble eggplant into a star ingredient. Velvety tomato sauce clings to al dente pasta, creating a symphony of sweet and savory notes that will transport your taste buds to Manila’s vibrant culinary streets.
Ingredients
– 8 ounces dried spaghetti noodles
– 2 medium globe eggplants, diced into ½-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 cup sweet Filipino-style banana ketchup
– 1 cup crushed San Marzano tomatoes
– ¼ cup granulated white sugar
– 1 tablespoon smooth soy sauce
– ½ cup shredded sharp cheddar cheese
– ¼ cup finely chopped fresh parsley
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of starchy cooking water, then toss noodles with 1 tablespoon olive oil to prevent clumping.
4. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
6. Stir in finely diced onion and minced garlic, cooking for 3-4 minutes until fragrant and translucent.
7. Reduce heat to medium and add banana ketchup, crushed tomatoes, sugar, and soy sauce, stirring to combine.
8. Simmer sauce uncovered for 12-15 minutes, until slightly thickened and deeply aromatic.
9. Season with kosher salt and black pepper, adjusting sweetness with extra sugar if desired.
10. Tip: For deeper flavor, let sauce rest off heat for 5 minutes before combining with pasta.
11. Add cooked spaghetti to the skillet, tossing gently with tongs to coat evenly in sauce.
12. Tip: If sauce seems too thick, gradually add reserved pasta water until desired consistency is reached.
13. Sprinkle shredded cheddar cheese over the pasta and cover skillet for 2 minutes to allow cheese to melt.
14. Tip: For extra crispness, broil assembled dish for 1-2 minutes until cheese bubbles and browns slightly.
15. Garnish with fresh parsley and serve immediately.
Velvety eggplant melds beautifully with the sweet-tangy sauce, creating a lush texture that clings to every strand of pasta. The subtle smokiness from properly browned eggplant complements the bright tomato base, while melted cheddar adds a creamy richness that makes this vegetarian version utterly irresistible. Serve alongside garlic bread for dipping into any remaining sauce, or top with fried tofu cubes for added protein.
Authentic Filipino Spaghetti with Ground Pork
Beyond the familiar Italian classics lies a Filipino treasure that transforms spaghetti into a sweet-savory celebration. Born from the fusion of Spanish and American influences, this vibrant dish features tender ground pork simmered in a uniquely sweet tomato sauce, creating a comforting balance that delights both young and sophisticated palates alike.
Ingredients
– 1 lb dried spaghetti noodles
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 lb lean ground pork
– 1 cup smooth tomato sauce
– 1/2 cup sweet banana ketchup
– 1/4 cup granulated white sugar
– 1 cup shredded sharp cheddar cheese
– 1/2 cup evaporated milk
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp sliced hot dogs (optional for authenticity)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb dried spaghetti noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta thoroughly in a colander, reserving 1/4 cup of pasta water for later use.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Sauté 1 large finely diced yellow onion for 3-4 minutes until translucent and fragrant.
6. Add 4 cloves minced fresh garlic and cook for 1 minute until golden but not browned.
7. Increase heat to medium-high and add 1 lb lean ground pork, breaking it apart with a wooden spoon.
8. Cook the pork for 6-8 minutes until no pink remains, stirring frequently for even browning.
9. Stir in 1 cup smooth tomato sauce, 1/2 cup sweet banana ketchup, and 1/4 cup granulated white sugar until fully incorporated.
10. Reduce heat to low and simmer the sauce uncovered for 15 minutes, stirring occasionally to prevent scorching.
11. Gradually whisk in 1/2 cup evaporated milk until the sauce becomes creamy and slightly pink.
12. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, adjusting if needed.
13. Gently fold the drained spaghetti into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
14. Stir in 2 tbsp sliced hot dogs if using, and heat through for 2 minutes.
15. Remove from heat and fold in 1 cup shredded sharp cheddar cheese until melted and stringy.
Notably creamy with a distinctive sweet-savory profile, this spaghetti boasts tender noodles coated in a velvety cheese-enriched sauce that clings perfectly to each strand. The subtle heat from the black pepper contrasts beautifully with the sugary tomato base, while the evaporated milk adds a luxurious richness uncommon in Western versions. For an authentic presentation, garnish with additional cheese and serve alongside garlic fried rice for a truly Filipino dining experience.
Seafood Filipino Spaghetti with Shrimps
Delightfully bridging Filipino comfort and coastal elegance, this seafood spaghetti transforms classic sweet-savory flavors with plump, briny shrimp and a rich tomato sauce that clings perfectly to al dente pasta. Developed for both weeknight ease and dinner party impressiveness, it offers a sophisticated twist on a beloved fusion dish.
Ingredients
– 12 ounces dried spaghetti noodles
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 4 cloves garlic, finely minced
– 1 medium yellow onion, finely diced
– 1 cup sweet Filipino-style banana ketchup
– 1/2 cup smooth tomato paste
– 1 cup seafood or chicken broth
– 1/4 cup granulated white sugar
– 2 tablespoons soy sauce
– 1 teaspoon finely ground black pepper
– 1/2 cup grated sharp cheddar cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried spaghetti noodles and cook for 8–10 minutes, stirring occasionally, until al dente with a slight firmness to the bite.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later use.
4. Pat the raw shrimp completely dry using paper towels to ensure a crisp sear.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly pink.
7. Transfer the shrimp to a clean plate, leaving any oil and juices in the skillet.
8. Reduce the heat to medium and add the finely minced garlic and finely diced yellow onion to the skillet.
9. Sauté for 3–4 minutes until the onion is translucent and fragrant, stirring frequently to prevent burning.
10. Stir in the sweet Filipino-style banana ketchup, smooth tomato paste, seafood or chicken broth, granulated white sugar, soy sauce, and finely ground black pepper.
11. Bring the sauce to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened and glossy.
12. Tip: For deeper flavor, let the sauce simmer uncovered to allow it to reduce and concentrate.
13. Return the cooked shrimp to the skillet and toss gently to coat in the sauce.
14. Add the drained spaghetti noodles and 1/4 cup of the reserved pasta water to the skillet.
15. Toss everything together using tongs for 1–2 minutes until the noodles are evenly coated and the sauce clings beautifully.
16. Tip: Add more reserved pasta water, 1 tablespoon at a time, if the sauce appears too thick.
17. Remove the skillet from the heat and sprinkle with the grated sharp cheddar cheese and chopped fresh parsley.
18. Tip: For extra richness, finish with an additional drizzle of olive oil just before serving.
19. Toss once more to incorporate the cheese and herbs evenly.
Unveil a dish where tender, succulent shrimp mingle with silky, sweet-tangy sauce clinging to each strand of pasta. The subtle sharpness from the cheddar and freshness from the parsley elevate every bite, making it ideal for serving alongside garlic bread or a crisp green salad to balance the richness.
Traditional Filipino Spaghetti with Banana Ketchup
Yielding to the comforting embrace of Filipino cuisine, this traditional spaghetti transforms the familiar into something extraordinary with its signature sweet-savory profile and vibrant banana ketchup base. A beloved staple at celebrations, it offers a delightful twist that marries Italian inspiration with tropical flair.
Ingredients
– 1 pound high-quality ground beef
– 1 large sweet onion, finely diced
– 4 plump garlic cloves, minced
– 1 cup rich banana ketchup
– 1 (15-ounce) can smooth tomato sauce
– 2 tablespoons glossy brown sugar
– 1 tablespoon premium soy sauce
– 1 teaspoon finely ground black pepper
– 1 pound dried spaghetti noodles
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons fragrant vegetable oil
– 1 teaspoon fine sea salt
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add dried spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse briefly with warm water to remove excess starch.
4. Heat fragrant vegetable oil in a large skillet over medium heat until shimmering.
5. Add finely diced sweet onion and sauté for 4-5 minutes until translucent and fragrant.
6. Stir in minced garlic cloves and cook for 1 minute until aromatic but not browned.
7. Add high-quality ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
8. Pour in rich banana ketchup, smooth tomato sauce, glossy brown sugar, premium soy sauce, and finely ground black pepper.
9. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens slightly.
10. Season with fine sea salt, adjusting to balance the sweet and savory notes.
11. Combine drained spaghetti noodles with the warm sauce in the skillet, tossing gently to coat evenly.
12. Transfer to serving plates and top generously with shredded sharp cheddar cheese.
Kissed with the unique sweetness of banana ketchup, this spaghetti boasts a velvety sauce that clings beautifully to each strand, while the melted cheddar adds a creamy contrast. For an authentic touch, serve alongside buttery garlic bread and sweet-style Filipino hotdogs, creating a symphony of textures that celebrates both comfort and celebration.
Hearty Filipino Spaghetti with Meatballs
A symphony of sweet and savory notes, this Filipino-inspired spaghetti with meatballs marries the comforting familiarity of Italian-American cuisine with the vibrant, tropical flavors of the Philippines. An elevated weeknight dinner that promises to delight both the palate and the soul with its rich, complex sauce and tender, herb-infused meatballs.
Ingredients
– 1 pound ground beef (80/20 blend for optimal juiciness)
– 1/2 cup panko breadcrumbs (for a light, airy texture)
– 1/4 cup whole milk (to moisten the breadcrumbs)
– 1 large farm-fresh egg (to bind the meatball mixture)
– 2 cloves garlic, finely minced (for aromatic depth)
– 1/4 cup freshly grated Parmesan cheese (for umami richness)
– 1 teaspoon kosher salt (for balanced seasoning)
– 1/2 teaspoon freshly ground black pepper (for a subtle kick)
– 2 tablespoons rich extra virgin olive oil (for browning)
– 1 (24-ounce) jar high-quality marinara sauce (as a time-saving base)
– 1/2 cup banana ketchup (for authentic Filipino sweetness)
– 1/4 cup brown sugar (to enhance the sauce’s caramel notes)
– 1 pound dried spaghetti noodles (for al dente perfection)
– 1/4 cup sliced hot dogs (for a classic Filipino touch)
– 1/4 cup shredded cheddar cheese (for a melty, golden finish)
Instructions
1. In a large mixing bowl, combine the ground beef, panko breadcrumbs, whole milk, farm-fresh egg, minced garlic, grated Parmesan cheese, kosher salt, and freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet; you should have approximately 20 meatballs.
4. Heat the extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding, and brown them for 3-4 minutes per side until golden brown.
6. Remove the meatballs from the pot and set aside on a clean plate, leaving any rendered fat in the pot.
7. Reduce the heat to medium and add the sliced hot dogs to the pot, sautéing for 2-3 minutes until lightly browned.
8. Pour in the marinara sauce, banana ketchup, and brown sugar, stirring to combine and dissolve the sugar.
9. Return the meatballs to the pot, submerging them in the sauce, and bring to a gentle simmer.
10. Cover the pot and let the sauce simmer for 20 minutes, stirring occasionally to prevent sticking, which allows the flavors to meld beautifully.
11. Meanwhile, bring a large pot of generously salted water to a rolling boil over high heat for the spaghetti.
12. Add the dried spaghetti noodles and cook according to package instructions, typically 8-10 minutes, until al dente.
13. Drain the spaghetti thoroughly but do not rinse, as the starch helps the sauce adhere to the noodles.
14. Divide the cooked spaghetti among serving bowls, top with the meatballs and sauce, and garnish with shredded cheddar cheese.
15. Serve immediately while hot.
Delightfully tender meatballs swim in a glossy, sweet-savory sauce that clings perfectly to each strand of al dente spaghetti. The subtle heat from the pepper and the creamy melt of cheddar cheese create a harmonious balance, making this dish ideal for family gatherings or a cozy night in. For an extra touch of authenticity, serve with a side of garlic fried rice and a sprinkle of more cheese on top.
Filipino Spaghetti with Spicy Longganisa
Savor the harmonious fusion of sweet and spicy in this Filipino-inspired spaghetti, where the comforting embrace of tomato sauce meets the fiery kick of traditional longganisa sausage. This elevated weeknight dish transforms humble ingredients into a vibrant celebration of bold flavors and textures that will transport your taste buds to the bustling streets of Manila with every twirl of the fork.
Ingredients
– 1 pound dried spaghetti noodles
– 2 tablespoons rich extra virgin olive oil
– 1 pound fresh spicy longganisa sausage, casings removed
– 1 large sweet yellow onion, finely diced
– 4 cloves aromatic garlic, minced
– 1 (24-ounce) jar premium tomato basil pasta sauce
– ½ cup sweet banana ketchup
– 1 tablespoon glossy Worcestershire sauce
– ½ cup freshly grated sharp cheddar cheese
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving ½ cup of the starchy cooking water for later use.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 pound fresh spicy longganisa sausage, breaking it into small crumbles with a wooden spoon as it cooks.
6. Sauté the sausage for 6-8 minutes until browned and cooked through, then transfer to a plate lined with paper towels to drain excess grease.
7. In the same skillet, add 1 large sweet yellow onion, finely diced, and sauté for 4-5 minutes until translucent and fragrant.
8. Add 4 cloves aromatic garlic, minced, and cook for 1 minute until golden and aromatic, being careful not to burn it.
9. Pour in 1 (24-ounce) jar premium tomato basil pasta sauce, ½ cup sweet banana ketchup, and 1 tablespoon glossy Worcestershire sauce, stirring to combine.
10. Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to low and cook uncovered for 10 minutes to allow flavors to meld.
11. Return the cooked sausage to the skillet and stir to incorporate into the sauce.
12. Add the drained spaghetti noodles to the skillet along with ¼ cup of the reserved pasta water, tossing gently to coat every strand.
13. Sprinkle ½ cup freshly grated sharp cheddar cheese over the pasta and toss until the cheese melts and creates a creamy emulsion with the sauce.
14. Garnish with 2 tablespoons finely chopped fresh parsley before serving immediately.
Zesty and utterly satisfying, this spaghetti boasts a perfect balance of sweet tomato richness and peppery sausage heat, with al dente noodles that hold their structure against the robust sauce. The melted cheddar adds a creamy sharpness that cuts through the spice, while the fresh parsley provides a bright herbal finish. For an authentic Filipino touch, serve with additional banana ketchup on the side and a sprinkle of crispy fried garlic bits for extra texture and aroma.
Filipino Spaghetti with Pineapple and Ham
Nestled at the crossroads of sweet and savory, this Filipino-inspired spaghetti offers a delightful twist on a classic comfort dish. Lusciously coated in a slightly sweet tomato sauce and studded with juicy pineapple and smoky ham, it’s a celebration of vibrant, contrasting flavors that’s sure to become a family favorite.
Ingredients
– 1 pound dried spaghetti noodles
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound sweet Italian sausage, casings removed
– 1 (15-ounce) can smooth tomato sauce
– 1/2 cup sweet banana ketchup
– 1/4 cup granulated white sugar
– 1 cup diced sweet pineapple chunks, drained
– 1 cup diced smoked ham
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh parsley
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti noodles and cook for 8–10 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
5. Sauté 1 large finely diced yellow onion for 4–5 minutes, until translucent and fragrant.
6. Add 3 cloves minced fresh garlic and cook for 1 minute, until aromatic but not browned.
7. Crumble 1 pound sweet Italian sausage into the skillet and cook for 6–8 minutes, breaking it up with a spoon, until fully browned.
8. Stir in 1 can smooth tomato sauce, 1/2 cup sweet banana ketchup, and 1/4 cup granulated white sugar.
9. Simmer the sauce uncovered for 10 minutes over low heat, stirring occasionally to meld flavors.
10. Fold in 1 cup diced sweet pineapple chunks and 1 cup diced smoked ham, and heat through for 3 minutes.
11. Season the sauce with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.
12. Tip: For a silkier sauce, gradually stir in reserved pasta water until desired consistency is reached.
13. Add the drained spaghetti noodles to the skillet and toss thoroughly to coat in the sauce.
14. Tip: Let the pasta sit off heat for 2 minutes to absorb the sauce fully for deeper flavor.
15. Garnish with 1/2 cup shredded sharp cheddar cheese and 1/4 cup finely chopped fresh parsley.
16. Tip: Serve immediately while hot to enjoy the perfect balance of creamy cheese and vibrant herbs.
Layers of tender pasta embrace the sweet-tangy sauce, while pineapple adds bursts of juiciness and ham provides a savory depth. For a festive presentation, top with extra cheese and serve alongside garlic bread to soak up every last drop of the uniquely delicious sauce.
Quick Filipino Spaghetti with Canned Corned Beef
While many associate Filipino spaghetti with sweet, meaty sauces, this quick version using canned corned beef offers a delightful twist that’s both comforting and effortlessly elegant. With its savory depth and subtle sweetness, it’s a dish that brings the vibrant flavors of the Philippines to your table in under 30 minutes, perfect for busy weeknights or impromptu gatherings.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced to a fragrant paste
– 1 (12-ounce) can savory corned beef, flaked
– 1 (15-ounce) can tomato sauce with a hint of natural sweetness
– 1/4 cup banana ketchup for a touch of tropical sweetness
– 1 teaspoon granulated white sugar to balance acidity
– 1/2 cup whole milk for creamy richness
– 8 ounces spaghetti noodles, cooked al dente
– 1/2 cup shredded sharp cheddar cheese, for garnish
– Freshly chopped parsley, for a bright finish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and sauté for 3–4 minutes, until translucent and fragrant.
3. Stir in 3 cloves of minced garlic and cook for 1 minute, until aromatic but not browned.
4. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
5. Add 1 can of flaked savory corned beef to the skillet, breaking it up with a spoon, and cook for 5 minutes, until lightly browned.
6. Pour in 1 can of tomato sauce, 1/4 cup banana ketchup, 1 teaspoon granulated white sugar, and 1/2 cup whole milk, stirring to combine thoroughly.
7. Bring the sauce to a gentle simmer over medium-low heat and cook for 10 minutes, stirring occasionally, until slightly thickened.
8. Tip: For a smoother sauce, use a whisk to incorporate the milk evenly and avoid curdling.
9. Add 8 ounces of cooked al dente spaghetti noodles to the skillet, tossing gently to coat every strand with the sauce.
10. Cook for an additional 2 minutes over low heat, allowing the noodles to absorb the flavors.
11. Tip: Reserve a bit of pasta water to adjust the sauce consistency if it becomes too thick.
12. Remove from heat and garnish with 1/2 cup shredded sharp cheddar cheese and a sprinkle of freshly chopped parsley.
Delightfully tender noodles cling to a robust, savory sauce, with the corned beef lending a hearty depth that’s beautifully offset by the subtle sweetness of banana ketchup. Serve it family-style in a warm bowl, topped with an extra sprinkle of cheese for a melty finish, or pair with a simple green salad to contrast the rich flavors.
Rich Filipino Spaghetti with Mushroom Sauce
Meticulously crafted with a harmonious blend of sweet and savory notes, this Filipino-inspired spaghetti elevates the classic pasta dish with an umami-rich mushroom sauce that clings beautifully to each strand. The addition of creamy evaporated milk and subtly sweet banana ketchup creates a uniquely indulgent experience that balances tradition with modern sophistication. Perfect for both weeknight dinners and special gatherings, this recipe promises comfort with an elegant twist.
Ingredients
– 12 ounces dried spaghetti noodles
– 2 tablespoons golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 pound lean ground beef
– 8 ounces cremini mushrooms, thinly sliced
– 1 cup rich banana ketchup
– 1/2 cup smooth tomato paste
– 1 cup savory beef broth
– 1 cup velvety evaporated milk
– 2 tablespoons glossy soy sauce
– 1 teaspoon finely ground black pepper
– 1/2 cup shredded sharp cheddar cheese
– 2 tablespoons freshly chopped parsley
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy cooking water for later use.
4. Heat the golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
5. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until aromatic but not browned.
7. Increase the heat to medium-high and add the lean ground beef, breaking it apart with a wooden spoon.
8. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally for even browning.
9. Stir in the thinly sliced cremini mushrooms and cook for 5 minutes until softened and releasing their juices.
10. Reduce the heat to medium and add the rich banana ketchup, smooth tomato paste, savory beef broth, velvety evaporated milk, glossy soy sauce, and finely ground black pepper.
11. Simmer the sauce uncovered for 15-20 minutes until thickened slightly, stirring every 5 minutes to prevent scorching.
12. Tip: For deeper flavor, let the sauce simmer gently rather than boiling vigorously.
13. Add the cooked spaghetti noodles to the sauce, tossing to coat thoroughly.
14. Tip: If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is achieved.
15. Sprinkle the shredded sharp cheddar cheese over the pasta and cover for 2 minutes until melted.
16. Tip: For a golden cheese crust, transfer to a broiler-safe dish and broil for 1-2 minutes before serving.
17. Garnish with freshly chopped parsley and serve immediately.
Beyond its visual appeal, this spaghetti boasts a luxuriously creamy texture that clings to each noodle, while the earthy mushrooms and savory beef provide a satisfying depth. The subtle sweetness from the banana ketchup creates a delightful contrast that makes this dish uniquely memorable. For an extra touch of elegance, serve with garlic bread and a simple green salad to complement the rich flavors.
Filipino Spaghetti with Creamy Coconut Milk
Meticulously crafted with a harmonious blend of sweet and savory notes, this Filipino-inspired spaghetti transforms a classic comfort dish into an extraordinary culinary experience. The addition of creamy coconut milk creates a luxurious sauce that clings beautifully to each strand of pasta, while traditional Filipino flavors shine through in every bite. This elegant twist on spaghetti promises to delight both adventurous eaters and those seeking familiar comforts with an exotic flair.
Ingredients
– 1 pound dried spaghetti noodles
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 pound ground pork
– 1 cup sweet Filipino-style banana ketchup
– 1/2 cup smooth tomato paste
– 1 can (13.5 ounces) premium coconut milk
– 1/2 cup brown sugar
– 1 teaspoon finely ground black pepper
– 1 teaspoon sea salt
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup sliced hot dogs
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 1 large finely diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
6. Stir in 4 cloves minced fresh garlic and cook for 1 minute until aromatic but not browned.
7. Add 1 pound ground pork to the skillet, breaking it up with a wooden spoon, and cook for 5-6 minutes until no pink remains.
8. Pour in 1 cup sweet Filipino-style banana ketchup and 1/2 cup smooth tomato paste, stirring to coat the meat completely.
9. Gradually add 1 can premium coconut milk while stirring constantly to create a smooth emulsion.
10. Sprinkle in 1/2 cup brown sugar, 1 teaspoon finely ground black pepper, and 1 teaspoon sea salt, stirring until the sugar dissolves completely.
11. Add 1/4 cup sliced hot dogs to the sauce and simmer uncovered for 10-12 minutes until the sauce thickens slightly.
12. Tip: For optimal flavor development, allow the sauce to simmer gently rather than boiling vigorously.
13. Tip: Taste and adjust seasoning after 8 minutes of simmering, as coconut milk can mute saltiness.
14. Add the drained spaghetti noodles to the sauce, tossing gently to coat every strand.
15. Tip: If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is achieved.
16. Sprinkle 1/2 cup shredded sharp cheddar cheese over the pasta and gently fold it in until just melted.
17. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
Heavenly in its complexity, this spaghetti boasts a velvety texture from the coconut milk that coats each noodle perfectly, while the subtle sweetness of banana ketchup balances beautifully with the savory pork and sharp cheese. Serve immediately garnished with additional cheese and hot dog slices for an authentic Filipino presentation that delights both the eyes and palate.
Conclusion
A treasure trove of Filipino spaghetti awaits! These 33 variations showcase the delicious creativity of this beloved comfort food. We invite you to try these recipes, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of cooking. Happy eating!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
