Filipino spaghetti is a festive twist on the classic, featuring sweet tomato sauce, savory ground meat, and sliced hotdogs. This beloved comfort food brings families together at celebrations, blending local flavors with a hint of nostalgia for a uniquely Filipino culinary delight that’s perfect for sharing.
Filipino spaghetti has a distinctive story that reflects the country’s colonial past and love for celebrations. Evolving from the Italian classic, this dish was adapted during the American occupation, when local cooks substituted hard-to-find ingredients with those available locally, such as banana ketchup for tomato sauce and hotdogs or local sausages for traditional meats. The result is a sweeter, richer sauce that has become synonymous with Filipino parties and family gatherings.
Preparation usually involves sautéeing garlic and onions, browning ground pork or beef, and simmering the mixture with sweet banana ketchup, tomato sauce, and sliced hotdogs. It’s then poured over al dente spaghetti noodles and topped with grated cheese.
What makes Filipino Spaghetti truly interesting is its blend of sweet and savory flavors, its nostalgic appeal, and its role as a centerpiece at birthday parties and festive occasions, making it a beloved comfort food across generations.
This is a very easy and quick Filipino spaghetti recipe from the kitchn to make, requiring simple layering and simmering steps with an overall cook time of just 30 minutes. The flavor profile is uniquely sweet, savory, and meaty, setting it apart from classic Italian spaghetti. The sweetness comes from ketchup and sugar, while the depth of flavor is enhanced by the combination of ground beef, sliced hot dogs, and umami-rich soy and fish sauces.
Filipino Spaghetti
Ingredients
- 1 pound dried spaghetti
- 2 tablespoons olive oil, divided
- 5 beef hot dogs, cut crosswise on a slight diagonal into 1/4-inch thick pieces
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1 pound ground beef (85% lean)
- 3 dried bay leaves
- 3/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons tomato paste
- 1 (28-ounce) can tomato sauce
- 1 cup water
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 1/2 teaspoons granulated sugar, plus more as needed
- Shredded yellow cheddar cheese, for serving
Directions
- Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat 1 tablespoon of the olive oil in a large, high-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add the 5 sliced hot dogs and cook, stirring occasionally, until browned all over, about 3 minutes. Using a slotted spoon, transfer the hot dogs to a medium bowl.
- Add the remaining 1 tablespoon olive oil and the 4 minced garlic cloves to the pan. Cook until lightly browned, about 30 seconds. Add the 1 finely chopped medium yellow onion and cook, stirring occasionally, until softened, about 3 minutes.
- Add the 1 pound ground beef, 3 dried bay leaves, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into bite-size pieces, until browned and cooked through, 6 to 8 minutes.
- Add the 2 tablespoons tomato paste and cook, stirring frequently, until the tomato paste is slightly caramelized, about 1 minute.
- Stir in the hot dogs, 1 (28-ounce) can tomato sauce, 1 cup water, 1/4 cup ketchup, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 1/2 teaspoons granulated sugar. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
- Meanwhile, add the 1 pound dried spaghetti to the boiling water and cook according to package directions until al dente. When the pasta is ready, drain and return it to the pot.
- Add 3/4 of the sauce (about 5 cups) to the spaghetti and toss until the pasta is evenly coated. Serve topped with the remaining sauce and a generous amount of shredded yellow cheddar cheese.
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