Filipino Style Spaghetti
A much sweeter version of spaghetti. This is how I like to make mine. Sometimes I add sliced mushrooms and bell peppers, too. Kids like it no matter what I put in it!
So what's in Filipino Style Spaghetti that kids love? Unlike Italian spaghetti which is full of spices and tomato sauce, Filipino spaghetti is sweet and it has hot dogs or Vienna sausage in addition to ground meat. No wonder Filipino kids love it! I can't recall any Filipino kid's birthday celebration without spaghetti on the table. But don't get me wrong, Filipino-style spaghetti isn't just for kids! Even Filipino adults love it; and I'm sure you will!"Fantastic!!!! I served this up while babysitting my sister's little boy and he gobbled up two plates!! This from the most finicky eater ever. Then the boyfriend swept in and ate the rest :)" - MinnaPepina
Yield: 4 Servings Ready in 25 minutes
99 people trying soon
|1 poundspaghetti noodles|
|26 ouncesspaghetti sauce; (I like Prego or Rinaldi brand)|
|12 ouncesjufran banana ketchup; (usually easy to find in the Asian Grocery aisle)|
|1 poundground beef; or ground turkey|
|6 hot dogs|
|4 garlic cloves; minced|
|2/3 cuponion; diced|
|1 cupcarrot; diced into cubes|
|1/8 cupsugar; (optional)|
|1 bay leaf|
|grated cheese; of your choice (anything that melts nicely)|
|olive oil; for cooking|
|water; for cooking pasta|
|salt and pepper; to taste|
Filipino Style Spaghetti Preparation
Cook the noodles as per package direction. Drain and rinse. Set aside.
Slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave.
Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
Mix and let it simmer for about 10 minutes until it gets thick and red.
Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done!
Top the noodles with the warm sauce. Sprinkle with quick melt cheese!
Filipino food does tend to be on the heavier side, but in an attempt to lighten this dish, you can omit the sugar, or use a sugar substitute, but the banana ketchup is necessary to sweeten the sauce. You can also use ground turkey instead of ground beef, for less fat.
1. Use a large pot. Using plenty of water helps to prevent pasta from sticking together by quickly washing away the exuded starch. For each pound of pasta, you'll need about 4-6 quarts of water. Using a small pot would mean lesser water which will cause the pasta to stick together. You may have heard that you can avoid sticky pasta by adding oil to the pasta water. This can prevent sticking, but pasta that's cooked in oily water will become oily itself and, as a result, the sauce slides off, doesn't get absorbed, and you have flavorless pasta. Adding oil may keep the pasta water from bubbling up and boiling over the rim, but this can also be achieved by making sure you use a large pot. This is a much better solution than greasing your pasta and sacrificing flavor.
2. Salting the water makes pasta taste better by bringing out the natural flavor of the pasta. Add plenty of salt, about 2 tablespoons of kosher (coarse) salt per pound of pasta. This may seem like a lot, but it is necessary for getting the pasta properly seasoned. Plus, most of the salt drains off with the water and won't increase the sodium level of your recipes. But do not add your salt until the water has come to a full boil. Unsalted water has a lower boiling point than salted water, so it will come to a boil a few seconds faster. Salt also dissolves faster in hot water. Undissolved salt crystals in cold water can leave small white spots on the surface of your stainless-steel pots.
3. To keep pasta from sticking, stir during the first minute or two of cooking. This is the crucial time when the pasta surface is coated with sticky, glue-like starch. If you don't stir, pieces of pasta that are touching one another literally cook together. Frequent stirring while the pasta is cooking will also help prevent the pasta from sticking to the bottom of the pot. Cook the pasta uncovered.
4. Don't rely too much on the pasta package to give you the correct cooking time. Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Test pasta for doneness after about 5 minutes of cooking. Bite into a piece of the pasta. Pasta should be tender but still firm when you eat it. It's what the Italians call "al dente." Watch the cooking process of the pasta carefully. Pasta can overcook very quickly. Pasta will continue to cook and soften even after it has been taken from the water.
5. Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water. Don't rinse it unless you're going to use it in a cold dish. Rinsing the pasta after cooking can cool the pasta and prevent absorption of the sauce. It will wash away any remaining surface starch which can slightly thicken your sauce and can also help the sauce stick to the pasta. If you're going to toss the pasta with the sauce immediately, sticking shouldn't be a problem.
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