Creamy One-Pot Filipino Spaghetti
Krizell•
Sep 2, 2025
I made a one-pot Filipino spaghetti recipe that’s perfect for easy cooking, fewer dishes, and a great starting point for younger generations learning their way around the kitchen. Everything just goes into one pot—simple, no fuss. I used UFC banana ketchup, which is key to that unique sweet-savory flavor that makes Filipino spaghetti so special.
If you want it creamier, you can stir in some evaporated milk for a sweeter, richer taste, or go with heavy cream or half and half if you're just after that creamy texture without adding sweetness.
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Ingredients (17)
Ingredients (17)
Instructions
Heat oil (2 Tbsp) in a large pot or deep pan over medium heat. Sauté onion (½) and garlic (6 cloves) until fragrant and translucent.
Add ground beef or pork (½ lb) and cook until browned.
Add sliced hotdogs (1 cup) if using and sauté for another 2–3 minutes.
Season with fish sauce (1 Tbsp), salt (1 tsp), and pepper (½ tsp).
Stir in spaghetti sauce (1 15-oz can), banana ketchup (½ cup), and tomato paste (1 Tbsp) if using. Let simmer for 5 minutes.
Add the uncooked spaghetti (10 oz). Pour in broth (2 cups) and bring to a boil. Reduce heat to medium. Push the noodles down gently as they soften to fully submerge.
Cover and cook for 15-20 minutes, stirring occasionally to prevent sticking, until noodles are al dente and the sauce thickens.
Stir in grated cheese (½ cup), sugar (2 Tbsp), butter (2 Tbsp), and evaporated milk or cream (¼ cup) (if using). Adjust seasoning to taste.
Simmer for 1–2 more minutes until everything is glossy and well combined.
This is a premium recipe and is only available to subscribers with full access subscriptions
Subscribe
