Creamy One-Pot Filipino Spaghetti
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!
Krizell•
Jan 4, 2026
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.
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.
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