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•
November 15, 2024
There's something about a plate of Filipino spaghetti that I absolutely love. As a child, I was especially drawn to the combination of mushrooms and hot dogs, with the latter being my favorite part. While I typically use beef hot dogs, this time I decided to go with Filipino hot dogs with cheese—because, why not? I know some people aren't fans of the sweetness in Filipino spaghetti, but I personally enjoy it!
The origins of Filipino spaghetti date back to World War II, when tomatoes and tomato-based products like ketchup were in short supply in the Philippines. In response, Filipino food scientist Maria Orosa created banana ketchup using local ingredients. Legend has it that one day, U.S. General Douglas MacArthur was craving Neapolitan spaghetti, but due to ingredient shortages, a Filipino staff member substituted banana ketchup and hot dogs. And that's how the distinctly sweet Filipino spaghetti we know today was born.
Cook spaghetti (1 ½ cups) al dente according to the package. Reserve pasta water (⅛ cup). Drain the pasta and add the butter (1 Tbsp), making sure the pasta is evenly coated. Set pasta and pasta water aside.
In a large saute pan, heat oil (1 Tbsp) over medium heat. Add in onions (½)and cook until translucent, about 1-2 minutes.
Add in garlic (4 cloves), mix well to combine and cook for another 1-2 minutes. Season with salt and pepper.
Add in tomatoes (1) and ground beef (1 lb). Season with salt (1 tsp) and pepper (¼ tsp). Cook until beef is completely brown and tomatoes are wilted, approximately 5 minutes.
Next, add in the hot dogs (4). Stir and cook for another 5-7 minutes or until ground beef is completely cooked.
Lower the heat to medium-low and let simmer. Add the tomato paste (3 oz), tomato sauce (8 oz), banana ketchup (½ cup), and sugar (1 tsp). Let simmer for approximately 10 minutes. Adjust the seasoning to your preference.
Add pasta to the sauce. Add in evaporated milk (⅛ cup). Mix well to combine. Garnish with cheese. Enjoy!
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