Filipino Spaghetti - the way to impress your friends on your Christmas potluck!

asian pasta dishes are more superior... THERE, I SAID IT!

if you havent tried Filipino-styled spaghetti, nor have you tried Jollibee spaghetti (though we highly recommend), then give this recipe a go! we used ingredients like evaporated milk and banana ketchup, so you can expect a slightly sweeter, more lemak, and tomato-y sauce. this dish is great for a potluck as it will cover a crowd with all ages.

p.s you might want to make a bigger batch as it had us going back for seconds!

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@nomies.co🎶 I'm dreamin' of a Filipino Spaghetti Christmas🎶 here's a shoutout to all our migrant workers out there, leaving families back home to provide them a better life. thank you for your sacrifices! 🙏🏼 we used San Remo's Spaghetti No. 5 which is versatile in dishes to cook for this festive season and all other occasions! #sanremosg #sanremopasta #celebratefamilywithsanremo

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Filipino Spaghetti

(serves 4-5)

500g San Remo Spaghetti No. 5
¼ cup oil
5 cloves garlic, minced
2 medium yellow onion, diced
2 bay leaves
400g minced beef
200g chicken sausages, cubed
1 beef stock cube
500 ml canned tomato sauce / tomato puree
½ cup tomato ketchup
½ cup banana ketchup (optional)
200ml evaporated milk
3 tbsp cane vinegar
1 cup reserved pasta water + more if needed
salt and ground black pepper, to taste

garnish:
250g shredded cheddar cheese

directions

• in a pot of boiling water seasoned with salt, submerge Spaghetti No. 5 and cook until al dente. reserve 1 cup of the pasta water.

• in a separate pan, heat oil on medium-high heat. stir-fry the minced beef  to get a nice even browning. remove the beef from the pan and set aside.

• in the same pan with the resulting grease, saute garlic and onions until translucent. add the sausages and sautee for another minute.

• mix in the the tomato and banana ketchups, beef stock cube, canned tomato sauce, and 1 cup of pasta water and let it come up to a simmer.

• add in the cooked minced beef and stir well. cover and let it simmer on low heat for 10-15 minutes.

• pour in the evaporated milk and simmer for 2 minutes. season with vinegar, salt and pepper and adjust consistency if needed.

• spoon the sauce on top of a portion of cooked spaghetti, sprinkle on the cheese and enjoy!

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looking for other pasta recipes? here are a few more than we’ve cooked up recently: