Filipino Style Spaghetti shows up at every birthday party in my family, and honestly, sometimes I crave it out of the blue. (Don’t we all have those moments when an odd food craving just hijacks our taste buds?) This isn’t your standard Italian pasta, nope. It’s creamy, cheesy, sweet, with hotdogs of all things—totally wild in the best way. But making it just right at home? If you’ve ended up with a bland or dry pot of spaghetti before, oh boy, I feel you. Just like when I totally biffed my first attempt at kinilaw na hipon or went overboard with garlic in pinoy beef tapa, I learned by goofing up. So let’s get real and make sweet Filipino Style Spaghetti (with hotdogs and cheese!) that’ll knock everyone’s slippers off.
Ingredients
Alright, let’s not complicate things. I’ll even admit—I eyeball some amounts. But here’s what you need for that honest-to-goodness sweet Filipino Style Spaghetti everybody’s obsessed with:
- 1 lb spaghetti noodles (any brand really, but the Filipino ones hit differently)
- 1 lb ground pork or beef—either is cool, you pick
- 6-8 Filipino hotdogs, sliced up (the red ones, of course)
- 3 cups sweet-style spaghetti sauce (store-bought or homemade, but look for “Filipino style” on that label)
- 1/4 cup tomato ketchup (yep, the regular kind)
- 1 medium onion, chopped
- 4 cloves garlic, smashed and diced
- 1 cup evaporated milk or half-n-half
- 1-2 cups shredded cheddar cheese (go wild if you love cheese)
- A splash of oil for cooking
- Salt, pepper, sugar (taste, then adjust—everyone’s sweet tooth is different)
Truth alert, some folks sneak in bell peppers or mushrooms, but tradition wins for me.
Cooking Instructions
Let’s talk mess and magic. Making sweet Filipino Style Spaghetti is actually pretty straightforward, but keeping your sauce creamy and noodles perfect is where it gets interesting. Here’s what works for me (and for my noisy cousins who devour plates in minutes):
First, boil your noodles in salted water. Don’t overcook ’em—go for just right. Drain and set aside. Dunno why, but freshly boiled noodles always smell cozy to me.
Next, hit your big old skillet or wok with a splash of oil. Toss in onions and garlic. Get them fragrant and soft before chucking in your ground meat. Break it up, let it brown–no gray bits please.
Once the meat’s looking tasty, add the hotdog slices. Stir, laugh at the color, and keep going. When the hotdogs soften up a bit, pour in the sweet-style sauce, ketchup, and half that cheese. Here’s where the magic happens: that secret touch of evaporated milk gives it the creamiest stick-to-your-ribs sauce.
Simmer. Don’t rush, let it all hang out together for like 10–12 minutes. Give it a taste (or two), adjust the sugar, salt, and pepper. Pro tip, make it a tad sweeter than you think; it mellows out over the noodles.
Pour the sauce over your noodles, toss (or don’t, some days I just top everything), then blanket with more cheese. Perfection.
“My friends used to think Filipino Style Spaghetti sounded weird but now they ask me to make it anytime they visit. The sauce is so silky! It’s nothing like regular spaghetti, but I promise, you’ll crave it again.” — Kara, family cook and spaghetti convert
Tips for Best Flavor
Okay, confession: I’ve tweaked and tested this “recipe” like a science experiment at times. Here’s a handful of hacks I wish my younger self knew:
Let your noodles hang out in the colander for a minute before saucing. It keeps them from turning into a mushy mess.
That sweet Filipino Style Spaghetti sauce? Stir in the evaporated milk slowly so the cheese melts smooth, not stringy (learned that the hard way after a blocky cheese disaster).
Use Filipino hotdogs. Seriously, they matter. If you’re missing them, throw in a pinch of sugar and a splash of food coloring for a similar vibe.
Worried the sauce is thin? Let it simmer longer, uncovered. But don’t scorch it. There’s no coming back from burned spaghetti sauce.
And last—taste as you go. My Lola said “The best cook eats before the guests do.” She was a legend for a reason.
Serving Ideas
How to serve up sweet Filipino Style Spaghetti so people talk about it for days? I’ve got you:
- Top with heaps of extra shredded cheese—don’t be shy.
- Serve it with fried chicken, just like Filipino parties. It’s a thing, trust me.
- Try it with rellenong manok if you wanna get fancy.
- Add some garlic bread or even plain toast. Carb heaven.
Common Questions
What makes sweet Filipino Style Spaghetti different than regular spaghetti?
The sauce—Filipino spaghetti is creamy, sweet, and loaded with hotdogs and cheese, unlike the tangy Italian version.
Can I use other meats?
Sure! Ground chicken works, but honestly, beef or pork gives that birthday party vibe.
Why evaporated milk?
It gives the sauce that signature creamy, rich mouthfeel. You’ll notice if it’s missing (once you know, you know!)
What cheese should I use?
Whatever’s handy, but cheddar melts best and gives that salty, gooey payoff.
Can I freeze leftovers?
Yep! Just stash the noodles and sauce separately in airtight containers, and you’ve got lunch for days.
Why Filipino Style Spaghetti Needs To Be On Your Table
So that’s my not-so-elegant, but crowd-pleasing (and possibly life-changing) guide to making sweet Filipino Style Spaghetti at home. Big flavor, minimum fuss—who can argue with that? If you love unique twists on traditional favorites, poke around Filipino-style Spaghetti – Kawaling Pinoy for even more tips, or maybe get inspired by all-time happy dishes like sweet Filipino spaghetti for U.S. tastebuds and comfort classics from Champorado to 10 kid-friendly Filipino recipes for kids. Jump in, grease up those noodles, and don’t be surprised if you end up with fans banging on your door for seconds.
Sweet Filipino Style Spaghetti
Ingredients
Pasta and Meat
- 1 lb spaghetti noodles Any brand, preferably Filipino
- 1 lb ground pork or beef Either can be used
- 6-8 pieces Filipino hotdogs Sliced, the red ones are preferred
Sauce Ingredients
- 3 cups sweet-style spaghetti sauce Store-bought or homemade, look for 'Filipino style'
- 1/4 cup tomato ketchup Regular kind
- 1 medium onion Chopped
- 4 cloves garlic Smashed and diced
- 1 cup evaporated milk or half-n-half For creaminess
- 1-2 cups shredded cheddar cheese Adjust according to preference
- 1 splash oil For cooking
- to taste salt, pepper, sugar Adjust based on preference
Instructions
Cooking the Noodles
- Boil spaghetti noodles in salted water until just right. Do not overcook. Drain and set aside.
Preparing the Sauce
- In a large skillet or wok, heat a splash of oil and sauté onions and garlic until fragrant and soft.
- Add the ground meat, breaking it up, and allow it to brown without leaving gray bits.
- Add sliced hotdogs and stir until they soften.
- Pour in the sweet-style spaghetti sauce, ketchup, and half the shredded cheese.
- Stir in evaporated milk and let it simmer for 10-12 minutes. Taste and adjust seasoning with sugar, salt, and pepper.
Combining and Serving
- Pour the sauce over the drained noodles, mix or just top the noodles with sauce and add more cheese on top.
- Serve with extra cheese and enjoy!
