The Filipino Spaghetti

It ain’t Filipino spaghetti if there’s no sausage on it. I remember my favorite comedian Rex Navarrete said on one of his skits, “This is why no one takes Filipino cuisine seriously, we have hotdogs on every dishes!” Had a great laugh on that one. But seriously  what makes a Filipino spaghetti is the sauce. It should be sweet, but the sweetness of sauce should not overpower the salty taste of the ground pork meat on it and it has a little bit of tanginess from the cheese. Do you get what i’m trying to say? No? Me either haha!. Ok i’m not Ratatouille here, I’m not good at explaining flavor. I’ll just give you my recipe of Filipino Style Spaghetti, so you’ll know what i’m talking about. hahaha!


  • 1/2 kilo of San Remo pasta
  • 5 onions, diced
  • 8 cloves garlic, minced
  • 1/2 kilo of ground pork
  • 5 tbsp of Prego traditional sauce
  • 5 tbsp brown sugar
  • 1 big size Clara Ole 3 Cheese Spaghetti sauce
  • 1 medium size Clara Ole Sweet Spaghetti sauce
  • 5 tbsp grated parmesan cheese
  • 1 regular size Quickmelt cheese, grated
  • 5 black olives, sliced
  • salt and pepper to taste
  1. Cook the San Remo pasta as per directions on the packet.
  2. Heat the oil in a large pot and add the onions, black olives and garlic. Saute over low heat for around 5 minutes until the onions turn translucent.
  3. Add ground pork and cook over medium high heat until cooked, season with salt and pepper. 
  4. Add the Clara Ole 3 cheese and sweet spaghetti sauce, Prego traditional sauce and the Parmesan cheese.
  5. Stir the mixture well and add the sugar. Allow to cook for around 10 minutes over a low heat.
  6. Mix the pasta and the sauce.
  7. Serve with Quickmelt cheese on top.

Note: If you want to add hotdogs on it, Vienna sausage is the best option.


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