Spaghetti pasta is probably the most popular type of pasta in the the Philippines. Filipino-style spaghetti, that’s how we call it. This version spaghetti sauce – sweet and spicy (from the black pepper) caters to the Filipino palate.
A warning though, because our spaghetti tastes sweet! Rather I would call it sweet-spice taste using tomato sauce and catsup as the sauce. In the grocery stores, you can find tomato sauce labeled with “Filipino style”.
While I prefer the Italian style of cooking pasta, I still crave for Filipino spaghetti now and then. For that, I turn to my Dad to cook the spaghetti for us. My Dad cooks really great Tagalog dishes and I’ve learned a lot from him. For the spaghetti, I usually prepare all the ingredients before I let him in the kitchen. Two cooks in the kitchen don’t mix well! But then, once he is ready to cook, I usually assist him and wash after him. Otherwise, the kitchen would really be a mess!
The recipe calls for half a kilo of spaghetti, banana catsup, a pouch of tomato sauce and uses corned beef hash instead of fresh ground beef. Freshly crushed black pepper adds to spiciness of the dish for sweet-spicy spaghetti only in the Philippines. Note also the absence of herbs. And since it’s sauted Pinoy-style, soy sauce is added to mixture.
Here’s how he does it:
Cook spaghetti according to package instructions. Place contents of a can of corned beef has in a bowl and mix with 2 tsp black bepper. Saute chopped garlic (4 cloves) and onions (1 large onion, minced) in vegetable oil. Add the corned beef hash and 2 tbsp soy sauce. Mix well then add the sauces (1 cup banana catsup and 2 pouch of regular tomato sauce – banana catsup is already sweet so no need to use Filipino-style spaghetti sauce). Simmer for a few minutes then add the cooked spaghetti. Make sure that pasta is well-coated with sauce. Serve topped with cheese.