Ingredients
Scale
Here’s what you’ll need to make Sweet-Style Filipino Spaghetti with Corned Beef:
- 1 pound (450g) spaghetti noodles
- 1 can (12 oz) corned beef (or 1/2 pound of fresh corned beef, cooked and shredded)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cups Filipino-style tomato sauce
- 1/2 cup banana ketchup (or regular ketchup if unavailable)
- 1 tablespoon sugar (or to taste)
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 tablespoons cooking oil
- 1/4 cup grated cheese (preferably cheddar or processed cheese)
- 1/4 teaspoon black pepper
- Salt, to taste
Ingredient Highlights
- Corned Beef: The use of corned beef gives this spaghetti an added richness and savory depth. The corned beef is tender, flavorful, and provides a unique twist compared to traditional meatballs or sausage.
- Banana Ketchup: A staple in Filipino kitchens, banana ketchup adds both sweetness and a hint of tanginess that makes the sauce stand out. It’s the key ingredient that gives the dish its signature flavor.
- Filipino-Style Tomato Sauce: This sauce is sweeter and milder than regular tomato sauce, contributing to the dish’s signature sweet flavor. It’s thicker and smoother, making it perfect for coating the pasta.
- Cheese: Grated cheese is often sprinkled on top of Filipino spaghetti to add richness and an extra layer of flavor. It also melts into the sauce, giving it a creamy texture.
Instructions
Prepare the Spaghetti:
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions, usually for 8-10 minutes, until al dente. Drain and set aside. Be sure to reserve a little pasta water in case the sauce needs to be thinned later.
- Prepare the Corned Beef: If you’re using canned corned beef, open the can and set it aside. If using fresh corned beef, cook it until tender, then shred it into small pieces.
Prepare the Sauce:
- Sauté the Aromatics: In a large pan, heat the cooking oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions become soft and translucent.
- Add the Corned Beef: Add the corned beef (whether canned or fresh) to the pan with the onions and garlic. Stir to combine and let it cook for another 2-3 minutes to allow the flavors to meld together.
- Create the Sauce: Pour in the Filipino-style tomato sauce and banana ketchup. Stir until the corned beef is fully coated in the sauce. Add the sugar, soy sauce, black pepper, and a pinch of salt. Taste and adjust the seasoning as necessary. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens and the flavors blend together.
- Add Water if Needed: If the sauce gets too thick, add a bit of water to reach your desired consistency. Stir to combine.
Combine and Serve:
- Mix the Spaghetti and Sauce: Add the cooked spaghetti noodles to the pan with the sauce. Toss the spaghetti to coat the noodles evenly with the sauce. You can use some of the reserved pasta water to help the sauce coat the noodles if needed.
- Serve with Cheese: Serve the spaghetti hot, topped with a generous sprinkle of grated cheese. The cheese will melt into the warm sauce, adding richness to the dish.
- Garnish and Enjoy: Garnish with fresh herbs or additional grated cheese, if desired. Serve with garlic bread or a side salad for a complete meal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6-8
- Calories: 350-400
- Fat: 12g
- Carbohydrates: 45g
- Protein: 18g