Saturday, July 5, 2008

Spaghetti - Filipino style

What makes spaghetti filipino style? It's the putting of the sugar, of course. Oh, and don't forget the sausages or as we call it in the Philippines, the hotdogs.
For me, spaghetti is not spaghetti unless it's a bit sweet. Not very sweet, mind you, just sweet enough. And I have been cooking this kind of spaghetti in my kitchen eversince, that my family is quite used to eating this style. When we were in Italy (many moons ago) I ordered spaghetti and they only put tomatoes and some herbs in there, I couldn't eat it. I wanted to ask for some honey or sugar to put in my spaghetti but I didn't know how to ask. Just as well, otherwise, I'm sure, they would have kicked me out of their restaurant or maybe their country. I guess for them, it would have been a sacrilege to put sugar in pasta.
I only ever put sugar in spaghetti though, I don't do it in other pasta dishes. And this kind of cooking spaghetti is like being back in the Philippines.

1 kilo packet of Spaghetti (cook as per direction)
500 grams to 1 kilo of minced beef (depending on how meaty you like it)
4 pieces of Hans Sausages (American sausages), sliced lengthwise then sliced thinly and diagonally
3 tbsp of olive oil
3 cloves of garlic, chopped finely
1 medium onion, chopped finely
2 cans (400 grams) of tomato soup (yup soup)
½ tsp. salt or to taste
2 tbsp of raw sugar (or to taste)

  1. Heat the olive oil in a big saucepan
  2. Sauté the garlic until fragrant
  3. Add the onions, cook for a minute.
  4. Add the minced beef and keep cooking until it changes in colour.
  5. Add the sliced sausages and season with salt. Cook for 2 -3 minutes
  6. Add the tomato soup. Let it simmer for a while.
  7. Add the sugar. Taste for seasoning. Mix the cooked spaghetti noodles or serve the sauce on top of the noodles