When two food cultures clash into one plate, you’ll be surprised how this Sweet Spaghetti is simply made!
Wassup Tootz?! Now you’re really curious about what’s in this sweet spaghetti plate. I wanted to tease you on Instagram to lure you here. Some of you messaged me or left comments. My favorite ones that I loved are how my Besties tried guessing. I did tell them after but kept you Tootz guessing.
BEHIND THS SWEET SPAGHETTI
It all happened when we visited my momzy in Los Angeles for my Christmas break from slavery. My momzy made a huge pot of Filipino sweet spaghetti but her version didn’t come with the hot dogs. She didn’t use the traditional spaghetti pasta and replaced them with angel hair pasta which are a bit thinner than spaghetti pasta. Momzy’s version tasted so good that I ate her Filipino sweet spaghetti everyday when we were there.
On the other hand, my son D loves the fast food version from a Filipino Fast Food chain called Jollibee’s which includes the traditional way of adding hot dogs to the Filipino spaghetti.
It kind of sucks that there is only one restaurant that serves Filipino food here in Albuquerque, New Mexico. There may be more outside of the city but that’s far of a drive. So now, I make my own homemade Filipino dishes.
Filipino spaghettis are made sweeter than most Italian or American styled spaghettis. They include adding tomato ketchup or banana ketchup, or even both! Ground meat and hot dogs are included into the sauce for a savory flavor. Then, topped with shredded cheeses and more hot dogs.
So here is the ingredient to fill your curiosity – It’s CHORIZO. Actually, I used Vegan Chorizo crumbles. That is how I came up with the name MexiPino Spaghetti called “MUY Sarap Spaghetti” when I posted this on Instagram. Sarap means delicious in Tagalog.
THE SWEET SPAGHETTI BREAKDOWN
In a large pot, boil water with kosher salt and add the angel hair pasta. Cook the pasta according to its direction and reserve about a cup of the pasta water when you drain. You’ll use water in case the pasta dries out and to help thin out the sweet spaghetti sauce.
I used the vegan version of Chorizos. The chorizo crumbles were already seasoned so I did not add much to the meat substitute. For the gluttons version, you can use the mexican chorizos that you find in the grocery stores or any type of lean ground meat you prefer.
While pasta is boiling bust out your ghetto sauce pan and add all the sweet spaghetti sauce ingredients. Add the cup of shredded cheeses towards the end. I like using the Shredded Hot Jalapeno & Habanero Cheeses for a little kick. Make it Vegan by not adding dairy or use Vegan cheeses.
Then get your fancy dish or bowl. You’ll want to have your mouthbombing Sweet Spaghetti to look like this:
JUMP ON THESE SOYRIZO RECIPES
SWEET SPAGHETTI WITH CHORIZO
Ingredients
- 1 lbs cooked Angel Hair Pasta
- 1 bag Meatless Chorizo Crumbles
- ½ Jar or 12 oz Low Sodium Prego Traditional
- 5 tablespoons Jufran Banana Sauce
- 2 tablespoons chopped sweet onions
- 2 tablespoons minced garlic
- ½ teaspoon Smoked Paprika Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 2 tablespoon Coconut Sugar
- 1 cup of your favorite shredded cheeses + ½ cup reserved for toppings
- Extra Virgin Olive Oil for frying
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Instructions
- Boil Angel Hair Spaghetti according to package and drain. Save a little pasta water or add 1 tbsp of oil to prevent clumping. Set aside.
- In a sauce pan, heat oil over medium high heat. Saute garlic and onions for a few minutes until tender. Sprinkle in the sugar, paprika, garlic, and onion powders. Add the meatless chorizo and cook for about 5 minutes or until browned and cooked well.
- Lower the heat. Add the spaghetti sauce and banana sauce. Simmer for 3 minutes, stirring occassionally. Turn the heat off. Mix in the shredded cheeses and mix well.
- Plate your spaghetti, top off with the chorizo spaghetti sauce, then sprikle the reserved shredded cheeses on top. Serve immediately.
Notes
- You may mix the spaghetti and sauce together to make it flavorful,
- Can be stored in a sealed container up to 3 days in the refridgerator.
- Substitute the cheeses with vegan cheeses to make it Vegan
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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