Filipino-style spaghetti
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 921, total fat 25 G., saturated fats 8 G., proteins 50 G., carbohydrates 128 G., fiber 10 G., cholesterol 98 mg, sodium 1467 mg, sugar 29 G.
Calories 921, total fat 25 G., saturated fats 8 G., proteins 50 G., carbohydrates 128 G., fiber 10 G., cholesterol 98 mg, sodium 1467 mg, sugar 29 G.
"In our family of three children, pasta was our favorite dinner, especially Filipino spaghetti, which my mother made. Today, I make this pasta with a touch of childhood nostalgia, adding two classic Asian ingredients: banana ketchup and Chinese sausage. The sweetness of the ketchup and sausage perfectly balances the tartness of the tomato and the nuttiness of the cheese. Filipino spaghetti is a favorite among both adults and children. And I love making it with my two-year-old daughter!" says recipe author Jerome Grant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of Italian pasta Chitarra Gragnano or regular spaghetti
- 1 tbsp. l. olive oil
- 2 tbsp rendered bacon fat
- 4 Chinese lap chun sausages, cut into 1cm thick slices.
- 4 cloves garlic, crushed
- 1 small onion, finely diced
- 450 g lean ground pork
- 0.5 cup tomato paste
- 3 cups tomato puree
- 1 cup banana ketchup
- 2 tbsp. mushroom powder, preferably from porcini mushrooms
- Grated white cheddar, for serving
We recommend
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Cooking the dish according to the recipe:
- Bring 4 quarts of salted water to a boil in a large saucepan and cook the pasta until al dente, about 9 minutes. Drain in a colander and drizzle with olive oil to prevent sticking. Set aside to cool to room temperature.
- Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant, 3–5 minutes. Remove the sausage and set aside.
- Cook the garlic and onion in the same skillet over medium-high heat until the onion is lightly browned, 3–5 minutes. Add the ground pork and cook until the meat is browned and all the liquid has evaporated, 6–8 minutes. Season with salt and pepper to taste.
- Add the tomato paste and continue cooking until lightly browned, 3–5 minutes. Add the tomato puree and banana ketchup. Stir. Reduce heat to medium, cover, and simmer, stirring occasionally, until the sauce thickens slightly, like Bolognese, about 15 minutes.
- Add the mushroom powder and season with salt and pepper if needed. Add the remaining sausage. Pour the sauce over the pasta and sprinkle with cheddar.
Note
Tomato puree is blanched and cooked tomatoes that are pureed to a smooth consistency. It's best to make tomato puree in large batches and freeze. You can substitute canned chopped tomatoes in their own juice.
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