Spicy Spaghetti with Longganisa (Filipino Style)
Spicy spaghetti with longganisa is a Filipino dish made with ground pork and crumbled spicy longganisa simmered in Filipino-style spaghetti sauce with sliced hotdogs.
Servings: 8 people
Calories: 795kcal
Cost: $
Equipment
- 1 Cooking pot For boiling the spaghetti
- 1 Large pan Wide enough to hold the sauce and the pasta when tossed together
- 1 Colander For draining the cooked pasta
Ingredients
- 1 lb spaghetti
- 1/2 lb spicy longganisa casing removed and crumbled
- 1 1/2 lbs ground pork
- 8 pieces hotdogs sliced crosswise
- 500 g Filipino Style Spaghetti Sauce
- 3 tablespoons liver spread
- 1 tablespoon all-purpose flour
- 2 pieces yellow onions medium, minced
- 6 cloves garlic minced
- 1 1/2 cups water divided
- 1 teaspoon beef powder
- salt and ground black pepper to taste
- 1 1/2 quarts water for boiling the pasta
- 3 tablespoons cooking oil
- grated cheese for topping
Instructions
- Bring 1 1/2 quarts of water to a boil in a cooking pot. Add 3 teaspoons of salt, then the spaghetti. Cook according to the package instructions until al dente. Drain and set aside.1 1/2 quarts water, 1 lb spaghetti
- Heat the cooking oil in a large pan over medium heat.3 tablespoons cooking oil
- Add the garlic and sauté until it starts to brown. Add the onions and continue sautéing until softened.6 cloves garlic, 2 pieces yellow onions
- Add the ground pork. Cook, stirring occasionally, until the meat turns light to medium brown.1 1/2 lbs ground pork
- Add the crumbled spicy longganisa. Continue cooking for 3 minutes, stirring occasionally.1/2 lb spicy longganisa
- Pour in 1 cup of water and add the beef powder. Stir well, cover, and bring to a boil. Reduce the heat and simmer until the liquid has completely evaporated.1 1/2 cups water, 1 teaspoon beef powder
- Add the sliced hotdogs. Continue sautéing for 2 minutes.8 pieces hotdogs
- Sprinkle the all-purpose flour over the meat mixture. Stir until the flour is evenly incorporated.1 tablespoon all-purpose flour
- Pour in the Del Monte Filipino Style Spaghetti Sauce. Stir until well combined.500 g Filipino Style Spaghetti Sauce
- Add the remaining 1/2 cup of water. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.1 1/2 cups water
- Add the liver spread. Stir until it is fully incorporated into the sauce.3 tablespoons liver spread
- Season with salt and ground black pepper to taste.salt and ground black pepper
- Add the cooked spaghetti to the sauce. Toss gently until the pasta is evenly coated.1 lb spaghetti
- Sprinkle grated cheese over the spaghetti.grated cheese
- Transfer to a serving plate. Serve warm. Share and enjoy!
Video
Notes
Longganisa choice – Skinless spicy longganisa saves the step of removing casings; Vigan or Lucban longganisa gives a more garlicky, vinegary heat if you want to push the flavor further.
Hotdog slices – Filipino red hotdogs hold their color and snap in the sauce better than plain franks, so use them when you can find them.
Make-ahead sauce – The meat sauce can be cooked a day ahead and refrigerated; reheat it over low heat with a splash of water before tossing in freshly boiled pasta.
Freezing – Freeze the sauce alone, without the pasta, in portions for up to 2 months. Boil fresh spaghetti when you are ready to serve.
Cheese topping – Grated processed cheese or quick-melt cheese gives the familiar Filipino spaghetti finish; a sharp cheddar also works if that is what you have.
Nutrition
Serving: 385g | Calories: 795kcal | Carbohydrates: 62g | Protein: 37g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 1300mg | Potassium: 600mg | Fiber: 4g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 4mg