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sweet and spicy spaghetti

★★★★★ 1
a recipe by
Eugene Zafra
Houston, TX

This is a family favorite served during special occasions in the Philippines. It has its own distinctive taste which is on the sweet side and includes hotdog and beer as ingredients. Wierd? Give it a try.

★★★★★ 1
serves 6 - 8
prep time 15 Min
cook time 45 Min

Ingredients For sweet and spicy spaghetti

  • 3 Tbsp
    cooking oil
  • 2 clove
    garlic, minced
  • 2 md
  • 1/2 lb
    ground beef
  • 1/2 lb
    ground pork
  • 3
    all-beef hotdogs, diagonally sliced
  • 10 oz
    diced tomatoes with green chilies
  • 15 oz
    tomato sauce
  • 3
    bay leaves, dried
  • 2 Tbsp
    sriracha spicy sauce
  • 1/2 c
  • 16 oz
    quick melt cheese, 1/4-inch cubed, divided
  • 1/2 c
  • 1/8 c
    agave nectar
  • salt and pepper to taste
  • 16 oz
    spaghetti pasta

How To Make sweet and spicy spaghetti

  • 1
    Heat cooking oil in a large skillet over medium-high heat and sauté garlic and onions until they become transparent. Add in ground beef and pork. Stir meats thoroughly to break down the meat clumps. Throw in a good pinch of salt and pepper over the meats. Mix.
  • 2
    Once the meats are all evenly browned, add in sliced hotdogs and cook further for a 15-30 seconds. Pour in tomatoe sauce, diced tomatoes, bay leaves, sriracha sauce, beer, 8 oz. of cubed cheese, and milk. Continuously stir the sauce well until all ingredients blend. Reduce the heat to simmering stage.
  • 3
    Once the sauce is simmering, stir in agave. Cook the sauce till it becomes slightly thickened. Add salt and pepper to taste. Remove from stove and set aside.
  • 4
    Cook spaghetti pasta according to package instructions. When pasta is cooked, drain and place in a large oven proof dish. Pour spaghetti sauce over the pasta and mix them together. Top with the remaining 8 oz. of cubed cheese.
  • 5
    Preheat oven to 300 degrees F and bake spaghetti until the cheese on top is completely melted. Remove from the oven and serve with garlic bread or saltine crackers.

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