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Jollibee-Style Sweet Filipino Spaghetti

Jollibee-Style Sweet Filipino Spaghetti
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This Jollibee-style spaghetti brings the beloved fast-food classic to your home kitchen. It features a sweet, savory tomato sauce loaded with ground pork and sliced hotdogs, served over tender spaghetti noodles with a generous topping of shredded cheddar cheese. The sauce’s unique sweetness comes from banana ketchup and brown sugar, creating the signature flavor that makes this dish a Filipino comfort food staple.

Ingredients

Scale
  • 12 oz spaghetti pasta
  • 2 tablespoons canola or vegetable oil
  • 4 cloves garlic, minced
  • 1 medium onion, finely diced (about 1 cup)
  • 1/2 lb ground pork (85/15 lean-to-fat ratio)
  • 1/2 cup banana ketchup (preferably Jufran or UFC brand)
  • 1/2 cup tomato sauce
  • 1/4 cup tomato paste
  • 1/4 cup brown sugar, packed
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 4 pieces Filipino-style hotdogs (or Vienna sausage), sliced diagonally into 1/4-inch rounds
  • 8 ounces mild cheddar cheese, shredded (about 2 cups)
  • Water for boiling pasta (about 4 quarts)
  • 1 tablespoon kosher salt for pasta water

Instructions

  1. Bring 4 quarts of water to a rolling boil in a large pot over high heat. Add 1 tablespoon of kosher salt and then add the spaghetti, stirring immediately to prevent sticking. Cook until al dente according to package directions (typically 8-10 minutes). Reserve 1 cup of starchy pasta water before draining, then drain the pasta in a colander. Do not rinse; toss with a drizzle of oil to prevent clumping.
  2. While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons canola oil and wait until the oil thins and shimmers, about 30 seconds. Add the minced garlic and diced onion, stirring constantly for 1-2 minutes until the onion turns translucent and the garlic is fragrant, about 2 minutes. Adjust heat to prevent burning.
  3. Add the ground pork to the skillet. Break the meat into small pieces using a wooden spoon or spatula. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the pork is completely browned and no longer pink. The bits should be sizzling and smell nutty. Drain any excess fat, leaving about 1 tablespoon in the pan for flavor.
  4. Reduce heat to medium. Stir in the banana ketchup, tomato sauce, tomato paste, brown sugar, and 1/2 cup water. Whisk until the tomato paste is fully dissolved and the sauce is uniformly deep red-orange. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and bay leaves. Bring the sauce to a gentle simmer; you should see small bubbles breaking the surface, not a furious boil.
  5. Maintain the sauce at a gentle simmer over medium-low heat. Cook uncovered for 15-18 minutes, stirring every 4-5 minutes to prevent sticking. The sauce should thicken to a rich, shiny consistency — it will coat the back of a spoon but still flow easily. If it becomes too thick, add pasta water a tablespoon at a time.
  6. After the sauce has simmered for 10 minutes, add the sliced hotdogs to the pan. Stir to coat them in the sauce. Continue simmering for the remaining 5-8 minutes. The hotdogs should plump slightly and absorb some of the sauce’s color. Taste the sauce and adjust sweetness with a pinch more brown sugar, or salt if needed.
  7. Add the drained spaghetti noodles directly to the skillet with the sauce. Toss gently using tongs or two spatulas for 2-3 minutes over low heat, folding the pasta into the sauce until every strand is evenly coated. If the sauce seems dry, add 2-3 tablespoons of reserved pasta water and toss again. The sauce should cling to the pasta, not pool on the plate.
  8. Remove the bay leaves and discard. Transfer the spaghetti to a serving platter or individual plates while hot. Immediately top with a generous pile of shredded cheddar cheese — at least 1/2 cup per serving. Serve right away so the cheese melts against the warm pasta. Encourage diners to mix the cheese into the spaghetti for the authentic Jollibee experience.
  9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The spaghetti will absorb more sauce overnight. To reheat, place in a microwave-safe dish and microwave on high for 1-2 minutes, or reheat in a skillet over medium-low heat with a splash of water to loosen the sauce. The pasta may soften further, so freshest flavor is day one.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Freezing is not recommended as the pasta becomes mushy upon thawing. Reheating: Microwave on high for 1–2 minutes, stirring halfway. For stovetop, reheat in a skillet over medium-low heat with a splash of water or tomato sauce. For best texture, prepare sauce up to 2 days ahead and cook fresh pasta when ready to serve.

Nutrition

Keywords: Jollibee spaghetti, Filipino spaghetti, sweet spaghetti, banana ketchup spaghetti, spaghetti with hotdog, Filipino pasta, sweet tomato sauce spaghetti, spaghetti recipe, Jollibee copycat, comfort food

Find it online: https://copycatkitchenco.com/jollibee-style-sweet-filipino-spaghetti/