132. Filipino Spaghetti

This is a vegetarian version for our family, if you eat meat, please feel free to use hot dogs and pork mince!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by frying off the sliced sausages in the vegetable oil to get some nice browning on the outside. When nicely coloured, scoop the sausages out and put to one side. Add a little more oil if the pan is dry (depends on the composition of your sausages).

Step 2

Fry off the onion gently, until translucent, then add the carrot, zucchini, garlic, tomato paste, and a generous pinch of salt to allow that all to sweat and fry off. When the tomato paste no longer smells raw and is melding with all the vegetables, add the mince and fry off gently for a minute, before adding the passata and banana ketchup and soy sauce. Season to taste, adding a bit of stock powder if you want more umami, and let it simmer.

Step 3

Cook your pasta according to packet instructions, maybe cooking for 1 minute less and reserving about 150ml of pasta water. Return the drained pasta to the heat with the sauce, and the reserved pasta water. Allow it to come back to the boil and stir vigorously to allow the sauce to thoroughly coat the pasta. Serve, topped with the grated cheddar cheese.