30-Minute Filipino Spaghetti
30-minute Filipino spaghetti — sweet, savory, and packed with 45g of protein per serving. Lean ground pork, chicken andouille sausage, and UFC banana ketchup sauce over al dente noodles.
Nutrition Per Serving
Serving: 4.5 oz cooked noodles · 9.5 oz sauce · 28g cheese
The Story
Filipino spaghetti is one of the most iconic dishes in Filipino cuisine — sweet, slightly tangy, with hot dogs or sausage stretching the sauce. Every Filipino kid grew up with this at birthday parties (alongside the chicken and pancit). The secret is UFC banana ketchup spaghetti sauce, which gives it that distinctive sweet-savory flavor you can't replicate with marinara. Christian's macro-friendly version uses 92/8 lean ground pork to keep the fat down while keeping the rich meaty texture, and chicken andouille sausage in place of traditional hot dogs for an extra protein bump. 45g of protein per serving and it's done in 30 minutes.
Ingredients
- 1 pack spaghetti pasta
- 1 bag UFC spaghetti sauce (Filipino-style)
- 2 lbs 92/8 lean ground pork
- 2 chicken andouille sausages
- 1/2 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic powder
- 28g shredded cheddar cheese (per serving)
Instructions
Boil the water. Get a large pot of salted water boiling for the pasta.
Sear the pork. In a greased pan over medium-high heat, add your lean ground pork. Let it develop some color — don't break it up yet.
Slice the sausage. While the pork is searing, cut up your chicken andouille sausages into rounds.
Combine the meats. Break up the pork and toss in your sliced sausage. Cook until everything is browned and the sausage is heated through.
Season. Add 1/2 tbsp salt, 1/2 tsp black pepper, and 1 tbsp garlic powder. Stir to coat.
Add the sauce. Pour in your bag of UFC spaghetti sauce and mix everything together. Let it simmer on low for 5 minutes so the flavors meld.
Cook the pasta. Drop your spaghetti in the boiling water and cook until al dente — about 8-10 minutes depending on the brand. Drain.
Plate and finish. Plate up 4.5 oz of cooked noodles, top with 9.5 oz of sauce, and finish with 28g of shredded cheddar cheese. Serve immediately.
💡 Christian's Tips
- UFC banana ketchup sauce is non-negotiable. Don't substitute marinara — that distinctive sweet-savory flavor is what makes it Filipino spaghetti.
- Weigh your portions. 4.5 oz cooked noodles + 9.5 oz sauce + 28g cheese hits the macros exactly. The numbers fall apart if you eyeball it.
- Chicken andouille over hot dogs. Traditional uses Filipino hot dogs (which are bright red). Christian swaps in chicken andouille for more protein and less fat.
- Meal prep this. Makes 4 servings. Store sauce and pasta separately so the noodles don't turn into mush. Reheats perfectly.
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