Pinoy Spaghetti with Creamy Cheesy White Sauce
FOR SMALL PARTIES
Ingredients
Scale
- 1.5kg Spaghetti noodles, cooked according to package directions
- grated cheese
Creamy Cheesy White Sauce
- 2 tbsp butter
- 6 cloves garlic, chopped
- 1 (250ml) Nestle All Purpose Cream
- 1 large can evaporated milk (about 1 1/2 cup)
- 1 (220ml) bottle cream cheese spread
- 1 cup shredded cheese, I used Eden
- 1/2 tsp ground pepper
Sweet Red Sauce
- 10 hotdogs sliced
- 2 tbsp oil
- 2 tbsp butter
- 6 cloves garlic, chopped
- 1 white onion, chopped
- 500g ground beef
- 2kg of your favorite Spaghetti Sauce – I used 1kg Del Monte Filipino Style and 1kg Sweet Style Spagehtti Sauce
- 3/4 cup water
- 1 small can sliced mushroom
- 1 pork cube
- 1/2 cup heavy cream or all purpose cream (optional)
- ground pepper
Instructions
- Cook the Creamy White Sauce: Heat butter in a pot until melted. Add garlic and sauté until fragrant.
- Pour in the evaporated milk and nestle all purpose cream.
- Add the cream cheese spread. Mix well.
- Add the grated cheese and season with ground pepper.
- Bring the mixture into a light simmer and simmer until a bit thickened.
- Turn off heat, this will thicken more as it cools down.
- Cook the Sweet Red Sauce: Heat oil in a pan and fry the hotdog until cooked.Remove the hotdog from the pan and set aside.
- Add the butter in the pan. Sauté garlic and onions until translucent.
- Add the ground beef and cook until brown.
- Pour in your favorite spaghetti sauce and mix well.
- Add the sliced mushroom.
- Add 3/4 cups water if it’s too thick. Cover and bring into a simmer.
- Simmer for 5 minutes. Add the pork cube and mix well until dissolved.
- Add the sliced hotdogs. You can add 1/2 cup of cream if you want.
- Mix well and bring into a simmer. Turn offf heat and it’s ready to serve.
- To serve: Put your spaghetti noodles in a plate. Pour a laddle of red sauce on top of the noodles and pour a smaller laddle of the Creamy White Sauce. Sprinkle with grated cheese before serving.
Notes
Cheesy White Sauce Recipe is adapted from The Not So Creative Cook. Thank you!