Japanese Ketchup Spaghetti
- 180 grams spaghetti
- 2 tablespoons butter
- 1 medium yellow onion, peeled and thinly sliced
- 2 cloves garlic, peeled and chopped
- 300 grams sausages, NOT canned (see notes after the recipe), thinly sliced
- 1 large bell pepper , julienned (I used canned)
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 tablespoons milk
- ¼ cup grated Parmesan
- Dump the spaghetti in plenty of boiling water.
- Cook past the al dente stage, drain, rinse in cold water and drain again.
- In a wok or frying pan, melt the butter.
- Saute the sliced onion and chopped garlic until softened (see notes after the recipe).
- Add the sliced sausages and bell pepper, and cook, stirring, for a minute.
- Sprinkle in the sugar and pour in the ketchup, Worcester sauce, milk and half of the Parmesan. Cook, stirring, until the sauce us bubbly.
- Add the cooked spaghetti to the sauce and toss to coat the noodles evenly.
- Sprinkle in the rest of the Parmesan and toss once more.
- Taste the ketchup spaghetti. Depending on the saltiness of the sausages, you may want to add more salt. Or you may want to sprinkle in a bit more sugar for balance.
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