Thick Starchy Spaghetti

Print

Thick Starchy Spaghetti

Servings: 2 people
Author: Yuko Asano @Kuracooking

Ingredients

  • 200 g Spaghetti
  • 140 g Sausage
  • 1 Green pepper
  • 1/2 Onion
  • a little Salt
  • a little Pepper
  • 200 cc Tomato sauce
  • 200 cc Water
  • 2 tbsp Worcester shire sauce
  • 2 tbsp Sugar
  • A little Salt
  • A little Pepper
  • 2 tbsp Water
  • 2 tbsp Potato starch
  • A lot Love

Tomato sauce

  • 200 g Small tomatoes
  • 1 piece Garlic
  • 1/4 Onion
  • 1 tbsp Cooking wine
  • 1/2 tsp Sugar
  • 1/4 tsp Salt
  • A little Pepper
  • 100 cc Water
  • 1 Bay leaf
  • A lot Love

Instructions

  • Put olive oil in a frying pan, and fry chopped garlic. Add chopped onion, tomato, cooking wine, sugar, salt, and pepper. Cook for 10 minutes and make tomato sauce.
  • Thin slice sausage, green pepper, and onion.
  • Boil spaghetti.
  • Add water, Worcester shire sauce, salt, pepper, and sugar to tomato sauce, then warm. Thicken it with starch (2 tbsp. of water and 2 tbsp. of potato starch)
  • Put olive oil in a frying pan, then stir-fry 2 and season with salt and pepper.
  • Add 3 to 5 and fry.
  • Put 6 on plates and pour 4 on it, then serve.

Notes

Thick starchy spaghetti is one of Nagoya dishes. It was made in 1960’s in Nagoya. Original thick starchy spaghetti is made with thick spaghetti and is spicy.
©2020　Yuko Asano

Category: recipe(all)　Tag：

Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.