Thick Starchy Spaghetti

Servings: 2 people

Author: Yuko Asano @Kuracooking

Ingredient

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.