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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Japanese homestyle spaghetti. From alternate- . Wanted to try a version with weiners instead of the meatsauce and found this recipe. Very tasty despite the omission of the traditional tomato sauce for ketchup. Try it and see for yourself... Ingredients:
7 ounces spaghetti, uncooked |
1 medium onion, chopped |
1 green pepper, chopped |
1 medium carrot, chopped |
6 cremini mushrooms, sliced |
1 (4 ounce) little smokies sausages (precooked weiners ) |
1 garlic clove, minced |
5 -6 tablespoons ketchup |
1 tablespoon worcestershire sauce |
2 tablespoons olive oil |
1/2-1 tablespoon butter |
2 -3 tablespoons milk or 2 -3 tablespoons whipping cream |
salt & pepper |
parmesan cheese |
tabasco sauce (optional) |
Directions:
1. Boil spaghetti with salt, reserving 2 T of the water from the pot for later.
2. Meanwhile, heat olive oil in frying pan over medium heat. Add garlic when oil is hot. Stir in onions and cook until transparent.
3. Add pepper, carrot and sausage, cooking lightly.
4. Put in mushrooms.
5. Salt & pepper to taste; add 5 T ketchup, 1 T worcestershire sauce and 2 T water from the spaghetti pot.
6. When pasta is el dente, drain and mix in butter.
7. Add pasta to frying pan with heat on and mix with sauce.
8. Stir in milk; top with parmesan and or tobasco before serving.
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