Ankake Spaghetti (Nagoya Style Pasta in Thick Sauce)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course, Lunch, Dinner
Ankake Spaghetti (Nagoya Style Pasta in Thick Sauce)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 ptns dry spaghetti 2.2mm thickness or similar
- 1 tsp salt
- 150 g hot dog sausages diagonally sliced
- ½ yellow onion sliced
- 1 bell pepper sliced
- 5 brown button mushrooms thinly sliced
- ½ tbsp cooking oil
- 1 tbsp lard
Sauce
- 300 ml pasta water
- ½ cube beef bouillon powder or enough to flavor 500ml water
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp white wine
- 5 drops chili sauce of your choice I used Tabasco
- ½ tsp garlic powder
- 1 bay leaf
- ½ tsp ground black pepper
- ¼ tsp ground white pepper
- 1 tbsp water for slurry
- 1 tbsp Potato Starch or cornstarch - for slurry
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Instructions
- Start boiling a pot of water. While you wait, prepare all of your ingredients according to the notes on the ingredients list. Once the water is boiling, add 1 tsp salt and 2 ptns dry spaghetti. Boil unil al dente.
- Heat a wok or skillet over a high heat and add ½ tbsp cooking oil. Add 150 g Hot dog sausages, ½ yellow onion, 1 bell pepper, and 5 brown button mushrooms. Fry until the onion is softened and the sausages are browned.
- At the same time, make the sauce in a separate saucepan. Add 300 ml pasta water and ½ cube beef bouillon powder. Mix until dissolved, then add 2 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tbsp white wine, 5 drops chili sauce of your choice, ½ tsp garlic powder, 1 bay leaf, ½ tsp ground black pepper, ¼ tsp ground white pepper. Simmer over a medium heat for about 5 minutes.
- Once the sausages and vegetables are cooked, transfer them to a plate and set the wok aside for later.
- Mix 1 tbsp water and 1 tbsp potato starch in a small bowl. After 5 minutes of simmering, remove the bayleaf from the sauce, then add the slurry a little at a time while whisking. Once glossy and slightly thickened, remove the pan from the heat.
- Once the spaghetti is cooked, drain and shake to remove any excess water. Reheat the wok on medium and add 1 tbsp lard. Add the cooked spaghetti and toss until evenly coated with the lard.
- Divide the spaghetti between serving plates and arrange the sautéed vegetables and sausages over the top. Pour the sauce around the spaghetti and serve.
- Mix well before eating and enjoy!
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