How to Make Ankake Spaghetti (Nagoya Pasta)

By Sudachi · 35 min

Ingredients

Instructions

1. Boil the spaghetti in salted water until al dente, reserving 300 ml of the pasta water.
2. Heat the oil in a wok over high heat and fry the sliced sausages, onion, bell pepper and mushrooms until the onion is soft and the sausages are browned.
3. In a separate saucepan, dissolve the beef bouillon in the 300 ml pasta water, then add the Worcestershire sauce, ketchup, white wine, chili sauce, garlic powder, bay leaf, black pepper and white pepper. Simmer over medium heat for about 5 minutes.
4. Move the fried sausages and vegetables to a plate and set the wok aside.
5. Mix the water and potato starch into a slurry. After the sauce has simmered 5 minutes, remove the bay leaf, whisk in the slurry a little at a time, and take off the heat once glossy and slightly thickened.
6. Drain the spaghetti and shake off excess water. Reheat the wok over medium heat, add the lard, then toss in the spaghetti until coated.
7. Divide the spaghetti among plates, top with the vegetables and sausages, and pour the sauce around it.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

OnionBell pepperMushroomPastaSpaghettiButton mushroomHot dog