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–+ servings

Ankake Spaghetti (Nagoya Style Pasta in Thick Sauce)

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 2 ptns dry spaghetti 2.2mm thickness or similar
  • 1 tsp salt
  • 150 g hot dog sausages diagonally sliced
  • ½ onion sliced
  • 1 bell pepper sliced
  • 5 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 tomato 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 (katakuriko) or cornstarch - for slurry

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.
    dried spaghetti boiling in a pot of water on the stove
  • Heat a wok or skillet over a high heat and add ½ tbsp cooking oil. Add 150 g hot dog sausages, ½ onion, 1 bell pepper, and 5 button mushrooms. Fry until the onion is softened and the sausages are browned.
    Frying onions, bell pepper and mushrooms with sausages in a wok to make ankake spaghetti
  • 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 tomato 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.
    homemade ankake spaghetti sauce with bayleaf in a pan on the stove
  • Once the sausages and vegetables are cooked, transfer them to a plate and set the wok aside for later.
    pan fried vegetables and sausages on a blue plate
  • Mix 1 tbsp water and 1 tbsp potato starch (katakuriko) 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.
    thickened ankake spaghetti sauce in a saucepan on the stove
  • 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.
    cooked spaghetti coated with lard in a wok
  • Divide the spaghetti between serving plates and arrange the sautéed vegetables and sausages over the top. Pour the sauce around the spaghetti and serve.
    Nagoya style ankake spaghetti on a white plate
  • Mix well before eating and enjoy!
    ankake spaghetti wrapped around a silver fork