Steps

1. Thinly slice 1 bell pepper, keeping the seeds.
   🕒 06:05
2. Roughly chop 6-7g garlic.
   🕒 06:21
3. Slice 50g sausage diagonally. Cut 40g onion and 30g shimeji mushrooms into easy-to-eat pieces. [Pro Tip!] Slicing the sausage diagonally enhances its internal spice flavor.
   🕒 06:36
4. Heat 1 tsp oil in a frying pan and sauté the garlic and sausage.
   🕒 07:00
5. Add the onion and bell pepper and sauté. [Pro Tip!] Be careful not to overcook the sausage, as it can lose moisture and sweetness. Since the bell pepper is used with seeds, heat it thoroughly.
   🕒 07:22
6. Add the shimeji mushrooms and sauté.
   🕒 07:32
7. Add 2 tbsp ketchup and sauté with the ingredients to evaporate the acidity.
   🕒 08:02
8. In a separate pot, boil 100g 1.8mm pasta in water with 1% salt concentration until al dente, about 30 seconds shorter than the package directions.
   🕒 08:28
9. Transfer the cooked pasta to the frying pan with the ingredients.
   🕒 09:07
10. Add 4 tsp mayonnaise and mix before turning on the heat.
    🕒 09:19
11. Taste and season with Aji-shio (seasoned salt) to taste and black pepper to taste.
    🕒 09:33
12. Turn on the heat under the frying pan and sauté the pasta as if browning it. [Pro Tip!] Browning the al dente pasta gives it that characteristic fragrant flavor of Neapolitan.
    🕒 09:47
13. Finally, add 4 dashes Tabasco and mix everything together.
    🕒 10:11
14. Serve on a plate, and if desired, sprinkle with dried parsley to taste and Parmesan cheese to taste.
    🕒 10:28