Steps

1. Core the onion (1/2), cut crosswise into 3 pieces, and thinly slice.
   🕒 01:09
2. Slice the bell pepper (1) into rings, keeping the core and seeds.
   🕒 01:38
3. Tear the sausages (4). Tearing the sausages increases the surface area, allowing the flavor to distribute evenly and making them easier to coat with the pasta.
   🕒 02:11
4. Bring 1.5L of water to a boil in a frying pan. Add 1 tbsp of salt.
   🕒 02:46
5. Add 160g of spaghetti and cook for 1 minute longer than the package instructions. Cooking the pasta longer results in a chewier texture.
   🕒 03:05
6. Heat vegetable oil (for cooking) in a separate frying pan. Briefly stir-fry the thinly sliced onion to bring out its sweetness.
   🕒 03:24
7. Add the torn sausages and stir-fry to enhance the sweetness of the onions and the umami of the sausages.
   🕒 04:07
8. Add the sliced bell pepper and stir-fry. For a crispier texture and vibrant color, add the bell pepper later in the process. For a sweeter, softer pepper, cook it longer.
   🕒 04:19
9. Temporarily remove the bell pepper from the frying pan.
   🕒 04:53
10. In the same frying pan, add grated garlic (1 clove), tomato ketchup (6 tbsp), and Worcestershire sauce (1 tsp). Stir-fry to condense the flavors. Stir-frying the ketchup and Worcestershire sauce creates a deep, rich flavor.
    🕒 05:02
11. Add about 1 ladleful of pasta cooking water and simmer briefly.
    🕒 05:40
12. Directly add the cooked pasta to the frying pan and toss with 20g of butter until coated.
    🕒 06:05
13. Add 1 tbsp of grated cheese and the additional 10g of butter, mixing well. The extra butter and cheese create a rich, restaurant-quality flavor. Don't be shy with it if you're not worried about calories!
    🕒 06:49
14. Taste and add a little more ketchup if desired.
    🕒 07:15
15. Return the reserved bell pepper to the frying pan and toss everything together.
    🕒 07:22
16. Plate the pasta.
    🕒 07:31
17. Top with as much grated cheese as you like.
    🕒 07:49