Steps

1. In a frying pan, bring 1.5 liters of water to a boil with 1 tbsp of salt to create approximately 1% salt water. This step seasons the pasta and prevents the flavor from becoming diluted.
   🕒 00:29
2. In a bowl, combine 4 tbsp of ketchup, 50ml of milk, and 1 tbsp of Worcestershire sauce. Mix well to create the sauce base. Keep the 1 tsp of soy sauce and 15g of butter separate.
   🕒 00:59
3. Add 200g of pasta to the boiling salted water. Stir a few times to prevent sticking and cook according to package directions.
   🕒 01:40
4. Remove the top and root end of 1/2 onion and peel. Cutting out the root end first helps to keep the onion from falling apart while sautéing and ensures even heat distribution.
   🕒 02:02
5. Make slits in the peeled onion and then slice it into 5mm thick pieces.
   🕒 02:55
6. Push the stems of 2 bell peppers inward with your finger, then cut them in half lengthwise and remove the stems and seeds.
   🕒 03:16
7. Thinly slice the deseeded bell peppers horizontally.
   🕒 03:45
8. Slice the 90g of sausages diagonally.
   🕒 04:00
9. Drain the cooked pasta thoroughly in a colander and transfer it to a bowl. Toss with 2 tsp of olive oil and set aside without covering with plastic wrap. Coating the noodles with oil prevents them from becoming mushy and maintains their chewy texture.
   🕒 04:35
10. Heat the frying pan over medium-low heat, add a little oil, and sauté the onion and sausages until the onion becomes translucent.
    🕒 05:37
11. Once the onion is translucent, add the bell peppers and stir-fry briefly before turning off the heat.
    🕒 05:59
12. Temporarily remove the sautéed ingredients from the frying pan.
    🕒 06:17
13. With the heat off, add 15g of butter to the frying pan and let it melt from the residual heat. Then, add 4 tbsp of ketchup and mix well.
    🕒 06:21
14. Turn the heat to low and cook until the ketchup has reduced by about half, concentrating its flavor. Sautéing the ketchup first mellows its acidity and prevents the pasta from becoming soggy when mixed.
    🕒 06:46
15. Add the combined milk and Worcestershire sauce mixture from step 2 to the sautéed ketchup and mix thoroughly.
    🕒 07:03
16. Add the oil-coated pasta to the sauce and mix vigorously until the sauce is evenly distributed.
    🕒 07:14
17. Increase the heat slightly to medium-high, evaporate some of the moisture while stirring, then add the sautéed ingredients from step 12 and 1 tsp of soy sauce. Stir-fry quickly to combine.
    🕒 07:31
18. Plate the pasta and generously sprinkle with Parmesan cheese, if desired.
    🕒 08:07