- Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
- Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
- Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.
Cook’s Notes:For sausages, you can use cocktail sausages. You can also use hot dogs, franks, Polish sausage, Asian wiener sausages, cubed ham, Spam(R), or bacon instead of or in addition to the small sausages. It’s all fine.For tonkatsu sauce, I recommend Bulldog(R) brand. It’s fruity, sweet, and savory. Tonkatsu sauce is absolutely necessary for the success of the recipe. Please don’t substitute anything for tonkatsu sauce.
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