Tomato-Filled Napolitan Spaghetti for Lunch

• 320 grams Pasta
• 1 Onion
• 2 Green peppers
• 4 Wiener sausages
• 2 slice Bacon
• 2 clove Thinly sliced garlic
• 1 small can Canned mushrooms
• 1 can Canned whole or diced tomatoes
• 2 ladles' worth Pasta boiling water
• 4 tbsp Ketchup
• 1/2 tsp Sugar
• 1 Salt and pepper
• 1 Parmesan cheese
• 1 Olive oil

1. Julienne the green peppers, thinly slice the onions, slice the wiener sausages diagonally, and puree the tomato in a food processor.
2. Drain the canned mushrooms.
3. Begin boiling the pasta.
4. Put some olive oil in a frying pan and saute the garlic.
5. Add the onions, bacon, and wieners and continue to saute.
6. Add the tomato from Step 1, add the pasta boiling liquid, and simmer a while.
7. Add the green peppers and mushrooms.
8. Add the ketchup and sugar.
9. Simmer Step 3 for about 2 minutes, then add the drained boiled pasta.
10. Quickly coat in the sauce and season with salt and pepper.
11. Transfer to plates and sprinkle with powdered cheese and Tabasco to taste.
12. Notes: If the taste is too light in Step 4, add some ketchup.
13. You can also use diced tomatoes as-is without pureeing.

pasta, onion, green peppers, sausages, bacon, garlic, mushrooms, tomatoes, water, ketchup, sugar, salt, parmesan cheese, olive oil

Taken from cookpad.com/us/recipes/143396-tomato-filled-napolitan-spaghetti-for-lunch (may not work)