This is a specialty of Nagoya, and it makes a tasty mid-week dinner that is pretty quick and uses mostly pantry and refrigerator ingredients.  The one part of this which I found awkward was that the sauce uses as a key ingredient pasta water, implying a need to prepare the noodles a bit on the early side.  This is adapted from sudachirecipes.com and makes 2 servings in about 30 minutes.

For the sauce

300 ml pasta water

2 tsp. Better than bouillon (or 2 bouillon cubes)

2 Tbs. Worcestershire sauce

1 Tbs. ketchup

1 Tbs. white wine

5 drops chili sauce (I used SriRacha)

0.5 tsp. garlic powder

1 bay leaf

0.75 tsp. freshly ground black pepper

1 Tbs. potato starch or corn starch (I used corn starch)

1 Tbs. water

For the pasta

4 oz. spaghetti

1 tsp. salt

1 Tbs. lard or olive oil (I used olive oil)

For the meat and vegies

150 g. smoked sausage links, cut into coins

0.5 onion, sliced

1 green bell pepper, sliced

5 button mushrooms, slice

0.5 Tbs. cooking oil

Put the sausage, vegies, and 0.5 Tbs. of cooking oil into a large skillet and cook over medium heat until the sausage is browned and the vegies are all softened.  Turn the heat down to barely warm to hold the meat and vegies.

Cook the pasta per package directions with the 1 tsp. of salt.  When the pasta is about done, remove 300 ml of pasta water and put it in a medium saucepan.  When the pasta is done, drain and hold it.

In the medium saucepan with the pasta water, add the other sauce ingredients, except for the potato or corn starch and water.  Bring to a boil and reduce to a simmer, and cook for 5 minutes.  Remove the bay leaf.  In a small bowl mix together the potato or corn starch and water to make a slurry and whisk it into the sauce.  Cook the sauce for another 2 minutes or so until thickened.

In another skillet, heat the 1 Tbs. of lard or olive oil over medium heat.  When hot, add the cooked pasta, and stir until the pasta is hot and coated in the fat.

Portion the pasta evenly between 2 large bowls.  Top the pasta with the meat and vegetables and pour the thickened sauce over everything.  Serve immediately.