Ingredients
-sausages
-spaghetti
-onions
-garlic
-hohos
-pilipili (optional)
-tomatoes
-tomato paste
-royco
-dhania.
Procedure
– boil spaghetti until Al dente. (Cooked but still firm)
– fry the sausages then chop them in desired shapes and sizes.
– In a wok fry the onions and garlic until translucent..This should take 2 minutes. Add the chopped hohos – I used the red hohos as they were available but you can use the green ones or yellow ones or all for better colour.
– sauté these in high heat for about a minute then add the chopped tomatoes and lower the heat to medium. Season with salt and pepper then cover the pot and let the tomatoes cook down until soft. Add a tablespoon of the tomato paste then stir.
– add the royco and 4 tablespoons of water then stir again to dissolve the royco. Let this cook for a minute or two then add the chopped sausages. Give it a good stir then finally add the spaghetti.
– add the dhania and give it one good mix then serve.
