• 1 pkt Angel-hair Spagetti


• 3 tablespoon of Olive oil


• 2 cloves of garlic, chopped


• 1 medium sized red onion, sliced (preferably in thin twirls, use green onions if u want less spicy)


• 3 medium sized potatoes, boiled and cut in cubes


• 1/3 carrot, boiled and cut in thin slices


• 4 sausages


• 2 ripe fresh tomotoes, halved


• 1 can button mushrooms


• 1 medium jar mushroom flavour Spagetti sauce


• 1 small can tomato puree


• 1 small can tomoto paste, mixed with 3 cans of water


• Parsey (quantity on your own liking)


• salt


• pepper to taste


• Tasbasco sauce


• 1 pkt of parmesan cheese

Directions:

1. Boil Spagetti in half pot of water, add a pinch of salt. Then, in a mixing bowl, mix spagetti sauce, tomato puree and tomato paste and leave it aside.

2. Meanwhile, in a large pan, heat olive oil and fry garlic till slight brown-ness. Add onions and continue frying till fragrant. (tis is where the aroma comes out)

3. Add the boiled potatoes, carrots (cos tis two items are hard to soften, you have to boil it off 1st. (: ) and fry lightly. Throw in button mushrooms, tomatoes and sausages and fry at medium heat.

4. Stir in the mixed sauces in instruction 1 and continue cooking on low heat. Now, check the spagetti, it would be ready when it's all dispersed in the boiling water, leaving to a spungy state. Scoop up the spagettis to the individual plates.

5. Back to frying, cover lid and let it simmer for awhile. Add parsley and continue stirring. Lastly add pinch of pepper and drops of TASBASCO sauce.

6. Serve with parmesan cheese. Enjoy!!