Julienne the green peppers, thinly slice the onions, slice the wiener sausages diagonally, and purée the tomato in a food processor. Drain the canned mushrooms.
Begin boiling the pasta. Put some olive oil in a frying pan and sauté the garlic. Add the onions, bacon, and wieners and continue to sauté.
Add the tomato from Step 1, add the pasta boiling liquid, and simmer a while. Add the green peppers and mushrooms. Add the ketchup and sugar.
Simmer Step 3 for about 2 minutes, then add the drained boiled pasta. Quickly coat in the sauce and season with salt and pepper.
Transfer to plates and sprinkle with powdered cheese and Tabasco to taste.
Notes: If the taste is too light in Step 4, add some ketchup.
You can also use diced tomatoes as-is without puréeing.
Story Behind this Recipe
This is a pasta I've made for my family for over 20 years. Add garlic to taste. It's also delicious without garlic.
Boil the pasta for about a minute less than instructed on the package. This time, I used bacon and wiener sausages, but it's good with just the wiener sausages as well. Note: If you add a bit of soup stock granules, it's even more delicious. In this case, reduce the salt a bit.