Spaghetti Napolitan aka Ketchup Spaghetti a la Tonari

Ingredients

• 10-12 ounces spaghetti, thick spaghetti, or spaghetti rigati (2-3 oz per person)
• a slick of olive oil
• 6 tablespoons unsalted butter, divided
• 8-12 ounces button or cremini mushrooms, sliced 1/4-inch thick
• 1 small onion (4-6 oz), sliced 1/4-inch thick
• 1 small bunch scallions (2 oz), trimmed, whites and 1 inch of the light green part sliced 1/2-inch-thick on a bias; the remainder sliced ¼-inch-thick on a bias and reserved for garnish
• 1 small head savoy cabbage, cored, sliced crosswise 1/4-inch thick (8-12 oz)
• 1 medium bell pepper (~6 oz), any color, seeds and ribs removed, sliced into 1/4-inch-thick strips
• 4 or 5 sundried tomatoes in oil, minced (2 tbsp; you could also substitute 2 tbsp sundried or double-concentrated tomato paste)
• 2 garlic cloves, minced, microplaned, or mashed to a paste with salt
• 1 teaspoon Korean or Aleppo chile flakes
• 1/4 cup dry vermouth, sake, or white wine (a generous splash)
• 6-8 ounces andouille or other smoked sausage, sliced ¼-inch-thick on a bias (two 3-4 oz links)
• 1 teaspoon Hungarian-style paprika, sweet, hot, or half-sharp
• 1 teaspoon Tamari or soy sauce
• 1 tablespoon Worcestershire or Bulldog sauce
• 3.5 ounces ketchup (7 tbsp/heaping 1/3 cup)
• Up to a ½ cup cream or half and half (optional)
• salt and pepper
• finely chopped Italian parsley to garnish
• Pamesan to garnish ((the cheap shaker kind is optimal, but do you)
• Tabasco sauce to garnish

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