Updated: Jan 31
<NEAPOLITAN SPAGHETTI/ ナポリタンスパゲッティ>
＜Yield> 1 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
1 green pepper
1 shiitake mushroom
3 piece sausages
1 serving pasta/ spaghetti
4 teaspoons butter, divided
1 teaspoon oil
2 tablespoons tomato ketchup
2 tablespoons reserved pasta water
1 tablespoons tonkatsu sauce
1 teaspoons granulated sugar
½ teaspoons soy sauce
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1. Slice the onion, green pepper and shiitake mushroom thinly. Chop the sausages. To a pan over high heat, add in the oil and 3 teaspoons of butter. Add onions. Cook for 3 minutes or until the onion become translucent. Add in the sliced green peppers, shiitake mushrooms, chopped sausage and sugar. Cook for 2 minutes.
2. Cook the pasta for one minute longer than the package instruction call for. Reserve the pasta water.
3. To the same cooking pan from step 1, reduce the heat to low. Add in the tomato ketchup and tonkatsu sauce. Mix with all the ingredients. Add in the cooked pasta and pasta water. Toss everything to coat. Add in the remaining one teaspoon of butter along with the soy sauce. Adjust the taste with salt. Plate you spaghetti and sprinkle with some cheese! Now it's ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・You can swap sausage for bacon.
・You can use any vegetable you have on hand.
・Make sure to adjust the final taste with salt before you serve it.
Store in an air-tight container for up to 3 days in the fridge.
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