Spaghetti Napolitan
Spaghetti Napolitan, Japan's favorite yōshoku pasta dish, throws caution to the wind and uses ketchup, worcestershire and tabasco for its sauce.
Ingredients
- 7 oz spaghetti
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion sliced
- 2 hot dogs sliced at an angle
- 1 green bell pepper sliced
- 4 button mushrooms sliced
- 1 clove garlic minced
- 5 tbsp ketchup
- 2 tsp worcestershire sauce
- 2 tbsp whole milk
- parsley chopped, for garnish
- grated parmesan for serving
- tabasco sauce for serving
Instructions
Prepare the ingredients
- Slice the bell peppers, button mushrooms, and hot dogs. Mince the garlic.
Make the spaghetti
- Boil a large pot of thoroughly salted water. Once boiling, add the spaghetti. Cook the pasta 1-2 minutes less than the package states to get to an al dente texture. Once finished, strain the pasta and save one cup of the pasta-cooking water.
- Heat the olive oil and butter in a large saucepan over medium heat.
- Once the oil and butter are hot, add the onion and cook for 3 minutes, stirring occasionally.
- Add the sliced hot dogs and cook for another 3 minutes, stirring often, until the hot dogs are slightly browned.
- Add the bell pepper and mushrooms and cook for 4 more minutes, still stirring occasionally.
- Add the minced garlic, stir, and cook for 30 seconds.
- Add the ketchup and worcestershire and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Add ⅔ cup of the pasta-cooking water and the milk and stir.
- With the saucepan still on medium heat, add the cooked spaghetti to the saucepan, and toss the pasta with the sauce to combine. Cook it for 1 minute, tossing constantly.
Serve
- Place the pasta on a serving dish and garnish with shaved parmesan cheese, chopped parsley, and tabasco sauce.