Spaghetti Napolitan Japanese Ketchup Pasta Food

SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)

Steps:

• Cook pasta in a big pot of boiling water per packet instructions (al dente).
• Reserve 1 tablespoon of water from the pot, then drain the pasta.
• Put all the Sauce ingredients in a bowl and mix well.
• Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
• Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
• Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
• Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
• Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
• Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
• Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.

SPAGHETTI NAPOLITAN

Steps:

• Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes).
• Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
• Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes).
• Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.

SPAGHETTI NAPOLITAN

Steps:

• Boil spaghetti with salt, reserving 2 T of the water from the pot for later.
• Meanwhile, heat olive oil in frying pan over medium heat. Add garlic when oil is hot. Stir in onions and cook until transparent.
• Add pepper, carrot and sausage, cooking lightly.
• Put in mushrooms.
• Salt & pepper to taste; add 5 T ketchup, 1 T worcestershire sauce and 2 T water from the spaghetti pot.
• When pasta is el dente, drain and mix in butter.
• Add pasta to frying pan with heat on and mix with sauce.
• Stir in milk; top with parmesan and or tobasco before serving.

SPAGHETTI NAPOLITAN (NAPORITAN)

Steps:

• Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
• Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
• Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.