Spaghetti Napolitan Food

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.