Spaghetti Napolitan Recipe

How To Make Spaghetti Napolitan

 Let's Cook Japanese

Ingredients ( Serves 4 )

・320g dried spaghetti
・4 green peppers(bell pepers)
・200g onion
・8 button mushrooms
・6 small sausages
・180g tomato ketchup
・Salt & pepper
・1 teaspoon vegetable oil
・Grated parmesan cheese 

How to cook

 

1. Remove the stem and seeds from the green peppers. Slice lengthways into strips 5 mm wide. Likewise, slice the onion into strips 5 mm thick. Remove the stem ends from the mushrooms, and slice to the same thickness as the green peppers and onion. Slice the sausage diagonally into slices 5 mm thick.
2. Heat the vegetable oil in a roomy saucepan and fry the sliced sausage over medium heat. Once the sausage has browned, add the onion, green peppers, and then the mushrooms. When the ingredients are all browned, add the tomato ketchup and fry a little longer. Remove the pan from the heat.
3. Cook the spaghetti in a large saucepan of boiling water to which you have added some salt. Cook the spaghetti for the amount of time indicated on the packet. Drain in a colander, and place a lid over it to steam the spaghetti for about 1-2 minutes.
4. Add the spaghetti to the other ingredients. Set the frying pan back over the stove, and fry briefly, seasoning with salt and pepper.
5. Serve the spaghetti on individual plates sprinkled with a little grated parmesan cheese, if liked.

The Popularity of Pasta in Japan
In Italy, pasta is typically consumed before the meat or fish is served, however in Japan pasta is ordinarily a dinner in itself. Pasta regularly shows up on the Japanese feast table. Instant pasta dishes that simply must be warmed are accessible in markets and accommodation stores. There are likewise restaurants having some expertise in pasta, and in addition pasta dishes seen in Japan. Wafu pasta is the name given to the pasta dishes made in Japan with Japanese fixings and seasonings. Cases incorporate spaghetti and cod roe, spaghetti and natto (matured soy beans) and, spaghetti with a mixture of mushrooms prepared with soy sauce. The quantity of pasta dishes starting in Japan is sure to develop.