Napolitan (Japanese Ketchup Spaghetti) ナポリタン

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Put a large pot of water on to boil.
2. Mix the ketchup, Worcestershire sauce, milk (if using) and sugar (if using) in a small bowl and set aside.
3. Thinly slice the onion and mushrooms. Cut the sausages diagonally into thin slices.
4. Halve the green bell pepper crosswise if it is long, then cut it into thin strips.
5. Add 1½ tbsp kosher salt and 7 oz spaghetti to the boiling water and stir. Cook for the full package time or a minute longer; the pasta should be soft, not al dente. Before draining, reserve ¼ cup of the cooking water.
6. Heat a large frying pan over medium heat and add 1 tbsp olive oil, spreading it evenly. Crush the garlic clove and add it to the pan. Sauté for 30 seconds until fragrant.
7. Add the onion and sauté for 2 to 3 minutes until tender.
8. Add the sausages and sauté for 1 minute, then add the bell pepper and mushrooms. Cook, stirring, until the sausages are heated through and the vegetables are tender. Season with ¼ tsp kosher salt and ⅛ tsp black pepper.
9. Push everything to one side, pour the sauce into the empty side and let it bubble and thicken for about 30 seconds. Then mix it with the other ingredients.
10. If the sauce is too thick, stir in 1 to 2 tbsp of the reserved pasta water, adding more if needed.
11. Let the sauce simmer and reduce a little. Drain the spaghetti when cooked, add it to the pan, add 1 tbsp butter and toss with tongs until evenly coated.
12. Serve immediately and grate 2 tbsp Parmesan over the pasta, now or at the table.

Summarized from Just One Cookbook's video. Watch it for the details.

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