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Spaghetti Napolitan is one of major Japanese soul foods as my early post “Learning about Japanese Soul Food” describes.
Spaghetti Napolitan is spaghetti generally cooked with sliced onions, sliced green peppers, sliced mushrooms, seasonings, and a lot of tomato ketchup. Original version of Spaghetti Napolitan is officially the 1st Japanese style pasta dish invented by Japanese chef after the World WarⅡ. Main characteristics of this dish are soft cooked spaghetti and strong ketchup flavor. Writing Spaghetti Napolitan is making my mouth water!
I would like to introduce you how to cook this Japanese Spaghetti Napolitan at home.
- Important cooking point for Spaghetti Napolitan
- Cooing with a flying pan
Ingredients for the cooking are:
- 180g of Spaghetti (1.9mm)
- 1/2 size Onion
- 2 Green Peppers (small size) àPlease save several fresh cuts for decoration
- 5 Sausages or Wieners (short size)
- 4 Mushrooms (medium size)
- Salt and Black Peppers
- 2 table spoons of Vegetable Oil à 1 tbs for pasta oil coating, 1 tbs for flying pan cooking
- 1 table spoon of Unsalted Butter
- 7 table spoons of Ketchup (Japanese made “Kagome Tomato Ketchup” is ideal)
- 1 table spoon of Worcester Sauce (Japanese made “Bulldog Worcester Sause” is ideal)
- 2 table spoons of Whole Milk
First, like authentic Italian pasta cooking, please make boiling water with decent amount of sault in a big pot and boil pastas. Make sure that you follow cooking time instruction on the package. When pastes are cooked, drain hot water and transfer pastas to a large bowl. Drop 1 table spoon of vegetable oil to hot pastas in a bowl and mix them well for oil coating of pastas.
Secondly, slice onion, green peppers, and mushrooms.
Thirdly, cut sausages or wieners (usually I use wieners). Size of the cut can be based on your preference.
3．Important cooking point for Spaghetti Napolitan
Again, Japanese good old Spaghetti Napolitan is Japanese style, not authentic Italian style. For this Spaghetti Napolitan requires soft pasta texture at the time of serving. Therefore, boiled pastas should be left rest for 3 to 4 hours minimum before flying pan cooking. Overnight rest in the refrigerator is even better for Spaghetti Napolitan!! Since pastas sticks together during the resting time, pasta oil coating with vegetable oil is strongly recommended.
4. Cooking with a flying pan
Heat up your flying pan and pour vegetable oil to the pan then unsalted butter. Add sliced onions to the pan first and add a good pinch of salt. When onions get softened, add green peppers and mushrooms for more stir fly. Add wieners to the pan and give further stir fly. Please make sure not to burn them!
Next, make some space in the pan and pour ketchup, Worcester sauce, and whole milk into the pan. Mix ketchup, Worcester sauce, and whole milk within created space then give some stir cook. Then, combine them with vegetables and wieners in the pan.
Finally, add all pastas to the pan. Give more stir fly with vegetable, wieners, and sauce. This last segment of stir fly duration should be kept longer than you think. Pastas need to be cooked well in the pan. They should absorb sauce to achieve one of the main characteristics, soft texture finishing. Please use salt and pepper in between for the taste adjustment.
Place a few fresh sliced green peppers on top of Spaghetti Napolitan at the time of serving. You can also sprinkle parmesan cheese on top and drops of tabasco as you prefer.
Thank you very much for your reading!!