Photograph of the finished Napolitan spaghetti

Japan · Mì Ý sốt cà chua kiểu Nhật Napolitan

Napolitan spaghetti

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Sausage Sausage 8.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Ketchup Ketchup ¾ cup
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Grated cheese Grated cheese 1.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Fresh milk Fresh milk ¼ cup

Method

  1. 1 Boil the spaghetti in salted boiling water for 10 minutes, slightly overcooked, then drain, toss with a little butter, and let cool for 5 minutes.
  2. 2 Slice the sausage diagonally, cut the onion into wedges, julienne the bell peppers, and thinly slice the mushrooms.
  3. 3 Melt unsalted butter in a pan, sauté the sausages for 2 minutes until browned, then add the onions, bell peppers, and mushrooms and sauté for another 3 minutes.
  4. 4 Push the vegetables to one side, pour the ketchup into the empty part of the pan, and cook for 1 minute to reduce the strong acidity.
  5. 5 Add the noodles to the pan, stir well with the sauce and fresh milk for 3 minutes until each noodle strand turns glossy red.
  6. 6 Season with salt and pepper, arrange on a plate, sprinkle with grated cheese, and serve hot.
Start cooking