Japanese Spaghetti Napolitan Recipe (Naporitan)
I love dishes that take you by surprise and spaghetti Napolitan is a glorious Japanese pasta recipe that dates back to post-war Yokohama and combines smoked sausage, bacon and green peppers in a sauce made from tomato ketchup. It's a dish that will make the child in you squeal with delight and might make the grown-up in you look on with distain, ignore the grown-up, this tastes fantastic!
Servings 2 Servings
Calories 811kcal
Ingredients
- 200 g Spaghetti 7oz
- 150 g Smoked Sausage 5oz
- 100 g Bacon Lardons 4oz
- 1 Small Onion 100g
- 1 Small Green Pepper
- 75 ml Tomato Ketchup ⅓ Cup
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Soy Sauce
- ¼ teaspoon Tabasco Sauce
- 1 tablespoon Cooking Oil
- Salt to Taste Plus estra to boil the pasta
- ¼ teaspoon Black Pepper
- 15 g Butter 1 Tbsp
- Spring Onions For Garnish
Instructions
- Begin by bringing a 20cm or 8" saucepan of well salted water to boil, I use 1½-2 teaspoons in a pan this size.
- Slice the smoked sausage into 3-4mm (⅛") rounds.
- Cut the onion in half, peel it and then cut it into 3-4mm thick (⅛") thick half moon shapes.
- Remove the seeds and stem form the green pepper and cut it into 3-4mm (⅛") strips.
- Mix the ketchup, Worcestershire sauce, soy sauce, tabasco and black pepper in a small bowl.
- Heat a 30cm or 12" frying pan over a medium high heat, and when it is hot add the oil, bacon lardons, smoked sausage, and onion. Fry for 3-4 minutes tossing and stirring regularly.
- Once the sausage mix has been cooking for 3-4 minutes, add the spaghetti to the boiling water and cook until al dente. As soon as you add the pasta to the water, toss the green pepper into the sausage mix and fry for 2 minutes.
- Reduce the heat under the sausage mix to medium, push the ingredients to the side of the frying pan and add the sauce you mixed earlier and allow it to thicken for a minute or two, then stir all of the ingredients together, reduce the heat to low and cover with a lid and keep warm until the pasta is cooked. Now is a good time to have a taste and add salt if required
- Now is a good time to slice the spring onions for the garnish.
- Drain the pasta reserving a little of the cooking water, add the pasta to the sauce along with the butter, and mix to combine with just enough pasta cooking water to form a nice coating.
- Serve sprinkled with the spring onions.
Nutrition
Serving: 1 | Calories: 811kcal | Carbohydrates: 99g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 62mg | Sodium: 1874mg | Fiber: 5g | Sugar: 17g
