Napolitan Spaghetti

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Spaghetti		200g
Onion		1/2
Green pepper		1/2
Mushrooms (medium)		6
Frankfurter long sausages		2
Butter		1 tbsp
Ketchup		4 tbsp
Salt & pepper		as required
Milk		2 tbsp
Ketchup (chaser)		4 tbsp
Parmigiano Reggiano (grated)		as you like

Method

Prep

30min

Cook

15min

The Yokohama way of Napolitan spaghetti. When the spaghetti is done, drain in a colander and wash in cold running water.

Drain and wrap in cling film, leave in the fridge overnight.

Put the butter in a frying pan. Add the shredded vegetables and frankfurters (cut these in half first, then into thin strips). Stir fry on a high heat.

When the vegetables are cooked, add the first 4 tbsp of ketchup on a medium heat.

Add salt & pepper, then the last 4 tbsp ketchup and 2 tbsp milk. Stir well.

Put onto a serving dish and sprinkle the Parmigiano Reggiano over it. It's ready!

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