Napolitan Spaghetti

Napolitan spaghetti was born in Yokohama, Japan!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 30 min Cook: 15 min

Ingredients

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

1
The Yokohama way of Napolitan spaghetti. When the spaghetti is done, drain in a colander and wash in cold running water.
2
Drain and wrap in cling film, leave in the fridge overnight.
3
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.
4
When the vegetables are cooked, add the first 4 tbsp of ketchup on a medium heat.
5
Add salt & pepper, then the last 4 tbsp ketchup and 2 tbsp milk. Stir well.
6
Put onto a serving dish and sprinkle the Parmigiano Reggiano over it. It's ready!

Tips & Note

●If you don't have time, you don't need to keep the spaghetti overnight. If you do, coat lightly in vegetable oil first.

Napolitan Spaghetti

Napolitan spaghetti was born in Yokohama, Japan!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 30 min

Cook: 15 min

Ingredients

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

Napolitan Spaghetti

Recipe ID :870 Posted on 14 JUL 2015

Serves 2

Prep 30min
Cook 15min
views 1,182
printed 151

saved 0

Napolitan spaghetti was born in Yokohama, Japan!

Share

Ingredients

Print Ingredients Email Ingredients
200g
1/2
1/2
6
2
1 tbsp
4 tbsp
as required
2 tbsp
4 tbsp
as you like

Method

Prep
30min
Cook
15min
1
The Yokohama way of Napolitan spaghetti. When the spaghetti is done, drain in a colander and wash in cold running water.
2
Drain and wrap in cling film, leave in the fridge overnight.
3
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.
4
When the vegetables are cooked, add the first 4 tbsp of ketchup on a medium heat.
5
Add salt & pepper, then the last 4 tbsp ketchup and 2 tbsp milk. Stir well.
6
Put onto a serving dish and sprinkle the Parmigiano Reggiano over it. It's ready!

Tips & Note

●If you don't have time, you don't need to keep the spaghetti overnight. If you do, coat lightly in vegetable oil first.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Cut the avocado in half and remove the stone, fill with honey...it couldn't be simpler! Can I call this a recipe?!
Very ripe avocado, Your favourite honey
HOME
The original meaning of Saltimbocca is jump into the mouth - it's so quick and easy to make that it literally jumps into your mouth in an instant!
Chicken breast fillets, Pepper, Parma ham slices, Sage leaves, Flour, Butter, White wine, Salt
HOME
A new and interesting combination - try this at parties!
Flat peaches, Mozzarella cheese, Lemon zest, Salt & pepper, Extra virgin olive oil, White wine vinegar
HOME
Solid yogurt is made by pressing ordinary yogurt with a weight overnight, it's actually firmer than the avocado in this recipe!
Organic yogurt, Avocado, Cherry tomatoes, Honey
HOME
Avocado and solid yogurt makes a great topping.
Organic yogurt, Avocado, Cherry tomatoes, Baguette slices (1cm thick), Honey , Honey (for drizzling)
HOME
The protein of the egg white combined with salt makes a firm meringue.
Egg, Salt, Vegetable oil
HOME

Similar Recipe

Traditional and simple carbonara as cooked by Antonio Carluccio.
Tagliatelle, Olive oil, Pancetta, Eggs, Egg yolk, Parmigiano reggiano, Black pepper
Tobuchan
HOME
Everyone's favourite carbonara, this time with kale.
Kale, Pancetta (or bacon), Onion, Egg yolk, Single cream, Parmigiano reggiano, Black pepper, Pasta (linguine)
KitchenCIB
HOME
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
KitchenCIB
HOME
You won't need a doctor if you eat lots of broccoli! This is a superfood pasta!
Broccoli, Cherry tomatoes, Pancetta or bacon, Dried chilli, Garlic, Olive oil, Parmigiano reggiano
Tobuchan
HOME
Courgettes, cheese and prawns go so wonderfully well together!
Courgettes, Carrots (medium), Frozen prawns with heads, Prawns, Olive oil, Onion, Garlic, Pancetta, Dried chilli, Salt & pepper, Water, Parmigiano reggiano
Arrabbiata means hot-tempered in Italian, this describes this dish exactly - it's hot and spicy.
Olive oil, Garlic, Dried chilli, Pancetta or bacon, Tinned tomatoes, Penne, Basil leaves or parsley, Parmigiano reggiano (optional)
Tobuchan
HOME

All New Recipes

Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari
The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
Impress your dinner guests with these eye-catching sushi canapes...don't tell them you just needed an ice cube tray!
すし飯, お好きな具材
cookbuzz
PRO
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME