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 6,136
printed 274

saved 0

Napolitan spaghetti was born in Yokohama, Japan!

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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.

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Tobuchan
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