Napolitan Pasta With Arabiki Sausage

I used Arabiki sausages whole, without slicing.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Arabiki sausages 8
Green pepper 1/2
Onion 1/2
Conchiglie pasta 160g
Butter 1 tbsp
Salt & pepper 1 pinch each
Chicken stock powder 1 tsp
Tomato ketchup 8 tbsp
Single cream 1 tbsp
Flat parsley as required

Method

1
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt).
2
Put butter in a large frying pan, and cook the thinly sliced onion and green pepper. Add salt & pepper.
3
When the vegetables have softened, add the arabiki sausage - score this first in a criss cross. Add the chicken stock powder.
4
When the pasta is cooked, remove from the water and put into the frying pan. Turn off the gas and add half the amount of ketchup and stir well.
5
When mixed, add the single cream and the remaining ketchup and stir again.
6
Serve onto a dish and garnish with the parsley.

Tips & Note

Napolitan Spaghetti is a Japanese favourite pasta recipe, originating from Yokohama about 100 years ago. Nothing to do with Naples, Italy!

Napolitan Pasta With Arabiki Sausage

I used Arabiki sausages whole, without slicing.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Arabiki sausages 8
Green pepper 1/2
Onion 1/2
Conchiglie pasta 160g
Butter 1 tbsp
Salt & pepper 1 pinch each
Chicken stock powder 1 tsp
Tomato ketchup 8 tbsp
Single cream 1 tbsp
Flat parsley as required

Napolitan Pasta With Arabiki Sausage

Recipe ID :920 Posted on 28 JUL 2015

Serves 2

Prep 5min
Cook 12min
views 1,836
printed 133

saved 0

I used Arabiki sausages whole, without slicing.

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Ingredients

Print Ingredients Email Ingredients
8
1/2
1/2
160g
1 tbsp
1 pinch each
1 tsp
8 tbsp
1 tbsp
as required

Method

Prep
5min
Cook
12min
1
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt).
2
Put butter in a large frying pan, and cook the thinly sliced onion and green pepper. Add salt & pepper.
3
When the vegetables have softened, add the arabiki sausage - score this first in a criss cross. Add the chicken stock powder.
4
When the pasta is cooked, remove from the water and put into the frying pan. Turn off the gas and add half the amount of ketchup and stir well.
5
When mixed, add the single cream and the remaining ketchup and stir again.
6
Serve onto a dish and garnish with the parsley.

Tips & Note

Napolitan Spaghetti is a Japanese favourite pasta recipe, originating from Yokohama about 100 years ago. Nothing to do with Naples, Italy!

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Torajiro Kuruma
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TORAJIRO KURUMA
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