Napolitan Pasta With Arabiki S

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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

Prep

5min

Cook

12min

Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt).

Put butter in a large frying pan, and cook the thinly sliced onion and green pepper. Add salt & pepper.

When the vegetables have softened, add the arabiki sausage - score this first in a criss cross. Add the chicken stock powder.

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.

When mixed, add the single cream and the remaining ketchup and stir again.

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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