← Nouns Cooking · Japanese

Ingredients

• 200 g Spaghetti
• 1 tbsp salt, for the pasta water
• 1 tbsp Olive oil
• ½ Onion, sliced
• ½ green pepper, thinly sliced
• 4 button mushrooms, sliced
• 4 small frankfurters or wieners (or 80 g ham), sliced on the diagonal
• 1 tbsp Butter
• 6 tbsp Ketchup
• 1 tsp Worcestershire sauce
• 2 tbsp Milk (optional)
• 1 pinch Black pepper
• 2 tbsp Parmesan, grated, to serve
• Tabasco, to serve (optional)

Method

1. Cook the spaghetti in well-salted boiling water for 1 minute longer than the packet says; Napolitan is meant to be soft, not al dente. Save a few spoonfuls of pasta water and drain.
2. While it cooks, heat the oil in a large frying pan over medium heat. Fry the sausage and onion for 3 min, then add the pepper and mushrooms for 2 min more, until softened.
3. Push everything to the side, add the butter and ketchup to the empty space and fry for 1 minute, stirring, until the ketchup darkens slightly. This takes the raw tang off.
4. Add the spaghetti, Worcestershire, milk and 2 tbsp pasta water and toss over medium-high heat for 2 min until every strand is coated and a little caramelised. Season with pepper.
5. Serve with plenty of parmesan and a shake of Tabasco.

Tips

• Cooking the pasta ahead and chilling it, as old cafés do, gives an even chewier fried texture.
• Use plant-based sausages and skip the cheese for a vegetarian version.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Pickled Plum