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Japan / Sauces & condiments
Wikibooks
Spaghetti with Meat Sauce (Naporitan)
Naporitan or napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. It is claimed to originate from Yokohama.
Ingredients
ServingsOriginal: Serves 2
- spaghetti, 170 g as given in source7 oz
- green pepper, thinly sliced1
- onion, small; thinly sliced1/2
- sausages, or ham; sliced1/4 lb
- tomato ketchup1/3 cup
- butter2 tsp
- vegetable oil2 tsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Put about 8 cups of water in a large pot, and add 2 tbsp salt. Bring to a boil on high heat and cook spaghetti according to package directions.
Meanwhile, heat vegetable oil in a large skillet and stir-fry onion, bell pepper, and sausage on medium heat until softened. Season with salt and pepper.
Add drained spaghetti in the skillet and stir-fry with other ingredients.
Add ketchup and stir-fry the spaghetti. Mix in butter and stop the heat.
