Naporitan recipe, Japanese spaghetti revisited
Make "naporitan", Japanese style spaghetti, easy to make with ingredients you probably have on hand at home.
Equipment
- 1 pan
Ingredients
- 160 g spaghetti
- 1 pinch of salt for pasta water
- 1 saucisse sometimes replaced by ham or bacon
- 1/4 oignon
- 1/2 green bell pepper
- 2 garlic cloves pureed
- 4 tbsp ketchup
Instructions
- Cut the onions into thin slices. Remove the seeds from the peppers and cut them into 5 mm wide slices. Cut the sausage into thin slices.
- Boil water in a saucepan, add salt and fresh pasta or spaghetti, boil as directed on the package and drain the water.
- Add vegetable oil to a skillet and heat over medium heat to sauté onions and sausage together. When onions are soft and sausage is cooked, add 1 bell pepper and sauté quickly.
- Using a knife or grater, grate your garlic cloves into a puree. You will obtain the equivalent of one teaspoon of garlic puree.
- Add the ketchup and pureed garlic and sauté over medium heat until the sauce coats the pasta. Enjoy immediately!
