Napolitan Spaghetti (ナポリタン) - Italian noodles with a Japanese twist!
Who knew that ketchup noodles could taste so good? :P
When it comes to spaghetti and pasta, we're all familiar with the Italian Bolognese, Carbonara, Arrabiatta, Vongole, etc. Spaghetti, like udon and many other types of noodles, is so versatile that we Asians too have our own versions. In Singapore, we even have Laksa and Chilli Crab Linguine in the menus of many fusion restaurants here, something that you'll probably never find anywhere in Europe. :P
This version here is the Napolitan Spaghetti and you can only find it in a Japanese-Western restaurant. One of these is Ma Maison, which is one of my favourite yoshoku places to frequent whenever I get cravings for some Japanese-Western food like Hamburg and Omu Rice.
One key component of this dish is ketchup and yes, as sacrilegious as it sounds, the combination of ketchup and the other Japanese seasonings and ingredients made this quite delicious and addictive to eat! Best of all, it's kid-friendly too so if you've got kiddoes who are picky with their food, this is definitely something that you might wanna try out since ketchup makes everything taste better!
200g spaghetti noodles
2 cloves garlic, chopped
1/2 white onion
8 white mushrooms
1/2 a green capsicum
2 sausages, sliced diagonally into pieces
4 tbsp ketchup
2 tbsp Worcestershire sauce
1 tsp soy sauce
2 tbsp sake
Boil your spaghetti noodles in slightly salted water for 12 minutes till al dente.
In the meantime, chop up your vegetables and sausage.
Add some olive oil to your fry pan, then the garlic and white onions.
Stir till slightly softened, then add the mushrooms and sausage. Continue to stir till you smell the sausage turning really fragrant.
Add the capsicum, then the ketchup and Worcestershire sauce and 3 scoops of pasta water.
Let it simmer till slightly thickened and in the meantime, add a dash of soy sauce, sake, mixed herbs and black pepper.
Add the noodles and stir around at medium low heat, until all of the sauce is absorbed by the pasta.
Serve with parmesan and parsley flakes.