Spaghetti Napolitan (Naporitan) recipe
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Ingredients
- 1 pound spaghetti 1 tablespoon salt 3 tablespoons butter 1 large onion, thinly sliced 1 (8 ounce) package button mushrooms, thinly sliced 1 large green bell pepper, thinly sliced 10 cocktail wieners (such as Hillshire Farm® Lit'l Smokies), sliced ½ cup ketchup ¼ cup tonkatsu sauce 3 tablespoons heavy whipping cream
Nutrition Info
- 468 caloriescarbohydrate: 69.1 gcholesterol: 35.8 mgfat: 15.4 gfiber: 3.7 gprotein: 14.1 gsaturatedFat: 7.5 gservingSize: -sodium: 1690.3 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Napolitan (Naporitan)
Directions
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Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt, cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
Melt butter in a large frying pan over medium-high heat. Add onion, saute until soft, about 5 minutes. Add mushrooms and bell pepper, continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream, stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.