Best Spaghetti Napolitan Recipes
SPAGHETTI NAPOLITAN (NAPORITAN)
Spaghetti Napolitan is a popular Japanese pasta dish. This dish is easy to put together, and along with some salad and garlic bread, makes for a great weeknight meal! Garnish with grated cheese and/or red pepper flakes on the side.
Provided by hahna
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 468 calories, Carbohydrate 69.1 g, Cholesterol 35.8 mg, Fat 15.4 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 7.5 g, Sodium 1690.3 mg, Sugar 10.7 g
SPAGHETTI NAPOLITAN
This is a yoshoku (Euro-Japanese) recipe from Yoshikami, a little restaurant in the old Asakusa neighborhood of Tokyo, Japan. The original recipe was created at the New Grand Hotel in Yokohama, Japan, after World War II to cater to American GI's, and soon became a mealtime favorite across the rest of the country.
Provided by Member 610488
Categories Ham
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes).
- Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
- Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes).
- Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.
Nutrition Facts : Calories 657.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 49.5, Sodium 340.9, Carbohydrate 97.7, Fiber 4.7, Sugar 9.2, Protein 27.9
SPAGHETTI NAPOLITAN
Japanese homestyle spaghetti. From alternate-world.com. Wanted to try a version with weiners instead of the meatsauce and found this recipe. Very tasty despite the omission of the traditional tomato sauce for ketchup. Try it and see for yourself...
Provided by lemonlylime
Categories Spaghetti
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Boil spaghetti with salt, reserving 2 T of the water from the pot for later.
- Meanwhile, heat olive oil in frying pan over medium heat. Add garlic when oil is hot. Stir in onions and cook until transparent.
- Add pepper, carrot and sausage, cooking lightly.
- Put in mushrooms.
- Salt & pepper to taste; add 5 T ketchup, 1 T worcestershire sauce and 2 T water from the spaghetti pot.
- When pasta is el dente, drain and mix in butter.
- Add pasta to frying pan with heat on and mix with sauce.
- Stir in milk; top with parmesan and or tobasco before serving.
Nutrition Facts : Calories 795.6, Fat 34.2, SaturatedFat 9.8, Cholesterol 46.1, Sodium 1132.8, Carbohydrate 100.6, Fiber 6.2, Sugar 17.7, Protein 23.7
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