Napolitan (Japanese-style tomato-bacon spaghetti) recipe
June 9, 2010 2:09AM (UTC)
- 5-6 ounces spaghetti
- 1/2 medium onion, cut lengthwise into 1/3-inch slices
- 1 clove garlic, minced
- 4 slices Canadian bacon, ham, or bacon, cut into 1/3-inch strips
- 5 button mushrooms, sliced 1/4-inch thick
- 1 medium bell pepper, seeded and sliced into 1/8-inch strips
- 2 tablespoons olive oil
- 3 tablespoons tomato ketchup
- 3 tablespoons grated Parmesan cheese
- 1/2 tablespoon butter
- Chopped parsley for garnish (optional, to taste)
- Salt and pepper, to taste
- Boil water in a large pot and salt it for the spaghetti.
- While the water is heating, heat olive oil in a deep saute pan over medium-high heat. When hot, add onions and cook until they start to brown.
- Add garlic to the saute pan and cook until it releases its aroma.
- Add ham and mushrooms to the onions and garlic and cook until lightly colored.
- Add the bell peppers to the mixture and stir to combine.
- Add the ketchup and 3 tablespoons boiling water (from the pasta pot) and stir to combine.
- Set sauce aside. Add spaghetti to the boiling water and cook until done to your liking.
- Reheat sauce and add the spaghetti, butter and 2 tablespoons Parmesan. Stir to combine.
- Garnish with parsley if desired. Serve with additional Parmesan cheese for topping.
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