Napolitan
A nostalgic Japanese/western influenced cuisine for all!
このレシピの生い立ち
The original uses a ketchup base, but I decided to add a puree to thicken it. A bit more colorful than the original :)
Napolitan
A nostalgic Japanese/western influenced cuisine for all!
このレシピの生い立ち
The original uses a ketchup base, but I decided to add a puree to thicken it. A bit more colorful than the original :)
作り方
- 1
NOTE: Japanese green peppers aren't typically available →
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- 2
(ex asian market), so I used bell peppers for this recipe.
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- 3
Cut the pepper along the locule, then cut julienne.
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- 4
Gather all the ingredients.
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- 5
Bring water to a boil, cook pasta 2 mins more than required
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- 6
Transfer to colander and drain well. Set aside.
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- 7
Oil in a large skillet over medium heat.
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- 8
Add garlic, ham and cook until ham gets lightly browned.
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- 9
Add onion, pepper, mushroom and cook until wilted.
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- 10
Stir in wine and cook 30 seconds.
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- 11
Add puree, ketchup, sugar, season with salt and pepper.
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- 12
Cook and stir until sauce gets thickened (about 3 mins).
- 13
Add pasta, peas, and cheese and toss until evenly combined.
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- 14
Serve with TABASCO :-)
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コツ・ポイント
Add sugar to cut off the tomato's acidity. Use puree and ketchup to make a thicker sauce to coat the pasta well.
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