Vermicular | Spaghetti Napolitana

Spaghetti Napolitana

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
Cook
5 min
Ingredients

Pasta
6 oz (160 g) dried spaghetti
½ gal water
1 tablespoon kosher salt

½ medium onion, cut into wedges
6 sausages, cut into ½” diagonal slices
½ cluster shimeji mushrooms, stemmed and separated
2 green bell peppers, stemmed and seeded, cut into ⅓” slices
½ teaspoon kosher salt
Freshly ground black pepper, to taste
4 tablespoons ketchup
1 tablespoon vegetable oil

DIRECTIONS
  1. Boil water in a large pot and add in salt. Cook pasta according to the suggested cooking time. Reserve ⅕ cup (50 ml) of pasta water.

  2. Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add onion and sausage and stir-fry for about 1-2 minutes. Once the onion starts to brown, add shimeji mushrooms, bell peppers, salt, and black pepper. Stir-fry for another 1-2 minutes.

  3. Once pasta is finished cooking, drain with a colander. Place pasta in the pan from Step 2, turn on medium-high heat and cook for about 1 minute. Add in ketchup and ⅕ cup (50 ml) of pasta water, cook for another 30 seconds or until the pasta is evenly coated with a glossy sauce. Remove from the heat and serve.

Note
  • A thick spaghetti works best for Napolitana. For richer flavors, replace olive oil with lard.

  • If preferred, drizzle 1 or 2 beaten eggs into the outer edge of the frying pan while the pan is still hot. Garnish with grated parmesan cheese or chopped fresh parsley.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo