Spaghetti Napolitan
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g spaghetti
- 29.58 ml unsalted butter
- 113.39 g white button mushrooms, trimmed thinly sliced
- 1 medium yellow onion, thinly sliced
- 113.39 g cooked ham, cut into 1/4 inch thick strips about 2 inches long
- 113.39 g long beans or 113.39 g regular green beans, trimmed cut into 2 inch pieces
- 59.14 ml milk
- 59.14 ml sake
- 73.94 ml ketchup
- 4.92 ml paprika
- salt & freshly ground black pepper, to taste
- 59.14 ml parmesan cheese, grated
- Tabasco sauce, for serving (optional)
directions
- 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.
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