Napolitan Spaghetti | Saveur
This spaghetti dish originated in post-World War II Yokohama to cater to American GIs, but soon became a mealtime favorite across Japan.
Ingredients
- 1 lb. spaghetti
- 2 tbsp. unsalted butter
- <sup>1</sup>⁄<sub>4</sub> lb. white button mushrooms, trimmed and thinly sliced
- 1 medium yellow onion, thinly sliced
- <sup>1</sup>⁄<sub>4</sub> lb. cooked ham, cut into ¼"-thick strips about 2" long
- <sup>1</sup>⁄<sub>4</sub> lb. long beans or regular green beans, trimmed and cut into 2" pieces
- <sup>1</sup>⁄<sub>4</sub> cup milk
- <sup>1</sup>⁄<sub>4</sub> cup sake
- 5 tbsp. ketchup
- 1 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup grated parmesan cheese
- Tabasco, for serving (optional)
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