Napolitan Spaghetti

Napolitan Spaghetti

www.saveur.com

This spaghetti dish originated in post-World War II Yokohama to cater to American GIs, but soon became a mealtime favorite across Japan.

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Cooking tools:

  • Stove
  • Pot
  • Saucepan
  • Colander
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Serving bowl

Ingredients

  • 1 lb. spaghetti
  • 2 tbsp. unsalted butter
  • 1⁄4 lb. white button mushrooms, trimmed and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1⁄4 lb. cooked ham, cut into ¼"-thick strips about 2" long
  • 1⁄4 lb. long beans or regular green beans, trimmed and cut into 2" pieces
  • 1⁄4 cup milk
  • 1⁄4 cup sake
  • 5 tbsp. ketchup
  • 1 tsp. paprika
  • Kosher salt
  • freshly ground black pepper
  • 1⁄4 cup grated parmesan cheese
  • Tabasco, for serving (optional)

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