Vermicular | Spaghetti Napolitana
Pasta 6 oz (160 g) dried spaghetti 2 qt water 1 tablespoon kosher salt ½ medium onion, cut into wedges 6 sausages, cut into ½” diagonal slices ½…
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vermicular.us.
Ingredients
- 6 oz (160 g) dried spaghetti
- 2 qt 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
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