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The preparation:
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Cook the spaghetti according to the package instructions. Then drain them in a colander and mix with a little olive oil so they don't stick together.
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Slice the onion into thin rings, cut the bell pepper into fine strips, and slice the sausages diagonally into pieces.
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Heat the pan over medium heat and add some olive oil. Sauté the onions and sausages until the onions become translucent. Then add the bell pepper and continue frying for about 1 minute.
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Add the ketchup and tomato paste to the pan and mix well. Fry the mixture for about 1 minute to slightly reduce the acidity of the ketchup.
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Add the cooked spaghetti and thoroughly mix with the sauce. Season with salt and pepper.
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Remove the pan from the heat and add the butter. Mix well so that the noodles gain a creamy texture and a pleasant aroma.
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Plate the dish and, if desired, finish with Parmesan or a few drops of Tabasco. Serve hot and enjoy!
Table of contents:
Summary
Napolitan is a unique Japanese pasta dish that originated in Yokohama at the New Grand Hotel after World War II, created by a chef who used ketchup due to a scarcity of traditional Italian ingredients. This simple yet flavorful dish quickly gained popularity across Japan, particularly in Showa-era cafés, and has become a beloved classic of Japanese "Yoshoku" cuisine, known for its nostalgic taste. To store leftover Napolitan, simply place it in an airtight container in the fridge for 1-2 days or freeze it in portions for up to a month, reheating it with a splash of water to maintain moisture. A delightful variation called Teppan-Napolitan hails from Nagoya, served on a hot iron plate with creamy scrambled eggs lightly mixed in, featuring a sweet and robust sauce alongside traditional ingredients like sausages, peppers, and onions. Enjoy the sizzling experience that adds excitement to this retro dish!The History of Napolitan
Napolitan is actually not an Italian pasta, but a Japanese original! After World War II, a chef at the Hotel New Grand in Yokohama invented the dish. Back then, they didn’t have the typical ingredients for Italian dishes, so they combined spaghetti with ketchup. Sounds simple, doesn’t it?
Because ketchup was cheaper and easy to get, Napolitan quickly spread throughout Japan. It was especially popular in the cafes during the Showa era. Today, it is a classic of Japanese "Yoshoku" cuisine, meaning western-style dishes in Japan. Nostalgic and delicious!
How to Store Napolitan
Napolitan is super convenient – you can easily store it and enjoy it later. Here are a few tips:
- Refrigerator: Pack the leftovers in an airtight container and place them in the refrigerator. They will stay fresh for 1-2 days. When reheating, just add a little water to the pan so that the noodles do not dry out.
- Freezer: Divide the portions using plastic wrap and put them in a freezer bag. This way, you can freeze Napolitan for up to a month. For reheating, the microwave or a pan works well. A little extra ketchup – and it tastes fresh again!
Little tip: Don’t cook the noodles too soft the first time, so they don’t become mushy upon reheating. And if you’re using ingredients with a lot of water, like vegetables, it’s better to store them separately. This way, everything stays delicious!
Teppan-Napolitan
Teppan-Napolitan is a unique style from Nagoya! It is a creative variation of the classic Napolitan, making the dish even more exciting.
The special thing about it is that it is served on a hot iron plate. A layer of beaten egg is poured onto the plate, which slightly sets. The idea: you mix the half-cooked eggs with the noodles, giving the dish an extra creamy touch – simply brilliant!
The sauce is sweet and robust in flavor, and the classic ingredients like sausages, bell peppers, and onions are, of course, not to be missed. In the cafes, it is often served so hot that it sizzles when brought to the table – creating genuine anticipation!
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