🇯🇵나폴리탄, 참신한 변형 혹은 괴상한 조합

This dish, with its vibrant red color, tangy flavor, sweet and salty notes, and bursting with the umami of tomatoes, is Japan's national pasta, "Napolitan." Napolitan is an intriguing dish in many ways. While its name evokes Naples, Italy, it's actually unrelated to the city, and in Naples, tomato ketchup, a rare ingredient in pasta, is used to flavor it. Consequently, Napolitan is one of the dishes that often baffles Italians when they come to Japan. Is Napolitan a novel twist, or is it a somewhat bizarre combination? In any case, the story of how ketchup, America's national sauce, became Japan's national pasta ingredient is quite fascinating. ■ Neapolitan / 1 serving *Ingredients 100g spaghetti 70g sausage 1/4 onion 1/2 green pepper 3 brown button mushrooms 4 tablespoons tomato ketchup 1/2 tablespoon Worcestershire sauce 10g butter 1) Fill a pot or pan with water and bring to a boil with 1 tablespoon salt. Once the water is boiling, add 100g of spaghetti and cook for the time indicated on the package. Drain the cooked noodles and place in a bowl. Drizzle with 1 tablespoon of olive oil to prevent the noodles from sticking together. 2) Slice the green pepper, onion, sausage, and brown button mushrooms. 3) Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onion first. Once the onion is browned, add the other ingredients and sauté until tender. 4) Push the ingredients to the edges of the pan and add 4 tablespoons of ketchup to the center to deglaze. Once the moisture has evaporated, add 1/2 tablespoon of Worcestershire sauce and mix well. Add the cooked spaghetti noodles and mix well. Melt 10g of butter over low heat to add flavor. Finally, season with salt and pepper and transfer to a bowl. 0:00 1. Neapolitan Recipe 1:43 2. The Origin of Ketchup 5:12 3. Ketchup Spaghetti