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Recipe details are AI-generated from the video and may contain errors — for reference only.
Slice 1/4 onion and 1/4 green pepper into thin strips, pull 50g shimeji mushrooms into small pieces, and slice 1 German sausage.
Watch out
Slice the onions and green peppers evenly, otherwise some will overcook while others remain raw.
In a glass bowl, add 4 tbsp ketchup, 1 tbsp tonkatsu sauce, and 3 tbsp white wine, and mix well with a whisk to make Napolitan sauce.
Watch out
Make sure to mix the sauce thoroughly in the bowl first, otherwise the ingredients will not blend when added to the pan.
Be careful with boiling water and hot pots to avoid burns.
Boil water in a pot, add 1 tsp salt, add 100g spaghetti and cook 1-2 minutes less than package instructions. Drain, cool in ice water, mix with melted butter or olive oil, and wrap in a 1-person portion.
local_fire_departmenthigh heatWatch out
Make sure the water is boiling, press pasta down in short pots to avoid burning, and remove 1-2 minutes early, otherwise the pasta will become too mushy when re-cooked.
Turn on medium heat, add some oil to the skillet, stir-fry shimeji mushrooms and onion until light golden, then add 1 German sausage and stir briefly.
local_fire_departmentmedium heatWatch out
Make sure to stir-fry the onions and mushrooms until light golden to release sweetness, otherwise the dish will lack flavor.
Pour in the prepared sauce and stir-fry briefly to evaporate the ketchup's acidity, then add green pepper and cooked spaghetti, mix well, season with salt and black pepper, and turn off the heat.
local_fire_departmentmedium heatWatch out
Stir-fry the sauce first to evaporate acidity, otherwise it will taste too sour, and toss the pasta quickly to prevent sticking.
Transfer the cooked Napolitan spaghetti onto a plate, and sprinkle with Tabasco sauce and parmesan cheese as desired.
Watch out
Distribute the ingredients and pasta evenly on the plate when serving, otherwise it will pile up on one side.
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