Hello, how are we these days, I hope you are all well. Today I would like to share a simple pasta dish called Napoli Pasta. Chef Shigetada Irie, a Japanese chef at Hotel New Grand in Yokohama, introduced Napoli pasta for the first time. He was inspired by the spaghetti and tomato sauce dish served to the American military during that period and decided to experiment with it. However, tomato sauce was rare at that time, so he used tomato ketchup as a substitute. So without further do that’s get cooking.
Ingredients:
- 1 vegan sausage, chopped
- 80g of spaghetti pasta or your choice of pasta
- 2 tablespoons olive oil
- 1/2 onion, finely slice
- 4 shitake mushrooms or button mushrooms, sliced
- 1/4 red capsicum, sliced
- 1 cloves garlic, minced
- 1/2 tomato, minced
- 2 tablespoons tomato sauce
- 1 teaspoon dried oregano or dried mixed herbs
- 1/2 teaspoon chilli flakes (optional)
- Salt and pepper to taste
Instructions:
- Cook the pasta for less than 1 minute according to the package instructions Drain and set aside.
- In a large fried pan, heat the olive oil over medium heat, Pan-fry the sausage and mushroom for 3-4 minutes until it has a golden brown colour. Remove from heat and set aside. On the same pan (add the olive oil if you need it) add the chopped onion, and capsicum and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the tomato sauce then sauté for 1 minute. Add the fresh tomato, dried herbs, chilli flakes, salt, and pepper and a splash of cooking pasta water. Stir to combine for about 2 minutes.
- Once the sauce is simmering, add the sausage, mushroom, and cooked pasta back to the pan. Toss everything together until the pasta is well coated with the sauce.
- Taste and adjust the seasoning and add a splash of cooking pasta water to reach your desired consistency.
- Enjoy it.
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