“Napolitan” Spaghetti

By kimvess

Ingredients

• 1 lb. dried spaghetti
• 2 Tbs. butter
• 4 oz. onion, sliced
• 4 oz. green pepper, cored and sliced
• 4 oz. white button mushrooms, trimmed
• 4 smoked sausages (about 8 oz.), sliced on an angle
• 1 tsp. paprika
• 1 ⁄4 cup sake
• 1 ⁄4 cup milk
• 5 Tbs. ketchup
• 1 ⁄4 cup grated Parmesan cheese
• Tabasco sauce (optional)

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Cook the pasta in a large pot of salted, boiling water (add 1 tsp. of salt per pint of water). Follow package instructions for cooking, but remove the pasta from the water 1 minute earlier than specified, so the pasta is al dente.

While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the onion, green pepper, and mushrooms, and cook, stirring constantly, for about 2 minutes. Add the sausage and cook for 2 minutes more, stirring frequently, to brown the sausage. Reduce the heat to low and add the paprika, sake, milk, and ketchup. Cook for about 5 minutes, mixing occasionally.

When the spaghetti is ready, drain in a colander. Add to the saucepan and toss for 30 seconds, so the pasta absorbs the flavors of the sauce. Turn off the heat and divide the pasta and sauce among 4 plates. Top with the Parmesan cheese and season with the Tabasco, to taste, and serve.