Raymon Kim's Napolitan Pasta
A Japanese-style Napolitan pasta with a ketchup-based sauce enriched with milk and Worcestershire sauce for a smooth, savory depth of flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using ketchup alone can result in a sharp tang; mixing in milk and Worcestershire sauce makes the sauce much smoother and more complex.
- Slicing sausage too thinly will ruin its chewy texture—keep it thick to maintain its satisfying bite that pairs perfectly with the pasta.
- Adding bell pepper too early and cooking it for too long dulls its color and softens its crunch, so add it only at the final stage after other vegetables are cooked.
Recommended for
- Those who want to make a simple, familiar pasta using the classic sausage and ketchup combination.
- Those looking to recreate the rich, creamy kissaten-style Napolitan pasta they enjoyed during a trip to Japan.
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