Spaghetti Napolitan
10 Minutes
2-3 SERVINGS
INGREDIENTS
Chicken- Chicken Franks
- 80 ml ketchup
- ½ Tbsp milk
- 2 tsp Worcestershire sauce
- 1 tsp sugar
- 2-3 Sadia Chicken Franks (sliced)
- ½ onion (sliced)
- ½ green bell pepper (sliced)
- 4 button mushrooms (sliced)
- 1 Tbsp oil
- 1 garlic clove (crushed)
- Salt & black pepper to taste
- 200 g spaghetti
- 60 ml reserved pasta water
- 1 Tbsp unsalted butter
- 2 Tbsp Parmesan cheese
METHOD
- Mix ketchup, milk, Worcestershire sauce, and sugar in a bowl. Set aside.
- Bring a pot of water to a boil. Cook spaghetti as per package, and reserve some pasta water near the end.
- Heat oil in a large frying pan over medium heat. Add crushed garlic clove and sliced onions, then sauté for 1 minute until golden and fragrant.
- Add sliced Sadia Chicken Franks, bell peppers, mushrooms. Cook until fully done.
- Season with salt and pepper.
- Push ingredients aside, pour sauce into the empty space, and mix everything together once the sauce bubbles and thickens.
- Scoop some pasta water and stir it into the sauce gradually until it reaches your desired consistency.
- Add cooked spaghetti and butter. Toss with tongs until evenly coated in sauce.
- Plate the spaghetti and top with Parmesan cheese, if desired.
Chicken Franks
No trans fat
100% Quality Chicken
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