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パスタ（ナポリタン）｜ Chef Ropia料理人の世界さんのレシピ書き起こし

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Chef Ropia The world of cooks

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Ingredients

パスタ : 80g
オリーブオイル : 20g
唐辛子 : 1本
玉ねぎ : 1/4個
ピーマン : 1/4個
ウィンナー : 2本
マッシュルーム : 4個
トマトジュース : 400ml
粉チーズ : 30g

Time required

15minutes

Procedure

1) 切る 01:09
玉ねぎをスライスに切る。
ピーマンのタネを取り除き、細切りにする。
マッシュルームをスライスに切る。
ウィンナーを1cmの輪切りにする。
2) 加熱する 02:13
Heat olive oil in a frying pan and fry the sausages.
Once browned, add the onions, mushrooms, and a little salt (not included in the recipe) and continue to stir fry.
Once cooked, add the tomato juice and pasta and simmer.
Pour the tomato juice over the pasta and cook until it is tender.
Leave it until the tomato juice boils down and starts to scorch.
Once the water has evaporated, use a spatula to flip the pasta over and mix well.
Add ketchup and mix with pasta.
Add water and cook until pasta is cooked to your desired doneness.
Once the pasta is cooked to the right consistency, add the peppers and mix until combined.
Turn off the heat and add the grated cheese.
3) 盛り付ける 06:27
お皿に盛り付け、粉チーズ、パセリを振りかけて完成。

Point

・Neapolitan recipe that can be made with just one frying pan.
- Boil the tomato juice until it burns to make a rich pasta.
・You can make a light Napolitan sauce by halving the amount of tomato juice and stretching it with water.
・Mushrooms may be substituted with your favorite mushrooms.
-If you have a large frying pan that can hold the pasta, it's best to use it.
・It's best to boil the tomato juice and brown the pasta while cooking, but if you're worried about it burning, it's best to add water first.