Spaghetti Napolitan

Version v1-2 current · History (3)

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Serves 4

Cook this

Ingredients

• water (Wasser)
• 250 g spaghetti
• 60 ml ketchup
• 15 ml soy sauce (Sojasauce)
• 10 ml Worcestershire sauce
• 5 g sugar (Zucker)
• olive oil (Olivenöl)
• 400 g ground chicken (Hähnchenhackfleisch)
• 2 garlic cloves (sliced; Knoblauchzehen)
• 2 carrot (sliced; Karotten)
• 0.5 onion (sliced; Zwiebel)
• 1 green bell pepper (sliced; grüne Paprika)
• 2 eggs (large; Eier)
• salt (Salz)
• black pepper (10 turns; schwarzer Pfeffer)
• radish sprouts (or chopped parsley; Rettichsprossen)

Steps

1. Bring a pot of salted water to a boil. Cook spaghetti (250 g) according to package instructions, then drain.
2. In a small bowl, stir together ketchup (60 ml), soy sauce (15 ml), Worcestershire sauce (10 ml), and sugar (5 g). Set aside.
3. Heat a large skillet over high heat with enough olive oil to lightly coat the bottom. Add ground chicken (400 g) and cook, breaking it up with a spoon, until browned, ⏲ 4 minutes. Add garlic cloves (2), carrot (2), onion (0.5), and green bell pepper (1). Spread evenly and cook, stirring once, until fragrant and starting to brown at the edges, ⏲ 1 minute. Cover and cook on low until vegetables are crisp-tender, ⏲ 4 minutes.
4. Add the drained pasta and the ketchup mixture. Turn heat to high. Toss to combine, adding small splashes of water if needed to loosen, and stir-fry until the sauce darkens a shade and starts to stick to the pan, ⏲ 2 minutes. Push the pasta to one side, crack eggs (2) into the cleared space, and scramble them until just set, then toss through the pasta. Season with salt and black pepper. Remove from heat and cover until ready to serve.
5. Divide the spaghetti between plates and garnish with radish sprouts.