New-Era Napolitan (Sausage Only)
The only add-ins are sausage and garlic. No onion, no bell pepper — this is the "new era" Napolitan. Use plenty of rich, savory Schau Essen sausages, and boil the pasta 30 seconds less than the package directions for a chewy, slightly firm texture. Add the ketchup after turning off the heat, then fry it for a toasty aroma, and stir in the finishing butter off the heat so its fragrance comes through. Finish with grated cheese and black pepper.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Bring enough water to a boil in a pot to cook the pasta. For up to about 2 servings, you don't need a large pot.
1:33~8 minSlice the sausages (Schau Essen) thinly on the diagonal. Use a generous full pack for 200g of pasta.
2:06~3 minThinly slice the garlic. There's no need to cut it neatly — you can also crush it first and then slice it.
2:56~2 minMeasure out 200g of pasta. Add salt to the boiling water and cook the 6-minute pasta for 5 minutes 30 seconds, 30 seconds short.
3:15~6 minAdd 1 tablespoon of olive oil to a frying pan and put in the sausages and garlic at the same time. Cook over medium-high heat, spreading them out and leaving them mostly alone.
3:44~4 minOnce the sausages start to get crispy, turn off the heat and add 5 tablespoons of ketchup.
4:29~1 minAdd about 1/2 teaspoon of kombucha powder and mix, then turn the heat back on and lightly fry the ketchup to bring out a toasty aroma.
5:13~1 minWhile frying the ketchup, add 2 tablespoons of the pasta cooking water and let it bubble.
5:28~1 minTransfer the cooked pasta to the frying pan (if that's awkward, drain it in a colander first), and toss by lifting from the bottom so the ketchup soaks in.
5:38~2 minTurn off the heat, then add 20g of butter and toss. Adding it off the heat brings out the butter's aroma and richness.
6:19~1 minPlate it and top with the sausages. Sprinkle generously with grated cheese, then lightly grind black pepper over the top to finish.
6:53~2 min
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