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Categories:
unsalted butter white button mushrooms yellow onion ham long beans milk sake ketchup paprika salt Parmesan cheese Tabasco sauce
Viewed: 39 - Published at: 4 years agoIngredients
- 1 lb spaghetti
- 2 tablespoons unsalted butter
- 1/4 lb white button mushrooms, trimmed thinly sliced
- 1 medium yellow onion, thinly sliced
- 1/4 lb cooked ham, cut into 1/4 inch thick strips about 2 inches long
- 1/4 lb long beans or 1/4 lb regular green beans, trimmed cut into 2 inch pieces
- 1/4 cup milk
- 1/4 cup sake
- 5 tablespoons ketchup
- 1 teaspoon paprika
- salt & freshly ground black pepper, to taste
- 1/4 cup parmesan cheese, grated
- Tabasco sauce, for serving (optional)
Method
- Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes).
- Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
- Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes).
- Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.
