Spaghetti Napolitan
Serves: 4
  • ½ pound dry spaghetti
  • ½ pound black forest ham, thinly sliced and chopped into 1-inch strips
  • 1 medium sized green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 6-8 crimini or button mushrooms, sliced
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • ¼ cup white wine
  • ½ cup good quality ketchup (I use Heinz organic)
  • 1 cup homemade Marinara sauce (or your favorite prepared Marinara sauce)
  • Parmigiano-Reggiano cheese for serving
  1. Prepare the spaghetti, while you’re cooking the other ingredients, in a large pot of salted water.
  2. Cook the spaghetti al dente or so it still has a bite to it (about two minutes shorter than the normal cooking time). Save ½ cup of the pasta water before draining the pasta. You'll be tossing this with the sauce later.
  3. Heat up a large fry pan or skillet with the butter and olive oil. Sauté the onion until translucent, add the peppers and mushrooms and continue to sauté until soft.
  4. Add the ham and sauté until lightly browned, about 2-3 minutes.
  5. Add the white wine to deglaze the pan and let cook about a minute to let the alcohol burn off.
  6. Add the marinara sauce and ketchup and toss to combine evenly.
  7. Drain the spaghetti, saving ½ cup of the cooking liquid.
  8. Add the spaghetti to the pan and toss well to combine the sauce and spaghetti.
  9. Slowly add the reserved pasta cooking water while you toss, this will thicken the sauce slightly.
  10. Serve immediately with the Parmigiano-Reggiano cheese.
Recipe by Lovely Lanvin at