Wafu Italian Ramen Napolitan: “Japanese Ketchup Pasta”

Directions

1. In a medium sized sauté pan on high heat.  Add olive oil and the soppressata or calabrese. Cook for 1-2 minutes.
2. Add the garlic, white onion, mushroom, green bell peppers and cherry tomatoes. Sauté all the vegetables for 2-3 minutes.
3. Add the soy sauce, sesame oil, ponzu and ketchup. Cook for 1-2 minutes.
4. Deglaze with white wine and reduce by ½. Turn the heat down to low/medium.
5. Cook the ramen for 2 minutes in lightly salted water or if using spaghetti follow the cooking instructions.
6. Add the cooked noodles to the vegetable mix in the sauté pan.
7. Add basil, butter and Parmigiano.
8. Cook on low heat for 1-2 minutes until the Parmigiano is melted into the sauce. Adjust final seasoning with salt and fresh ground black pepper.
9. Plate the pasta in a bowl and top it off with basil and freshly grated Parmigiano.

Recipe created in partnership with Chef Robbie Felice.