Spaghetti Napolitan

• spaghetti↗1 lb
• unsalted butter↗2 tablespoons
• white button mushrooms, trimmed thinly sliced↗1⁄4 lb
• medium yellow onion, thinly sliced↗1
• 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 lb
• milk↗1⁄4 cup
• sake↗1⁄4 cup
• ketchup↗5 tablespoons
• paprika↗1 teaspoon
• salt & freshly ground black pepper, to taste
• parmesan cheese, grated↗1⁄4 cup
• Tabasco sauce, for serving (optional)↗

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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).

4. 4

   Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.