𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙉𝙖𝙥𝙤𝙡𝙞𝙩𝙖𝙣 𝙥𝙖𝙨𝙩𝙖

日式cafe經常出現的pasta菜式🇯🇵起源日本的昭和時代，日本受到西方文化嘅影響，好多餐廳開始將西方菜式改編成符合日本口味嘅版本😬呢個菜就係當時其中一個例子！做法非常簡單，大人細路都啱食！今次用咗馬莎嘅蕃茄湯做個汁料，如果冇大家可以用蕃茄醬再加少少煮意粉嘅水都得～

▶️喜歡可以加1隻太陽蛋在表面～

材料: (2人用)
意粉 150g
洋蔥 半個
青椒 1個
本菇 50g
香腸 100g
番茄醬 4湯匙
牛油 2湯匙
糖 1茶匙
鹽 適量
黑胡椒粉 適量

做法:

1. 在鍋中加水和鹽，煮沸後加入意粉，按包裝說明減2分鐘煮熟，拿起備用，留少量煮意粉水
2. 洋蔥和青椒切條，本菇切去根部，香腸切片
3. 熱鍋下油，加入洋蔥炒至微微透明，然後加入青椒，本菇和香腸炒2分鐘！再加入牛油煮至溶化，讓材料吸收牛油！加入蕃茄醬和少少煮意粉水炒勻，加入糖，便可以加入煮好的意粉攪拌均勻～
4. 加入鹽和黑胡椒調味，在表面放上太陽蛋即成！

Ingredients: (Serves 2)

• Pasta: 150g
• Onion: Half
• Green pepper: 1
• Button mushrooms: 50g
• Sausage: 100g
• Tomato sauce: 4 tablespoons
• Butter: 2 tablespoons
• Sugar: 1 teaspoon
• Salt: to taste
• Black pepper: to taste

Instructions:

1. In a pot, add water and salt, bring to a boil, then add the pasta. Cook for 2 minutes less than the package instructions, then drain and set aside, keeping a little pasta cooking water.
2. Cut the onion and green pepper into strips, trim the stems from the mushrooms, and slice the sausage.
3. Heat oil in a pan, add the onion, and sauté until slightly translucent. Then add the green pepper, mushrooms, and sausage, and stir-fry for 2 minutes! Add the butter and cook until melted, allowing the ingredients to absorb the butter. Add the tomato sauce and a bit of the reserved pasta water, mixing well. Add sugar, then incorporate the cooked pasta and mix thoroughly.
4. Season with salt and black pepper, and top with a fried egg to serve!