📝 About This Recipe
A nostalgic masterpiece of Japanese 'Yoshoku' (Western-style) cuisine, Spaghetti Napolitan was born in the post-war kitchens of Yokohama's Hotel New Grand. This dish transforms humble tomato ketchup into a rich, velvety glaze that clings to thick, tender noodles, accented by the smoky snap of Berkshire pork sausages and the earthy crunch of green bell peppers. It is the ultimate comfort food—a delightful fusion that proves magic can happen when Japanese sensibilities meet Italian inspiration.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (Preferably a thicker 1.8mm or 1.9mm noodle)
- 1 tablespoon Sea Salt (For the pasta water)
The Aromatics and Protein
- 4-5 pieces Arabiki Sausages (Japanese coarse-ground pork sausages, sliced diagonally)
- 1/2 Yellow Onion (Medium size, thinly sliced)
- 1 piece Green Bell Pepper (De-seeded and sliced into thin rings or strips)
- 4 pieces Button Mushrooms (Thinly sliced)
- 1 clove Garlic (Finely minced)
- 2 tablespoons Unsalted Butter (Divided into two 1-tbsp portions)
- 1 tablespoon Vegetable Oil (For initial sautéing)
The Signature Sauce
- 1/2 cup Tomato Ketchup (High-quality brand preferred)
- 2 tablespoons Whole Milk (Adds creaminess and tempers the acidity)
- 1 teaspoon Worcestershire Sauce (For deep umami undertones)
- 1/2 teaspoon Granulated Sugar (Optional, to balance the vinegar in the ketchup)
- 1/4 teaspoon Black Pepper (Freshly cracked)
For Garnish
- 2 tablespoons Parmesan Cheese (Grated or powdered)
- 1 teaspoon Fresh Parsley (Finely chopped)
- to taste Tabasco Sauce (Served on the side)
👨🍳 Instructions
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1
Bring a large pot of water to a boil and add the sea salt. Cook the spaghetti for 1-2 minutes longer than the package instructions; for Napolitan, we want a soft, 'mochi-mochi' texture rather than al dente.
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2
While the pasta cooks, slice your sausages, onions, mushrooms, and green peppers. Keeping the vegetables uniform in thickness ensures even cooking.
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3
Drain the pasta, reserving 1/4 cup of the cooking water. Toss the noodles with a teaspoon of oil to prevent sticking and set aside.
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4
In a large skillet or wok, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium-high heat until the butter foams.
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5
Add the sliced sausages and cook for 2-3 minutes until the edges are browned and slightly crispy.
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6
Add the onions, mushrooms, and garlic. Sauté for 3-4 minutes until the onions are translucent and the mushrooms have released their moisture.
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7
Add the green bell peppers and sauté for another minute. You want them to soften slightly but retain a vibrant green color.
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8
Push the ingredients to the edges of the pan, clearing a space in the center. Pour the ketchup directly onto the hot pan surface in the center.
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9
Let the ketchup bubble and 'fry' for 30-45 seconds. This carmelizes the sugars and reduces the harsh vinegary bite, creating a deeper flavor profile.
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10
Stir the ketchup into the vegetables and sausages, then add the milk, Worcestershire sauce, and sugar. Mix until a thick, orange-red sauce forms.
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11
Add the cooked spaghetti to the pan. Using tongs, toss vigorously to ensure every strand of pasta is evenly coated in the sauce.
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12
If the sauce seems too thick, add a splash of the reserved pasta water. Stir in the remaining 1 tablespoon of butter for a glossy, professional finish.
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13
Season with freshly cracked black pepper and give it one final toss over high heat for 30 seconds to slightly 'sear' the sauce onto the noodles.
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14
Plate the pasta in swirling mounds. Top generously with grated Parmesan cheese and a sprinkle of fresh parsley.
💡 Chef's Tips
Overcook your pasta slightly! Unlike Italian dishes, Napolitan relies on a soft, bouncy texture that absorbs the sauce. Frying the ketchup in the center of the pan is the 'secret' step—it removes the raw acidic taste and adds a smoky sweetness. If you can't find Arabiki sausages, use high-quality hot dogs or kielbasa for a similar smoky snap. Don't skip the milk; it emulsifies the ketchup and butter into a silky sauce that won't feel greasy. For an authentic retro cafe vibe, cook the dish in a cast-iron skillet and serve it directly in the pan.
🍽️ Serving Suggestions
A simple green salad with a ginger-soy dressing balances the richness of the pasta. A side of thick-cut 'Honey Toast' or garlic bread is perfect for wiping up extra sauce. Serve with a cold glass of Melon Soda or an Iced Royal Milk Tea for a true Japanese cafe experience. Always provide a bottle of Tabasco sauce on the table for those who want a spicy kick. A small bowl of corn potage (Japanese corn soup) makes this a complete, comforting meal.