📝 About This Recipe
Born in the kitchens of the Hotel New Grand in Yokohama after WWII, Spaghetti Napolitan is the quintessential soul food of Japanese 'Yoshoku' cuisine. This nostalgic dish features al dente pasta tossed in a rich, caramelized tomato-based sauce with savory ham, snappy sausages, and crisp vegetables. It is a delightful collision of East and West, offering a comforting, umami-packed flavor profile that is both sweet and savory.
🥗 Ingredients
Pasta
- 200 grams Spaghetti (standard thickness, not thin capellini)
- 1 tablespoon Salt (for the boiling water)
Proteins and Vegetables
- 4 pieces Japanese Arabiki sausages (sliced diagonally; can substitute with frankfurters)
- 1/2 Yellow Onion (thinly sliced)
- 1 large Green Bell Pepper (seeded and sliced into thin rings or strips)
- 4 pieces Button Mushrooms (thinly sliced)
- 1 tablespoon Unsalted Butter (for sautéing)
- 1 tablespoon Vegetable Oil
The Signature Sauce
- 1/2 cup Tomato Ketchup (high quality brands preferred)
- 2 tablespoons Whole Milk (adds a creamy richness to the sauce)
- 1 teaspoon Worcestershire Sauce (Japanese style like Bull-Dog brand is best)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Parmesan Cheese (grated or powdered)
- 1 teaspoon Fresh Parsley (finely chopped)
- 1 dash Tabasco Sauce (optional for serving)
👨🍳 Instructions
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1
Bring a large pot of water to a boil and add the salt. Cook the spaghetti according to the package instructions, but aim for 'al dente' as it will cook further in the pan.
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2
While the pasta cooks, prepare your vegetables: slice the onions, bell peppers, and mushrooms thinly. Slice the sausages diagonally into bite-sized pieces.
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3
In a small bowl, whisk together the ketchup, milk, Worcestershire sauce, and sugar. This pre-mixing ensures the sauce incorporates evenly.
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4
Heat the vegetable oil and half of the butter in a large skillet or wok over medium-high heat.
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5
Add the sliced sausages and cook until they begin to brown and the edges become slightly crisp.
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6
Add the onion and mushrooms to the skillet. Sauté for 3-4 minutes until the onions are translucent and soft.
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7
Add the green bell peppers last to the vegetable mix; sauté for just 1 minute so they retain their vibrant green color and a slight crunch.
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8
Push the ingredients to the sides of the pan, creating a well in the center. Pour the sauce mixture into the center of the pan.
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9
Let the sauce bubble and reduce for about 30-45 seconds in the center before tossing it with the vegetables and sausage. This 'fries' the ketchup, deepening the flavor and removing the raw vinegary bite.
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10
Drain the pasta (reserve 1/4 cup of pasta water just in case) and add the noodles directly into the skillet.
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11
Toss everything vigorously over medium heat. Add the remaining 1/2 tablespoon of butter and the black pepper. The butter at the end creates a glossy, silky finish.
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12
If the pasta seems too dry, add a tablespoon of the reserved pasta water to loosen the sauce until every strand is perfectly coated.
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13
Divide the pasta between two warm plates, piling the noodles high in the center.
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14
Garnish generously with grated Parmesan cheese and chopped parsley. Serve immediately while piping hot.
💡 Chef's Tips
Frying the ketchup is the secret step; letting it caramelize in the pan before mixing creates a complex, smoky sweetness. For a truly authentic 'Kissaten' (Japanese coffee shop) style, overcook the pasta by 1 minute to give it a softer, more nostalgic texture. If you can't find Arabiki sausages, use high-quality hot dogs or thick-cut ham strips for a similar salty-savory punch. Ensure your skillet is large enough to toss the pasta freely; overcrowding prevents the sauce from properly emulsifying with the noodles. Always add the green peppers toward the end of the cooking process to keep them from turning mushy and grey.
🍽️ Serving Suggestions
Serve with a side of simple shredded cabbage salad with a ginger-soy dressing. A cold glass of iced oolong tea or a creamy melon soda perfectly complements the savory-sweet sauce. Keep a bottle of Tabasco sauce on the table; the vinegar and heat cut through the richness of the ketchup beautifully. Pair with a hot cup of black coffee if serving for a traditional Japanese-style brunch. A side of thick-cut toasted 'Shokupan' (Japanese milk bread) is excellent for mopping up any leftover sauce.