Napolitan (Japanese Ketchup Spaghetti)
User Reviews
4.7
252 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
684 kcal
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Course
Main Course
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Cuisine
Japanese
Napolitan (Japanese Ketchup Spaghetti)
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Napolitan is a Japanese-style ketchup spaghetti featuring a sauce made from ketchup, Worcestershire sauce, and optional milk for creaminess. The dish incorporates sautéed onion, green bell pepper, mushrooms, and sliced sausages, creating a mildly tangy, slightly sweet sauce over tender pasta. The combination of familiar Western ingredients with Japanese flavor adjustments results in a unique spaghetti variant cherished in Japan.
Description
Napolitan (Japanese Ketchup Spaghetti) uses a sauce base combining ketchup, Worcestershire sauce, milk, and sugar to achieve a balanced, creamy, and slightly sweet flavor that is distinctive from traditional Italian pasta sauces. Sautéed onions, green bell peppers, mushrooms, and sliced sausages provide texture and savory notes, while garlic adds aromatic depth.
The spaghetti is cooked in salted boiling water, ensuring al dente texture. The sautéed vegetables and sausage are cooked in olive oil, then combined with the pre-mixed sauce. A brief simmer melds flavors, and butter is added at the end for richness. Parmesan cheese is optionally sprinkled on serving.
This dish reflects a Western-inspired Japanese comfort meal often prepared at home or in cafes. It balances sweet and savory tastes with tender vegetables and meaty sausage slices, making it suitable for casual dinners or lunches. It is typically served hot with a touch of grated cheese for an added savory dimension.
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Ingredients
For the Sauce Seasonings
- ⅓ cup ketchup (for an authentic flavor, use Kagome Tomato Ketchup from the Japanese grocery store)
- ½ Tbsp milk (optional; for a creamier taste)
- 2 tsp Worcestershire sauce
- 1 tsp sugar (optional; for an authentic Japanese taste)
For the Sauce Ingredients
- ½ onion (3.5 oz, 100 g)
- ¼–½ green bell pepper (2.5 oz, 70 g)
- 4 mushrooms (2.5 oz, 70 g)
- 5 oz sausages (I use 4–6 kurobuta or arabiki sausages from the Japanese market; you can substitute another type of sausage, ham, bacon, etc.)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- ¼ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
For the Pasta
- 7 oz spaghetti
- 1½ Tbsp kosher salt Diamond Crystal brand
- ¼ cup water you may not need it; check your sauce and add gradually, reserved pasta water
- 1 Tbsp butter unsalted
For Serving
- 2 Tbsp Parmesan Cheese Parmigiano-Reggiano or Parmesan
Instructions
- Gather all the ingredients. Start boiling a large pot of water (I use a 4 QT pot).
To Prepare the Ingredients
- In a small bowl, combine ⅓ cup ketchup, ½ Tbsp milk, 2 tsp Worcestershire sauce, 1 tsp sugar. Mix them together and set aside.
- Cut ½ onion into thin slices.
- Cut ¼–½ green bell pepper in half crosswise (if it‘s long), and then cut into thin strips.
- Cut 4 mushrooms into thin slices.
- Cut 5 oz sausages diagonally into thin slices.
To Boil the Spaghetti
- Once the water is boiling, add 1½ Tbsp Diamond Crystal kosher salt and 7 oz spaghetti. Stir to make sure the noodles don‘t stick to each other. Cook the spaghetti according to the package directions. Toward the end of cooking, reserve some pasta cooking water.While the pasta is cooking, prepare the sauce.
To Cook the Sauce
- Heat a large frying pan over medium heat. When it‘s hot, add 1 Tbsp extra virgin olive oil and distribute it evenly. Crush and add 1 clove garlic (I use this garlic press) and sauté for 1 minute, just until golden and fragrant.
- Add the onions to the pan and sauté for 2–3 minutes.
- When the onions are wilted, add the sausages and sauté for 1 minute.
- Add the bell peppers and mushrooms and sauté until everything is cooked.
- Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Push the ingredients to one side and add the sauce mixture to the empty side of the pan. When the sauce starts to bubble and thicken, mix it together with the sausages and vegetables.
- Now, scoop out some of the starchy cooking water from the pasta pot, about ¼ cup reserved pasta water. Remember, you may not need the reserved pasta cooking water that you saved. Add it to the pasta sauce only if it needs to loosen up. At times, I do not use it at all or use 1–2 Tbsp. Check the consistency of the sauce, and gradually add reserved pasta water, stirring well, until the sauce is the consistency you like.
- Mix it all together and let the sauce simmer and reduce a bit.
- By now, the spaghetti should be done cooking. Drain it well in a colander and add it to the pan with the sauce. Add 1 Tbsp unsalted butter and toss to combine using tongs, making sure the sauce coats the pasta evenly.
To Serve
- Serve the Napolitan immediately on individual plates. Shave 2 Tbsp Parmigiano-Reggiano or Parmesan cheese over the pasta now or at the table.
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for 3 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
684kcal
(34%)
Carbohydrates
93g
(31%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
673mg
(28%)
Potassium
776mg
(17%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
445IU
(9%)
Vitamin C
54mg
(60%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 673mg | 28% |
| Potassium | 776mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 54mg | 60% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
252 reviews
Excellent
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