Spaghetti Napolitan
Simple, nostalgic, and ready in under 30 minutes. This is weeknight comfort cooking at its best.
Servings: 4
Ingredients
- ½ onion sliced
- 200 g sausages see notes
- 250 g button mushrooms see notes
- 1 tomato chopped
- 3 Japanese green bell peppers see notes
- 150 ml Japanese ketchup see notes
- 20 ml Worcestershire sauce
- Salt and pepper to taste
- 250 g spaghetti or linguine see notes
- fresh parsley chopped, for garnish
- Parmigiano-Reggiano or Parmesan cheese grated, optional
Instructions
- Cook the spaghetti or linguine according to the package instructions, but undercook by 1 to 2 minutes. The pasta will continue to cook when mixed into the hot pan with the sauce. Time this to the arrival of your guests for the best result. See notes.
- Cut the top off each Japanese green bell pepper and remove the seeds carefully, keeping the pepper shell intact. Cut crosswise into rings — the uneven shape creates charming little florets. If you prefer, simply cut them into strips instead.
- In a pan over medium heat, sauté the onion until softened and translucent.
- Add the sausages and mushrooms. Cook until nicely browned.
- Add the chopped tomato, ketchup, and Worcestershire sauce. Stir to combine and let it cook for a minute.
- Add the cooked pasta and Japanese green bell peppers. Season with salt and pepper and toss everything together until well coated.
- Plate and garnish with grated Parmigiano-Reggiano or Parmesan cheese and chopped parsley. Serve immediately.
Notes
- Sausages: Use firm sausages for the best texture. Smoked sausages from Johnsonville or Arabiki, a Japanese style smoked sausage, work particularly well. Ham is a good substitute if sausages are not available.
- Mushrooms: Both white and brown button mushrooms work well for this recipe. It is entirely a matter of personal preference. White button mushrooms have a milder flavour, while brown button mushrooms have a slightly earthier and more intense taste.
- Japanese green bell pepper: These peppers are smaller, sweeter, and less bitter than regular bell peppers, making them ideal for this dish. If they are not available, regular green bell pepper cut into strips works perfectly fine.
- Japanese ketchup: This is recommended for its smoother texture and richer tomato flavour, which gives Spaghetti Napolitan its signature taste. It is available at most Japanese supermarkets such as Meidi-Ya, Isetan or Don Don Donki. Regular ketchup works as a substitute but the flavour will be slightly different.
- Spaghetti or linguine: Either works well for this recipe. Cook according to the package instructions but undercook by 1 to 2 minutes, as the pasta will continue to cook in the pan with the sauce as you mix it through. Start cooking the pasta when you begin sautéing the onion so everything is ready at the same time.
- Timing: Cook the dish last, timed to the arrival of your guests. Spaghetti Napolitan is best enjoyed fresh and hot, straight from the pan.