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Spaghetti Napolitan (Naporitan)

Spaghetti Napolitan is a popular Japanese pasta dish. This dish is easy to put together, and along with some salad and garlic bread, makes for a great weeknight meal! Garnish with grated cheese and/or red pepper flakes on the side.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people

Equipment

  • 1 Large Stock Pot For boiling spaghetti
  • 1 Large Frying Pan For preparing the sauce
  • 1 Tongs For mixing pasta and sauce
  • 1 Chef's knife For slicing vegetables and wieners
  • 1 Cutting Board For ingredient preparation

Ingredients
  

Main

  • 1 pound spaghetti
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1 large onion thinly sliced
  • 1 8 ounce package button mushrooms, thinly sliced
  • 1 large green bell pepper thinly sliced
  • 10 cocktail wieners such as Hillshire Farm® Lit'l Smokies, sliced (Optional)
  • ½ cup ketchup
  • ¼ cup tonkatsu sauce
  • 3 tablespoons heavy whipping cream

Instructions
 

  • Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
  • Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
  • Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

Notes

To elevate this Japanese comfort dish, ensure your spaghetti is cooked perfectly al dente; a slightly firmer bite provides better textural contrast. When sautéing vegetables, aim for a light caramelization on the onions, mushrooms, and bell peppers to develop deeper, richer flavors before adding the liquids. If using cocktail wieners, consider giving them a brief sauté until lightly browned for added depth and texture. The combination of ketchup and tonkatsu sauce provides a unique sweet and tangy profile; adjust seasoning with salt and pepper carefully. A pinch of cayenne or a dash of Tobasco could introduce a subtle kick, balancing the sweetness. For an extra layer of umami, a splash of Worcestershire sauce or even a touch of dashi powder could be incorporated into the sauce. Finish with fresh black pepper and the suggested grated cheese for optimal presentation and flavor.