Spaghetti napolitan or naporitan is a nostalgic Japanese spaghetti made with ketchup that is absolutely delicious. The idea of ketchup pasta is definitely unconventional. However, this spaghetti napolitan is made with smoked sausage, caramelized onions, garlic, bell peppers, and umami mushrooms for a well-rounded and flavorful dish. The best part is that you can make it in under 20 minutes!
Spaghetti napolitan also called naporitan, or Spaghetti Neapolitan is a Japanese dish with ketchup onions, bell peppers, mushrooms, and sausage or bacon. This Japanese spaghetti has an aromatic, sweet, tangy, and deeply umami flavor.
This Japanese ketchup pasta has been popular in Japanese cafe restaurants since the 1950s. It is believed that napolitan pasta was created in Yokohama by head chef Shigetada Irie at the New Grand Hotel. It was inspired by the tomato sauce spaghetti the US army would eat during World War II.
Ingredients
You can find all of the ingredients for this napolitan pasta at your local grocery store.
Spaghetti: use thin or thick spaghetti. Make sure to cook in salted water until al dente.
Garlic and Onion: garlic and onion are the main aromatics.
Smoked Sausage: adds a nice smoked flavor contrast to the ketchup pasta.
Green bell pepper: are traditionally used for color but any bell pepper will do.
Cremini Mushrooms: add rich umami flavors.
Salt and Pepper: to season the vegetables.
Ketchup: plays the most important role by adding the tomato base that also adds a sweet, tangy, savory, and umami flavor.
Worcestershire Sauce: adds a tangy, sweet, and savory note to deepen the overall taste.
Soy Sauce: adds a salty, umami depth to the pasta.
Sugar: balances out the stronger tangy flavors.
Milk and Butter add a creamy, velvety texture and flavor to the pasta.
Tobasco Sauce: add a few dashes of Tabasco sauce for a tangy spicy finish.
Parsley: for garnish
Parmesan cheese: freshly grated parmesan for garnish
Substitutions and Additions
Substitutions
Red, orange, and yellow bell pepper: instead of green bell pepper, you can use any type of bell pepper.
Mushrooms: shiitake mushrooms, white mushrooms, shimeji mushrooms, or any of your favorite mushrooms will be just as delicious.
Protein: instead of smoked sausage, you can use Japanese sausage, hotdogs, ham, or bacon.
Japanese ketchup: for the most authentic spaghetti napolitan, use Japanese ketchup found in Japanese grocery stores.
Additions
Vegetables: for more vegetables, you can add more mushrooms, spinach, baby corn, zucchini, etc.
Tomato paste: for a deeper tomato flavor, add some tomato paste to taste.
Fried Egg: add a fried egg as an additional garnish.
How to Make Spaghetti Napolitan
Cook the spaghetti. In a pot, bring salted water to a boil. Then add the spaghetti and cook until al dente according to the package instructions. Drain and set aside. Save 1/4 cup of pasta water.
Saute the aromatics. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and saute for 3-4 minutes or until caramelized and golden brown. Then add the garlic and saute for another 1-2 minutes until lightly browned and fragrant.
Cook the sausages and vegetables. Then add the sliced sausages and cook for 1-2 minutes until browned. Then add the bell peppers, mushrooms, salt, and pepper and cook until everything is softened and cooked.
Add the sauce. Add the ketchup, Worcestershire, soy sauce, sugar and milk. Stir and cook until the sauce thickens and is caramelized, about 3-5 minutes. Then add 1/4 cup of the reserved pasta water and mix thoroughly. Next, add the butter and swirl to incorporate. Add more pasta water if needed.
Combine. Lastly, add the drained spaghetti noodles and toss in the sauce.
Serve. Garnish with tabasco sauce, parsley, and grated parmesan. Enjoy!
Expert Tips
Salt your pasta water. Salt the pasta water until it tastes “like the sea.” This will season the pasta while it cooks.
Cook the paste al dente. Cook the spaghetti until it is al dente. It will continue to cook when tossed in the sauce.
Save the pasta water. Save at least 1/2 cup of pasta water to loosen up the ketchup sauce. You will most likely use 1/4 cup but you may need more just in case.
Caramelize the onions: slowly cook the onions over medium heat until they are just golden brown and translucent for a rich sweet aromatic flavor.
Garnish with parsley, tobacco, and parmesan cheese. Serve the napolitan immediately with some parsley for color, Tobasco for a little heat, and parmesan cheese for added umami richness.
Storage Instructions
You can store the napolitan pasta in an airtight container in the refrigerator for up to 5 days.
Reheat: you can either reheat on a skillet on the stove over medium heat until warm or microwave-covered until warm.
Pairing Suggestions
This Japanese pasta is typically served as a main dish, which pairs best with the following suggestions:
Ketchup is the core ingredient that gives this spaghetti its unique sweet, tangy, and umami flavor. Ketchup became a convenient and affordable condiment that was available in Japan after World War II. This pasta is a classic Japanese fusion dish that is inspired by Western influences.
What kind of pasta do I use for Spaghetti napolitan?
Spaghetti is the traditional pasta typically used. However, you can use linguine or fettuccine pasta as well.
Can I make this Japanese spaghetti vegetarian or vegan?
Yes, you can omit the sausages for a vegetarian version and replace the butter, milk, and soy sauce for vegan alternatives for a vegan version.
Cook the spaghetti. In a pot, bring salted water to a boil. Then add the spaghetti and cook until al dente according to the package instructions. Drain and set aside. Save 1/2 cup of pasta water.
Saute the aromatics. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and saute for 3-4 minutes or until carmelized and golden brown. Then add the garlic and saute for another 1-2 minutes until lightly browned and fragrant.
Cook the sausages and vegetables. Then add the sliced sausages and cook for 1-2 minutes until browned. Then add the bell peppers, mushrooms, salt, and pepper and cook until everything is softened and cooked.
Add the sauce. Add the ketchup, Worcestershire sauce, soy sauce, sugar and milk. Stir and cook until the sauce thickens and is caramelized, about 3-5 minutes. Then add 1/4 cup of the reserved pasta water and mix thoroughly. Next, add the butter and swirl to incorporate. Add more pasta water if needed.
Combine. Lastly, add the drained spaghetti noodles and toss in the sauce.
Serve. Garnish with tabasco sauce, parsley, and grated parmesan. Enjoy!
Notes
Salt your pasta water. Salt the pasta water until it tastes “like the sea.” This will season the pasta while it cooks.
Cook the paste al dente. Cook the spaghetti until it is al dente. It will continue to cook when tossed in the sauce.
Save the pasta water. Save at least 1/2 cup of pasta water to loosen up the ketchup sauce. You will most likely use 1/4 cup but you may need more just in case.
Caramelize the onions: slowly cook the onions over medium heat until they are just golden brown and translucent for a rich sweet aromatic flavor.
Garnish with parsley, tobacco, and parmesan cheese. Serve the napolitan immediately with some parsley for color, Tabasco for a little heat, and parmesan cheese for added umami richness.
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