Japanese-style Spaghetti Neapolitan

Japanese-style spaghetti Neapolitan is pasta stir-fried with vegetables and flavored with ketchup. It is a popular item on a café menu.

Japanese-style Spaghetti Neapolitan
Photographed by Akio Takeuchi

Recipe by
Akiko Watanabe



Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 160 g spaghetti (1.6 mm)
  • 70 g sausages
  • 4 mushrooms
  • 3 green bell peppers
  • 100 g onion
  • 2 tbsp canned tomatoes (diced)
  • 1/2 cube chicken stock (Western)
  • 2 tbsp pasta cooking liquid
  • Parmesan cheese, as desired
  • Hot pepper sauce, as desired
  • 1 tsp olive oil
  • 5 tbsp ketchup
  • Salt
  • Black pepper



Cut the sausages diagonally into 5 mm slices. Remove the stems from the mushrooms and cut into 5 mm slices. Remove the stems and seeds from the bell peppers and cut into 5 mm strips. Cut the onion lengthwise into 5 mm slices. Boil a generous amount (about 2 liters) of water in a pot.


Place a frying pan over medium heat, add 1 teaspoon of olive oil and fry both sides of the sausage slices.


Add the vegetables and stir fry.


Add 5 tablespoons of ketchup and stir fry.


When all the ingredients are tender, add the diced tomatoes and crushed soup stock cube and simmer.


Add 2 teaspoons of salt to the pot of boiling water and boil the spaghetti according to the suggested cooking time on the label. Save 2 tablespoons of cooking liquid and drain the spaghetti. Set the strainer in a bowl and cover with a lid to steam the spaghetti for one or two minutes.


Add the spaghetti to the ketchup sauce and stir fry.


When the spaghetti is thoroughly coated, add the cooking liquid and season with salt and black pepper. Serve with cheese and hot pepper sauce, to taste.