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

Average

Vegetables

Rice & Noodles

520kcal

20minutes

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

Directions

1

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.

2

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

3

Add the vegetables and stir fry.

4

Add 5 tablespoons of ketchup and stir fry.

5

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

6

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.

7

Add the spaghetti to the ketchup sauce and stir fry.

8

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.