Make It in One Pan! Easy, Popular Napolitan (Japanese Ketchup Spaghetti)
Make It in One Pan!Easy, Popular Napolitan (Japanese Ketchup Spaghetti)
4.5
(395 reviews)Time
Make a single serving of Napolitan pasta in a frying pan. It is an easy recipe with minimal cleanup, which is always a plus. You can also make it without milk. If you do not like green bell pepper, you can leave it out.
Calories
650kcal
Carbs
81.7g
Fat
26.1g
Protein
18.1g
Net Carbs
77.3g
Sodium
1729.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 1 serving ]
- spaghetti (1.6 mm)80 g
- sausage2 (40 g)
- onion¼ (50 g)
- green bell pepper1 (30 g)
- olive oil1 tablespoon
- ketchup3 tablespoons
☆ Seasonings
- water400 ml
- salta pinch
- black peppera pinch
- consomme½ teaspoon
Finish
- grated Parmesan cheeseto taste
Please Note
Avoid storing it during hot summer weather or the rainy season; keep it in a cool place (using an ice pack and insulated bag, or in the refrigerator) and eat it as soon as possible.
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Thinly slice the onion. Cut the green bell pepper in half lengthwise, remove the seeds and white pith, then cut it lengthwise into 5 mm strips.
2
Cut the sausage diagonally into 1 cm pieces.
3
Add the olive oil to a frying pan and heat over medium heat. Add the onion and sausage, and stir-fry until the onion softens.
4
Add the ingredients marked with ☆, then break the spaghetti in half and add it to the pan. Stir to combine. Once it comes to a boil, cover and cook for the time indicated on the package, stirring occasionally.
Note:
This recipe uses 1.6 mm spaghetti with a 7-minute cooking time. If you use thicker pasta than the recipe calls for, add more water as needed and adjust. Stir occasionally while cooking so the noodles do not stick together.
5
Add the green bell pepper and ketchup, then cook over medium-high heat, stirring, until the excess liquid evaporates and the sauce thickens.
6
Transfer to a plate and sprinkle with grated Parmesan cheese.
Reviews
4.5
(395 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I made this for 2 servings using 160 g of pasta. Based on the reviews, I used 600 cc of water, 5.5 tablespoons of ketchup, 1 solid consomme cube, and finished it with butter. Partway through, I thought it might be too watery, but after cooking it over high heat to reduce the liquid, it turned out just right!! It may have been too strongly seasoned because of the 1 consomme cube or the unspecified salt, so using a little less ketchup or only half a consomme cube might have been better. But my kids finished it all♡ The photo shows the butter being added at the end!! I definitely recommend it!!
🇯🇵 User from Japan
I made it with 300 g of pasta and 800 ml of water. It was delicious!
🇯🇵 User from Japan
I make Napolitan pretty often, but this was my first time trying this method♪ It was easy because I could make it all in one pan! I also tried adding bell peppers to the ingredients. I usually boil the spaghetti separately and season it afterward, but then the moisture evaporates and the noodles end up dry. With this method, you season it while boiling, so the noodles stay chewy and delicious 😊👍 It tasted like the kind of Napolitan you’d get at a restaurant 💓 When I make Napolitan, I’d like to use this method from now on♪
🇯🇵 User from Japan
I was nervous because I’d never made Napolitan before, but it was really easy and delicious!
🇯🇵 User from Japan
I made this for 2 servings. I used 2 portions of pasta, 1 green pepper, 1/2 onion, and 3 sausages. I used about 300 cc of water and 1 teaspoon of consomme, and followed the rest of the recipe as written. I adjusted the seasoning by tasting and adding salt and pepper. I used quick-cooking pasta that boils in 3 minutes, which made it easy.
🇯🇵 User from Japan
It was still delicious even after cooling, so it’s perfect for a bento! I accidentally added the green peppers at the same time as the noodles, so they became limp, but that actually seemed to make them easier to eat even for someone who doesn’t like the taste of green peppers. I love green peppers, so next time I’m going to try again and keep them nice and crisp!
🇯🇵 User from Japan
I made this with 100 g of pasta. The moisture took quite a while to cook off, so I thought I might have messed it up, but it was delicious!! The Napolitan I usually make is more sticky and saucy, so it felt a little different, but this version works too!! I used a bit extra ketchup.
🇯🇵 User from Japan
I often make this for weekend lunches. Since it can use a few more vegetables, I add plenty of shimeji mushrooms, maitake mushrooms, komatsuna, and more. You can make it all in just one frying pan, so there are fewer dishes to wash, which really helps.
🇯🇵 User from Japan
Super easy! We love wiener sausages, so I add plenty of them! This is a lunchtime staple in our house 👍
🇯🇵 User from Japan
You can do everything in a single frying pan, from sautéing to boiling and simmering. The liquid took a while to cook off 😅, but it turned into a juicy Napolitan.
