Spaghetti Neapolitan

Ingredients

• 200 g (7 oz)spaghetti
• 3–4small smoked sausages
• 1/2brown onion
• 1/4green pepper
• 7.5 ml (1/2 Tbsp)oil
• 7 g (1/2 Tbsp)butter
• 60–75 ml (4–5 Tbsp)ketchup
• to tastesalt
• to tasteparsley
• to tastegrated Parmesan cheese

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti in salted water, following the packet instructions.

2. 2

   Prepare the vegetables

   Cut the sausages into bite-sized pieces. Thinly slice the onion and green pepper.

3. 3

   Stir-fry the pasta

   Heat a frying pan over medium-high heat and add the oil. Add the sausage, onion and green pepper, and cook for 1–2 minutes. Add the cooked spaghetti and stir-fry for 1 minute, then mix in the ketchup. Season with a little salt.

4. 4

   Finish and serve

   Divide the pasta between bowls. Add parsley and grated Parmesan on top if you wish.

What is Spaghetti Neapolitan?

Despite its name, Spaghetti Neapolitan is a Japanese-style, ketchup-seasoned pasta rather than a traditional Italian tomato sauce. It belongs to the broad family of yoshoku dishes, Japanese takes on Western-style cooking.

This version combines sweet-tangy ketchup with smoked sausage, onion and green pepper. A quick stir-fry brings the ingredients together without requiring a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 24g protein, 78g carbs, 31g fat.

Most of the carbohydrates come from the spaghetti, while the sausage supplies much of the protein and fat; the oil, butter and optional Parmesan also contribute fat. Ketchup adds some carbohydrate, mainly from sugars. For a more balanced plate, serve it with a generous side salad or extra vegetables.

The key ingredients

Ketchup: it gives the dish its characteristic savoury-sweet flavour and coats the strands quickly. Start with 4 tablespoons and add more if you prefer a stronger coating.

Sausage and vegetables: smoked sausage adds a savoury note, while onion and green pepper bring sweetness and a little freshness. Thin slices help them cook in the brief time in the pan.

Get the timing right

Pasta: cook the spaghetti according to its packet instructions, then drain it before adding it to the pan. Have the vegetables sliced and the sausage cut up while the water heats.

Pan-frying: the sausage and vegetables need only 1–2 minutes, followed by 1 minute with the pasta. Keep the pan hot enough to warm everything promptly, but stir so the ketchup does not catch.

Texture and doneness

Spaghetti: aim for strands that are cooked through but still hold their shape when tossed. If the packet timing gives a range, check near the shorter end before draining.

Vegetables: the onion and pepper should be warmed and slightly softened, not limp. The short frying time helps them retain some bite.

Seasoning and finishing

Salt: the sausages, ketchup and Parmesan can all add saltiness, so season lightly and taste before adding more.

Toppings: parsley adds a fresh finish, while grated Parmesan brings a savoury, salty edge. Both are optional, so add them to taste at the table.

What to serve alongside

Serve the pasta hot as a complete quick meal, or pair it with a simple green salad or lightly dressed leaves for a fresh contrast. Keep any side dressing modest so it does not compete with the ketchup coating.

Recipe notes & tips

• Slice the onion and pepper thinly so they cook quickly.
• Drain the spaghetti well before adding it to the frying pan.
• Begin with 4 tablespoons of ketchup and add the fifth if needed.
• Keep stirring after adding the ketchup to coat the pasta evenly.
• Taste before adding much salt, especially if your sausages are salty.
• Grate the Parmesan just before serving for a fresher finish.

Variations

• Add mushrooms: slice them thinly and fry them with the onion and pepper.
• Use another pepper: swap the green pepper for red or yellow for a sweeter flavour.
• Make it vegetarian: use a vegetarian smoked sausage and check its seasoning before salting.
• Add garlic: finely chop a small amount and briefly fry it with the vegetables.
• Adjust the sauce: add ketchup a spoonful at a time to suit your preferred level of coating.

Common mistakes to avoid

• Thick vegetable slices: they may stay too firm; slice the onion and pepper thinly.
• Wet spaghetti: excess water can loosen the coating; drain the pasta thoroughly.
• Too much salt: sausage and Parmesan can be salty; taste the finished pasta before seasoning further.
• Ketchup added too early: it can catch during a long fry; stir it in after the pasta has had 1 minute in the pan.
• Overcooked vegetables: they can lose their bite; keep their initial frying time to 1–2 minutes.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat in a frying pan over a medium heat until piping hot, adding a small splash of water if the pasta seems dry.

Frequently asked questions