Easy Japanese Ketchup Pasta (Spaghetti Napolitan)

By Sudachi · 25 min

Ingredients

Instructions

1. Bring 2000 ml water to a rolling boil in a large pot. Add 1 tbsp salt and 200 g dry spaghetti. Loosen the strands with chopsticks for 30 seconds, then boil for the package time plus 1–2 minutes.
2. Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Add 3 sliced hot dog sausages and cook for 2–3 minutes, until the cut sides are browned and fat seeps out.
3. Add 100 g sliced onion and a pinch of salt. Stir-fry for a few minutes until soft and translucent.
4. Add 50 g sliced button mushrooms and the second pinch of salt. Stir-fry for 1–2 minutes until their released water has evaporated. Add 75 g green bell pepper strips and stir-fry for 30–60 seconds.
5. In a small bowl, mix 4 tbsp tomato ketchup, ½ tsp sugar, ½ tbsp Worcestershire sauce and ½ tsp Japanese soy sauce. Push the fillings to the edge of the pan, pour the mixture into the gap, and spread it over medium heat, then stir it back into the fillings for 60–90 seconds without stopping.
6. Toss everything together until evenly coated, then turn off the heat.
7. When the spaghetti has 1 minute left, return the pan to low heat. Reserve about 100 ml pasta water, then drain the spaghetti lightly in a colander without shaking hard.
8. Raise the pan to medium heat and add 3 tbsp reserved pasta water, 1 tbsp milk (or an extra tbsp pasta water) and the spaghetti. Toss quickly until the sauce clings to the noodles and looks glossy rather than pooling.
9. Turn off the heat. Stir in 1 tbsp butter, 2 tbsp grated parmesan, then ¼ tsp ground black pepper, in that order. Taste and add salt if needed.
10. Off the heat, mix in 2 tbsp tomato ketchup until evenly distributed.
11. Twist the spaghetti with tongs, pile it on plates, and serve.

Summarized from Sudachi's video. Watch it for the details.

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