Spaghetti Napolitan sounds like Italian food from its name, but it is a quite Japanese food. Spaghetti Neapolitan is spaghetti pan-fried with onion and bell pepper, and seasoned with ketchup. Don’t say “Spaghetti with ketchup? Ew.” It tastes better than you think (Omurice is not so bad, right?). It was more popular a couple of decades ago, but it is still great; an easy to make at home kind of pasta in Japan.
Spaghetti Neapolitan used to be a very popular food at restaurants in Japan a long time ago. It was often served not at Italian restaurants, but at old-fashioned coffee shops in any town. That was a time there were no Starbucks in Japan. These coffee shops were little places run by a mom and pop . They often served light snacks such as sandwiches and hot dogs along with a little heavier dishes, like curry and rice and this Spaghetti Neapolitan. Those shops were usually very dark inside, had old decor, and smelled funky, but they almost always served the best foods! I’ve never encountered bad Spaghetti Neapolitan in the old coffee shops.
That said, it is actually kind of hard to make bad Spaghetti Neapolitan. The ingredients and steps of making it are simple. You just can’t mess it up. Sausage and ham are typical meats to use, but you could also use chicken or shrimp if you don’t like to use processed meats. At coffee shops, it is served with powdered cheese (I think it’s Parmesan cheese, but not sure … the closest is grated Parmesan cheese in a can!) and Tabasco. Seasoning with these at the table makes the dish even more authentic
It is impossible to find those dark, old and almost scary Japanese coffee shops in the US (and harder and harder in Japan too), so we just have to make this tasty and nostalgic dish at home. And luckily, it is so easy to make!(japanesecooking.com)
Naporitan or Napolitan (Japanese: ナポリタン) is a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama. An instant Naporitan is also available in Japan today.
It was created by Shigetada Irie (入江茂忠), the general chef of the New Grand Hotel (Hotel New Grand) in Yokohama, when he was inspired by one of the military rations of GHQ, which was spaghetti mixed with tomato ketchup.
The chef named the dish after Naples, Italy (hence “Napoli”). Phonetically, the Japanese language writes “R” for both R and L sounds and the spellings in the Roman alphabet for Japanese sound can vary. The spelling Naporitan is derived from the usual romanization of Japanese, while the spelling Napolitan takes the origin of the name into account.(wikipedia.org)
- 250g spaghetti
- 3-4 sausages
- 1 onion
- 5 meat ball (optional)
- Mushroom (optional)
- 1/4 green pepper
- 1 Tbsp oil
- 4-5 Tbsp Tomato ketchup(i used Bolognese sauce that i made it before)
- 1/4tsp black pepper
- salt (for taste)
- Parmesan cheese, grated
- 250gr Meat (beef or chicken etc)
- 3 garlic (blended)
- Cook spaghetti in boiling water with salt according to the package.
- Cut sausage, meat n meat ball into bite size pieces and slice onion, mushroom and green pepper thinly.
- Heat a frying pan at medium high heat and add oil. Add Garlic n cook until golden n smell then you can add meat, meat ball, sausage pieces, onion and peppers, and cook until cooked. Add cooked spaghetti and stir-fry for a minute, then add Tomatho ketchup, black pepper n Season with a little salt.
- Divide pasta in bowls and top with parsley and cheese if you wish.