Spaghetti Napolitan (also spelled “Neapolitan”) is a classic Japanese yōshoku (Western-style) pasta dish that blends ketchup-based sauce with sautéed vegetables and smoked sausage. Invented in postwar Japan, this sweet and savory comfort food is quick, nostalgic, and easy to make. Despite its name, it’s not Italian — but it’s beloved in Japanese home kitchens and cafés for good reason.

Ingredients

• 8 oz spaghetti
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 1 small onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 oz smoked sausage or ham, sliced
• 1/2 cup ketchup
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon sugar
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving (optional)
• Chopped parsley, for garnish (optional)

Preparation

1. Cook the pasta: Bring a pot of salted water to a boil. Cook spaghetti according to package directions until just al dente. Drain and set aside.
2. Sauté the vegetables and meat: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 2–3 minutes until they start to soften. Add the bell peppers and cook another 2 minutes. Stir in the garlic and sausage or ham, and cook until lightly browned.
3. Make the sauce: Lower the heat and stir in the ketchup, Worcestershire sauce, and sugar. Cook for 2–3 minutes until the sauce is slightly thickened and the flavors meld.
4. Combine: Add the cooked spaghetti to the skillet and toss until the noodles are evenly coated in the sauce. Cook for 1–2 minutes more, letting the pasta absorb the flavor.
5. Season and serve: Taste and adjust with salt and black pepper if needed. Plate the pasta and optionally top with Parmesan and chopped parsley.

Cook’s Note: Bacon Variation

To make Bacon Napolitan, simply substitute the smoked sausage or ham with 4 slices of thick-cut bacon, chopped into bite-sized pieces. Sauté the bacon in the skillet first until crisp, then remove and set aside. Continue the recipe as written, using a bit of the rendered bacon fat in place of or alongside the butter and olive oil. Return the bacon to the skillet when combining the sauce and pasta. The smoky, salty flavor pairs beautifully with the sweet ketchup sauce.

Serving Suggestion

Serve hot with a simple green salad or a fried egg on top for an authentic café-style touch. Perfect for lunch, dinner, or whenever comfort food calls.