Spaghetti Napolitan (Printable)

Japanese-style Spaghetti Napolitan tossed with sausages, peppers and a sweet ketchup-tomato sauce—ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 6.3 oz dried spaghetti

→ Meat & Protein

02 - 2 chicken sausages (or pork or vegetarian sausage), sliced

→ Vegetables

03 - 1 small onion, thinly sliced
04 - 1/2 green bell pepper, thinly sliced
05 - 1/2 red bell pepper, thinly sliced
06 - 4 white mushrooms, sliced

→ Sauce

07 - 4 tbsp tomato ketchup
08 - 2 tbsp tomato paste
09 - 1 tbsp Worcestershire sauce
10 - 1 tbsp unsalted butter
11 - 1 tsp olive oil
12 - Salt and black pepper, to taste

→ Garnish

13 - Freshly grated Parmesan cheese (optional)
14 - Chopped parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions until al dente. Reserve 1/4 cup of starchy pasta water before draining.
02 - While the pasta cooks, warm the olive oil and butter together in a large skillet over medium heat until the butter melts and begins to foam.
03 - Add the sliced sausage to the skillet and sauté until lightly browned on both sides, approximately 3 minutes.
04 - Toss in the sliced onion, green and red bell peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 4 minutes.
05 - Stir in the tomato ketchup, tomato paste, and Worcestershire sauce. Mix thoroughly to coat all ingredients and let the sauce simmer for 2 minutes to meld the flavors.
06 - Add the drained spaghetti and reserved pasta water to the skillet. Toss vigorously with tongs until the pasta is evenly coated. Season with salt and black pepper to taste. Plate immediately and garnish with freshly grated Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • The sweet and tangy ketchup sauce comes together in minutes and tastes like nothing you have ever had on pasta before, in the best way possible.
  • It uses pantry staples you probably already have, which makes it the perfect back pocket meal for those nights when grocery shopping is out of the question.
  • Kids are completely obsessed with it, and you will be too once you stop overthinking the fact that the sauce is ketchup.
02 -
  • Cook the ketchup sauce for the full two minutes or it will taste raw and overly sweet, that brief simmer transforms it into something entirely different.
  • Do not rinse the pasta after draining, the surface starch is what helps the sauce cling to every single strand.
  • The pasta water is your safety net, so do not forget to reserve it before draining because it is nearly impossible to recover from that particular mistake.
03 -
  • Slice all your vegetables about the same thickness so they cook evenly and you never end up with a crunchy bite of onion next to a mushy mushroom.
  • Let the sausage get real color on it before adding the vegetables, because that browning is where half the flavor of the entire dish comes from.

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