Nostalgic Flavor! Ketchup Neapolitan Spaghetti Everyone Loves
Japanese-style Neapolitan Spaghetti that Kids and Adults Adore, Perfect for Special Days or a Simple Home Meal!
Introducing a unique ‘Neapolitan Spaghetti’ that you won’t find in Italy but perfectly suits Korean tastes. The combination of ketchup, originating from America, and familiar sausages offers a delightful flavor reminiscent of Korean Budae Jjigae (army stew), making it irresistibly appealing to all ages. Create a special meal that captivates children’s palates with simple ingredients!
Special Neapolitan Sauce- 1 Cup Ketchup
- 1 Tbsp Soy Sauce
- 1 Tbsp A1 Sauce (optional)
- 1 Tbsp Sugar
Pasta Ingredients- 100g Spaghetti
- 1 Frank Sausage
- 1/2 Bell Pepper
- 2 Mushrooms (e.g., Button or Cremini)
- 1/4 Onion (optional)
- 1/2 Cup Special Neapolitan Sauce
- 20g Butter
- Parmesan Cheese, to sprinkle
- A dash of Soy Sauce (for extra flavor)
- Pasta Water, as needed
- Pinch of Black Pepper
- Pinch of Salt
- 100g Spaghetti
- 1 Frank Sausage
- 1/2 Bell Pepper
- 2 Mushrooms (e.g., Button or Cremini)
- 1/4 Onion (optional)
- 1/2 Cup Special Neapolitan Sauce
- 20g Butter
- Parmesan Cheese, to sprinkle
- A dash of Soy Sauce (for extra flavor)
- Pasta Water, as needed
- Pinch of Black Pepper
- Pinch of Salt
Cooking Instructions
Step 1
First, let’s prepare the special sauce, the heart of Neapolitan Spaghetti. In a bowl, combine 1 cup of ketchup, 1 tablespoon of soy sauce, 1 tablespoon of A1 sauce (this adds depth of flavor, but you can omit it if unavailable), and 1 tablespoon of sugar. Whisk until smooth and well combined. Making the sauce ahead of time will speed up your cooking process.
Step 2
Now, let’s prepare the vegetables and sausage for the pasta. Slice the frank sausage into about 1cm thick rounds, or diagonally for a nicer presentation. Remove the seeds from the bell pepper and cut it into similar-sized pieces. Slice the mushrooms into bite-sized pieces. If you’re using onion, slice it thinly. Having all your ingredients prepped will make the cooking much smoother.
Step 3
It’s time to cook the spaghetti. In a large pot, bring 1 liter of water to a boil and add 10g of salt. Once the water is boiling, add 100g of spaghetti. Cook the pasta according to your preferred texture. For a chewy ‘al dente’ bite, aim for about 8 minutes. If you prefer softer pasta, cook for 9 minutes, or for a firmer texture, try 7 minutes. Since the pasta will be further cooked in the pan, it’s recommended to cook it until it’s slightly underdone (around 7-8 minutes) and then drain. Don’t discard the pasta water – it’s liquid gold for adjusting the sauce’s consistency!
Step 4
When the pasta is almost done, heat 20g of butter in a frying pan over medium heat. Add the onion (if using) and sausage first, and sauté until lightly browned. Once the onion and sausage are cooking nicely, add the bell pepper and mushrooms. Season lightly with salt and pepper.
Step 5
Once the vegetables and sausage are sautéed, push them to one side of the pan and pour a little soy sauce into the empty space. Let the soy sauce sizzle and caramelize slightly; this adds a wonderful aromatic depth, a secret to Neapolitan Spaghetti’s unique taste. Move quickly to the next step before it burns.
Step 6
Add the drained spaghetti to the pan. Pour in 1/2 cup of the prepared Neapolitan sauce and a splash of the reserved pasta water. Stir-fry everything together, adding more pasta water as needed to achieve your desired sauce consistency. The pasta water will help emulsify the sauce and coat the noodles beautifully.
Step 7
Finally, add the remaining 20g of butter and stir vigorously until it melts and emulsifies into the sauce, coating the pasta. This final touch makes the dish rich, smooth, and incredibly delicious. Turn off the heat once everything is well combined.
Step 8
Serve the delicious Neapolitan Spaghetti onto a plate. For a finishing touch, generously sprinkle with Parmesan cheese. Enjoy your homemade taste of Japanese-Italian fusion!
