Savor our bold Japanese Napolitan—a tangy tomato pasta with crisp veggies and savory bacon. Quick, satisfying comfort food to brighten your meal!
Japanese Napolitan Pasta
Difficulty: ★★★☆☆2
servings10
minutes15
minutesJapanese Napolitan Pasta Ingredients
Spaghetti (dry): 200g (~7 oz)
Substitute: Another long pasta (fettuccine or linguine), though spaghetti is classic for Napolitan.Onion: ~150g (about 1 small onion or 1/2 large), sliced into ~5–6 mm strips
Substitute: Shallots if onions are unavailable, though onions yield a sweeter taste.Green Bell Peppers: 2–3, cut into ~5–6 mm strips
Substitute: A mix of red & green peppers for color.Bacon: 40g (~1.4 oz), sliced into 5–6 mm strips
Substitute: Ham or pancetta; turkey bacon is an option for less pork.Sausages (wieners): 3 links, cut diagonally (~5–6 mm)
Substitute: Hot dogs or a mild smoked sausage.Garlic: 1/2 clove, gently smashed
Substitute: 1/4 tsp garlic powder, though fresh is recommended.Olive Oil: 1 tablespoon
Substitute: Vegetable oil or a mix of oil + butter.Butter: 10g (~2/3 Tbsp)
Salt & Pepper: to taste
Pasta Cooking Salt: ~1 tablespoon (for boiling water, ratio ~1% salt to water)
- Sauce (A)
Ketchup: 6 tablespoons (~90g)
Tomato Paste: 1 tablespoon (~15g)
Substitute: 1 tablespoon tomato purée (less concentrated). Adjust if using a stronger tomato paste.Water: 2 tablespoons
Japanese Napolitan Pasta Directions
- Prep the Ingredients & “Hidden Flavor”
Vegetables & Meats:
Onions & peppers: ~5–6 mm wide strips.
Bacon: sliced crosswise 5–6 mm.
Sausages: diagonally 5–6 mm thick.
Garlic: lightly smash with knife handle. - Sauce Mixture (A):
In a small bowl, combine 6 Tbsp ketchup, 1 Tbsp tomato paste, and 2 Tbsp water. Stir until smooth.
This helps when adding sauce to the pan.
Butter: Keep 10g ready for finishing.
Heat Water for Pasta: Bring a large pot of salted water (1% salt) to a boil while chopping. - Sauté the Onions & Meats
Garlic & Oil: Put 1 Tbsp olive oil + the smashed garlic into a cold pan, then heat over medium. Once it sizzles, the garlic aroma will emerge.
Onions: Add sliced onions, stirring for 2 minutes.
Bacon & Sausages: Stir them in, cook another 2 minutes.If onions or bacon start browning too fast, slightly reduce heat. - Add Peppers & Make the Base
Green Peppers: After 4 minutes total, toss in peppers. Continue sautéing for 3 more minutes.By now (~7 minutes), everything should have a light char.
Season: Turn off heat briefly; add a pinch of salt & pepper.
Remove Garlic (optional): Some prefer taking it out now.
Pour in Sauce (A): Return to low heat, stirring to warm the ketchup mixture gently. - Cook the Pasta Simultaneously
Boil Spaghetti: When the water is ready, add pasta. Cook according to package (~7–9 minutes) for al dente.
Drain: Once done, quickly shake off excess water. - Combine Pasta & Finish with Butter
Add Drained Pasta into the pan with sauce & sautéed veggies/meats.
Butter: Place 10g on top of the hot spaghetti.
Final Seasoning: Sprinkle extra pepper if you like a bit of bite. Stir thoroughly until sauce coats the pasta evenly and butter is fully melted. - Serve
Plate the Napolitan while hot.
Optional: Garnish with parsley, grated cheese, or extra black pepper. Enjoy immediately.
Notes
- Tips & Points
Avoid Overcooking the Vegetables: Slight browning adds sweet-savory depth, but watch they don’t burn.
Tomato Paste vs. Purée: Paste is more concentrated, so adjust if using a brand with higher concentration.
Texture: Keep pasta al dente; Napolitan is best with a slight bite.
Extra Toppings: Tabasco sauce, grated parmesan, or shredded mozzarella can elevate the final dish.
Storage: Enjoy fresh; if leftovers, reheat gently with a splash of water or more ketchup to keep it moist.