Napolitan (Japanese Ketchup Spaghetti) ナポリタン

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subheading: For the Sauce Seasonings:

⅓ cup ketchup (for an authentic flavor, use Kagome Tomato Ketchup from the Japanese grocery store)

½ Tbsp milk (optional; for a creamier taste)

2 tsp Worcestershire sauce

1 tsp sugar (optional; for an authentic Japanese taste)

subheading: For the Sauce Ingredients:

½ onion ( 3.5 oz, 100 g)

¼ to ½ green bell pepper ( 2.5 oz, 70 g)

4 mushrooms ( 2.5 oz, 70 g)

5 oz sausages (I use 4 to 6 kurobuta or arabiki sausages from the Japanese market; you can substitute another type of sausage, ham, bacon, etc.)

1 Tbsp extra virgin olive oil

1 clove garlic

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

subheading: For the Pasta:

7 oz spaghetti

1½ Tbsp Diamond Crystal kosher salt

¼ cup reserved pasta water (you may not need it; check your sauce and add gradually)

1 Tbsp unsalted butter

subheading: For Serving:

2 Tbsp Parmigiano-Reggiano or Parmesan cheese

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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