Authentic Spaghetti Napolitan (Japanese Ketchup Pasta)

Napolitan, a pasta dish that has uniquely evolved in Japan, allows you to enjoy the mellow flavor of ketchup combined with the chewy texture of spaghetti. The combination of ketchup and spaghetti may seem unconventional, but it blends exceptionally well, resulting in a harmonious dish.

Jump to:

• What is Napolitan (Naporitan)?
• Features and evolution
• To make authentic
• Typical ingredients and condiments
• 📋Step-by-step recipe
• Tips on how to make
• Recipe card

What is Napolitan (Naporitan)?

Napolitan is an Italian-inspired pasta dish originating in Japan, consisting of boiled spaghetti sautéed with ingredients such as onions, green bell peppers, and sausages, seasoned with ketchup. The term "Napolitan" is a Japanese-made English word meaning 'Naples-style,' and it is sometimes spelled as "Napo'r'itan" due to 'R' and 'L' not being distinguished as different sounds in Japanese. It is an Italian-style Japanese dish that has been beloved in old-fashioned coffee shops across Japan as a classic menu item.

The distinctive features of this dish lie in its seasoning with ketchup and achieving a soft and chewy texture in the spaghetti. Cooking ketchup gives it a mild flavor with slight acidity, while boiling spaghetti slightly longer creates a satisfying texture and enhances its integration with ketchup.

Today, you can easily find Napolitan recipes in many books and websites, but most of them have simplified the original cooking process. Therefore, even if you have made this dish before, you might not have experienced the authentic style. I encourage you to try this recipe to experience the authentic flavor and texture, as served in Japanese coffee shops, which is slightly different from the simplified version.

Features and evolution

Currently, spaghetti simply seasoned with ketchup is recognized as Napolitan, but originally, this dish was made using thicker spaghetti and boiled slightly longer, in addition to being seasoned with ketchup. The reason for this is that authentic Italian cuisine did not take root in Japan until the 1980s. Japanese people, unfamiliar with the al dente texture (leaving a bit of firmness) of pasta, used to boil the spaghetti until it was soft.

With the passage of time, various authentic Italian pasta dishes like peperoncino, vongole, and carbonara spread in Japan. Alongside this, cooking spaghetti al dente also became mainstream, but when it comes to Napolitan, it is still more common not to cook it al dente. This is because cooking spaghetti softer allows for better integration with ketchup and highlights the texture of the other ingredients.

There is a tendency to adhere to the notion that pasta should be cooked al dente, but for Napolitan, softer and chewier spaghetti actually works better. It results in a harmonious dish, so be sure to give it a try.

To make authentic

To achieve the authentic flavor and texture of Napolitan as served in Japanese coffee shops, the following processes are necessary:

• Preparing spaghetti

Boil the spaghetti until softened in advance, then rinse it with cold water. This will give it a chewy texture and enhance its integration with ketchup. Additionally, coating it with oil at this stage will prevent it from sticking together.

• Sautéing the ingredients

The ingredients are also essential for Napolitan. Sautéing them until fragrant improves the overall flavor of the dish.

• Cooking ketchup to reduce acidity

Ketchup has a slightly sour taste, but cooking it reduces the acidity, resulting in a mellower flavor. This is an important step in determining the flavor of this dish.

Napolitan is not an Italian dish, but one that has been served in Japanese coffee shops. Therefore, you might be puzzled by the preparation methods, which differ from typical pasta dishes. However, there is a reason why it continues to be synonymous with Japanese-style pasta dishes. Experience authentic Napolitan by using the above preparation method.

Typical ingredients and condiments

There are typical ingredients used in Napolitan: onion, green bell pepper, and sausage. The sausage used is made from pork, and can be replaced with bacon or ham. These ingredients not only add flavor and texture to the dish but also enhance its nutritional value and visual appeal. They are an indispensable feature of Napolitan, so be sure not to omit them.

Additionally, it is also common to sprinkle grated cheese or drizzle Tabasco sauce. These are not added during cooking but rather at mealtime by each individual according to their preferences. Therefore, start by enjoying the dish without anything, and then add these additions to your liking if you want to personalize the flavor.

📋Step-by-step recipe

Ingredients

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Instructions

🕒 Total: 30 mins mins

Step 1
Bring plenty of water to a boil in a large pot, then add salt (about 1% of the water's volume, not included in the recipe) and mix. Cook spaghetti for 2 minutes longer than the package instructions. At this time, reserve ⅕ cup (per serving) of the pasta cooking water for later use.

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Step 2
Drain the cooked spaghetti in a colander and rinse it under running water to cool and remove excess starch. Once the spaghetti has cooled, drain off any excess water, and then toss it with oil.

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Step 3
Slice onion and green bell pepper into approximately ⅕-inch (5mm) widths. Cut sausage diagonally into slices approximately ⅕-inch (5mm) thick.

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Step 4
Heat butter in a pan over medium heat. Once the butter has melted, add the onions and sauté until they are translucent. Then, add the sausages and sauté until slightly browned. Finally, add the green bell peppers and sauté until cooked through.

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Step 5
Move the ingredients to one side of the pan and add ketchup to the empty space. Heat it for about 1 minute.

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Step 6
Mix the ingredients with ketchup. Add the chilled spaghetti to the pan, sprinkle reserved pasta cooking water over it, and cook until the spaghetti is heated through while mixing everything.

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Step 7
Serve on each plate and sprinkle with grated cheese or Tabasco to taste.

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To Store

You can store it in the refrigerator for up to 2 days.

Tips on how to make

• It is recommended to sauté the ingredients in the following order: onion, sausage, and green bell pepper. This is because onions become sweeter and more fragrant when sautéed for a longer time, while bell peppers retain their crunchy texture when cooked for a shorter period.
• Cook the ketchup in a pan before mixing it with the other ingredients. This process reduces the acidity of the ketchup and creates a mellow flavor. However, if you prefer to retain some of its acidity, only cook 50 to 70% of the ketchup and add the remaining portion later without heating.

Recipe card