Spaghetti with Meat Sauce (Naporitan)
Naporitan or napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. It is claimed to originate from Yokohama.
Servings
2
7 oz (170 g) spaghetti
1 green bell pepper, thinly sliced
½ small onion, thinly sliced
¼ lb (110 g) sausage or ham, sliced
⅓ cup ketchup
2 tsp butter
2 tsp vegetable oil
Salt, to taste
Pepper, to taste
Put about 8 cups of water in a large pot, and add 2 tbsp salt. Bring to a boil on high heat and cook spaghetti according to package directions.
Meanwhile, heat vegetable oil in a large skillet and stir-fry onion, bell pepper, and sausage on medium heat until softened. Season with salt and pepper.
Add drained spaghetti in the skillet and stir-fry with other ingredients.
Add ketchup and stir-fry the spaghetti. Mix in butter and stop the heat.