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Naporitan (Japanese ketchup spaghetti)
Simple and strangely comforting, this pasta dish with sweet sour sauce can be cooked in 15 minutes. The key is to cook the sauce in one pan while the noodles are boiling in another.
Course
Main Course, Snack
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
18
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
180
grams
spaghetti
2
tablespoons
butter
1
medium yellow onion
peeled and thinly sliced
2
cloves
garlic
peeled and chopped
1
large
bell pepper
julienned
300
grams
sausages
(frankfurters were used here) thinly sliced
Sauce
½
cup
ketchup
1
tablespoon
Worcestershire sauce
1
tablespoon
sugar
2
tablespoons
milk
¼
teaspoon
pepper
Instructions
Dump the spaghetti in plenty of boiling water.
While the pasta cooks, melt the butter in a pan.
Saute the sliced onion, chopped garlic and julienned bell pepper until a bit softened.
Add the sliced sausages and cook until heated through.
Mix together all the ingredients for the sauce and pour into the pan with the sausages.
Stir and cook until boiling.
Drain the spaghetti and dump into the sauce. Toss well.
Serve your Naporitan sprinkled with grated Parmesan.