6 oz (160 g) dried spaghetti
2 qt water
1 tablespoon kosher salt
½ medium onion, cut into wedges
6 sausages, cut into ½” diagonal slices
½ cluster shimeji mushrooms, stemmed and separated
2 green bell peppers, stemmed and seeded, cut into ⅓” slices
½ teaspoon kosher salt
Freshly ground black pepper, to taste
4 tablespoons ketchup
1 tablespoon vegetable oil
Boil water in a large pot and add in salt. Cook pasta according to the suggested cooking time. Reserve ⅕ cup (50 ml) of pasta water.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add onion and sausage and stir-fry for about 1-2 minutes. Once the onion starts to brown, add shimeji mushrooms, bell peppers, salt, and black pepper. Stir-fry for another 1-2 minutes.
Once pasta is finished cooking, drain with a colander. Place pasta in the pan from Step 2, turn on medium-high heat and cook for about 1 minute. Add in ketchup and ⅕ cup (50 ml) of pasta water, cook for another 30 seconds or until the pasta is evenly coated with a glossy sauce. Remove from the heat and serve.
A thick spaghetti works best for Napolitana. For richer flavors, replace olive oil with lard.
If preferred, drizzle 1 or 2 beaten eggs into the outer edge of the pan while the pan is still hot. Garnish with grated parmesan cheese or chopped fresh parsley.
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