Napolitan Spaghetti was the first pasta I cooked.I used 1.4 mm thick pasta this time.Bacon + wiener sausage combination is also delicious when you don't have ground meat. For 2 servings. Recipe by Tomomaki0313

I created this recipe from the days when I worked at a a cafeteria.The flavor varies depending on how thick the pasta is and how well you drain the water. Adjust the flavor by varying the amount of ketchup.Cook the pasta until it's still a bit firm. Flavor the ingredients then add the pasta to keep the dish from being watery. It's a good idea to pour some oil over the pasta. Recipe by Rimuyuramanma

The pasta napolitan I have at a certain cafe is a bit spicy and I love it. So I copied their flavor. When I tried adding chorizo instead of bacon, it tasted awesome, so that's what I used. We enjoy this with the addition of seasonal vegetables.Since the pasta is combined at the end in the pan with the other ingredients, stop cooking it when it's still a bit firm. The curry powder is a hidden ingredient. There are differences in curry powder depending on the brand, so don't add too much! Besides brussels sprout you can use nanohana, mushrooms, or whatever seasonal vegetables at hand. Recipe by Mawaru7

I love napolitan, and I often made this for my daughter's lunch when she was little.I listed this recipe in the hopes that one day when my daughter grows up she'll make it for me.Be sure to emulsify the oil and water in Step 6!If you do this you'll definitely end up with a delicious pasta.Please use whatever veggies you like. At our house, my daughter loves shimeji and eggplant so we always use lots of those. Recipe by Erihono

I created this recipe because I wanted to eat nostalgic Napolitan spaghetti.Mixing the ingredients with ketchup first makes the pasta absorb it evenly.Adding a small amount of sugar creates the nostalgic flavour! A small amount of garlic is also the key. Recipe by Michan

This is a very popular menu you will find at classic cafes in Japan.It's also easy to make at home!

My son likes spaghetti with meat sauce and also Napolitan and wanted me to include it in his bento, so I make him a flavorful Napolitan spaghetti bento that tastes great even when cold (。^_・)ノ.I learned this secret trick about spaghetti from a TV show, but you add the spaghetti to the boiling water and stir for 1 minute. You will boil it again, so after one minute passes turn off the heat and cover it with a lid. After boiling the spaghetti as directed on the package minus one minute, strain. If you want to cook it al dente, adjust the cooking time by subtracting 2 minutes♪. Using vegetable oil and not olive oil is also an important point ヽ(*^^*)ノ. Recipe by Kyoku

I added ketchup instead of sugar from the recipe "Sweet and spicy salad with kiriboshi daikon"and thought about this while making a stir-fry! It was a dish that definitely went overboard on the ketchup lol.Wiener sausages and onions are a MUST, but the rest of the ingredients can be switched at your preference. Recipe by ochikeron

I love eggplant, so I tried adding it to napolitan.When it's in season you can eat a lot of it.Cooking the vegetables together with the ketchup takes away the sourness of the ketchup and makes it easier to mix in with the spaghetti. Recipe by Momokappaebisen

I came up with this recipe thinking that Napolitan pasta, that I love, would also be delicious as a soup pasta.Once the milk starts to bubble, don't let it continue to boil for very long.Try to time things so that the soup is ready and the pasta finishes boiling at about the same time.Use whatever amounts you like for the ketchup and Japanese Worcestershire-style sauce. Recipe by Poron526

I tried this recipe from cookpad.japan. I made this with limited ingredient at my home, but still turned out fabulous 😁😁😁. I made some changes in the recipe from the original one. Enjoy! 😁😁😁

My family loved spaghetti Napolitan (a Japanese-style pasta dish). I wanted to give them a variation of it sometimes, and this recipe is the result. I used Chinese ingredients like bok choy and char siu instead of the usual western ingredients (like bell peppers, mushrooms, wiener sausages etc.) and just added 100% sesame oil! This transforms the usual spaghetti Napolitan into a fragrant, rich Chinese-style dish.Cook the spaghetti in lots of boiling water. Please boil the spaghetti according to the instructions on the packet. Stir fry the stem part of the bok choy leaves first, and then add the leaf part. Adjust the amount of salt and pepper and toasted sesame seeds to taste. Recipe by Kadoya-seiyu