I've loved kissaten-style old fashioned pasta napolitan for long time. After many failures, I was finally able to recreate that flavor. Pasta napolitan served in kissaten has been made in bulk in advance and frozen, which is why it's so soft and messy. I can't replicate it exactly, but I think it tasted like this.By mixing the pasta and grated cheese quickly in the napolitan sauce, the sauce and pasta mix well together and the pasta remains moist. If you stir fry it for too long, it will get dry and hard.If you don't have canned tomatoes you can make this just with ketchup. In that case, add extra pasta boiling water and ketchup. Recipe by Shunashuna

When I was little, spaghetti meant napolitan or meat sauce. (We didn't call it pasta.) I loved the napolitan my mother made, and she made it for me often. I adapted my mother's flavors.The reason for taking out the pasta early is because some of the boiling water is added to the sauce, and also because it's mixed thoroughly in the sauce. The key is to blend the seasoning ingredients completely with the solid ingredients before adding the pasta. In addition, the Worcestershire-style sauce, sugar, soy sauce and margarine as 'hidden' ingredients are all a must. The combination of various ingredients is terrific. For 2 servings. Recipe by Doronjo mama

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

Japanese popular food😋

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 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

-There's many types of pasta, but I always come back to this simple napolitan spaghetti dish.-It can be made easily with what's in your fridge.Once you've added the ＊ ingredients cook to evaporate the liquid. Recipe by Shinamoro-rus

A sweet & sour pasta dish made with ketchup.

When making Italian food that uses tomatoes, I use fish sauce as a replacement for anchovies. Recipe by FarmersK

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

In Italy its tradition to serve spaghetti with this sauce. But for my personal touch i made it with a little of spice.

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