Napolitan (Japanese-style tomato-bacon spaghetti) recipe

Published June 8, 2010 10:09PM (EDT)


  • 5-6 ounces spaghetti
  • 1/2 medium onion, cut lengthwise into 1/3-inch slices
  • 1 clove garlic, minced
  • 4 slices Canadian bacon, ham, or bacon, cut into 1/3-inch strips
  • 5 button mushrooms, sliced 1/4-inch thick
  • 1 medium bell pepper, seeded and sliced into 1/8-inch strips
  • 2 tablespoons olive oil
  • 3 tablespoons tomato ketchup
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon butter
  • Chopped parsley for garnish (optional, to taste)
  • Salt and pepper, to taste


  1. Boil water in a large pot and salt it for the spaghetti.
  2. While the water is heating, heat olive oil in a deep saute pan over medium-high heat. When hot, add onions and cook until they start to brown.
  3. Add garlic to the saute pan and cook until it releases its aroma.
  4. Add ham and mushrooms to the onions and garlic and cook until lightly colored.
  5. Add the bell peppers to the mixture and stir to combine.
  6. Add the ketchup and 3 tablespoons boiling water (from the pasta pot) and stir to combine.
  7. Set sauce aside. Add spaghetti to the boiling water and cook until done to your liking.
  8. Reheat sauce and add the spaghetti, butter and 2 tablespoons Parmesan. Stir to combine.
  9. Garnish with parsley if desired. Serve with additional Parmesan cheese for topping.

By Felicia Lee

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