How to Cook Naporitan, Japanese Pasta Dish

      Last week, I cooked naporitan (ナポリタン), one of popular Japanese pasta dishes. When I was a child, naporitan was one of my favorite school meals. It was mostly creamy ketchup taste and so good. If you love traditional Italian pasta, you probably cannot believe making pasta dish with "ketchup," but it's actually so delicious. I hope that you will try it someday. ;) When you go to yoshoku (洋食) restaurants in Japan, you can perhaps find naporitan in their menu.

      Anyway, today, I'm going to share how to cook naporitan with you.

 Ingredients (for 5 servings)
1 lb (454g) of spaghetti pasta
1 tablespoon of vegetable oil
1 tablespoon of salt
1 teaspoon of grated garlic
1 onion (sliced)
1/2 lb (about 200g) of bacon (chopped) *You can also use sausages instead of bacon.
1 green bell pepper (thinly sliced)
1 1/2 cups (350cc) of ketchup
2 teaspoons of sugar
2 oz (60cc) of whipping cream
1/2 cup of hot water (You can use boiling water which you cooked spaghetti in.)
Parmesan cheese (optional)


1. Cook the spaghetti in boiling water with salt and oil according to the package.

2. Heat oil in a pan over high heat and saute garlic, onion and bacon.

3. When onion become translucent, add bell pepper, ketchup, sugar and whipping cream, and cook for 3 minutes.

4. Add cooked spaghetti and hot water. Stir-fry them for 3 minutes. Season with salt according to your taste.

5. Serve and enjoy. Sprinkle shredded Parmesan cheese if you like it.

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