Spaghetti with Meat Sauce (Naporitan)
Naporitan is a Japanese spaghetti dish built on ketchup, and it is said to have started in Yokohama. Instead of a simmered tomato sauce, the pasta is fried in a skillet with onion, green pepper and sliced sausage or ham, then coated in ketchup and finished with a little butter. It takes one pot and one pan, uses pantry staples, and the sweet, tangy result is a fast dinner for two.
Instructions
Pour about 8 cups of water into a large pot and stir in 2 tablespoons of salt. Bring it to a boil over high heat, then cook the spaghetti for the time given on the package.
While the pasta cooks, heat the vegetable oil in a large skillet over medium heat. Add the onion, green pepper and sausage or ham, and stir-fry until the vegetables have softened.
Season the vegetables and meat with salt and pepper to taste.
Drain the spaghetti and add it to the skillet. Toss it with the other ingredients so the strands are coated in the oil and mixed evenly with the vegetables.
Stir in the ketchup and keep stir-frying until the spaghetti is evenly coated and hot. Add the butter, mix it through, and turn off the heat.
Make it personal.
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