Spaghetti Napolitan — also informally known as Japanese Ketchup Pasta — is one of my favourite yōshoku dishes! Ketchup hits so many of our taste senses: sweet, tangy and umami. Cooking it thoroughly unlocks a deeper flavour, transforming it from a basic condiment to a delicious component of the sauce along with smokey bacon, earthy mushrooms, sweet bell peppers and onions. This recipe is adapted from the one in The Gaijin Cookbook by Ivan Orkin and Chris Ying. I’ve made it so many times that I’ve adapted proportions of ingredients and added soy sauce to balance ketchup’s sweetness. Hope you love it as much as I do!

INGREDIENTS (3-4 servings)
5 strips bacon, cut into 1/3” square pieces (~150g)
2 bell peppers, thinly sliced (~250g)
½ large white onion, thinly sliced (~125g)
3 garlic cloves, minced
¾ lb (340g) cremini or white mushrooms, thinly sliced
½ C ketchup
1 tbsp soy sauce
¾ lb (340g) spaghetti
Salt to taste and for pasta water
To serve:
Grated parm
Tobasco

Eat well and be well,
Sonia

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