Spaghetti Neapolitana. Boil spaghetti in plenty of boiling salted water. Before draining, remember to set aside a spoonful of pasta water to use for combining the pasta and sauce together. Toss spaghetti in the pan with the tomato sauce, adding a little of the cooking water as needed.

I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania Great recipe for Spaghetti Neapolitana. This ketchup-flavored version is known in Japan as 'spaghetti napolitan'. Although the name is derived from the Italian city of Naples. You can have Spaghetti Neapolitana using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Spaghetti Neapolitana

Prepare 2 servings of spaghetti.
You need 5 of vienna sausagse (cut into 1 cm round slices).
You need 1 of eggplant (cut into 1 cm round slices).
It's 1/2 of onion (sliced thinly).
It's 1 of green pepper (cut into bite sized pieces).
You need 20-30 g of butter.
You need 4-5 tbsp of ketchup.
It's 1 tsp of soy sauce.
It's 3 tbsp of red wine.
You need of Salt and pepper.
You need of Grated cheese and parsley to garnish (optional).

Everyone likes this taste in Japan. This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken.

Spaghetti Neapolitana step by step

Prepare a large pot of boiling water for the spaghetti and cook according to the directions on the package..
Meanwhile, melt butter in a sauce pan, stir fry vienna sausage and all vegetables over high heat until cooked lightly. Add a pinch of salt and pepper and keep stirring until they have nice texture..
Add cooked spaghetti and ketchup, soy sauce, red wine and mix well, keeping high heat..
Serve the pasta, with some grated cheese and parsley (optional)..

The dish can be made with any pasta - it doesn't have to be green - only if you want the tri. Drain thoroughly in a colander and return to the pan. Pour about two-thirds of the sauce over the pasta and gently toss until combined. Serve in warmed bowls or on a platter. Garnish with fresh herb sprigs, if desired.