Solo Cooking God Napolitan Spaghetti
A super simple Napolitan spaghetti that delivers deep, savory flavor without any complicated seasoning, using ketchup and tonkatsu sauce.
🙋 Recommended for
- ⭐ Those who want to whip up a delicious meal using leftover sausages and ketchup.
- ⭐ Beginners who find measuring complex pasta sauces tedious or difficult.
- ⭐ People craving the nostalgic, tangy-sweet-and-salty flavor of classic Western-style comfort food.
pastasausageonionbell peppereggketchuptonkatsu sauce
Ingredients needed 🛒1 servings
- pasta 1 serving
- sausage generously
- onion 1 piece
- bell pepper 1 piece
- egg 1 piece
- vegetable oil generously
- ketchup 5 tablespoons
- tonkatsu sauce 2 tablespoons
- pasta water slightly
- salt a pinch
Recipe 🍳
- Slice the sausage diagonally into thick pieces for a more appetizing shape.
- Cut the onion and bell pepper into slices about 5mm thick to preserve their crisp texture.
- Boil the pasta in vigorously bubbling water with a pinch of salt until it reaches your preferred doneness, then drain and set aside. Keep a small amount of the pasta water instead of discarding it.
- Heat generous vegetable oil in a pan, crack in one egg, and cook as an egg omelet. Remove and set aside temporarily.
- Add the prepared sausage, onion, and bell pepper to the remaining oil in the same pan. Sauté over high heat for 1–2 minutes, stirring quickly, until the sausage develops a golden-brown crust.
- Add the cooked pasta and a splash of pasta water to the mixture, tossing to allow the noodles to soften and blend evenly.
- Add 5 tablespoons of ketchup and 2 tablespoons of tonkatsu sauce, then stir thoroughly for about 1 minute to ensure even distribution of seasoning.
- Transfer the finished spaghetti to a bowl, top with the previously set-aside egg omelet. Garnish with parmesan cheese powder, parsley, or black pepper according to preference.
- Cook the pasta and set aside. Slice the sausage and vegetables thickly.
- First, make the egg omelet in the pan, then use the leftover oil to quickly sauté the sausage and vegetables over high heat.
- Add the pasta, a splash of pasta water, 5 tablespoons of ketchup, and 2 tablespoons of tonkatsu sauce. Stir-fry for 1 minute, then serve.
Cooking tips 💡
- Choose sausages with higher pork content (check the back label) for a richer, more reliable flavor.
- Using tonkatsu sauce instead of regular oyster sauce or hoisin sauce reduces sourness and creates a much more familiar, rich umami taste.
- Vegetables should stay crisp—avoid overcooking. For best results, cook them quickly in a very hot pan.





