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.

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 🍳

  1. Slice the sausage diagonally into thick pieces for a more appetizing shape.
  2. Cut the onion and bell pepper into slices about 5mm thick to preserve their crisp texture.
  3. 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.
  4. Heat generous vegetable oil in a pan, crack in one egg, and cook as an egg omelet. Remove and set aside temporarily.
  5. 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.
  6. Add the cooked pasta and a splash of pasta water to the mixture, tossing to allow the noodles to soften and blend evenly.
  7. Add 5 tablespoons of ketchup and 2 tablespoons of tonkatsu sauce, then stir thoroughly for about 1 minute to ensure even distribution of seasoning.
  8. 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.
  1. Cook the pasta and set aside. Slice the sausage and vegetables thickly.
  2. First, make the egg omelet in the pan, then use the leftover oil to quickly sauté the sausage and vegetables over high heat.
  3. 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.
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