Easy Nostalgic Kissaten Style Pasta Napolitan - For Bento Too

Easy Nostalgic Kissaten Style Pasta Napolitan - For Bento Too

The secret to making this delicious is how you add the seasoning ingredients. Add lots of ketchup and make it quite rich. Children will love it too.

Ingredients: 2 servings

Wiener sausages (sliced diagonally)
4 to 5
Ham or bacon (cut into 1cm pieces)
2 to 3 slices
Ground pork (optional)
100 g
Onion (thinly sliced)
Green bell pepper (sliced lengthwise thinly)
about 2 ladles full
1 scant tablespoon
Salt and pepper , soy sauce to finish
A small amount
Pasta (1.7 mm)
200 g
Japanese Worcestershire-style sauce
1 to 2 tablespoons


1. Boil the pasta. Add salt to a generous amount of boiling water, and cook the pasta for 1 minute less than indicated on the package. (So if it says 8 minutes, cook for 7 minutes.)
2. Heat up a frying pan and spread around some oil. Add all the ingredients except for the flavoring ingredients and stir fry. If you're using ground pork, add it first and cook before adding the other ingredients.
3. Take out some of the stir fried green peppers before adding the seasoning ingredients. They'll be used as garnish.
4. Season with salt and pepper, then add about 1/2 ladle full of the pasta cooking water and mix.
5. Before adding the pasta, add the flavoring ingredients. Add lots of ketchup and 1 tablespoon of Japanese-style Worcestershire sauce, a little sugar, and a little soy sauce. Mix well.
6. Add the pasta and mix well, until the flavors permeate everything. Put in the margarine at the very end, mix until it's melted and the dish is done.
7. It's really good when topped with lots of grated Parmesan cheese.

Story Behind this Recipe

When I was little, spaghetti meant napolitan or meat sauce. (We didn't call it pasta.) I loved the napolitan my mother made, and she made it for me often. I adapted my mother's flavors.