Boil the spaghetti in plenty of boiling water that's been generously salted, according to the cooking time indicated on the package.
While the pasta cooks, julienne the vegetables, mushrooms and ham.
Heat butter and olive oil in a pan until the butter melts.
Add the ★ ingredients and stir fry. Season with salt and pepper, add the tomato ketshup and simmer.
Add the cooked pasta to the pan, sprinkle some grated cheese, toss, and it's done.
Transfer to a serving plate, and enjoy with Tabasco and grated cheese on top.
Story Behind this Recipe
I've loved kissaten-style old fashioned pasta napolitan for long time. After many failures, I was finally able to recreate that flavor. Pasta napolitan served in kissaten has been made in bulk in advance and frozen, which is why it's so soft and messy. I can't replicate it exactly, but I think it tasted like this.
By mixing the pasta and grated cheese quickly in the napolitan sauce, the sauce and pasta mix well together and the pasta remains moist. If you stir fry it for too long, it will get dry and hard. If you don't have canned tomatoes you can make this just with ketchup. In that case, add extra pasta boiling water and ketchup.