Tomato-Filled Napolitan Spaghetti for Lunch

Tomato-Filled Napolitan Spaghetti for Lunch

This is a Napolitan made with canned tomatoes and ketchup. This is a popular pasta dish in my family. It's even better than a Napolitan made with just ketchup.

Ingredients: 4 servings

320 g (80 g per person, 4 servings)
Green peppers
Wiener sausages
2 slices
Thinly sliced garlic
2 cloves
Canned mushrooms
1 small can
Canned whole or diced tomatoes
1 can
Pasta boiling water
2 ladles' worth
About 4 tablespoons
1/2 teaspoon
Salt and pepper
to taste
Parmesan cheese
to taste
Olive oil
as needed


1. Julienne the green peppers, thinly slice the onions, slice the wiener sausages diagonally, and purée the tomato in a food processor. Drain the canned mushrooms.
2. Begin boiling the pasta. Put some olive oil in a frying pan and sauté the garlic. Add the onions, bacon, and wieners and continue to sauté.
3. Add the tomato from Step 1, add the pasta boiling liquid, and simmer a while. Add the green peppers and mushrooms. Add the ketchup and sugar.
4. Simmer Step 3 for about 2 minutes, then add the drained boiled pasta. Quickly coat in the sauce and season with salt and pepper.
5. Transfer to plates and sprinkle with powdered cheese and Tabasco to taste.
6. Notes: If the taste is too light in Step 4, add some ketchup.
7. You can also use diced tomatoes as-is without puréeing.

Story Behind this Recipe

This is a pasta I've made for my family for over 20 years. Add garlic to taste. It's also delicious without garlic.