Japanese Style Tomato Spaghetti

  • By
    The Food Studio
  • Time
    20 minutes
Japanese Style Tomato Spaghetti

Try this Japanese take on good ol' spaghetti. What makes Napolitan unique is that it uses ketchup instead of tomato sauce. It may sound strange to the uninitiated, but its sweet and salty flavor is rather addictive. What's more, you can easily incorporate leftover vegetables with the dish. Try this recipe today and let us know what you think.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 2.47  oz spaghetti
  • 1.76  oz sausage
  • 5.29  oz vegetables (onion, green pepper, carrot etc..)
  • tbsp tomato ketchup
  • a little salt
  • a little pepper
  • egg
  • tbsp olive oil


Step 1

Heat half a tablespoon of olive oil in a frying pan. Break an egg into it and cook a sunny side up with a runny yolk.

Japanese Style Tomato Spaghetti

Step 2

Bring water to a boil and add a bit of salt. Boil Spaghetti until a little firmer than al dente.

Step 3

Cut the sausages into bite-sized pieces. Slice the vegetables into thin strips.

Step 4

Heat half a tablespoon of olive oil in a frying pan. Saute the sausage slices and vegetables. Add the cooked Spaghetti and saute further.

Step 5

Add tomato ketchup and mix. Season with salt and pepper.

Step 6

Serve on a plate and top with fried egg.

The Food Studio
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.