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One-Pan Napolitan
Serves 2 · About 15 min
Napolitan made without boiling the spaghetti in a separate pot — it cooks right in the frying pan in a ketchup-flavored liquid. No waiting for water to boil, and fewer dishes to wash. The ketchup flavor soaks into the noodles.
① Cut the fillings and break the spaghetti in half→② Stir-fry the sausages and onion→③ Add water and spaghetti and simmer→④ Finish with ketchup and pepper
What to buy
Meat
Vegetables
Noodles
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⏱ What makes this quick
It’s ready about 10 minutes sooner than this site’s regular Napolitan (about 25 minutes).
- No separate pot of water: the spaghetti simmers in the frying pan in a ketchup-flavored liquid. No waiting for 2 L of water to boil in a big pot
- Quick-cook spaghetti: use one that cooks in 3–4 minutes
- Fewer dishes: just a frying pan, knife, cutting board and tongs (or chopsticks). No pot or colander
- Flavor soaks in: none of the cooking liquid is thrown away, so the ketchup flavor goes right into the noodles
How to make it
1
Cut the fillings and break the spaghetti in half
- Slice the sausages diagonally 5 mm thick, and the onion 5 mm thick
- Cut the peppers in half lengthwise, remove the seeds and stems, and slice 5 mm wide
- Break the spaghetti in half so it fits in the frying pan
How to tell it's doneEverything is cut and the spaghetti is broken.
2
Stir-fry the sausages and onion
- Heat 1 tbsp oil in a frying pan over medium and stir-fry the sausages and onion for 2 minutes
How to tell it's doneThe onion is soft and the sausages are lightly browned.
3
Add water and spaghetti and simmer
- Add 450 ml water, 1 tsp consommé granules and 2 tbsp ketchup, and turn to high
- When it boils hard, spread in the spaghetti and turn to medium
- Without a lid, simmer for the package time + 1 minute, separating the noodles with chopsticks now and then
How to tell it's doneThe liquid is almost gone, and a strand is soft when you bite it.
Be carefulThe noodles stick together easily in the first 2 minutes, so separate them well. If the liquid is gone but the noodles are still hard, add water 3 tbsp at a time and keep simmering.
4
Finish with ketchup and pepper
- Add the green peppers and 4 tbsp ketchup, and stir-fry for 2 minutes, mixing with tongs (or chopsticks)
- Turn off the heat, add 10 g butter and a little pepper, and mix. Taste it, and add 1 tbsp ketchup if it’s bland
ReadyEverything is orange and no liquid is left in the pan.
Be carefulKetchup spatters. Keep your face back.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
The noodles are hardThe liquid ran out too fast in step 3. Add water 3 tbsp at a time and simmer until soft.
The noodles stuck together in a clumpThey weren’t separated enough in the first 2 minutes of step 3. Next time, separate them with chopsticks right after adding.
It’s wateryIn step 4, turn up to medium-high and stir-fry until the liquid is gone.
It tastes blandWhen you taste in step 4, add ketchup 1 tbsp at a time.
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