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A ketchup-fried pasta that doesn't actually exist in Naples — the classic Japanese café-style spaghetti.
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Despite its name, this dish has no roots in Naples — it's a uniquely Japanese "yoshoku" (Western-style) pasta. The story goes that after World War II, a chef at a Yokohama hotel adapted a ketchup-based pasta he saw occupying troops eating to suit Japanese tastes. It spread as a café staple nationwide and came to symbolize "Japanese yoshoku" as a genre unmoored from any single regional tradition. Its approachable mix of green pepper, onion, and sausage fried in ketchup is part of why it has stayed beloved for generations.
Bring a large pot of salted water to a boil and cook the spaghetti about 1 minute longer than the package instructions.
Slice the sausage on a diagonal; thinly slice the green pepper, onion, and mushrooms.
Heat butter in a pan and fry the onion, sausage, and mushrooms.
Add the green pepper and stir-fry briefly.
Add the cooked spaghetti and toss with ketchup, frying until everything is evenly coated.
Plate and sprinkle with grated Parmesan if desired.