In season当季Japanese日式
Napolitan (Japanese Ketchup Spaghetti)那不勒斯意面（日式番茄沙司炒面）
A Japanese café and home favorite: spaghetti with ketchup, sausage, green pepper and mushrooms. This is yoshoku comfort food, not a claim to Italian tradition.日式咖啡馆与家常洋食：长意面配番茄沙司、香肠、青椒与蘑菇，不宣称意大利传统做法。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Use fully cooked smoked sausage, not raw sausage. Slice sausage, onion, pepper and mushrooms; mince garlic. Mix ketchup and Worcestershire sauce. Prepare unsalted pasta water; sausage, sauce and Parmesan already add salt.用全熟烟熏香肠，不用生香肠；香肠、洋葱、青椒、蘑菇切片，蒜切末；拌沙司与伍斯特酱。煮面水不额外加盐，香肠、酱与奶酪已有咸味。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Spaghetti意大利长面8 oz盎司
- Fully cooked smoked sausage熟制烟熏香肠4 oz盎司
- Yellow onion黄洋葱0.5
- Green bell pepper青甜椒1
- Button mushrooms白蘑菇4 oz盎司
- Garlic大蒜1 clove瓣
- Tomato ketchup番茄沙司6 tbsp大勺
- Worcestershire sauce伍斯特酱2 tsp小勺
- Unsalted butter无盐黄油1 tbsp大勺
- Parmesan, grated帕尔马干酪碎2 tbsp大勺
Method做法
Boil the spaghetti in unsalted drinking water following the package directions. Before you drain it, scoop out ¼ cup of the cooking water and set it aside. Get the skillet vegetables going while the pasta cooks.
长面放进无盐饮用水里，按包装上的时间煮。沥水前先舀出¼杯煮面水留着。煮面的同时开始炒锅里的菜。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Melt the butter in a large skillet, then add the garlic and onion and stir for 2 minutes. Add the sausage, pepper, and mushrooms and cook 5–6 minutes, stirring.
大平底锅里把黄油化开，下蒜和洋葱炒2分钟。再加香肠、青椒和蘑菇，翻炒5–6分钟。
The vegetables are soft, and the fully cooked sausage is hot all the way through.蔬菜变软，全熟香肠里面也热透了。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Push everything to the sides of the pan. Pour the ketchup mixture into the middle and let it bubble gently, then stir it all together.
把食材拨到锅边，沙司混合汁倒进中间，让它轻轻冒泡，然后再全部翻匀。
The ketchup darkens a little and the raw, sharp sourness fades.沙司颜色稍变深，生涩的酸味淡了。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the drained spaghetti and toss. Only if it looks dry, splash in a little of the reserved pasta water. Make sure the sausage is steaming hot, ideally 165°F (74°C) after reheating.
下沥干的面条翻拌。只有看着干了，才少量加点预留的面水。香肠要热到冒气，复热的话最好到165°F (74°C)。
The sauce coats the spaghetti without a watery puddle at the bottom.酱汁薄薄裹住面条，盘底没有积水。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Divide between 2 plates and scatter the grated Parmesan evenly over both. Serve right away while the sauce is still glossy.
分装到2只盘子里，把帕尔马干酪均匀撒在两边。酱还油亮的时候赶紧上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Spaghetti意大利长面Salt the water like the sea; save a cup of pasta water to bind sauces.煮面水要咸；留一杯面汤用来让酱汁挂面。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Green bell pepper青甜椒More vitamin C than an orange (red ones most). Glossy, firm, heavy.维C比橙子还多（红椒最高）。选光亮、硬实、压手的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Tomato ketchup番茄沙司Sweet-tangy tomato condiment; also a handy base for glazes and quick BBQ sauce.酸甜番茄酱；也可做烤肉酱和刷酱的底料。
Unsalted butter无盐黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Parmesan, grated帕尔马干酪碎Aged, umami-rich, naturally lactose-light. Buy a wedge and grate fresh; save rinds for soup.陈年鲜味足，乳糖低。买整块现擦；硬皮留着煮汤。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Spaghetti supplies starch and sausage some protein. Add a leafy green side; there is no need for extra bread, and this is an occasional processed-meat dinner rather than a health claim.意面是主食，香肠补部分蛋白质；配绿叶菜，不再加面包。这是偶尔吃的加工肉晚餐，不包装成健康功效餐。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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