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Provide Pasta.
Prepare Onion.
You need Green peppers.
Provide Wiener sausages.
Use Bacon.
You need to prepare Thinly sliced garlic.
You need can Canned mushrooms.
Use Canned whole or diced tomatoes.
You need to prepare ladles' worth Pasta boiling water.
Provide Ketchup.
Prepare Sugar.
Use Salt and pepper.
You need to prepare Parmesan cheese.
Use Olive oil.

Short Tips:

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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..
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..
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..
Simmer Step 3 for about 2 minutes, then add the drained boiled pasta. Quickly coat in the sauce and season with salt and pepper..
Transfer to plates and sprinkle with powdered cheese and Tabasco to taste..
Notes: If the taste is too light in Step 4, add some ketchup..
You can also use diced tomatoes as-is without puréeing..

Wanted to try a version with weiners instead of the meatsauce and found this recipe. Very tasty despite the omission of the traditional tomato sauce for ketchup. Spaghetti Napolitan (named after Naples, Italy) was invented by the head chef at the New Grand Hotel. Spaghetti Napolitan is tangentially related to omurice for a couple of reasons To make Spaghetti Napolitan that is as 'authentic' as you might get in Japan, you'll want to cook the spaghetti a minute or two over the al dente stage. But I made this for Sunday lunch, and found it surprisingly tasty - it brought back all kinds of memories of my childhood.

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