• Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
  

To Prep the Ingredients

• Cut ¼ onion into thin slices.
  
• Cut ¼ green bell pepper into thin strips. If your bell pepper is long, cut it in half widthwise first before cutting it into strips.
  
• Cut 2 mushrooms into thin slices. Cut 2 Japanese sausages diagonally about ¼ inch (6 mm) thick.
  

To Cook

• Place all the ingredients on a tray or plate. Now, heat the pot on medium-high heat or Mode II (600W) on the electric pot. Add 1 Tbsp extra virgin olive oil.
  
• Add the sausages and onion and stir-fry until they are slightly tender and charred. Stir frequently since the pot heats up really fast.
  
• Add 2 cups water and bring it to a boil. You can cover the pot with a lid so the water boils faster.
  
• When boiling, add ¼ tsp salt. Break 4 oz spaghetti in half (so that it fits in the pot) and add to the boiling water.
  
• Make sure the pasta is submerged completely. Cook, uncovered, for 11 minutes.*

  * For Napolitan, we typically cook the pasta according to the package instructions or slightly longer instead of al dente.
  
• After 7 minutes have passed, add the bell peppers and mushrooms. We don't add them from the beginning so they don't get overcooked.
  
• After 10 minutes (1 minute left on the timer), reduce the heat to medium or Mode I (250W). Using a ladle, remove as much of the pasta water as possible.
  
• Add ½ Tbsp unsalted butter (optional) and combine well.
  
• Add 3 Tbsp ketchup, 1 tsp Worcestershire sauce, and freshly ground black pepper.
  
• Combine well and add up to ¼ tsp salt, to taste.
  

To Serve

• Serve immediately and enjoy! This recipe is best consumed as soon as you prepare it, so I don’t recommend keeping leftovers.