That is something I did not know. Enhances my enjoyment of this dish.

Napolitan is something I make occasionally, seems entirely Japanese to me, or rather, entirely un-Mediterranean. It is, perhaps, the very best way to salvage spaghetti; if you make too much, put aside the excess for Napolitan the next day. Not al dente? Perfect for Napolitan.

For us, mushrooms are vital along with the peppers and onion. I also use a bit of fresh cream and stir it in at the end. We have a Mexican grocery store near us and are going through different hot sauces - we agree, doesn’t have to be Tabasco.

MrLapLap was never overly keen on Napolitan but I won him over. The secret was my “hidden ingredient”. Marmite. Very few people know this (I might be the only one who cooks Napolitan with Marmite) but Marmite perfects Spaghetti Napolitan. Add a half teaspoon or so with some butter after sautéing the vegetables and wiener slices. I know I’m right about this and won’t take dissent, not from anybody who hasn’t tried it themselves, anyway.