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1
Bring a large pot of salted water to a rolling boil. Cook the spaghetti for the time stated on the package plus 2 minutes — napolitan requires soft pasta by design, not al dente. Drain and set aside. The pasta should yield easily under the tooth with no resistant core.
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2
Melt the butter in a wide pan over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Sauté until fully soft and yielding — napolitan's comfort-food aesthetic depends on vegetables that offer no resistance. They should be translucent and collapsed, not coloured.
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3
Add the sliced sausage or bacon to the pan. Sauté until lightly coloured at the edges. The fat should begin to render and the meat should carry a little colour but not crisp.
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4
Add the ketchup — 50–70 ml per serving. Cook over medium heat for 2–3 minutes, stirring constantly. This is where the dish lives or dies: the ketchup must cook out fully, losing its raw, acidity-forward sharpness and developing a mellower, slightly caramelised body. The colour will deepen; the smell will shift from sharp tomato to something rounder and more concentrated.
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5
Add the drained spaghetti to the pan. Toss vigorously until every strand is coated and the sauce is absorbed into the pasta. The finished mixture should be cohesive, sauce-saturated, and uniformly coloured throughout.
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6
For the tamago wrap: whisk together the eggs, milk, and sugar until smooth. Cook flat in a lightly buttered pan over low heat into a thin, even omelette — pale gold, barely set, and slightly sweet. Lay one omelette on each warmed metal serving plate. Mound the napolitan on top. The omelette should be supple enough to fold loosely around the pasta if desired.
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7
Serve immediately with grated Parmesan and Tabasco on the table. The pasta is eaten hot, sauce still glossy, Parmesan added by each diner to taste.