13 Spaghetti Neapoli-tan

When talking about Neapolitan, I mean without mistake the flavor that was thought up in modern Japan. Japan does this kind of thing a lot. It’s like putting pilaf and katsu together on a plate and calling it “Turkish Rice” (even though I’m sure Turkish people have never heard of it).

I dare say that I can’t view the dish where you cook sausages, peppers, and onion together with pasta and tomato sauce until it becomes all mushy as Neapolitan. There is Neapolitan from a parallel universe with the flavor of red pasta.