The word wafuu may sound like someone trying to say yahoo and not quite succeeding, but it actually means "Japanese-style" in Japanese.
Italian style pasta has been popular in Japan since the post war period. In the beginning it was served with Italian, or at least Western European, style sauces, but some time in the '70s or so people started to experiment with Japanese flavors. Essentially, things that are usually eaten with white rice were mixed into or put on top of spaghetti and other pastas. These are known as wafuu pasuta or wafuu supagetti (say these out loud and you'll know what they are), and became popular on the menus of Japanese cafés (kissaten) and the like.
There is at least one restaurant in the U.S. that I know of that has a couple of wafuu pasuta dishes on their menu - Basta Pasta (warning: icky Flash-only site!), in New York. They don't really go far enough in my opinion though. If you love Japanese flavors you'll probably love wafuu pasuta too.
Most wafuu pasuta recipes are very quick and easy to make, so they are great for quick dinners. Incidentally, to achieve a more Japanese texture cook the pasta about a minute or so longer than you might otherwise, so it's a bit past al dente. Japanese people generally prefer softer pasta.
Following are three of my favorite quick and easy wafuu pasuta dishes.