It was mid-week, and we were running low on groceries in the fridge. Our grocery run wasn’t until a few more days, but I still needed to figure out the day’s lunch prep. Rummaging through my freezer dan veggie drawers, I found a small pack of beef sausages, carrots, and a couple of tomatoes that were starting to look a bit sad. The green onions we planted outside were also growing well and could use some harvesting. It so happened that a recent episode of Young Sheldon we saw mentioned Sheldon’s favorite spaghetti with hot dogs. Seeing that we also had a pack of spaghetti in the pantry, I decided to make it for lunch.
I chose Che Nom’s recipe as a starting point, then modified it to suit my preferences and with ingredients I had on hand. The result was a really homey, simple yet delicious comfort food, which I’m sure will be a hit among kids (AND their parents). With Ramadan coming, this one-pot meal would also be a great option for suhoor and iftar potlucks. Do give it a try!
Jump to RecipeStep by Step
First, boil the pasta. In a large pot, bring the water to a boil. Add the salt, and return to a boil.
Add the pasta and cook, until al dente, according to package instructions. For me it took around 11 minutes. Reserve ½ cup of the pasta water.
Drain the pasta in a colander. Drizzle with some olive oil, and toss to coat. This is to prevent the pasta from sticking together.
Make the sauce. In a large skillet over medium high heat, add 2 tablespoons olive oil. When the skillet is hot, brown the hot dog slices. Remove from heat and set aside.
In the same skillet, melt the butter. Add the onions and cook, stirring, until onions are soft and transcluscent, 3 minutes.
Add the garlic and Thai chili and cook, stirring, until fragrant, 30 seconds.
Add the tomatoes and carrots and cook, stirring, until vegetables are soft, 4 to 5 minutes.
Add the ketchup, chili sauce, Italian seasoning, chicken powder, and sugar, and stir to combine.
Add the reserved pasta water, and stir until combined.
Return the hot dog slices to the pan.
Add the pasta and toss until thoroughly coated.
Add the green onions, and toss to combine.
Serve immediately, topped with grated parmesan cheese. Enjoy!
Spaghetti with Hot Dogs
Ingredients
- 400 grams spaghetti
- 4 cups water
- 1 tablespoon salt
- 2 tablespoons olive oil plus more for drizzling on pasta
- 4 to 5 hot dogs sliced
- 3 tablespoons unsalted butter
- ½ onion chopped, about 1 cup
- 3 cloves garlic
- 1 red Thai chili sliced, optional
- 2 tomatoes diced
- ½ carrot diced
- 2 teaspoons chicken powder
- 1 teaspoon Italian seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1 teaspoon sugar
- ½ cup reserved pasta water
- ½ cup green onions chopped
Instructions
- First, boil the pasta. In a large pot, bring the water to a boil.
- Add the salt, and return to a boil.
- Add the pasta and cook, until al dente, according to package instructions.
- Reserve ½ cup of the pasta water. Drain the pasta in a colander.
- Drizzle with some olive oil, and toss to coat. This is to prevent the pasta from sticking together.
- Make the sauce. In a large skillet over medium high heat, add 2 tablespoons olive oil.
- When the skillet is hot, brown the hot dog slices. Remove from heat and set aside.
- In the same skillet, melt the butter.
- Add the onions and cook, stirring, until onions are soft and transcluscent, 3 minutes.
- Add the garlic and Thai chili and cook, stirring, until fragrant, 30 seconds.
- Add the tomatoes and carrots and cook, stirring, until vegetables are soft, 4 to 5 minutes.
- Add the ketchup, chili sauce, Italian seasoning, chicken powder, and sugar, and stir to combine.
- Add the reserved pasta water, and stir until combined.
- Return the hot dog slices to the pan.
- Add the pasta and toss until thoroughly coated.
- Add the green onions, and toss to combine.
- Serve immediately, topped with grated parmesan cheese.
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