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.