Photo: Spaghetti with Tomatoes, Hot Dogs and Parsley Recipe
Ingredients
- 1/4 cup olive oil
- 1 cup small dice onions
- 2 teaspoons minced garlic
- 3/4 teaspoon crushed red pepper flakes
- 2 large, ripe beefsteak tomatoes, diced
- 4 tablespoons tomato paste
- 1 cup water
- 3/4 teaspoon salt, plus extra for pasta water
- 1/2 pound hot dogs, cut into 1/2-inch rounds
- 1 pound dried spaghetti
- 1 tablespoon fresh chopped parsley leaves
- 1/2 cup grated Parmesan
Directions
Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan, and when hot, add the onions to the pan and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, crushed red pepper and diced tomatoes to the pan and cook 2 minutes. Add the tomato paste and stir to evenly coat. Add 1 cup water and salt and stir well. Add the hot dogs and simmer for about 15 minutes, or until the tomatoes get soft and sauce-like.
While the sauce is cooking, add the pasta to a pot of boiling, salted water and boil for about 8 minutes (the pasta should be very al dente), remove the pasta from the cooking water and add to the pan with the hot dog sauce and toss well to coat. Season the pasta with the salt and garnish with the chopped parsley and cheese. Serve immediately.
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By krmick
on August 02, 2011
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I was surprised how easy this is to make. Very tasty! I made it exactly according to the recipe.
By gmawcarol
louisiana
on July 18, 2011
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We here in New Orleans have been cooking this for years. My kids call it Weenie Gravy now the Grandkids love too. Quick fix meal the family will love penny saveing as well.....
By blean1_13149172
Wheat Ridge, 44
on June 05, 2011
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I give it 4 stars because it's a good base for things. If you have an open bag of hotdogs, a partial onion, partial tomato in a bag in the fridge, what's the big deal? Add a tomato, add basil, marjoram or oregano, thyme, to the sauce and run with it. I have some leftover bacon I think I'll throw in there. Some should cut Emeril some slack....he's a gourmet chef and never intended this to be a gourmet dish. If you're any kind of cook, you should just be able to look at the recipe and tell. It's great for using up things you have left over. It's your job to make it special, or 'to your taste'. Tired of people saying things like 'I followed the recipe EXACTLY and it was mediocre'. Take some initiative and experiment....that's what cooking is all about.
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