Description
This frankfurter pasta, also known as sausage pasta or hot dog pasta, is a one pot, 30 minute aboslutely divine pasta recipe! Perfect for the whole family, this creamy pasta sauce which you will love love, is guaranteed to call you back for more! 300 grams of dried pasta, when cooked in this recipe, serves 6 people.
Ingredients
- 300 grams dried pasta,
- 200 grams frankfurters, 2 from a pack of 4 frankfurters
- olive oil
- 1 onion, diced
- 1 tsp salt and pepper blend, to taste
- 1 tsp paprika spice
- 3 garlic cloves, minced
- 1 cup pizza sauce, homemade or canned
- 100 grams tomato paste, roughly 1/2 cup
- 2 tsps vegetable spice or Italian seasoning
- 6 cups hot water, added in parts, not all at once!
- 1 cup frozen peas
- 250 ml cream, 1 cup
- 1 cup parmesan cheese, freshly grated
Instructions
- On medium high heat, in a non-stick skillet, add enough [wprm-ingredient text="olive oil" uid="5"] to cover the base of the pan. Once warmed through, add the [wprm-ingredient text="1 onion, diced" uid="6"] and cook until soft and seemingly cooked through, about 6 to 7 minutes.
- Add the [wprm-ingredient text="1 tsp salt and pepper blend, " uid="11"]to taste and [wprm-ingredient text="1 tsp paprika spice" uid="12"] and mix it into the onions. Add the [wprm-ingredient text="3 garlic cloves, minced" uid="7"], [wprm-ingredient text="100 grams tomato paste, roughly 1/2 cup" uid="3"], [wprm-ingredient text="1 cup pizza sauce, homemade or canned" uid="2"] and mix everything together. Pour water into the empty pizza sauce and tomato paste bowls, shake and toss into the sauce. Let it simmer on medium high heat. While the sauce simmers gently, add [wprm-ingredient text="2 tsps vegetable spice or Italian seasoning" uid="13"] or Italian seasoning, stir/mix.
- Add the [wprm-ingredient text="200 grams frankfurters, 2 from a pack of 4 frankfurters" uid="1"], a drizzle of olive oil over, add the [wprm-ingredient text="300 grams dried pasta," uid="0"] and use a wooden spoon to make sure that everything is properly combined.
- As the pasta cooks, add the first 4 cups of water and as you add, stop and mix. Here's what to remember: The water is hot either from a pot of boiling water or a kettle of boiled water, either way, hot water helps to not drop the heat level in the middle of cooking.
Leave it to cook uncovered, the water will evaporte and you will add the remaining 2 cups of water in parts (like a minute a-part) so that it doesnt overflow. - With pasta water evidently much less, but still there, add the [wprm-ingredient text="1 cup frozen peas" uid="8"]. Mix and test one of the pastas by pressing it against the inside of the pot with a spoon and half it. If it halves easily dont add water, it's close to being al dente. If it's still hard, add half cup of hot water. Remember that adding the water slowly helps us determine how much we need or don't need. Taste for salt and add if needed, not too much, we have cheese coming with it's own salt levels.
- Add [wprm-ingredient text="250 ml cream, 1 cup" uid="4"] and gently fold mix it into the sauce. Add freshly grated [wprm-ingredient text="1 cup parmesan cheese, freshly grated" uid="9"] and gently fold it into the sauce. Leave to cook a few more minutes and then remove from the heat.
- Serve this frankfurter pasta warm and enjoy, it doesnt need anything else!
Notes
Convenient: Here's the beauty of this recipe: Besides frying the onion, most ingredients can be added almost simultaneously. The only reason we add the water in two parts is for easier control. This way, you can ensure the pasta cooks perfectly al dente without ending up with a watery sauce.
Medium High Heat: Adjust the heat to medium high heat which is a confident simmer with bubbles but not fast bubbling splattering everywhere, no. Not too low because you don't want to overcook the pasta, but also not water spilling out the pot! Confident, medium high simmering bubbles is what we want.
My recipes use salt and pepper blend but if using salt and pepper seperate, use about a tsp of salt & pepper to a 1/4 tsp of fresh black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 338
- Sugar: 6
- Sodium: 1069
- Fat: 21
- Saturated Fat: 13
- Carbohydrates: 26
- Fiber: 3
- Protein: 13
- Cholesterol: 62