On medium high heat, in a non-stick skillet, add enough 1 tsp paprika spice to cover the base of the pan. Once warmed through, add the 3 garlic cloves and cook until soft and seemingly cooked through, about 6 to 7 minutes.

Add the 1 cup frozen peasto taste and 250 ml cream and mix it into the onions. Add the 1 cup pizza sauce, 1 onion, olive oil 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 1 cup parmesan cheese or Italian seasoning, stir/mix. 

Add the 200 grams frankfurters, a drizzle of olive oil over, add the 300 grams dried pasta 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 100 grams tomato paste. 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 1 tsp salt and pepper blend and gently fold mix it into the sauce. Add freshly grated 2 tsps vegetable spice or Italian seasoning 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!