Wednesday, November 19, 2008

Hot Dogs and Pasta

If you can add a splash of dry white wine and chicken stock to the onion mixture, it's even better.

Serves two.

2-3 hot dogs
8 oz. dried linguine or spaghetti
1 small onion
1 clove garlic

Bring a pot of water to the boil and add the pasta to cook.

Slice the hot dogs lengthwise down the center and then into fourths. Melt a bit of butter in a small pan and sauté the hot dogs until they begin to brown. Remove from pan and keep warm.

Slice and dice the onion and garlic. Melt a bit of butter and olive oil to the pan you cooked the hot dogs in and sauté over medium heat until soft and just turning brown. Add a splash of dry white wine and stock. Allow to steam and cook down a bit.

Drain pasta well. Add the hot dogs and the onion mixture. Mix through.

Hint: Fill an ice cube tray with leftover chicken stock and freeze. When frozen remove and seal in a plastic bag. When needed, just remove a few to add to recipes for added flavor.


Cwags said...

Oh, Gary, this reminds me of a YANKEE NOODLE BAKE that I tried when Mark and I were first married...and his response was...
"Are you trying to kill me???"

Hahaha...not many hot dogs cooked at our house, as you can tell. I LOVE your blog and will be trying a great many of your recipe takes on our old favorites!

Kitchen Bounty said...


This recipe was part of a series I did called "Recipes for the New Depression." I only use quality hot dogs . . . such as Nathan's ....