Frankfurter Spaghetti Recipes

ITALIAN SAUSAGE SPAGHETTI

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.

ONE-POT HOT DOG PASTA RECIPE BY TASTY

Steps:

• In a big pot, add the olive oil, the garlic, the onion and mix it well.
• Add the hot dog sausages and mix it well. Add the tomatoes and mix it well.
• Add the seasoning: sugar, salt and pepper. Mix it well.
• Add the heavy milk and mix it.
• Add the raw penne pasta, the water and mix it well.
• Let it cook for 15 minutes, stirring each 5 minutes for the pasta not to stick on the bottom.
• Turn off the heat, add the green onions, mix it and close the pan lid.
• Wait 5 minutes with the pan closed before serving.
• Serve with parmesan cheese to taste.
• Enjoy!

EASY ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

HOT DOG SPAGHETTI

Steps:

• Cut each hot dog into 8 equal pieces.
• Push 5 pieces of raw spaghetti into each piece of hot dog.
• Fill a 5 quart pot with water and let boil. Then add all the hot dog pieces that are skewered with the spaghetti. Let boil for about 7 minutes. Drain and set aside.
• Prepare the cheese sauce. Add the hot dog spaghetti to the cheese sauce. Serve warm.

ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

FRANKFURTER SPAGHETTI

Steps:

• Saute wiener slices until slightly browned; set aside.
• Saute onion in margarine until tender; remove from heat.
• Stir in flour, oregano, salt and pepper; heat until thick.
• Gradually add water, milk, Worcestershire sauce and cheese;Stir over low heat until cheese melts.
• Add wieners. spaghetti and veggies.
• Place in 1 1/2 quart greased baking dish.
• Bake 30 minutes at 350°F.

ELAINA - THE RISING SPOON

Steps:

• Place a medium-sized Dutch oven, stockpot, or saute pan (with tall, straight sides) over medium-high heat and measure in the cooking oil.
• Let the oil warm a minute, then add the onion & bell pepper. Cook 3-5 minutes, stirring occasionally. Reduce heat to medium and stir in the garlic. Cook for about 1 minute, then add the ground sausage. Cook 3-5 minutes, while breaking the meat into small chunks with a spatula.
• Add the dried spices, diced tomatoes, broth, and spaghetti (broken in half). Stir everything and push the spaghetti down until it's submerged in the broth. If needed, add more broth or water 1/4 cup at a time until the spaghetti is just barely covered by the liquid.
• Cover with a lid and bring the mixture to a simmer (this should take about 2-3 minutes). Stir the pasta to make sure it's not sticking to the bottom, replace the lid, then reduce heat to medium-low and cook for 10 minutes.
• Stir in the canned coconut milk or heavy whipping cream, replace the lid again, and cook for another 5 minutes, or until the noodles are tender to your liking.
• Remove from heat, uncover, and add the lemon juice (or vinegar) + grated cheese. Stir well, taste and (if needed) add more salt or lemon juice. Let the spaghetti sit for 5-ish minutes so the sauce can thicken up. Ladle into bowls and (optional) top with extra cheese, cracked black pepper & olive oil.

CREAMY PASTA WITH FRANKFURTERS

Steps:

• Heat a pot of water on a medium to high heat - Once at the simmer add the salt and oil - bring to the boil and add the pasta - Stir frequently to prevent sticking
• While the pasta cooks prepare your ingredients for the sauce - everything goes in pretty quick so pre prepared is best.
• Heat the oil in a non stick pan over a medium heat.
• Add the Garlic and Onion and cook for 1 minute
• Add the Frankfurter and Chirizo and fry until the Chirizo starts to release an orange coloured oil
• Add the chilli, basil (if using) and the black pepper. Add half the cream and half the parmesan - reduce to thicken
• Once it has thickened repeat with the remaining cream and cheese and reduce again
• Drain the pasta once cooked and add the sauce mixture - stir until all the pasta is coated and serve with a pinch of pepper and parmesan over the top