Written by Jeanette Smith 23rd May 2020
So, I made another hotdog pasta. If you follow me, you’ll know I put it up before. But you have to understand that no 2 hotdog pasta’s are ever the same. So here’s another version.
If you tried the last one and you try this one, perhaps you’ll leave me a comment about them and tell me which one you preferred.
- 1 bag of pasta (judge according to the size of your family. We use 2 thirds of a large bag)
- 1 pack hotdogs
- 1 can chopped tomatoes
- 1x 500g box passata
- 1 tablespoon oregano
- 2 beef oxo
- Selection of vegetables (today I used carrots, mushrooms, onion, chilli and green pepper)
Cook the pasta according to pack instructions. Drain and set aside.
While the pasta is cooking, chop the vegetables quite small so they cook quickly (and are quite disguised if you have fussy kids).
Heat a tablespoon of oil in a large pan and add the veg.
Stir fry for 5 minutes or so until the veg softens a little.
Add in the herbs, black pepper and oxo. Give it a quick stir then add in the tomatoes and passata.
I had a half can of tomato soup that one of the kids had opened for lunch and an almost empty bottle of brown sauce, so I decided to use them too. I never throw out the ketchup/brown sauce bottles because they make a lovely addition to any sauce or gravy. Just swish them out with warm water and pour into the sauce instead of down the sink!
Stir it all together and simmer for around 5 minutes before adding the chunky sliced hotdogs.
You can let this simmer until the pasta is ready.
Once drained, add the pasta into the sauce and stir, making sure all the pasta is coated.
Serve with grated cheese or parmesan is desired