This 30-minute pasta dish is a weeknight dinner crowd-pleaser.
Ingredients
Salt
1 medium white onion
1 medium green belll pepper
8 ounces white button mushrooms
4 all-beef hot dogs
3 cloves garlic
1 pound dry spaghetti
2 tablespoons olive oil
1/2 cup ketchup
1 tablespoon unsalted butter
2 teaspoons soy sauce
1/2 teaspoon granulated sugar
Freshly ground black pepper
Tabasco sauce
Grated Parmesan cheese, such as Kraft
Instructions
Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, thinly slice 1 medium white onion and 1 medium green bell pepper. Remove the stems from 8 ounces white button mushrooms and thinly slice the mushrooms. Cut 4 all-beef hot dogs crosswise on a slight diagonal into 1/4-inch thick pieces. Mince 3 garlic cloves.
Add 1 pound dry spaghetti to the boiling water and cook according to package directions until al dente, about 10 minutes. Reserve 1/3 cup of the pasta cooking water, then drain the pasta.
Heat 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the bell pepper, mushrooms, and hot dogs, and cook until the peppers and onions are crisp-tender, about 4 minutes.
Add 1/2 cup ketchup, 1 tablespoon unsalted butter, 2 teaspoons soy sauce, and 1/2 teaspoon granulated sugar, and stir to combine. Add the spaghetti and reserved pasta water and toss with tongs until just combined and coated in sauce. Taste and season with black pepper and a few dashes of Tabasco sauce as needed. Served topped with grated Parmesan cheese.
