Peep's Hot dog, Tomato & Onion Sauce
Approximately 5 servings
Slice onions into thin 1/2 moons
Place butter, onions & hot dogs in pan
Sauté till the hot dogs puff up and onions are soft
Add tomato paste and stir well to break up paste
Add water and wine; stir well
Bring to boil for 2 minutes; lower to a simmer for 10 minutes or until flavor melds and hot dogs take on the other flavors.
Taste and season with ground peppercorns, ground red pepper flakes (salt if needed)
Cook pasta in salted water according to box; minus 2 minutes cook time.
Drain pasta and add to pan with hot dog sauce.
Simmer pasta in sauce till tender to your liking.
Alternate serving suggestion:
Serve over pasta
Serve instead in a bowl with crusty bread to dip (no pasta).
*Note: I used Nathan's skinless bigger than the bun beef franks.
Approximately 5 servings
- 1 lb. Hot dogs (≈ 16 oz.)(*See note below)
- 1 large onion (≈ 1 C. / ≈ 8 oz.)
- 1 stick butter (≈ 4 oz.)
- 1 (6 oz.) can tomato paste
- 3 1/2 C. water (≈ 28 oz.)
- 1/2 C. burgundy wine (≈ 4 oz.)
- Ground peppercorns - to taste
- Ground red pepper flakes - to taste
- Sea salt (ONLY if necessary) - to taste
- 1/2 lb. Sm. Pasta shells
Slice onions into thin 1/2 moons
Place butter, onions & hot dogs in pan
Sauté till the hot dogs puff up and onions are soft
Add tomato paste and stir well to break up paste
Add water and wine; stir well
Bring to boil for 2 minutes; lower to a simmer for 10 minutes or until flavor melds and hot dogs take on the other flavors.
Taste and season with ground peppercorns, ground red pepper flakes (salt if needed)
Cook pasta in salted water according to box; minus 2 minutes cook time.
Drain pasta and add to pan with hot dog sauce.
Simmer pasta in sauce till tender to your liking.
Alternate serving suggestion:
Serve over pasta
Serve instead in a bowl with crusty bread to dip (no pasta).
*Note: I used Nathan's skinless bigger than the bun beef franks.