Hot Dog Spaghetti, a fun and easy recipe that's sure to please everyone
- Carbohydrate 44.452177834875 g
- Cholesterol 50.4 mg
- Fat 28.090155598375 g
- Fiber 1.81436950703621 g
- Protein 17.608555631 g
- Saturated Fat 11.3710563581125 g
- Serving Size 1 1 Serving (147g)
- Sodium 925.901942775 mg
- Sugar 42.6378083278388 g
- Trans Fat 1.812361250325 g
- Calories 505 calories
Step-by-step
- Cut each hot dog into 8 equal pieces.
- Push 5 pieces of raw spaghetti into each piece of hot dog.
- Fill a 5 qt. 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.
Rigid strands of dry pasta pierce cylindrical meat morsels before hitting the boiling water, creating a whimsical cross-pollination of pantry staples. This quirky preparation method traces its roots back to mid-century novelty cooking in the United States, where home cooks experimented with processed ingredients to amuse children at the dinner table. Thick spaghetti works best here because thin varieties tend to snap under the weight of the meat chunks during the piercing stage. Cut each hot dog into eight equal rounds using a sharp chef knife to ensure uniform cooking rates. Push five strands of raw pasta directly through the center of each piece, leaving equal lengths protruding from both sides. Drop the skewered pieces into a five-quart pot of rolling boiling water, cooking for exactly seven minutes until the pasta reaches an al dente bite. Drain the pot thoroughly in a colander before tossing the contents into a warm cheddar cheese sauce. Leftovers require careful handling because starch absorbs moisture rapidly in the refrigerator. Store second-day portions in an airtight glass container for up to two days. Reheat chilled portions gently on the stove over medium-low heat with a splash of milk to restore the smooth viscosity of the cheese sauce, preventing the pasta from turning mushy.
