It’s week 2 of the HEB Meal Maker Challenge and this week’s featured ingredient is one of my all-time favorites…Hebrew National Franks. Oh how I love a good hot dog and this easy dish we’ve named Frank’s Spaghetti On-A-String is sure to please the entire family with wholesome goodness!
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Frank’s Spaghetti On-A-String
1 Package Hebrew National Franks (All Beef)
8 oz. dried spaghetti
1 jar of pasta sauce (we like HEB’s Garlic & Herb Pasta Sauce)
2 cups frozen sweet peas
Check out our interview with my taste-testers on our YouTube video.
Bring 8 cups of water to a boil in a pasta pot. Pour a generous amount of the pasta sauce into a separate, small sauce pan and set to simmer.
Cut the franks into 1/2 in. thick slices. (6 hot dogs should yield about 30-40 slices).
Thread a single strand of dried spaghetti through 3-4 hot dog pieces. Continue until all hot dog pieces are threaded.
Note: Not all the spaghetti strands will be lucky enough to have a hot dog piece.
Add all 8 oz. of the spaghetti, including the strands with the hot dog pieces and cook per instructions on the box…usually about 9 minutes. Two minutes before finishing add the frozen peas to the boiling pasta and franks.
When done, carefully drain all the water through a colander and return your spaghetti and pasta to the now empty pot on the stove. Add the warm pasta sauce (to taste) and gently stir with a wooden spoon.
PS. I receive products/compensation from HEB & ConAgra. The recipe is ours and we think you’ll really like it!