HOT DOG & SUMMER VEGGIE LINGUINE

We have had quite the summer this year. I can only say two words to describe it...hot and humid! (at least where I am). I'm sure a lot of you brought out the barbeque this season and pretty much grilled your standard BBQ fare, burgers or hot dogs. Here is a different take on hot dogs that will get your family or guests going "whaa? you put hot dogs in pasta?". Now I know that this sounds a bit strange to some of you, but believe me this was a real winner at my house. My husband didn't even realize he was eating hot dog until I mentioned it! He was really impressed *pat on the back for me*. If you happen to have a few hot dogs kicking around in the fridge, why not give this a try for a different summer hot dog dinner.

Serves 2 generously

Ingredients:
  • Half a boxed (454g) pkg of linguine
  • 2 medium hot dogs, sliced in half, then diagonally
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • pinch of red pepper flakes
  • 8-10 cremini mushrooms, sliced
  • 4 scallions (green onions), sliced into thirds, and sliced thin lengthways
  • 1 red bell pepper, thinly sliced
  • 1 medium zucchini, cut in half, then diagonally 1/2" thick
  • coarse salt and freshly cracked black pepper
  • 6-8 tbsp chicken or beef stock
  • 3 tbsp tomato paste
  • 2 tbsp yellow mustard
  • large handful of fresh parsley, chopped
  • Fresh Parmesan, grated (to serve)

1. Put on a large pot of boiling water, salt the water, and cook the linguine until al dente. Follow the package instructions for further cooking details.

2. Preheat a large shallow pan on medium high heat, place in the hot dogs, oil, garlic, and red pepper flakes. Cook for a good 2-3 minutes to sear the hot dogs, and to flavour the oil. Lower the heat to medium, and add in the mushrooms, scallions, red bell pepper, and zucchini. Season the veggies with salt and pepper. Saute for about 3 minutes. Make sure that the veggies are still somewhat crisp and not fully cooked.

3. Deglaze the pan by pouring in the stock. Make sure to scrap up all of the yummy bits from the bottom of the pan (if any). Stir in the tomato paste and the yellow mustard, and cook for another 2 minutes or until the flavours have combined.

4. Add in the cooked linguine and the chopped parsley at this point, and toss using tongs; making sure all of the sauce has coated the pasta. Serve with a good sprinkling of freshly grated Parmesan cheese and enjoy!

Cook's Tip: If the stock has cooked away and there isn't enough sauce to coat the pasta, then go ahead and add more stock, a little at a time.

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