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Hot dog pasta
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Hot dog sausages aren’t just for buns - they can be for pasta too! This is a super quick tea that makes the most of a really affordable source of protein.
This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.
Serves: 2 - 3
½ packet of dried pasta shells (conchiglie, or any shape you have)
1 mug of frozen peas
1 tbsp vegetable oil
1 tin hot dog sausages, drained
1 chicken reduced salt stock cube
1 tbsp American mustard (or other mustard you have)
4 tbsp light cream cheese
Dried grated parmesan, to serve (optional)
1. Bring a large pan of water to the boil. Add the pasta shells and cook for 10-12 minutes, or according to the packet instructions. When it’s nearly done, add the frozen peas to the pan for the last 1-2 minutes of cooking. Keep back ½ a mug of pasta water (to use later), then drain the pasta and set aside.
2. In the same pan, heat the vegetable oil over a medium heat. Slice up the sausages and add them to the pan, cooking for 1-2 minutes to heat through.
3. Crumble in the stock cube and add the ½ mug of pasta water, then add the mustard and cream cheese. Stir it all together to get a light, loosened sauce, then season with pepper. Finally, add the cooked pasta and peas to the pan and give it a stir to coat everything in the sauce.
4. Spoon it onto plates and sprinkle over the parmesan, if using. Now tuck in.
This recipe was first published in June 2021.