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    Hot dog pasta

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    Hot dog pasta

    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.

    • Total time: 25 minutes

    Serves: 2 - 3

    Ingredients

    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
    Pepper
    Dried grated parmesan, to serve (optional) 

    Method

    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.

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