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UCONN Huskies Franks and Noodles




Source of Recipe


Internet


List of Ingredients




1 tablespoon canola oil
1 cup chopped onions
1 cup chopped green bell peppers
1 teaspoon minced garlic
1⁄2 cup sweet red roasted peppers, drained and chopped
28 ounces canned Italian herbed diced tomatoes, with juices
8 ounces tomato sauce
1 pound hot dogs
12 ounces wide egg noodles, uncooked
3⁄4 cup grated extra sharp Cheddar cheese



Recipe



Heat oil in a large heavy skillet, over medium heat, and saut� onions and peppers until soft. Add garlic and saut� only until garlic is fragrant, about 1 minute.

Stir in roasted peppers, tomatoes and tomato sauce.

Slice hot dogs lengthwise, and then cut into 1⁄4-inch pieces. Stir into tomato mixture and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.

Meanwhile, cook egg noodles in boiling salted water according to package directions. Drain.

In shallow pasta bowls, evenly portion noodles and top with hot dog mixture.

Sprinkle each with 2 tablespoons Cheddar cheese.

Servings: 6