Chili Cheese Dog Pasta One-Pot

• 12 oz pasta (rotini or penne)
• 1 lb hot dogs, sliced
• 1 1/2 cups marinara sauce
• 1 15oz can kidney beans, drained and rinsed
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• Ground black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in chili powder, smoked paprika, and cayenne pepper if using, cooking for another minute.
3. 3 Add the sliced hot dogs and cook until browned.
4. 4 Toss in the pasta, coating it with the oil and spices.
5. 5 Pour in the marinara sauce, add kidney beans, and stir well. Add enough water to cover the pasta.
6. 6 Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente.
7. 7 Remove from heat and stir in shredded cheddar cheese until melted and creamy.
8. 8 Season with salt and pepper to taste, then serve hot.

Equipment

• Large pot with lid

Variations

• Add diced bell peppers for extra crunch and color.
• Use turkey hot dogs for a leaner option.

Substitutions

• Substitute marinara sauce with tomato sauce and a sprinkle of dried oregano.
• Use any shredded cheese you have on hand for a unique flavor profile.

Pairings

• Pairs well with a cold beer or a glass of zinfandel.

Nutrition

Tips

• For extra cheesiness, top with more shredded cheddar before serving.
• If you prefer a thicker sauce, let the pasta absorb more liquid before adding cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of water.

Serving Suggestions

• Serve with a side of crunchy coleslaw or a fresh green salad.

FAQ