Spaghetti with 3 sausages
The freezer doesn’t normally go empty in the middle of the week but it happens. I didn’t go to the supermarket last weekend thinking I had enough to last us for another week because I felt I overdid the shopping the weekend before that. My mistake. By Wednesday evening, we were almost out of onions, the only veggies left in the fridge were a bag of baby carrots and some eggplants and the meat was down to zero. To be more precise, inside the freezer were a few pieces each of three kinds of sausages — regular hotdogs, Vienna sausages and Chinese chorizo, the latter what we commonly refer to as longganisang macau.
Not knowing exactly what would happen if I threw them all together in a pot with diced tomatoes, I decided it was nevertheless worth a try. The result was surprising. I was prepared to hear my kids’ whines of frustration but the sweetness of the Chinese chorizo and the sour notes of the Vienna sausages (by Swiss Deli, by the way, because I’m not sure if other brands’ Vienna sausages taste the same) melded into a great tomato-based sauce. The regular hotdogs? For some reason, the processed food taste got lost along the way. I don’t know why.
Serves 4 to 6.
225 g. of spaghetti
4 regular hotdogs (yeah, the red kind, the one with food color), thinly sliced
3 Chinese chorizos, thinly sliced
4 Vienna sausages (mine were pretty long, 4 sausages weighed about 200 grams), thinly sliced
2 c. diced tomatoes (I used canned)
1 large white onion, finely chopped
4 tbsps. of olive oil (not extra virgin)
a handful of fresh sweet basil, finely sliced
salt
pepper
grated cheese
Cook the spaghetti in plenty of boiling water.
While the spaghetti cooks, make the sauce. Heat the olive oil in a large pot. Over medium heat, cook the chopped onion with a lot of stirring, until translucent. Add the hotdogs, sausages and chorizos. Cook, stirring, for about a minute. Pour in the diced tomatoes. Season with a little salt and lots of freshly ground pepper. Bring to the boil, cover and simmer.
When the spaghetti is almost done (not quite al dente but undercooked a bit more), drain and add to the sauce. Add half of the sliced basil leaves. Toss well and let the spaghetti finish cooking in the sauce.
To serve, top with the remaining sliced basil leaves and sprinkle with grated cheese.
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I like using tomatoes instead of spaghetti sauce. Then I use anything I could find in the fridge…ham or bacon or mixed seafood and voila, I have a pasta sauce. I have lots of longganisang macau in the fridge, which I only use for pancit. I’ll try this recipe with some red hot dog and maybe I’ll find other sausages to add…
That why I love pasta. Just like fried rice, bits of pieces of veggies and meat result in miracles.
I cook this for dinner and I really like it. Taste really really good even my one year old son eats it with gusto:))
I once came across a “three-sausages” pasta at one of the “Italian” food vendors at Salcedo Saturday Market, and it was the adult version of your recipe here. It contained some spicy sausages and the only one I could identify was the Hungarian. Until now I wonder what the other two were but I really could not pick out any other type of sausage.
is chinese chorizo the same as chorizo de bilbao?
No, already says in the entry what CHinese chorizo is — longganisang macau.