Dish of Pasta with Frankfurter Olive Sauce
(click to enlarge)

Frankfurter Olive Sauce for Pasta


Italy   -   Spaghetti con Würstel e Olive
For 12 oz
Effort:
Sched:
DoAhead:  		 Pasta
**
45 min
Yes		 Here's one the kids will love - so long as you call it "Hot Dogs and Spaghetti". It's actually an interesting and tasty dish for adults too. Spaghetti is standard, but I prefer linguini.




8
8
2
2
2
3
1/2
1
tt
1/4
12
-----
oz
oz
oz
T
T
T
T
c

t
oz
---
Onion
Frankfurters
Green Olives (1)
Butter
Olive Oil ExtV
Brandy
Flour
Stock, cold
Salt (2)
Pepper black
Pasta
-- Garnish
Pecorino Cheese
Prep   -   (15 min)
  1. Pit the OLIVES and slice them medium. Put in a small bowl of warm water to soak out some of the salt.
  2. Chop ONION fine.
  3. Slice FRANKFURTERS into 1/8" slices.
  4. Grate CHEESE for garnish.
Run   -   (20 min)
  1. Melt Butter, add Olive Oil and fry Onions over moderate heat until translucent but not at all browned. Add Frankfurters and continue to fry stirring for a couple minutes.
  2. Sprinkle over the Brandy. Flambé, but stand well back, there will be a lot of flames.
  3. Drain and stir in Olives, then Flour. Fry stirring until flour is cooked but not browned, then stir in cold Stock. Bring to a simmer stirring, then simmer uncovered, stirring often until the sauce is creamy, not too thick. Season with Salt (if needed) and Pepper, cover and keep warm.
  4. Serve warm over warm pasta in individual servings, garnish with grated Cheese.
NOTES:

  1. Olives:

      Weight is with pits in. These should be Mediterranean cracked green olives, which are quite different from large spanish cocktail olives. Olives are easy to pit - just place them on your cutting board, give them a sharp rap with the side of your prep knife and the pit will pull out easily.

  2. Salt:

      Caution. Between the Frankfurters and Olives you will need very little or no additional salt.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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