Go Back
Hot Dog Spiders With Spaghetti: A Fun, Easy Dinner Recipe

Hot Dog Spiders With Spaghetti

Thread spaghetti through pieces of hot dog, boil them together until tender, and serve with warm marinara sauce, Parmesan, and optional parsley or mozzarella. This playful dinner is ready in about 25 minutes and makes 4 servings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 hot dogs Standard beef or pork hot dogs
  • 8 ounces Dry spaghetti
Sauce and Toppings
  • 1 24–26-ounce jar Prepared marinara or spaghetti sauce
  • 1/4 cup Grated Parmesan cheese
Seasoning
  • as needed for pasta water Salt
Optional Finish
  • 1 tablespoon Olive oil
  • optional Chopped parsley
  • optional Shredded mozzarella

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a rolling boil. While the water heats, warm the prepared marinara sauce separately in a saucepan over low heat.
  2. Cut each hot dog into 3 or 4 pieces, making pieces about 1 to 1 1/2 inches long. Shorter pieces create a more noticeable spider shape once the spaghetti extends from both sides.
  3. Push 4–6 dry spaghetti strands horizontally through the center of each hot-dog piece. Leave the spaghetti sticking out evenly on both sides, and do not force the strands if a hot dog begins to split.
  4. Carefully lower the threaded hot-dog pieces into the boiling water, adding any remaining spaghetti separately. Stir gently during the first minute so the spaghetti does not stick together or settle against the bottom of the pot.
  5. Cook according to the spaghetti package directions, usually 8–10 minutes, until the pasta is al dente and the hot dogs are heated through. Test a strand before draining because pasta thickness and package directions can vary.
  6. Drain the hot dog spiders and spaghetti well, taking care not to break the cooked strands. Serve over the warm marinara sauce or gently toss everything together in a large serving bowl.
  7. Finish each portion with grated Parmesan and, if desired, chopped parsley or shredded mozzarella. Add the optional tablespoon of olive oil to the drained pasta if you plan to hold it briefly before serving.

Notes

Use 4–6 spaghetti strands per hot-dog piece so the center cooks properly and the hot dog is less likely to split. Do not overcrowd the pot, and stir gently during the first minute. Refrigerate leftovers in a covered container and reheat gently with a little sauce.