Porky Pasta

I remember opening my refrigerator and seeing just a few items, ketchup being the most edible one at the moment. I was probably 9 or 10 years old and hungry. It was almost dinnertime, so I ran along and left my mother to the kitchen. I learned that day that she has a gift; she went in that kitchen, did a little bit of this, a little bit of that, and turned the ketchup into a delicious meal for our family. Tonight I looked into our fridge, saw 2 hotdogs, an onion piece, garlic, cream, half a can of tomato sauce, a bit of leftover pineapple sauce, and thought, "my mom can work magic with ketchup, and by golly, I've got her same genes." So I whipped up a little of what I am going to call "Porky Pasta". Here is the recipe that my husband insists on being preserved (Note: I did not measure anything. All listed measurements are estimates...)

Name: Porky Pasta

Ingredients:

• 1/2 lb. Vermicelli pasta 
• Olive oil
• Salt

• 1 Tbsp. Oil (any type should work just fine)
• A little red onion
• 1 garlic clove
• 2 hotdogs
• Pineapple sauce (salsa de piña)
• 8 ounces tomato sauce
• 1/4 c. heavy whipping cream
• Salt
• Pepper
• Fresh basil

Directions:

1. Add pasta to boiling water, and let boil until it is slinky (al dente, or preferred hardness), stirring occasionally.
2. While the pasta is boiling, chop up the onion, garlic, and hotdogs. 
3. Heat the oil in a pan on medium heat. When it's hot and shiny, add the onion. 
4. Once the onion is kind of clear and cooked through, add the garlic and hotdog pieces. 
5. Once the garlic and hotdogs are cooked (a few minutes), mix in the pineapple sauce.
6. After about 2 minutes, and the pineapple sauce is boiling and kind of sticking to the pan, add the tomato sauce and mix it all up. 
7. Mix in the cream.
8. Sprinkle on some salt and pepper (maybe 1/4-1/2 tsp. each...?).
9. Lower the heat to low.
10. Chop some fresh basil and mix it in. I had about 5 small leaves on my plant, so it wasn't much, but it added a yummy flavor. 
11. While the sauce is on low, drain the pasta and then with knives crisscross-cutting, cut the noodles so they are smaller (this is not necessary, but I have a baby, so it makes it easier for him to eat. And it's easier for me too!)
12. Mix a tablespoon or two of olive oil and some salt in the pasta. 
13. Mix the pasta in with the sauce and serve. 
14. Enjoy.

No leftovers! Sorry I didn't get the picture sooner.