CHEESE DOG PENNE with HOMEMADE KETCHUP

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CHEESE GOD PENNE WITH HOMEMADE KETCHUP

1 TBSP OIL (DOGS)
1 TBSP BUTTER (CHEESE SAUCE)
1 1/2 CUP CHERRY TOMATOES, SLICED (KETCHUP)
1 TSP PEPPER (KETCHUP)
SALT TO TASTE (KETCHUP)
1/2 TSP RED PEPPER FLAKES (KETCHUP)
5 HOT DOG WEINERS
1 CUP HEAVY CREAM (SAUCE)
4 CUPS GRATED CHEDDAR (OR HOWEVER MUCH YOU CHOOSE TO USE)
1 TBSP VINEGAR (KETCHUP)
1/2 TBSP SUGAR (KETCHUP)
4 CUPS PENNE
1/2 CUP FRESH BASIL, CHOPPED (SAUCE)
1 TSP PEPPER (SAUCE)
1/2 TBSP OLIVE OIL (DRIZZLING ON COOKED PASTA)

FOR THE KETCHUP

1. PREHEAT A SMALL POT ON LOW-MEDIUM HEAT. ADD CHERRY TOMATOES AND COOK FOR ABOUT 2 MINUTES, STIRRING OCCASIONALLY.
2. ADD PEPPER, SALT AND RED PEPPER FLAKES. STIR AND COVER. COOK ANOTHER 2 MINUTES.
3. MASH WITH POTATO MASHER. ADD VINEGAR AND SUGAR. MIX WELL. COVER AND LOWER HEAT, STIRRING OCCASIONALLY. LET SIMMER FOR AT LEAST 5 MINUTES. SERVE.

FOR CHEESE SAUCE

1. IN A MEDIUM POT, MELT BUTTER ON MEDIUM HEAT.
2. ADD CREAM AND STIR. COOK FOR ABOUT 2 MINUTES, STIRRING OCCASIONALLY. ADD CHEESE AND MIX WELL. LOWER HEAT TO LOW-MEDIUM AND COOK, STIRRING OCCASIONALLY.
3. ADD BASIL AND PEPPER. STIR AND CONTINUE TO COOK ON LOW HEAT, STIRRING OCCASIONALLY.

FOR HOT DOGS

1. HEAT OIL IN A LARGE PAN ON MEDIUM HEAT. ADD HOT DOG WEINERS AND ROLL AROUND IN PAN, COATING THE WEINERS. COOK 5-7 MINUTES, ROLLING OCCASIONALLY.
2. WHEN SKIN REACHES DESIRED TEXTURE, REMOVE FROM HEAT AND SLICE UP THE WEINERS AND SET ASIDE.

FOR EVERYTHING!

1. ADD COOKED PENNE PASTA TO LARGE PAN. DRIZZLE WITH OLIVE OIL AND STIR.
2. ADD SLICED HOT DOG WEINERS AND MIX WELL.
3. ADD CHEESE SAUCE AND MIX WELL. SERVE WITH KETCHUP ON THE SIDE OR TOP!