Begin bringing a large pot of salted water to a boil for the pasta. Around step 3 add the pasta to the water and cook per package instructions for al dente (usually around 15 min for anelletti). Drain and set aside until needed.
Pat the little smokies dry with paper towels and cut them into thirds (I do an angled cut).
Warm a drizzle of olive oil (about 2 tsp) over medium heat in a large skillet. Once warm, add the sliced sausages and cook, stirring occasionally, until they’re crispy, about 3-5 minutes. Transfer to a plate and tent with foil to keep warm, do not wipe the skillet clean.
Reduce heat to medium-low and add the butter to the pan. Once melted, add the garlic and red pepper flakes. Cook, stirring constantly, for about 1 minute (should be fragrant), then add the condensed soup (do NOT add the water as directed on the can). Mix to incorporate.
To the soup add the half-and-half, chicken stock, white sugar, onion powder, thyme, oregano, and black pepper. Raise the heat to medium to bring the mixture to a gentle boil, then reduce heat to a simmer.
Add the parmesan and mix until fully melted and incorporated. Taste the sauce and add salt to taste if desired.
Remove the skillet from heat. Add in the cooked pasta and sausages, mix together. Serve immediately, topped with more parmesan and fresh basil.
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Notes
Turkey Lit'l Smokies have about half the calories and fat of the other varieties, which is why I typically use them, but you can use any variety. You can also substitute full size hot dogs if desired.
Keyword Franks, Little Smokies, Pasta, Spaghettios, Spaghettios with Franks
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