Pour the canned diced tomatoes with all their juices into the skillet with the browned hot dogs. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture up to a gentle simmer.
Stir in the drained corn, mixing it evenly into the tomato and hot dog mixture. Let everything simmer together for 5–7 minutes so the flavors can meld and the broth can thicken slightly.
Add the drained, just-under-cooked macaroni to the skillet. Stir well so the pasta is coated in the tomato broth and evenly mixed with the hot dogs and corn. If the mixture looks too thick, splash in a few tablespoons of water to loosen it; if it looks too brothy, let it simmer a few extra minutes.
Taste and, if you like, season lightly with salt and black pepper, keeping in mind that the hot dogs and canned tomatoes may already be salty enough. Simmer another 3–5 minutes, stirring now and then, until the macaroni is tender and the stew is thick, hearty, and bubbling.
Serve hot straight from the skillet, or let it cool slightly and spoon into plastic containers for the fridge. It will thicken as it sits, and the flavors deepen even more by the next day.
Variations & Tips
This is a bare-bones, hard-times version, but you can nudge it in different directions depending on what you have. If you want more broth, stir in up to 1 cup of water or chicken broth with the tomatoes. For extra savoriness, add a small spoonful of tomato paste if it’s in your pantry, or a pinch of dried oregano or Italian seasoning while the stew simmers. Any small pasta shape can stand in for elbow macaroni—shells, ditalini, or broken spaghetti all work. You can also swap in smoked sausage or ring bologna for the hot dogs when you find them on sale, or use turkey or chicken hot dogs if that’s what your family prefers. To stretch it even further, add another can of tomatoes or corn, or stir in a handful of frozen mixed vegetables. If you like a little richness, finish the pot with a small knob of butter stirred in just before serving, or top each bowl with a sprinkle of shredded cheese. Leftovers reheat well on the stovetop or in the microwave; add a splash of water if it has thickened too much in the fridge.
Pages: 1 2
