Just as Wagon Wheels, as a confection, may be considered a little tacky, so wheel-shaped pasta must seem somewhat trailer-trash to the Italian eye. With this in mind, here is an indisputably trashy recipe. It might not do for your soirées, but the kids will love it.
Ruote Con Würstel e Fontina - Frankfurters and Fontina is a guest recipe by Caz Hildebrand and Jacob Kenedy so we are not able to answer questions regarding this recipe
Put your pasta in the boiling water.
Slice your frankfurters on a bias, 5cm thick.
Peel, halve and slice your onion with the grain.
Fry it in the butter over a high heat for 3-4 minutes, until starting to brown and smell like a hot-dog stand.
Turn the heat down to medium-low and add the frankfurters and rosemary and cook for a few minutes more.
Add the drained pasta to the pan with about 90ml of its cooking water. Bubble together until the pasta is nicely coated, then stir in the fontina and take the pan off the heat.
A little cream, added to the sauce, helps to bring it together, but isn't necessary. Leave to rest, covered, for the cheese to melt for a minute or so before serving.
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