3 tbsp. butter
1/2 c. chopped onion
1 clove garlic, pressed
1 lb. frankfurters, sliced diagonally in 1/2" slices
3 tbsp. chopped parsley
1 can #303 (16 oz.) tomatoes
1 can tomato paste
1/4 tsp. cracked pepper (black)
1 tsp. oregano
Dash of Tabasco

Melt butter in a 10 inch skillet. Add the next 3 items and cook; stir over medium heat until frankfurter slices are browned. Add the next 6 items and cook over medium heat for 20 minutes, stirring frequently.

Cover skillet and cook 20 minutes more adjust the seasoning-adding a little Tabasco to taste if you want it "hotter".

Meanwhile: Cook 8 ounce spaghetti until it is just "aldente" (chewy). Drain then return to kettle to keep warm until ready to serve.