Cook the spaghetti in salted water until Al Dente (just cooked) according to the package directions.
While the spaghetti is cooking, heat olive oil in a large saucepan over medium heat.
Once the oil is hot and shimmery, add epis and crumbled chicken bouillon cube and saute for 20-30 seconds.
Add hotdog sausages, onions, and bell peppers, and saute for 2 minutes.
Now add ¼ cup of pasta water and tomato puree to the pan and cook for another minute.
Add the cooked pasta to the pot and toss to coat with sauce. Reduce the heat to low and cook the paste for 4-5 minutes.
Add some more pasta water if the pasta looks dry. Season with salt and pepper to taste. Serve hot.