On this episode of so basic,
I'll be showing you an easy Alfredo sauce
with a trendy twist, thanks to this super cool beverage.
Hey, hey rosé.
And the best part is in the time that it takes
to cook this pasta, we'll have made an easy,
super-silky sauce that you'll definitely want to share.
I'm Grant and today everything is coming up rosé.
(upbeat music)
Yummy.
Alright, so let's get started on our rosé Alfredo.
So, what we're going to do first is start
by making our Alfredo sauce and like I already told you,
we're going to make this sauce in real time today.
Are you ready to get started? 'Cause I am.
Let's turn on our pan.
We're going to turn on a high heat
and we're going to put in half a stick of butter.
That's just -- we'll put in the whole stick.
Why not? It's Alfredo sauce, right?
So, you need to have a lot of butter,
you need to have a lot of cheese, and you need
to have a lot of this starchy cooking pasta water.
So, let's put in all of our butter
and we're going to get that melted.
I'm going to drop in our pasta.
Today we're using spaghetti.
Woops, not in that pan, buddy.
Today we're using spaghetti.
Not in that pan, guys, come on.
We're going to use spaghetti today.
You can use any kind of long pasta.
You could use a short cut pasta if you really wanted to,
but my suggestion is to stick with a long pasta.
Since we're making kind of a creamy sauce,
you don't want to have a short pasta
because it's not going to hold
on to that silky sauce as well.
So go for whatever you have in the pantry,
but anything that's long is going to work best for this.
So, I'm going to use shallots today
and we're going to throw them into our pan.
Oops, I need to get my timer started.
So, I'm setting the timer for ten minutes.
This pasta takes about twelve minutes to cook,
so we're going to cook it for about ten minutes
because the last couple minutes
are the most important minutes, I think,
when you're making something like this
because we're going to marry the pasta
with the sauce in the pan and let the pasta
kind of continue to cook in the sauce so it
soaks up all that delicious yummy rosé flavor.
I initially came up with this sauce
because I love drinking rosé in the summer,
like who doesn't love drinking rosé all summer long?
My friend Jeannette and I have come up
with a ton of rosé recipes and they're all
on the Rachael Ray Show website.
Jeannette wrote a frozé recipe.
I made this really delicious peach and rosé salad
with burrata, it's super good.
Ooh, and I also made rosé doughnuts once.
All of those are on the website.
I'm going to turn down the heat a little bit
because we don't want our onions or our butter to brown.
We just want to cook them and kind of
soften the onions up a little bit
and get all those aromatic flavors kind of working.
I'm going to give our pasta a stir too
because you want to make sure it doesn't stick.
It's looking good.
Let me check on my time; I have about seven minutes left.
I can do this.
So we're also going to throw in a ton of garlic.
Now, if you've never made an Alfredo sauce at home,
it's really simple to make but it does
involve a little bit of technique.
And basically all it is is just butter
married with pasta water, some of that starchy cooking water
and cheese, but it's a super simple pasta sauce to make.
And you probably have all those ingredients in your pantry
right now anyway, so why not make this for dinner.
Alright, cool, so now we're going
to start chopping up our garlic.
So, I have a whole head of garlic back here.
Do you ever get a whole head of garlic like this,
and you're like how do I get these little cloves off?
It's so annoying, right?
It's actually not that annoying.
You just put it into a little towel like this
and then you take out all of your aggression.
Look at that. (cheering)
Look at those beautiful little cloves of garlic.
Wasn't that fun? It's like therapy.
You know what else is therapy? A glass of wine.
I'm going to pour myself a glass of wine real quick.
(Clinking) 'Cause why not?
Wine not? Get it?
Alright, so I'm going to add two cloves of garlic.
I'm going to mash those guys up.
One and two, and we're just going
to give those a quick chop just like that.
So it looks like we have just about
five minutes left on our spaghetti.
So I need to work a little bit faster here.
And the reason why I'm trying to time the pasta to the sauce
is because I want to drop the pasta directly
from this pot into this pan so that we can get
some of that pasta cooking water.
You could also obviously use a colander
and just take out some of that water with a mug or something
but I'm going to try to, you know, dirty one less dish
and not have to go all the way back to that sink over there.
It is so far away, I can not walk that far. Not today.
But I am going to walk back there and grab our tomato paste.
I'm adding a little bit of tomato paste to this recipe
because I wanted it to have a pretty rosé color.
Typically in an Alfredo, you wouldn't use tomato paste.
So, if you're making a regular Alfredo at home
and you're not going to use the rosé in it,
you could totally skip this part too.
It does give it a nice flavor,
but it also gives it a pink blush color.
And I love the like pink blush color of this pasta.
It's so pretty and it's just has this cute little --
It's like it's flirting with you.
It has this little blush.
Okay, so I just added our tomato paste into here.
And you just want to add it into the butter and the onion
and the garlic a little bit just to cook it a tiny bit.
Just to wake up all those flavors.
As Rachael always says, whenever you're using something
like this, this ingredient has been sitting in this tube
for a long time, so you want to add it
into something hot and just sort of wake up
all those delicious tomato-y flavors.
And now I'm going to add in our star ingredient: rosé.
I'm going to add about a cup of it to our butter
or a cup and a half, that's fine too.
And I'm going to turn up this heat
and we're going to add in a little bit of salt.
About a half a teaspoon is fine and a little bit of pepper.
And now we're going to bring this up to a bubble.
And once it gets to a nice boil,
we'll add in some of this pasta cooking water.
(Upbeat music)
So we asked you guys on YouTube, what are
some of your biggest questions related to cooking with wine.
41% of you chose will it make it taste sour or bitter?
So when you're going to cook with wine, you want
to make sure you get a nice good quality bottle of wine
and you also want to make sure that you cook it enough.
You want to bring it to a boil
and let it bubble for just a couple of minutes.
That way, you cook out that bitter alcohol flavor.
It doesn't have to be an expensive bottle of wine.
It just has to be one that you
would enjoy in a glass all by itself.
Theresa commented and said "How do I know which wine
"works best with the dish I am making?"
Well, Theresa, the wine that you choose
really does depend on the dish that you're making.
For this dish you want to choose something
that is nice and dry, not something sweet,
because you don't want to end up with dessert spaghetti.
Jaynie commented and said "What can you use
"as a good substitute for wine?"
Well, Jaynie, I didn't quite know the answer
to your question so I did a little research
and I found that the most popular answer
that I could find on the internet
was to use grape juice, which I do not suggest
because that will make your dish taste like grapes.
So, if you don't want to use wine for this Alfredo sauce
just totally skip the wine step,
but definitely don't add grape juice
because that will make really weird sauce.
Now I'm going to answer some of your
questions about Alfredo sauce.
Shane commented and said "I'd like to know
"how to make true Alfredo sauce.
"I've seen some with cream, some without,
"and I once saw someone make it
"with boiling pasta water and parmesan.
"What's the real deal?"
Well, Shane, the real deal when it comes
to Alfredo sauce is the emulsification
of three ingredients: butter, cheese, and water.
In this dish we're also adding a little rosé,
so it's not super traditional Alfredo sauce,
but if you wanted to make it super traditional,
take out the rosé.
April commented and said "I make this all the time
"with cream, but don't always have it on hand.
"Would be interested in knowing
if slash how to make it without cream."
Well, April, today's your lucky day
because we're making Alfredo sauce without cream.
(Percussive music)
I want to add about a half a cup of the pasta cooking water.
I hate to admit that I did this,
but I think I like did the cardinal sin of cooking pasta
and I forgot to season my water.
(Buzzing)
This is blasphemous and I can't believe
that I just did this on YouTube, but I did it.
But the secret is between you and I.
I'm going to add the salt right now
and we're going to pretend like
I did that like ten minutes ago, okay?
Thanks, guys, I appreciate it.
I'm going to have another sip of wine. (Clinking)
And now I'm going to add in some more of this pasta water,
'cause now this one is seasoned and has salt in it.
I'm going to bring that to a bubble
and it looks like we have about
two minutes left on our Alfredo.
So while this is cooking up and this is still boiling,
I'm going to clean this up a tiny bit.
By clean it up I mean just push everything to the side.
That's perfect.
And now I'm going to chop up some of our parsley
because we're going to top this
with a little bit of parsley today.
Not only because it's really pretty and looks really nice,
but it gives it that like nice fresh kind of flavor on top.
We always like pick the leaves off of the herbs
and that just like takes so long.
I'm always like, why do always do that?
'Cause this stem is completely edible,
it tastes like parsley, as long
as you chop it up fine enough it's going to be fine.
So, I'm not going to pick the parsley.
I'm just going to start at the stem end,
and just start chopping it up.
So, we have about one minute on our pasta.
So, once that timer goes off I'm gonna grab some tongs
and throw our pasta directly into our pan.
And then we're looking at having like a pasta
on the table like two minutes from now.
I know that sounds crazy but it comes together that quickly.
Now this is a great like weeknight dinner
because it is super simple to make
but it's also a really great side
for pretty much anything you make all summer long.
If you're having some grilled chicken, some grilled shrimp,
anything like that it just pairs really nicely.
Look how nicely that thickened up.
And that's because of that starchy cooking water.
We took some of that water that has all this starch
from the spaghetti and put it into there.
And once all that water starts to boil away,
you end up with this silky, yummy like sauce
that pretty much thickens up everything.
Look at that, doesn't that look yummy?
Can you believe that that took only ten minutes to make?
Believe it, 'cause you just saw it on YouTube, baby.
Alright, our timer's going off. (beeping)
That means it's time to throw our pasta right into our pan.
And like I said before, I'm going to use tongs.
That way, we can get some of that starchy cookie water ...
Starchy cooking water, I think I just called it
cookie water which sounds delicious,
but that's not what we're making today.
We're going to throw our pasta directly into our pan
and when you do this at home, you definitely have
to do this really dramatic thing that I'm doing.
Just throw it in there, it's part of the technique.
And like I said before, we're going to keep the heat
on this pan 'cause we're going to continue
to cook our pasta in the sauce.
And whenever I do this too, you always have these
like annoying little bits at the bottom
that are so hard to pick up, so you can
just grab a spoon to kind of help you out a little bit.
There we go.
And once the pasta goes in there and you keep cooking it,
you can kind of see it starts to soak up all of that sauce
and it gets a little bit drier.
It looks good; I'm actually going to add a tiny bit more
of our pasta water to it because this next part
that we're about to do is one of the most important
techniques whenever you're making a sauce like this.
We're going to add the cheese to our spaghetti
and to our sauce, but we want to like emulsify that cheese.
And what emulsified basically means
is just two things that don't want to get along,
we're just going to marry them together
just like any good marriage, really.
Two things that don't get along, just like
if you just stir it enough, it'll work out.
Trust me.
You didn't know that this was also
like a relationship counseling show, did you?
Okay, so I have two cups of cheese right here
and we're going to add three quarters of that
because I want some for on top.
And this pan is still super hot.
That sauce is really super hot.
And we're just going to stir, maybe give it a few tosses.
This could be dangerous, guys.
(Alarm ringing)
Ooh, he can do it, yes he can. (cheering)
And look at that, this delicious beautiful rosé Alfredo.
Let's grab a dish.
(Upbeat music)
Look at that.
Now we're going to top it with some parsley.
Oh, get back in there girl it's dinner time.
Alright, do one of these if you want, oh!
Do it on the other side for good luck, hey!
Got most of it on the counter, but guess what,
it doesn't matter because this is rosé Alfredo.
It's your new favorite weeknight dinner.
And this is so perfect for entertaining.
Imagine if you went to someone's
house and they made you this.
Wouldn't you love them so much?
You can be that person, make this for somebody you love.
Can I have a fork?
I don't have one and I really want to eat this.
So, this is our rosé Alfredo that we just made.
It only took ten minutes to make.
This is a few ingredients, but a super impressive dish
that you can make any night of the week.
(Alarm ringing) This is really hot
and really dangerous, but I'm going to do it.
That is so good, that is delicious.
And it is so shocking that you
could actually taste the rosé in there.
This is the perfect summertime spaghetti
and I hope you guys make it.
Thanks for watching.
(Upbeat music)
That was not cute, it's like Lady and the Tramp style,
but I'm both a lady and a tramp. (Laughing)
Alright, are we done here? (Laughing)
Oh God that was fast and furious.
If you watched today's episode
and thought oh my god I like totally need that in my life,
make it, but then share it with us
using the hashtag #grantsobasic and while you're at it
subscribe to our YouTube channel.
Go on, I'm talking to you, subscribe!
(Upbeat music)
Yummy!