Welcome Friends welcome back to the
kitchen so yesterday Julie and I made
about 18 kilos of Italian pork sausage
this is a recipe that we got from
Julie's Uncle uh Uncle Carmen
um his family is from Sicily and so we
made this with him once I don't know
probably 25 years ago went and got a
grinder and we started making it
ourselves at home every fall early
winter
and you can see a video I'll link to a
video of Julie and I making the sausage
down below it was so long ago on the
channel I have brown hair so we get down
to the end of making the sausage and you
get this lump of sausage and it's like
I really don't want to put another
casing on we'll portion this out and
we'll freeze it without having it in
casings for making a dish just like this
so tonight we're going to make a one pan
sausage pasta for dinner okay the pan
looks hot so we'll get some of that
sausage in probably only use about half
of what's in this container
give it that much
and as it fries I'll just break it up
in the bottom of the pan
I used to I used to
um turn it into little meatballs and I'd
fry the meatballs and then take them out
while I was cooking the pasta
I don't do that anymore now I just I
break it up and I leave everything in
the pan I don't take anything out at any
point so the sausage is almost cooked
I've got a little bit of onion sliced up
I'm going to put that in and fry it off
just as I finish the sausage
at this point you could add some
seasoning depending on your sausage
um some hot pepper flakes would be great
but there's hot pepper flakes in our
sausage our sausage is hot pepper flakes
fennel black pepper salt a little bit of
wine a little bit of water just to
lubricate it to get it into the casings
easier
so if you're using a store-bought
Italian sausage
taste the sausage when it's cooked and
decide if you need to add a little bit
more and then just supplement it with
the flavors that you think are going to
go in there a little bit of Italian
seasoning the hot peppers like I
mentioned salt and pepper if you think
you need it
um pretty much anything that you think
goes with the flavors of the sausage
that you're using I mean realistically
this could be chorizo and then you could
take it in a completely different
direction
so the sausage is cooked and I've got
some really good Brown fond on the
bottom of the pan so I'm going to
deglaze that with a little bit of white
wine
all right we'll scrape up all that
goodness all that flavor on the bottom
now the next thing I've got I'm between
three and a half and four cups of
chicken stock here I'm gonna put in
about three cups
and I'm gonna bring that up to a boil
the idea is I know that between three
and a half and four cups of liquid will
cook through 300 grams of pasta
and will give enough sauce left over and
the starch from the pasta is going to
give like a nice creamy finish so I only
want to put in so much liquid to start
with the fudge Factor here is how much
evaporates as you're boiling it as
you're cooking it so you need to put the
pasta in as soon as the liquid starts to
boil you need to give it a stir put the
lid on and then come back and check it
over the course of five or six minutes
maybe add a little bit more liquid if
you don't have more chicken stock you
could use water you could use all water
at this point because there should be
enough Flavor in Your sausage you could
add a little bit more wine if you don't
have wine you could use beer pretty easy
okay our liquid has come up to a boil
in goes the pasta I'm using bow ties but
you could use any shape you like and I'm
just going to stir that in
get the pasta down into the liquid
as best I can
and stick on the lid
so it's been a couple of minutes I know
it's not cooked I'm just going to lift
the lid I'm going to give it a stir I'm
going to take a look at it I'm going to
see that the liquid is fine there's lots
of liquid in there
because of the way I'm cooking this a
lot of people have taken to calling this
the risotto method
and realistically the rest of my chicken
stock should be in a little pot hot so
that when I pour it in the boiling
doesn't stop
you just do it in a jug like this stick
it in the microwave make sure it's
always warm it'll be fine
okay we'll check it again we'll give it
a bit of a stir
I'm thinking that needs just a touch
more
chicken stock not much
another couple minutes
okay I'm going to guess that the pasta
is probably 90 cooked at this point so
give it a little bit of a stir yeah it's
pretty good and there's still enough
liquid in the bottom here that I'm going
to be able to really emulsify and get a
good sauce out of this
now this is the point where I like to
add some frozen peas
and some broccoli
foreign
turn down the heat
and put the lid back on for another
minute and a half or two minutes
so at this point
these are cooked through and the
broccoli is probably 60 to 75 percent
cooked last couple of ingredients I've
got some heavy cream about a half a cup
of heavy cream
totally not necessary if you want to
leave it out go right ahead I just kind
of like what it brings to the whole
thing and then I'm going to grate in
some pecorino you could use uh parmesan
if you want to I really like pecorino
and then we just give that a really good
stir
cream and cheese in there everywhere
and turn that into a really nice sauce
so that's it a super simple weeknight
meal all in one pot
um beginning to end if you're
if you're quick with your Mison place
beginning to end half an hour and really
the only thing I chopped was an onion
poured some peas out of the freezer and
and cut off some broccoli florets really
simple hey Glenn hey Jules
um I didn't want to interrupt you there
let me get you a bowl
smells good I just thought I'd wander on
in
there you go as per my usual
style and sausage is a great starting
place for this because it comes with you
know packed with flavor
but you could start out with ground meat
any ground meat and then flavor that as
you cook it
flavor of the sauce when you when you
use the pasta the pasta yeah
I mean
it's it's
oh it's grown-up Hamburger Helper
really I mean you know
yeah don't sugarcoat it it's grown up
Hamburger Helper with less sugar
probably but that broccoli is really
good it's too crunchy
I love it
so you know use broccoli because Julian
are like broccoli
could be
kale
or carrots
or spinach or swiss chard or or
something green like that or all those
things all of those things all at once
yeah you don't have to limit the number
of vegetables you add oh just saying
we're really good
okay now guys actually we get some wine
glasses
yeah
give it a shot thanks for stopping by
see you again soon