[1 - 1] what's up guys welcome back i hope
[2 - 3] you're in the mood for pasta because
[3 - 5] today i'm going to show you how to make
[5 - 8] this quick easy and delicious spicy
[8 - 10] cavatappi pasta this tuscan inspired
[10 - 13] dish is absolutely packed with flavor
[13 - 14] and the best part is it can be on your
[14 - 17] dinner table in 30 minutes or less but
[17 - 18] before we get into the recipe please
[18 - 19] take a quick second to subscribe to the
[20 - 21] channel make sure you hit that bell to
[21 - 23] enable notifications as well
[23 - 25] all right guys meet me in the kitchen
[25 - 27] let's make it happen first things first
[27 - 28] let's take a look at these ingredients
[28 - 31] the star of the show is this spicy
[31 - 33] italian sausage it packs a little bit of
[33 - 34] a punch so if you want it to be a little
[34 - 36] bit more on the mild side you can use
[36 - 38] mild italian sausage
[38 - 40] we have some heavy cream you guys know
[40 - 42] me i gotta have a little white wine this
[42 - 44] is some dry chardonnay we're going with
[44 - 47] cavatappi noodles today you can really
[47 - 48] use whatever noodles you want but these
[48 - 50] don't get enough love so that's what
[50 - 52] we're going with today
[52 - 54] we got some tomato paste
[54 - 56] sun-dried tomatoes
[57 - 59] onion parmesan cheese
[59 - 62] parmesan cheese mozzarella cheese parsley
[62 - 65] some fresh garlic
[68 - 68] some spinach for health
[68 - 70] and the secret ingredient
[70 - 73] a little creme fresh
[73 - 74] all right so first things first in a
[74 - 76] large skillet over medium heat we're
[76 - 78] going to add a little avocado oil
[78 - 81] or olive oil whatever you got
[81 - 82] and then we're going to start to cook
[82 - 85] this hot italian sausage i like to begin
[85 - 87] breaking it up with my hands
[87 - 89] that way i don't go
[89 - 93] messing my pan up too much
[93 - 94] makes it a little bit easier we just
[94 - 95] want to brown this up nicely and get a
[96 - 98] good sear remember guys that sear is
[98 - 100] going to add some great flavor
[102 - 105] and a little color to the dish as well
[105 - 106] so you're accomplishing three things
[106 - 109] when you do that
[111 - 111] i'm just gonna add another tablespoon or
[111 - 114] so of olive oil or avocado oil either
[116 - 117] one just want to make sure that the bottom
[117 - 121] just want to make sure that the bottom of the skillet is coated nicely
[122 - 122] and we're going to brown up this hot
[122 - 125] italian sausage now for the pork patrol
[125 - 126] out there those you that don't eat pork
[126 - 128] no big deal you can use turkey you can
[128 - 131] use chicken you can use beef they have a
[131 - 132] lot of different italian sausage
[132 - 135] substitutes these days
[135 - 136] so just keep that in mind as you're
[136 - 138] doing your grocery shopping
[140 - 147] we got some pork italian sausage in here
[148 - 148] so after a couple minutes you can go
[148 - 149] ahead and start moving it around just
[149 - 151] make sure it's cooked evenly on all
[155 - 155] we're going to deglaze the skillet here
[155 - 157] in a few minutes to get all of that
[157 - 159] beautiful fond up off the bottom of
[159 - 163] there lots of flavor packed in that
[164 - 164] so at this point once your sausage is
[164 - 166] most of the way cooked we're going in
[166 - 170] with one diced onion
[170 - 173] and about two to three tablespoons
[173 - 175] of freshly diced garlic you could also
[175 - 177] use garlic paste if you want to but
[177 - 181] fresh is best if you have it
[182 - 182] your house is immediately going to be
[182 - 184] smelling amazing once that garlic and
[184 - 187] onion hits the skillet
[187 - 188] and we just want to cook that down until
[188 - 192] the onions start to get tender
[193 - 193] so once those onions get nice and tender
[194 - 196] i'm going in with a quarter cup
[196 - 198] of chopped sun-dried tomatoes
[198 - 200] i don't know about you guys but i am
[200 - 202] absolutely addicted to these i'm adding
[202 - 204] them to my omelets in the morning
[204 - 207] i just get in these obsessive modes
[207 - 208] where i found an ingredient that i just
[208 - 209] really love and
[209 - 211] sun-dried tomatoes happen to be that for
[213 - 214] they also fit the dish because this is
[214 - 217] kind of like a tuscan inspired pasta
[217 - 219] and sun-dried tomatoes go with that so
[219 - 220] here we are adding this sun-dried
[220 - 222] tomatoes we'll give that a mix
[222 - 224] and then we'll start to add in our
[224 - 226] spinach all right so for the health
[226 - 227] freaks out there you're going to get
[227 - 229] real excited we're going in with this
[229 - 231] whole bag of spinach about six ounces in
[232 - 234] total probably want to add half at first
[234 - 236] allow that to cook down and then we'll
[236 - 240] add in the other half
[241 - 241] you guys know shrinkage is real
[241 - 243] especially when it comes to spinach
[243 - 245] so this will shrink down wilt down
[247 - 249] nicely and it won't look like a salad here in
[249 - 255] and it won't look like a salad here in just a second
[257 - 257] so about four to six ounces in total for
[258 - 259] we're gonna cook that down and then
[259 - 265] we're gonna start to season this up
[266 - 266] now as far as the seasoning goes we're
[266 - 268] gonna keep it nice and simple my
[268 - 270] original all-purpose and my hot
[270 - 271] all-purpose since we're making a spicy
[273 - 275] or you can use a blend of salt pepper
[275 - 277] garlic onion powder a little cayenne
[278 - 280] pepper if you don't have my ap
[280 - 282] if you don't have my ap feel free to use whatever you like at
[283 - 285] home to kick up the heat a little bit more
[285 - 286] to kick up the heat a little bit more we're going in with some red pepper
[286 - 289] flakes as well
[289 - 291] just a pinch of that
[291 - 293] the last seasoning to arrive to the
[293 - 296] party is the italian seasoning going
[296 - 301] with a teaspoon or so of that
[303 - 303] two heaping tablespoons of tomato paste
[304 - 304] that's going to add some nice
[304 - 308] concentrated tomato flavor
[308 - 310] along with just a subtle sweetness
[310 - 315] and some great color to this sauce
[316 - 316] once you get that tomato paste worked in
[316 - 318] we're going to deglaze the skillet with
[318 - 320] our white wine for those of you guys out
[320 - 321] there that don't want to cook with
[321 - 323] alcohol you can use chicken broth in
[323 - 325] place of the white wine
[325 - 327] but for the rest of us alcoholics
[327 - 329] we're going in with the white wine about
[329 - 332] a cup or so of that
[332 - 334] make sure you save some pasta water from
[336 - 338] in goes the white wine
[338 - 341] i like something dry like a chardonnay
[341 - 342] you don't have to go super expensive on
[342 - 345] the wine either guys a nice cheap bottle
[345 - 347] don't break the bank save the good stuff
[348 - 349] and you just want to scrape the bottom
[349 - 351] to get all that fond and flavor up off
[351 - 356] the bottom of the skillet
[358 - 358] and that will have worked itself into
[365 - 365] so give it a second or two to cook that
[365 - 366] wine off or cook the alcohol out of the
[366 - 368] wine then we're going in with our heavy
[375 - 375] i feel like i want to put this on the
[376 - 378] sandwich just like it is
[378 - 380] so once the alcohol is cooked off the
[380 - 381] wine about a minute or two you're going
[381 - 384] to go in with one and one quarter cups
[384 - 386] of heavy cream
[386 - 391] i'm gonna bring that to a simmer
[393 - 393] you're about to have a delicious pasta
[393 - 395] sauce on your hands
[395 - 400] beautiful color
[401 - 401] plenty of cheese on the way too to
[401 - 404] thicken it up
[404 - 405] so you just want to bring this to a
[405 - 407] simmer for you know three four maybe
[409 - 412] allow that to reduce a little bit
[412 - 413] that heavy cream will begin to thicken
[414 - 415] up a little bit also
[415 - 417] and then of course the cheese will help
[417 - 419] to thicken up the sauce as well
[419 - 420] taste as you go and adjust the flavor to
[420 - 423] your preference
[423 - 425] get in there make sure you
[425 - 427] have it seasoned properly you can always
[427 - 429] add a little bit more
[429 - 430] but remember once it's in there you
[430 - 432] can't take it out
[432 - 434] one other quick pro tip guys parmesan
[435 - 437] cheese traditionally has quite a bit of salt in
[437 - 438] traditionally has quite a bit of salt in there
[438 - 439] so you don't want to go too heavy-handed
[439 - 441] on the seasoning before you add the
[441 - 443] parmesan cheese because you run the risk
[443 - 445] of your sauce being a little too salty
[450 - 450] so we added a little bit of parmesan
[450 - 452] cheese we'll add more in a second but i
[453 - 455] with three tablespoons of this creme
[456 - 459] fraiche this is a secret ingredient guys
[459 - 461] this is a secret ingredient guys it's going to add just a
[461 - 463] beautiful richness to the flavor profile
[463 - 465] and it's also going to help thicken up
[465 - 468] the sauce a little bit too
[468 - 469] you can find it in most grocery stores
[469 - 472] in the specialty cheese aisle
[472 - 474] even though it's more closely related to
[474 - 475] like a sour cream so i'm not sure why
[475 - 477] they have it at the cheese aisle but
[477 - 479] that's where it's usually at
[480 - 483] we're gonna mix that in
[485 - 485] so once the creme fraiche is
[485 - 486] incorporated into the sauce we're going
[486 - 488] in with the rest of our parmesan cheese
[488 - 490] make sure you save a little bit for
[495 - 495] and then to make it even cheesier i'm
[495 - 498] going in with about a half cup or so
[498 - 500] of freshly shredded mozzarella cheese
[500 - 502] because why the hell not we're here for
[502 - 504] a good time not a long time if you don't
[504 - 505] want to use mozzarella cheese guys you
[505 - 508] use something like a fontina or gruyere
[508 - 510] but mozzarella cheese is what i had in
[510 - 512] the fridge and i'm a big fan of using
[512 - 515] what you have on hand
[517 - 517] as you can see my friends the sauce is
[517 - 519] really taking shape now we got just
[519 - 520] enough spinach in there for our doctor
[520 - 522] to cut us some slack
[522 - 524] tons of flavor the creme fresh makes it
[525 - 528] just a luxurious texture on the sauce now
[528 - 530] a luxurious texture on the sauce now we're going in with the cavitape noodles
[530 - 532] first and foremost you always want to
[532 - 534] salt your pasta water but also you want
[534 - 536] to finish cooking your noodles in the
[548 - 548] and that my friends
[548 - 551] is a delicious pasta for dinner
[552 - 555] in less than 30 minutes
[557 - 557] sam must be home
[557 - 559] now just add a little bit more volume to
[559 - 561] the sauce i'm going in with just a
[561 - 563] splash of that pasta water
[563 - 565] the starch from the pasta water is
[565 - 566] actually going to help thicken up the
[566 - 568] sauce a little bit more too and help it
[568 - 570] adhere to the noodles and coat those
[570 - 572] noodles beautifully when we go to plate
[577 - 577] all right guys give it one final taste
[578 - 579] test add a little bit more seasoning as
[579 - 581] add a little bit more seasoning as needed and the only thing left to do is
[581 - 588] plate this up
[589 - 589] and of course for garnish we're going
[589 - 591] down with a little bit of red pepper
[595 - 595] as if it's not spicy enough i know guys
[595 - 596] so you let me know about it in the
[596 - 599] comments i'm sure
[604 - 604] don't be shy with those then we're going
[604 - 614] down some freshly grated parmesan cheese
[616 - 616] and a little fresh chopped parsley for a
[628 - 628] and now my friends the only thing left
[628 - 630] to do is get in here for a taste test
[630 - 632] but before we do that please take a
[632 - 634] quick second to subscribe to the channel
[634 - 635] make sure you hit that bell to enable
[635 - 637] notifications as well let's make sure we
[637 - 639] get the perfect bite
[639 - 641] i need a little sun-dried tomato in the
[642 - 645] mix there we go
[666 - 666] this tuscan inspired dish comes together
[666 - 668] in 30 minutes or less
[668 - 675] and how do i want to describe it
[677 - 677] this recipe comes together in 30 minutes
[679 - 680] this tuscan inspired recipe comes
[680 - 682] together in 30 minutes or less
[688 - 688] this tuscan inspired dish can be on your
[688 - 697] table in 30 minutes that's not
[700 - 700] all right i'll just wing it
[702 - 704] this well that's your blooper
[704 - 707] well that's your blooper the cameraman bloopers