[27 - 27] what's up guys welcome back i hope
[27 - 28] you're in the mood for pasta because
[28 - 30] today i have something extra special for
[30 - 32] you i'll be showing you how to make this
[32 - 35] delicious creamy sausage pasta but
[35 - 36] before we do that please take a quick
[36 - 38] second to subscribe to the channel make
[38 - 39] sure you hit that bell to enable
[39 - 41] notifications as well all right guys
[41 - 42] meet me in the kitchen let's make it
[42 - 44] happen first things first we're gonna go
[44 - 46] ahead and get our prep work done and out
[46 - 47] of the way here's a quick look at some
[47 - 49] of the ingredients we'll be using today
[49 - 51] very simple stuff for the most part
[51 - 53] outside of the truffle which is very
[53 - 55] common in this recipe it's called pasta
[55 - 57] a la norchina and it's named after a
[57 - 58] city in italy which is known for its
[58 - 61] great pork products so sorry pork patrol
[61 - 62] go ahead and cover your eyes they're
[62 - 63] also known for black truffle but if
[63 - 65] that's not in the budget you can use
[65 - 67] truffle oil you could also use different
[67 - 68] types of mushrooms if you want to as
[68 - 70] well you can really customize this to
[70 - 71] whatever you like first things first
[71 - 72] salt that pasta water and now we're
[72 - 74] gonna prep some garlic about two to
[74 - 76] three cloves will get the job done we're
[76 - 78] gonna smash peel and dice the garlic
[78 - 80] nice and fine then we'll do the same
[80 - 81] thing with the shallot need to peel that
[81 - 83] up and dice that as well you could also
[83 - 85] use an onion if you can't find the
[85 - 86] shallot quick reminder guys that all the
[86 - 88] specific measurements and ingredients
[88 - 89] for this recipe can be found in the
[89 - 91] description box below so don't forget to
[91 - 92] check that out we're using fresh garlic
[92 - 94] today fresh is best you could use
[94 - 95] whatever you have on hand but for a
[95 - 97] recipe like this that's super simple
[97 - 99] with only a handful of ingredients you
[99 - 101] really want to focus on the freshest
[101 - 102] possible ingredients that you can find
[102 - 104] so we're using fresh salad fresh garlic
[104 - 106] go ahead and dice both of those
[106 - 107] ingredients up nice and fine like you
[107 - 109] see right here and if you don't eat pork
[109 - 110] guys you could always substitute this
[110 - 113] with other types of sausage use chicken
[113 - 115] beef turkey whatever floats your boat
[115 - 117] pork is common for the recipe but again
[117 - 119] adjust it based on your personal needs
[119 - 120] next my friends we're gonna warm a
[120 - 122] skillet over medium heat to that skillet
[122 - 124] we're gonna add some olive oil followed
[124 - 126] by some diced garlic we want that garlic
[126 - 128] to really infuse its flavor into the oil
[128 - 130] that's gonna be the foundation of flavor
[130 - 131] for the sauce that we're gonna make once
[131 - 133] the aroma from that garlic has filled
[133 - 135] the kitchen and it's nice and fragrant
[135 - 136] we're gonna go ahead and add in that
[136 - 138] shallot and sweat that down let that get
[138 - 140] nice and tender season that with a
[140 - 141] little salt and pepper and then we're
[141 - 142] going to slowly start to add in our
[142 - 144] sausage kind of breaking it up with your
[144 - 145] hands a little bit to give it a head
[145 - 148] start this is pork italian sausage but
[148 - 149] again you could substitute it with
[149 - 151] whatever works for you super delicious
[151 - 153] recipe guys very simple ingredients that
[153 - 155] you can find at the grocery store pretty
[155 - 157] easily outside of the truffle which is
[157 - 159] kind of hard to find and expensive you
[159 - 161] can leave that out if you want to or if
[161 - 162] you come across some it's a great
[162 - 164] addition to the recipe right now we're
[164 - 166] just browning up the sausage i like to
[166 - 167] flatten it out in the skillet so it
[167 - 169] makes maximum surface area contact with
[170 - 171] the skillet that'll get you a nice
[171 - 173] little crispy texture and adds a lot of
[173 - 175] flavor as well there we go after a few
[175 - 176] minutes the ground sausage should be
[176 - 178] fully cooked and now we can go ahead and
[178 - 180] deglaze our skillet with some white wine
[180 - 182] i prefer something dry like a chardonnay
[182 - 184] you guys also know i always say to taste
[184 - 186] as you go and adjust the flavor to your
[186 - 188] preference but don't forget the taste as
[188 - 190] you go part cheers my friends a little
[190 - 191] white wine never hurt nobody all right
[192 - 193] matt back to cook enough drinking on the
[193 - 195] job give that a mix and increase the
[195 - 197] heat to high you want to burn off the
[197 - 199] alcohol leaving behind all that flavor
[199 - 200] it's going to add a little bit of
[200 - 202] acidity a nice bit of bite to the pasta
[202 - 204] sauce we're also going to add some
[204 - 205] italian seasoning and a little bit of my
[205 - 207] all purpose seasoning that's a blend of
[207 - 209] salt pepper garlic and onion powder a
[209 - 211] few other spices if you haven't tried
[211 - 213] that yet you can get yours via link in
[213 - 215] the description box mix all that in make
[215 - 217] sure you taste the sausage to make sure
[217 - 218] that it's right where you want it you
[218 - 220] can use hot sausage for this or mild
[220 - 223] totally up to you really any variety
[223 - 224] will work for this now we're going in
[224 - 226] with our heavy cream give that a good
[226 - 228] mix you want to bring that to a simmer
[228 - 230] as well and allow it to reduce a little
[230 - 232] bit as it reduces it'll start to thicken
[232 - 233] up just a bit and then obviously we're
[234 - 235] going to add a little bit of cheese here
[235 - 236] in just a minute as well and that will
[236 - 238] help the sauce thicken also you want to
[238 - 240] use some good quality parmesan cheese or
[240 - 242] pecorino romano for this either one will
[242 - 244] work just fine this is some pecorino
[244 - 246] romano which is a bit salty so you want
[246 - 248] to kind of season it towards the end
[248 - 249] that way you make sure that your pasta
[249 - 251] is not too salty we're going to mix that
[251 - 253] cheese in over medium-low heat allow
[253 - 255] that cheese to melt into the sauce we
[256 - 258] have a creamy cheesy delicious sausage
[258 - 261] pasta and that my friends is a truffle
[261 - 263] that we're gonna shave in there i had to
[263 - 265] order these online but if you can't find
[265 - 266] them you can just use another type of
[266 - 268] mushroom or just leave it out all
[268 - 269] together and it'll be just fine with
[269 - 271] just the sausage but today we're trying
[271 - 273] to keep it as authentic as we can we're
[273 - 274] gonna go ahead and mix everything
[274 - 276] together make sure you taste as you go
[276 - 277] and adjust the flavor to your preference
[277 - 279] i'm gonna add a pinch more seasoning to
[279 - 281] the mix and a little extra fresh cracked
[281 - 283] black pepper because why the hell not
[283 - 285] give that a good mix and set that aside
[285 - 287] and now my friends it is time for some
[287 - 288] delicious garlic bread we're going to
[288 - 291] break out a medium-sized mixing bowl
[291 - 292] that is going to have some partially
[292 - 294] melted butter to that we're going to add
[294 - 296] some parsley and some roasted garlic
[296 - 298] paste also gonna add some fresh garlic
[298 - 301] as well with this garlic press about one
[301 - 302] to two cloves depending on the size of
[302 - 304] the garlic you definitely wanna get some
[304 - 306] good garlic flavor in there
[306 - 308] we're also gonna shave some truffle into
[308 - 310] the mix as well because we're extra
[311 - 313] this is a truffle butter garlic bread
[314 - 316] spread little fresh grated pecorino
[316 - 317] romano cheese you could also use
[317 - 320] parmesan for this as well
[320 - 321] and we're gonna season it up with a
[321 - 323] little ap seasoning or just a little
[323 - 324] salt and pepper will get the job done
[324 - 326] for you quick reminder guys that all the
[326 - 327] specific measurements and ingredients
[327 - 329] for these recipes can be found in the
[329 - 331] description box below so don't forget to
[331 - 332] check that out break out the silicone
[332 - 335] spatula and mix until everything is well
[335 - 337] incorporated and evenly distributed
[337 - 338] we're gonna hit this with a little bit
[338 - 340] of red pepper flakes as well there we go
[340 - 342] that's what you want to see my friends
[342 - 344] that stuff right there is money if you
[344 - 346] have any leftovers added to some steak
[346 - 348] or some chicken add it to a pasta
[348 - 349] whatever floats your boat just don't
[349 - 350] throw it away
[350 - 352] we have one loaf of french bread that we
[352 - 353] split down the middle we're only using
[353 - 356] half of the bread today because carbs
[356 - 358] we're gonna spread that on evenly and
[358 - 360] lay it on there thick don't be shy about
[360 - 362] it and we're gonna pop that in a 400
[362 - 364] degree oven for about 12 to 15 minutes
[364 - 366] or until it's golden brown and beautiful
[366 - 367] meanwhile we're gonna finish cooking our
[367 - 369] noodles in the pasta sauce the way the
[369 - 371] good lord intended break out the spatula
[372 - 373] and mix that to combine make sure that
[373 - 375] those noodles are evenly coated in that
[375 - 377] amazing sauce that we made super simple
[377 - 379] but sometimes simple is best we're gonna
[379 - 381] hit it with some more cheese because
[381 - 382] we're here for a good time not a long
[382 - 384] time mix that in until it's cheesy and
[384 - 386] delicious make sure you taste this and
[386 - 388] make sure that the flavor is spot on
[388 - 391] before you serve it up oh man look at
[391 - 393] that pecorino romano this is gonna be so
[393 - 395] good guys make sure you give this recipe
[395 - 396] a try let me know what other pasta
[396 - 398] recipes you want to see drop your
[398 - 400] favorite pasta dish in the comments so i
[400 - 402] can read it and add to my list and it's
[402 - 405] just about time to plate this up that's
[405 - 406] what the pasta is looking like when it's
[406 - 408] done those noodles are fully coated in
[408 - 410] that sauce oh man that looks good and
[410 - 412] that my friends is the best pasta
[412 - 414] companion you can think of truffle
[414 - 416] butter garlic bread now it's time to
[416 - 418] plate this up brace yourself for a
[418 - 420] trademark money shot there's that garlic
[420 - 422] bread we got a nice bound of pasta on
[422 - 423] there we're gonna hit it with a little
[423 - 425] bit more grated cheese a little fresh
[425 - 427] chopped parsley for a pop of color a
[427 - 430] little red pepper flakes as well
[430 - 432] a little bit more truffle too cause hey
[432 - 434] we got our taxes back there's that
[434 - 437] parsley say it with me guys looking good
[437 - 439] now all i need is a fork so i can get in
[439 - 441] there for a taste test oh man i can't
[442 - 444] wait time to dig in my friends this is
[444 - 446] time to dig in my friends this is definitely a fork drop recipe let me
[446 - 447] know what you think in the comments make
[447 - 448] sure you give your boy a thumbs up hit
[448 - 450] that subscribe button and the bell to
[450 - 452] enable notifications and as always thank
[452 - 456] you for your support