[1 - 1] what's up guys welcome back now i don't
[2 - 4] know about you but my wife is a huge fan
[4 - 6] of pasta and you know what they say
[6 - 8] happy wife happy life so today i'm going
[8 - 10] to show you one of our current favorite
[10 - 13] pasta dishes this is my recipe for spicy
[13 - 15] rigatoni and what i love most about this
[15 - 17] recipe is it's super delicious packed
[17 - 20] with flavor a little spicy extra creamy
[20 - 23] plenty of parmesan cheese and most
[23 - 24] importantly it's made with ingredients
[24 - 26] that are commonly found in your house
[26 - 27] already but before we get into the
[27 - 28] recipe please take a quick second to
[28 - 30] subscribe to the channel make sure you
[30 - 32] hit that bell to enable notifications as
[32 - 34] well all right guys meet me in the
[34 - 35] kitchen let's make it happen first
[35 - 36] things first let's take a look at these
[36 - 39] ingredients today i'm using mild italian
[39 - 41] sausage you could use hot for this or if
[41 - 43] you don't want any spice you use the
[43 - 45] regular kind for the pork patrol you can
[45 - 47] use turkey or beef as well we have some
[50 - 52] i like this brand here either of these
[52 - 53] brands will work really well if you find
[53 - 55] them at your grocery store we got some
[55 - 57] fresh parmesan cheese we have some
[62 - 64] shallot tomato paste and this is probably the
[64 - 65] one ingredient that a lot of people
[65 - 67] don't have in the fridge but after today
[67 - 70] maybe you will creme fresh i'm using
[70 - 72] this in place of the heavy cream trust
[72 - 73] me on this one it's going to add a lot
[73 - 75] of flavor and a great texture the next
[75 - 77] ingredient that's very important is the
[77 - 80] pasta i love these extra large rigatoni
[80 - 83] noodles that i find at wegmans but any
[83 - 84] rigatoni or penne would work for this
[84 - 86] recipe we're also going to add a little
[86 - 89] bit of vodka to make a vodka sauce
[89 - 91] obviously if you don't want to use any
[91 - 93] alcohol you can leave that out and just
[93 - 95] use a little chicken broth
[95 - 98] and this episode is sponsored by my damn
[98 - 99] self i've been telling you guys about
[99 - 101] this knife for a long time and it is
[101 - 105] finally available and on the market
[105 - 108] it's made with vg10 japanese steel
[108 - 110] excellent quality knife
[110 - 112] very limited supply so you want to get
[112 - 114] yours now the link is in the description
[116 - 118] but look at that beauty
[118 - 120] excellent quality handle
[120 - 125] good balance great grip
[132 - 132] i'm gonna show you guys our fresh herbs
[132 - 134] and aromatics we got a shallot we got
[134 - 136] some garlic parsley bay leaves now if
[136 - 137] you don't have a shallot guys you can
[137 - 140] use whatever onion that you prefer
[140 - 142] white yellow sweet onion whatever you
[142 - 144] got we'll get the job done we're just
[144 - 147] going to dice it up nice and fine
[147 - 148] then we're going to do the same thing
[148 - 152] with the garlic just a nice mince
[152 - 170] give it a smash
[171 - 171] all right so first things first we're
[171 - 173] gonna go ahead and get this skillet over
[173 - 175] some medium heat going down with about a
[175 - 178] tablespoon or so of avocado oil or olive
[179 - 181] oil get the pan nice and warm and then we're
[181 - 184] get the pan nice and warm and then we're going in with our sausage first
[184 - 186] some people may argue with that but i
[186 - 188] like to brown my sausage nicely and then
[188 - 191] add in the onions or the shallot and the
[192 - 193] garlic all right so as you can see we have the
[193 - 195] all right so as you can see we have the sausage flat in the skillet with a
[195 - 197] little bit of olive oil it's making good
[197 - 199] surface area contact with that skillet
[199 - 201] which is going to result in a nice crust
[201 - 204] to form on this sausage and crust is
[204 - 206] going to add flavor texture
[206 - 208] and some color
[208 - 209] all the good stuff
[209 - 211] so just let it cook for a few minutes
[211 - 213] before you start to break it up alright
[213 - 215] guys so literally just a couple minutes
[215 - 217] in that skillet and you'll start to
[217 - 219] develop a nice crust
[219 - 221] like so you see that nice color
[221 - 223] that's going to add some great flavor to
[234 - 234] and then you can start to break it up
[234 - 235] the same technique i use for chili
[236 - 238] anything that has ground meat in it i
[238 - 241] like to use this technique
[241 - 245] chili tacos any sort of casserole or
[252 - 252] all right so once our sausage is nice
[252 - 254] and brown i'm coming in with the shallot
[254 - 258] or onion if that's what you got on hand
[258 - 259] no need to run to the store just for a
[264 - 264] give that a mix allow that to start to
[264 - 266] tenderize and then we're going in with
[266 - 268] our garlic i like to use fresh garlic
[268 - 270] for my pasta sauces but you guys know i
[270 - 272] use that garlic paste all the time as
[272 - 274] well so again whatever you got in the
[274 - 276] fridge will get the job done
[276 - 279] and in goes the garlic
[279 - 282] two large cloves or four small ones
[282 - 284] about a tablespoon in total is what
[284 - 285] you're looking for
[285 - 288] maybe more if you really like garlic
[288 - 289] do your thing
[289 - 291] we're gonna mix that in immediately your
[291 - 295] house is smelling amazing
[297 - 297] now we're going to up the spice level a
[297 - 298] little bit you guys saw i used mild
[298 - 300] sausage so i'm going in with some red
[300 - 302] pepper flakes to amplify the heat a
[303 - 304] this is all up to you guys if you don't
[304 - 306] want it to be too spicy you don't have
[306 - 308] to use that but i'm going in with about
[308 - 311] a quarter to a half a teaspoon
[311 - 312] we're also going to go in with about a
[312 - 318] teaspoon of italian seasoning
[320 - 320] and then two tablespoons
[320 - 325] of tomato paste
[327 - 327] give that a good mix allow all those
[327 - 329] flavors to start to come together and
[331 - 332] marry or date you know i don't want to push
[332 - 335] or date you know i don't want to push marriage on anybody
[337 - 337] you can see we have some nice fawn
[337 - 340] developing at the bottom of the skillet
[340 - 344] we'll get that up here momentarily
[346 - 346] and now we're going with some fresh
[346 - 348] herbs we have some basil some fresh
[348 - 349] chopped parsley
[350 - 351] save some of that for garnish and now
[351 - 353] we're going to start to season this up
[353 - 356] going in with my all-purpose seasoning
[356 - 357] or you can use a blend of salt pepper
[357 - 360] garlic and onion powder or just a simple
[360 - 361] salt and pepper if that's what you're
[371 - 371] oh man this is going to be good i can
[373 - 375] so for this recipe it's basically like a
[375 - 376] vodka sauce we're going to use a total
[376 - 380] of one half cup of vodka i like to go in
[380 - 381] with half of it a little early to
[387 - 387] and then we'll add the other half here
[389 - 391] so just try to deglaze your skillet a
[391 - 392] little bit get some of that flavor up
[392 - 397] off the bottom of there
[399 - 400] and now we're going to add our tomato
[413 - 413] let's give that a good mix
[413 - 415] we went in with about 45 to 50 ounces in
[415 - 417] total really depends on how many
[417 - 418] servings you're looking for guys you can
[418 - 421] go up to like 64 ounces of tomato sauce
[421 - 422] with this recipe
[422 - 424] it freezes really well too so if you
[424 - 425] want to make a little bit extra i
[426 - 428] wouldn't be mad at you
[428 - 429] all right so we have everything mixed
[430 - 432] together we got our meat our garlic our
[432 - 436] shallot the fresh herbs the tomato sauce
[436 - 437] now i'm going in with the rest of that
[437 - 439] vodka i'm going to bring this up to a
[439 - 440] gentle simmer
[440 - 442] and just let that cook off a little bit
[442 - 445] maybe 15 minutes or so
[445 - 448] and just let your sauce come together
[448 - 449] again guys if you don't want to use
[449 - 451] vodka you can use chicken broth or
[451 - 455] vegetable stock something like that
[457 - 457] the rest of us alcoholics pour yourself
[459 - 462] makes cooking a little bit more
[465 - 465] fun this is how we're looking after
[465 - 466] about 15 minutes
[466 - 468] now it's time to introduce a little
[468 - 471] controversy i'm going in with a teaspoon
[471 - 474] or so of white sugar just to balance the
[474 - 476] acidity and it kind of blends nicely
[476 - 477] with some of the spice that we have in
[479 - 481] brings everything together
[481 - 482] feel free to say mean things to me in
[482 - 484] the comments about that
[484 - 486] and for any of my italians that are
[486 - 487] watching today this is going to make you
[487 - 489] lose your mind but i promise it's
[490 - 492] delicious creme fraiche is amazing it's a great
[492 - 494] creme fraiche is amazing it's a great substitute for heavy cream
[494 - 496] and we're going in with about
[496 - 500] three or four tablespoons of that
[502 - 502] along with some parmesan cheese which
[502 - 512] should settle everybody back down
[514 - 514] and that my friends is secret ingredient
[514 - 516] gonna have a nice pink color to the
[516 - 518] sauce once it's mixed in
[518 - 522] creamy rich amazing flavor
[522 - 523] trust me on this one guys if you don't
[524 - 525] want to trust me no big deal go on with
[525 - 528] about a quarter cup up to a half cup of
[528 - 530] heavy cream depending on how creamy you
[530 - 532] want your sauce to be
[532 - 534] but for the rest of you guys creme fresh
[536 - 538] and that's the beauty of cooking guys i
[538 - 540] actually discovered this technique
[540 - 542] uh because i didn't have any heavy cream
[542 - 544] and my wife wanted this pasta for like
[544 - 546] the third time that week so i was like
[546 - 547] you know what i got some cream fresh in
[547 - 549] here from another recipe let me use that
[549 - 552] in place of the heavy cream and oh my
[552 - 554] goodness it was so much better now we're
[554 - 555] going in with a quarter cup of grated
[555 - 557] parmesan because why the hell not we're
[557 - 560] here for a good time not a long time
[560 - 562] our noodles are almost done you know we
[562 - 563] got to finish the noodles in the sauce
[563 - 565] the way the good lord intended
[565 - 567] and then it'll be time to plate this up
[567 - 569] make sure you taste as you go and adjust
[569 - 570] the flavor to your preference i'm going
[570 - 572] in with a little bit more all-purpose
[574 - 575] seasoning really just needs a pinch of salt but
[575 - 579] really just needs a pinch of salt but what the hell
[581 - 581] give that a good mix if it's too spicy
[581 - 583] you can add more cream if it's not spicy
[583 - 585] enough obviously add some red pepper
[596 - 596] all right so we have our sauce on low
[596 - 599] now we're going in with some noodles
[599 - 601] i like to do this one plate at a time
[601 - 603] just to make sure they get coated nicely
[603 - 605] in that sauce
[607 - 610] i love these big rigatoni noodles
[610 - 613] that sauce just fills them nicely
[616 - 617] give them a minute or two to absorb all
[617 - 622] that sauce finish cooking
[623 - 623] and then it's time to plate this up and
[623 - 625] you guys know my favorite time
[625 - 638] is the taste test
[640 - 640] all right my friends we have ourselves a
[640 - 642] pasta pyramid here
[642 - 644] and now it's time to brace yourself for
[644 - 646] a trademark money shot
[646 - 649] say it with me guys looking good
[650 - 676] a little extra sauce for good measure
[678 - 678] and without further ado it is time for
[678 - 679] my favorite part
[679 - 681] of work and that is getting here for the
[681 - 684] taste test but before we do that please
[684 - 685] take a quick second to subscribe to the
[685 - 687] channel make sure you hit that bell to
[687 - 690] enable notifications as well
[690 - 692] now the only downside of this rigatoni
[692 - 695] it's super big so
[695 - 700] sometimes you got to kind of cut it up