[2 - 2] today we are making a ricotta sausage
[2 - 5] pasta Fontenot this is a great dish to
[5 - 8] feed a lot of people and today it's not
[8 - 10] going in my stomach but it's actually
[10 - 12] going to our local hospital to feed all
[12 - 13] the doctors and nurses and health care
[13 - 15] workers that are helping us battle this
[15 - 29] pandemic let's get cooking first thing
[29 - 31] we have to get started is on our tomato
[31 - 32] sauce so I'm going to turn the heat on
[32 - 35] about medium heat and add a little bit
[35 - 38] of olive oil after about one to two
[38 - 40] minutes when it gets nice and hot we're
[40 - 42] gonna add in some garlic and onion and
[42 - 44] let those sweat out before we add in our
[44 - 46] canned tomatoes you can use store-bought
[46 - 48] tomato sauce it'll work just the same
[48 - 50] but you're not gonna get that same
[50 - 62] homemade flavor it'll work anyway [Music]
[62 - 64] [Music] completely optional I like to have a
[64 - 66] little bit of crushed red pepper flakes
[66 - 67] for a little bit of heat right at the
[67 - 72] beginning with my sofrito now we're
[72 - 74] going to add our canned tomatoes to the
[74 - 77] sauce so I'm using San Marzano tomato
[77 - 80] sauce I think that it is personally the
[80 - 82] best sauce out there and for this recipe
[82 - 92] I'm using crushed tomatoes the
[92 - 94] controversial decision do you add sugar
[94 - 96] to your sauce or do you not I like a
[96 - 98] little bit of sugar I think that the
[98 - 99] sugar down south the acidity of the
[99 - 102] tomatoes I'm adding in about three
[102 - 105] teaspoons of sugar lastly we're gonna
[105 - 107] add some fresh leaves of basil
[107 - 109] then we're gonna cover this up and let
[109 - 112] it reduce about 1/4 of the way we're
[112 - 113] gonna get everything else we need ready
[113 - 116] in the meantime our sauce is simmering
[116 - 117] in the back so now we're gonna get
[117 - 119] started on our ricotta mixture that's
[119 - 121] gonna be combined with the sauce later
[121 - 122] the first thing we have to add is some
[122 - 127] whole milk ricotta cheese
[129 - 129] do that I'm adding some grated
[129 - 131] parmigiano cheese we're gonna add some
[131 - 137] whole milk a little bit of salt a little
[137 - 141] bit of pepper yes this is a giant
[141 - 143] enormous pepper sugar and a little bit
[143 - 147] of garlic powder freshly chopped parsley
[148 - 151] [Music] we're gonna combine this together we're
[151 - 157] we're gonna combine this together we're gonna start making the sausage now we're
[157 - 159] gonna Brown some of the sausage I took a
[159 - 162] knife and I cut them down the center and
[162 - 163] that just makes it a lot easier to
[163 - 165] remove all of the casing I'm adding a
[165 - 173] drizzle of olive oil we're gonna fully
[174 - 175] cook the sausage and while we do that
[175 - 177] we're gonna keep breaking it up so that
[177 - 179] it comes into a little crumbly pieces so
[179 - 182] I'm also using hot Italian sausage here
[182 - 184] you can totally replace it with sweet
[184 - 186] Italian sausage I don't like to break it
[186 - 188] up too much I like to leave some pieces
[188 - 190] a little bit more chunkier this way
[190 - 191] while you're eating the pasta you get a
[191 - 194] nice big piece of sausage we're gonna
[194 - 196] add it into the tomato sauce that's been
[196 - 198] reducing down I can tell the sauce is
[198 - 200] almost done when you start seeing the
[200 - 203] pockets of oil fill the top of the sauce
[203 - 212] we're gonna shoot that - that has now
[212 - 214] that our sauce is ready the ricotta
[214 - 216] mixture is ready we're going to boil
[216 - 218] some water I'm using already got ome
[218 - 220] today and especially the ones with the
[220 - 222] ridges on the side I find that they
[222 - 224] really hold the sauce well both on the
[224 - 226] sides and even the hole in the center
[226 - 228] you're going to want to cook the pasta
[228 - 230] about two minutes less than the regular
[230 - 232] cooking time because it's gonna keep on
[232 - 234] cooking as we finish it off in the oven
[237 - 240] [Music] when the pasta is overly al dente that
[240 - 241] when the pasta is overly al dente that means it's ready to go
[241 - 242] so I'm gonna turn the heat off and I'm
[242 - 244] gonna strain it now now it's time to
[244 - 246] assemble everything the first thing
[246 - 248] we're going to do is move our ricotta
[248 - 255] mixture right into the sauce ginger
[255 - 262] loves cheese - smells incredible now
[262 - 264] we're going to ladle some of the sauce
[264 - 267] evenly amongst our pasta pans
[271 - 273] [Music] you want to make sure that you're adding
[273 - 275] you want to make sure that you're adding an ample amount of sauce over the pasta
[275 - 277] because it will dry out a little bit in
[277 - 280] the oven so the extra sauce ensures that
[280 - 283] it stays nice and moist the last thing
[283 - 284] we do before putting it in the oven is
[284 - 286] putting some mozzarella pearls and some
[286 - 288] regular shredded mozzarella this first
[288 - 290] tray is done Embry's do the same thing
[290 - 291] for the other tray and then get them in
[294 - 298] [Music] the ovens at 350 degrees we're gonna add
[298 - 300] the ovens at 350 degrees we're gonna add both trays in the middle rack and wait
[300 - 302] until the cheese is melted once it's
[302 - 303] melted we'll move them up higher
[303 - 305] put the broiler on and let them get that
[305 - 308] nice crispy finish I just move the pasta
[308 - 310] up to the top rack so that it's broiling
[310 - 311] and you want to keep a close eye because
[311 - 313] within two seconds make it go from
[313 - 317] perfect to burnt
[325 - 325] these look just delicious but we're not
[325 - 327] done just yet the last finishing touches
[327 - 329] a little bit of more chopped parsley and
[330 - 332] a drizzle of extra virgin olive oil
[332 - 334] that's it for this week
[334 - 336] the pastas are ready to go and I'm gonna
[336 - 338] go bring these to the hospital right now
[338 - 341] and don't forget to make it yourself and
[341 - 343] bring it to a hospital near you that's
[343 - 344] it for this week don't forget to
[344 - 364] subscribe and like the video you you [Music]