So it's very clear that from the past episodes of 15 minute meals , you all really like the pasta recipes .
So what I wanted to do today is really just focus on an entire episode just for pasta .
And what I love so much about making pasta is that you can make an entire meal just from one pan .
Plus they're really customizable .
So you can just use whatever you have lying around in the fridge or the pantry .
So what I'm gonna be showing you today is four unique but very easy to execute pasta dishes that you , you can bring together during your weeks in under 15 minutes .
So as you can see , we are right in the middle of a kitchen renovation about two weeks out , but we're in the kitchen because of one reason , which is this thing right here .
If you remember from the last studio in Brooklyn , my dad and I built out this incredible butcher block , one of a kind kitchen island made out of Walnut .
So I knew that would be the centerpiece of this kitchen .
But this is kind of 2.0 version we built in two shelves that gives me easy access to bowls or compost or whatever it is .
And then also on the other side , you can pull up some counters stools and actually sit , which is a nice option .
And this should give you a nice sense of what's to come in this kitchen .
I cannot wait .
But all I really need is one table , a few burners .
And speaking of burners , first step is getting , oh , that was nice .
This is the first time I'm using this induction burner .
Get your pot of water , get ahead of it .
And then you can start prepping your aromatics .
So this pasta dish is a bit unique .
You're probably not gonna see it on an Italian menu because I kind of concocted it and it all starts with the flavor that is packed into a jar of sun dried tomatoes filled with oil .
So I'm gonna get a pan on a medium heat .
I'm using a nice wide stainless steel saute pan with a high lip .
My favorite for making pasta .
And what I'll do is I will dump in all of this oil .
We've got garlic in here .
We've got basil , we've got oregano really fill the pan .
You do not want to hold back on fat .
It is going to infuse the whole pasta with flavor .
Now onto our fennel , we're just gonna cut off the bottom root , cut off the tougher top pieces and then slice this right in half .
Give this a really thin slice just like you're cutting some onion , the thinner you slice it the quicker we'll cook , which is the goal for a 15 minute dinner .
And then get that immediately into this pan and fennel to me is one of the most underrated aromatics and bases of a pasta dish or soup .
When you taste it raw , it's got that ay flavor , which is fantastic .
But when it sweats down and Caramelizes , there's not much better .
We'll get a little salt in there and we don't need any other aromatics because it's already in the oil .
So , while that's cooking down , I'm gonna take out .
Now , the sun dried tomatoes give them a rough chop .
I've got a little bit of parsley .
I think this is the last ingredient that I need to prep , which is crazy .
So , I mean , this is all your flavor right here , which is incredible .
How quick it was to prep that you don't want to skimp on the oil .
You see this fennel just really breaking down .
That's because this pan is certainly not dry .
We're boiling over here .
I've got some nude skis , but jet , you don't wanna know my Italian accent .
I'll give a little salt in there and dump .
Just take a look at this panel .
I'm cooking for like four or five minutes basically , just gonna melt into the sauce .
And now what I'll do is I'll throw the tomatoes in .
Those are just gonna lightly saute in that oil .
For about 30 seconds .
Now , we have all of this incredible aromatic flavor , but we need to build out a sauce .
And one of my favorite ways to do that with pasta is white wine .
And don't listen to people that say like use a white wine .
If you want your pasta taste good , use a good white line .
So we'll just dump that in probably about a cup that will reduce that alcohol will cook out .
Turn the heat up sauce bubbling away .
Reducing nicely noodles , clumping up , be done in just a few minutes for maybe the first time in 15 , 15 minute dinner history , we have about a minute to spare .
So instead of grating the cheese right in , I'll just pre grade it right now .
Just using the micro plain .
My favorite way to grate parm into pasta because it's so fine and it just melts right in .
That looks like a good hunk .
Try a noodle .
You can see there's still a good bit of uncooked starch in this .
See that ring right on the inside .
Now , we don't want to overcook the pasta because it's gonna spend a good bit of time infusing with that sauce .
Probably a minute and a half away .
Just take a little chunk of butter , throw that into the sauce , pasta should be done .
I think the easiest way to do this is just to bring this over here and start scooping and you can see this beautiful starchy pasta water .
Just keep letting that reduce because we're gonna use that to our advantage , thicken up the sauce and now just sort of gently toss you see how liquidy that is right now , that's gonna completely transform in the next minute or two .
Just crank the heat up .
I'm just gonna stick a little bit of pasta water and that these are the moments where pasta really comes together and you're in fusing and thickening up that sauce .
So now we have no liquid right at that point , we can go in with both our cheese and our parsley .
Hit it with a little bit of pepper , bring together .
Hit it with a little , a little more pasta water to thin it out .
Sweet baby Jesus .
That just looks so good .
So I've made this pasta so many times that I didn't even taste it for seasoning .
Look at the flavor on that one noodle .
I mean the amount of flavor that you can build just from this one jar that is the key to this pasta .
And that is why I love this dish .
And what we're gonna make now is a pistachio pesto , which is one of my favorite pastas I've been making recently .
Now , I originally found out about it from my animator's Instagram .
He posted a video of this and I instantly needed to know how it was made and he actually found this recipe from his Italian friend whose grandmother made it post World War Two out of necessity .
When she didn't have traditional pesto ingredients , she just use what she had , which was pistachios .
And the first thing we're gonna do is toast these pistachios just like you would the pine nuts for traditional pesto .
And then I'm also gonna take some asparagus .
Yeah , some beautiful in season .
Asparagus actually growing in my garden right now .
But it won't be ready for harvest for a few years And once that pasta water is ready to go , I'm gonna give it a blast .
So in the meantime , we'll prepare our pesto .
So we're gonna hit it with the juice of some lemon .
Of course , every pesto needs some garlic .
Now , herbage for this dish is actually optional , but when I recipe tested it , I enjoy just a little bit of parsley for that fresh sort of pungency .
You can also throw in some basil if you want .
But again , these pistachios right here are the star starting to brown up just a bit .
Smelling really nice .
You get this in and come on .
Come on , come on on one hand .
I don't need all of these asparagus and the veggies are completely up to you .
But because it's a 15 minute meal , I like taking advantage of this boiling water .
So I'm just gonna blanche the asparagus for literally one minute .
In the meantime , we can blend this up .
Do you need a little bit of salt in there ?
A little pepper a little olive oil and these asparagus are definitely done .
Uh Where do I go ?
Oh , since my sink is out of commission , I'm going , I'm not blending these .
This is just the cool demo , by the way .
Look at the vibrancy on that blanched asparagus , one of my favorite ways to cook it .
So , since I'm pretty much ready to blend , it's a great time to get my pasta going .
This is some fresh fettuccini , the only fresh pasta I'm using today .
So it should only take , I don't know , two minutes , three minutes in here .
Get that going .
We're also gonna want some of that starchy water for pasta .
We'll start this and see what we get before the water is added .
So once it stops blending , that's when we will add our pasta water .
Don't do that .
You're gonna need a good bit to get a nice creamy presto that check the noodle .
Oh Yeah , these noodles are ready .
This dish comes together very , very quick .
I would say you can make it in 12 minutes .
12 minute pastas .
You probably won't need all that sauce .
We'll reserve a little bit and then finally we'll take some of those asparagus .
I'm gonna cut off the heads .
I'll toss those in , then I'll just slice these thin for a nice little crunch and pop .
And this is completely optional .
You can hit this with Parmesan , you can keep it plain .
I'm gonna hit it with a dollop of ricotta , a little more pasta water .
You don't need to cook this too long .
Just really , so that cheese melts in and we're done .
That took no time .
I could really use some tongs right now , but I just don't know where they are .
So , two spoons , we'll have to do just a little bit of cracked pepper on top .
It's very creamy but it's very light and the pistachio flavor , it's not super aggressive .
I wouldn't say it's like eating a pistachio ice cream .
It's just a nuttiness but balanced out with the acidity and the fat from the Rica .
That's awesome .
Completely different taste experience than a traditional pesto .
It almost leans more towards uh an Alfredo because of the creaminess , but a great quick option for your weeknight dinners .
So we've been recipe testing all of these pasta dishes for the last few weeks and we already have a sauce that features tomatoes , but that was actually a white wine sauce .
So , of course , we wanted to come in with an actual canned tomato based sauce because everyone's got a can of tomatoes hanging around .
But we wanted to make it a little more special .
So that specialness is gonna start right here .
Now , you can use any cured or cooked pork products .
Bacon Prosciutto , the pancetta is nice because you get these chunky pieces .
So I'm just cutting them up into little cubes .
Now , while that's frying , we're gonna slice up our aromatics which are really simple .
We've got one little sweet onion right here .
I'll just slice that nice and thin , a little bit of garlic .
And then generally for 15 minute pastas , I just slice through it .
No need to do a fine shot .
Plus it will cook a little more even with the onion aromatics prepped .
And this has been cooking for about four minutes .
You can see we are rendered but not overcooked .
We want a nice chew .
We don't want to burn the hell out of it .
Gonna remove that .
Go in with my aromatics .
How good does that look ?
Uh turn that heat down to a nice medium .
We don't want anything burning .
And now , oh yeah , my favorite pasta brands Vani and these are hemp radiators .
So they're just like infused with a little hemp .
I find this shape is just fantastic for holding onto sauce .
One of my go to for just a nice week night meal and then we'll just watch this for the next minute before we add our sauce .
Now you can see in just about two minutes .
How nice those onions and garlic look smells incredible .
And usually I just go right in with the tomato sauce , but this pancetta is a little different .
It left a good bit of faw on there .
And since I have just a little bit of white wine left over , I'm deglazing just to make sure all of that flavor gets upended from the bottom of the top , but you can just go straight in with the tomato sauce or you can use red wine too just right there .
That's an incredible just steak sauce .
Plop that on a steak .
I've got just a standard can 14 ounces , crushed tomatoes .
So we'll just let that come up to a bubble and simmer for like three minutes .
That's really all it needs for the flavors to come together pasta on .
That's looking good .
A few more minutes .
There , there's two more things I have to do .
One is right in here .
Another key player , frozen green peas again .
Just another great week night ingredient .
A lot of people have just a bag of frozen veggies lying around and then I'm gonna pick some fresh basil to garnish .
I like a lot of basil in this dish to really freshen it up at the very end .
Now , this is looking great , slightly reduced .
So we'll slice open these peas .
Let's say that's a cup .
Add back your crispy pancetta .
Oh Look at that .
And let's check on our pasta .
We're about two minutes away .
All the pasta is finishing .
Just give it a taste .
That's why you taste food that pan on its own .
When you taste it is very salty .
But when it comes together in this sauce , the salt actually leeches out a bit and I didn't add any salt to anything else and that's like perfectly Sead .
So you gotta taste because every ingredient is not made equally perfect .
Ok , scoop these out and all the extra residual water that's kind of caught up in those squiggly that will just help build out the sauce a bit .
That is feeling just a little bit dry .
So I'm gonna take this can .
Now I kill two birds with one stone , extra tomato flavor and pasta liquid and we'll stir it up .
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You can see this thing is just loaded with goodies , but that sauce has been completely absorbed into those radiators .
That's just like an ideal weight .
Quick pasta .
Oh , boy .
One more thing , I almost forgot .
I'll just take this basil and rip it up and let it do its magic and infuse and perfume .
That pasta for this one .
I'm gonna do parm right on top .
This to me is just the ultimate use up .
What you have type pasta .
You're taking classic pantry ingredients .
You can use any protein you want .
Most people have onions and garlic hanging around can of tomatoes , any frozen vegetable and you're turning it into something substantial .
This is hearty .
This is delicious .
You're gonna love it .
Your family is gonna be happy .
A really fun place on a classic tomato sauce pasta .
All right .
So the plan was to end things at those three recipes .
Hopefully you've found some inspiration there .
But yesterday , I was walking around in my garden and I found something very , very special .
So we had a big rain and I'm walking in the back yard and look at this , an entire mushroom field all around and these beauty , these are called wine caps because of this nice reddish tone to the cap of the mushrooms .
So there's five categories of wild mushrooms ranging from deadly at the worst , which you certainly don't want to eat to choice , which is the top rated mushrooms like the chants and mores and actually wine caps , which are growing all over my yard .
I had no idea are part of that choice category .
So I'm gonna make a pasta with these .
But if you are ever foraging for mushrooms , make sure that the mushroom you're picking is 100% safe to eat .
Don't take any chances .
And even if you've identified it as safe , cut up just a tiny little piece of it , fry it up and try that before you eat a bunch , which I did yesterday .
So I'm gonna harvest a bunch of these and we're gonna whip up just the last quick little mushroom pasta .
So for this last dish , I'm just gonna let these mushrooms shine by creating a really simple garlicky butter mushroom sauce .
First thing I'll do is pop off all the caps .
The stems are a bit too woody at this point in the growth .
So they'll just get composted and then I'll rattle through all of those caps and slice them nice and thin .
I'll pop all of the mushrooms in a bowl and roughly chop up three cloves of garlic .
And then to my , and I'm gonna add a little bit of olive oil and a whole bunch of butter .
Since this is one of the main flavoring to the dish and when the butter melts , I'll throw in that garlic and just saute that on a low heat until it starts to smell nice and nutty .
And then I'll drop in all of those mushrooms which are about 90% water .
So this is going to reduce down pretty quickly .
And after about two minutes , you can see here , mushrooms have released a ton of liquid , which is fantastic because that liquid is gonna mix in with our fat and create a beautiful sauce .
I'm gonna add a touch of salt at this point .
And then I'll go in with my cooked pasta .
I had some elbows lying around in the pantry but use whatever you have .
And then initially , that sauce is going to be pretty liquidy .
But after about three minutes cooking on a medium heat , things are gonna start to really thicken up .
And when the liquid has gone from thin to sauce consistency , that's when I'll add in some fresh grated Parmesan cheese along with some chopped up parsley .
I'll give it a final season of some salt and pepper and give that a final few tosses to bring the pasta together .
Things just got very interesting out of nowhere .
I love having a garden .
To me .
My best description , the texture of a shiitake mushroom .
They cook down just like a shiki very quickly .
You don't need to cook them long .
But the flavor is much more mellow , more like a cremini style mushroom with a little like cashew tone , a little more nuttiness .
But it , it's a solid mushroom .
Definitely a level up from your standard button mushroom or Portobello .
Just a simple butter , garlic mushroom sauce to really highlight the fresh products .
So hopefully you're inspired to make one of these recipes at least or just craft something from your own original take , get creative with it .
And thank you again to me for sponsoring this video with quality tools like their pots and pans .
It was incredibly easy to nail down these recipes and just in general to stay on my game in the kitchen .
So click the link below in the description and use code word , home cooks for 20% off your first order and I'll see you in the next video .