Today , we're gonna make sausage , baked pasta .
This is a great one , really easy .
Let's get to prepping all those ingredients right now .
All right guys , we're gonna go over all those ingredients .
I have white wine .
We're gonna need a half a cup for the sauce mozzarella .
I grated £1 of Calabro brand .
Uh use any brand you like this from Whole Foods .
Whole Foods sells Calabro instead of uh Polio or uh Galvani Poo and Galvani are gonna be the most common brands that you're gonna come across tomatoes .
These are crushed tomatoes .
No , today time to start changing it up with the brands and these were on sale .
So these are good .
These are good tomatoes here's and you know , you can use any type of pasta you want to whatever .
It's also Calabro Regatta .
That's £1 of it .
I took , I have £1.5 of Mild Italian sausage that's from Whole Foods as well .
It's like a , just a mess the way they package that they like in a back seal pack .
So it's gonna be a little harder to get it crumbly versus like if you buy it from like a regular pork store .
You go to a regular pork store .
It'll be much uh or broken apart .
Pecorino , Romano .
We have a half cup , one medium onion diced and about four cloves of garlic .
We're using 2 28 ounce cans of tomatoes .
So you're gonna need a larger pan here .
You don't have to use a stainless pan like I'm using here .
You could definitely use a non stick like this tea , which would be fine .
Since I am using a stainless pan , you're gonna heat it up for a couple of minutes before you put any oil down or anything .
I'm heating it up on about a level four out of 10 .
I gonna put in a couple of tablespoons of extra virgin olive oil and the onion .
Let this go for a couple of minutes and then we will get our sausage in .
We're not going to put the garlic in , we'll put the garlic in after it'll be fine .
The onions have gone for a couple of minutes , maybe three minutes .
You can see that they're lightly translucent .
Now , since this sausage is hard to break up , we're going to try to do it a little different today , but it doesn't really matter because this is a sauce more that we're making and I'm just going to spread it out a little bit .
I took it out of the fridge for about an hour thinking that would make it a little easier to handle .
But that doesn't really do much .
Had a bunch of people in the pasta Norcia .
That's my viral video .
That one has almost a million views and I only published it like maybe a month ago , two months ago .
It's pretty recent .
A lot of people were saying to use one of these .
This is a tool that you never use , that's in your drawer , in your kitchen drawer and all the tools that I don't use .
I took out of my kitchen drawer .
So I keep them in basically like a plastic container because my feeling is I want to have my drawers to be relatively empty .
So I can grab something quickly and not , not be rummaging around for it .
I went and got this one in that container for today .
It's called the Paradox of Choice .
You got too much stuff that's like when you go to a diner and that's a Long Island thing , you know , in the city .
Not really though more Long Island , there will be just hundreds of things on the menu .
It's like you can't decide and turn that over and I'll try to break it up .
I had my heat about four out of 10 .
You can maybe make it a little bit higher if you want .
It's gonna take about 10 minutes .
Eight minutes .
You don't have to cook the sausage all the way because we're going to put the tomatoes in and let it keep simmering .
All right .
So we still have some raw pieces in here .
You can see , um , the sausage is almost gone though .
It's gonna keep breaking it up with my potato masher .
The best I can and my wooden spoon , I'm gonna make a little bit of room here doing the same thing that I did in the Norna , gonna take the garlic and put that in there .
The only reason I didn't do the garlic right from the get go .
You don't want to risk burning it though .
You'd probably be all right .
And then we'll get some color on that garlic .
Let it go for a couple of minutes .
Sausage isn't done yet .
So we're good timing wise .
You see how it's nice .
That oil from the sausage flavoring , it's getting a little color now the garlic , lots of flavor there .
This is an odd blend .
This whole foods mild sausage .
It doesn't taste anything like any sausage that you would get locally from any Italian pork store .
It's a nice change .
It's got , it's got good flavor .
Now you can see the garlic is looking good and let it keep going a little bit .
And then if you want hot red pepper , add it .
Now I'm gonna put in about quarter teaspoon to a half .
If you want it spicier , you could use some Calabrian chili paste .
If you have that , bring that all together , try to break it up as best you can and then turn the heat up to about medium high to high and go find your wine .
I'm going to put half a cup of wine in and I think that was a half a cup .
So with your wooden spoon , you can just remove all those brown bits .
You turn the heat back down to about medium .
All right .
So we're gonna put in these tomatoes .
They smell great .
I'm gonna bring this up to a simmer here .
You're probably asking yourself why do you need two cans of tomatoes ?
Can I do it with one ?
Can you really can't , you need , you're gonna need four cups of the sauce just for when we mix the pasta and then you're gonna use some on the bottom and on the top .
So we'll let this thicken up a little bit .
Uh , you don't have to make , it doesn't have to get too thick .
It smells so good .
And also guys , you know , this is a very basic sauce here .
You're relying on the flavor of the sausage .
The , the , the big seasoning in , in the sausage meat .
Also don't forget to , uh , do a taste test for salt .
Boil the pasta in salted water .
Two tablespoons salt per gallon of water .
Boil it two minutes less than Al Dente .
So , whatever the box says , if it says 10 minutes for Al Dente , cook it to eight because we're gonna be baking this in the oven for another 25 minutes .
You can also set your oven for 375 F and set the rack to basically to two thirds up in the oven .
So in case you want to boil it at the end , got all that .
I'm gonna put about four cups of sauce in here .
I'm not going to measure it , but we're gonna need a lot .
So I would say probably two or three ladles equals a cup .
I think that's good for .
The other thing you can do while we're waiting for that pasta to boil is take your baking dish and then put a nice layer in there that's gonna help pasta .
Not just all stick to the bottom about that much , about a quarter inch thin layer .
I'm gonna go get the pasta and I'm gonna dump it right in here , get our pasta in there .
I well drained that pasta .
I'm just gonna loosely combine this to start , have £1 of mozzarella .
We're going to take basically 3/4 of the mozzarella here .
So we're going to leave a quarter of it for putting on top about that much .
We'll leave £1 of Rita cheese .
This is Calabro , it's a fairly thick one .
You don't really have to pre drain it or anything .
Polio is like the one kind of ingredient that's very different than all the other brands .
And here's the Pecorino Romano , right ?
So gently fold this in or not gently , just fold it in without getting it all over your , all over your kitchen table .
And if you feel like you're a little too dry , just add a little bit more of the sauce .
The trick to making any baked pasta is that you have enough liquid in there because the pasta is gonna absorb it while it bakes .
If you start with it , like ultra dry and not enough cheese or anything like that , it's really pointless to even go through the effort of , of , of baking it .
Yeah , a little bit more sauce .
Now , I did this already because I always try to do these recipes in advance for you guys .
I know it fits .
Look at that , I'm gonna put a little bit more sauce on top , barely have any sauce left , right .
And then I'm gonna put the mozzarella on top too kind of in the center there .
Makes it look nice .
Going to bake this for roughly 25 to 30 minutes until it's nice and brown on top .
And what you can do is you can broil it for the last 1 to 2 minutes .
Now , it's very tempting to dig right into this baked pasta here .
Any big pasta you make lasagna , soft shells , anything you wanna let sit for 10 minutes , even 20 minutes , give it , give it at least 10 minutes .
We're gonna bring them down right now .
You guys don't know , but we just did 13 hours prior to this .
What do we do ?
What did we do before this .
Um , it was like that chicken wrapped up in .
Yeah , chicken or chicken in .
That one will be out though after this .
Be careful , buddy .
It's good .
You can get a piece of sausage .
I love him .
Of course , I stand close to him because the mic is on me and he doesn't have a mic .
I'm gonna get a wireless mic .
It has two separate mics and a single receiver .
So then I can mic him up and then we don't have to like , I don't have to be like on top of you like this .
Like how's it , how , how is it James ?
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What do you think ?
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