How To make Cavatelli with Spicy Tomato Sausage Sauce

handmade ORECCHIETTE with Italian SAUSAGE and BROCCOLINI

Today’s episode we learn how to make an insanely delicious pasta made with fresh orecchiette with Italian sausage, broccolini garlic and oil. This builds upon broccoli pasta which built upon Aglio e Olio. If you need a refresher on those videos, check out the links below.

#Pasta #Orecchiette #NotAnotherCookingShow

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BROCCOLI PASTA


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Cavatelli alla Marone

Watch Chef Pat Marone make Cavatelli Pasta w/ Italian Sausage, Mushrooms and Cognac in a Tomato Cream Sauce. Its one of Chef Pat's Signature Pasta Dishes!

How to Make PASTA ALLA NORCINA | Sausage Pasta Recipe

#norcina #pasta #recipe

How to Make PASTA ALLA NORCINA | Sausage Pasta Recipe

Pasta alla Norcina is a dish with many variants, even in Italy. Today, Eva teaches me how to make the original recipe. Give it a shot and let us know what you think!

If you enjoy this recipe, please give the video a thumbs-up and subscribe to the channel!

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PASTA ALLA NORCINA RECIPE -

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Baked Sausage Pasta - The Best and Easiest Baked Pasta You'll Ever Have

Today we're making a delicious and really easy baked penne with Italian sausage recipe. The sauce comes together quickly and the pasta bakes in only 20-25 minutes. I hope you enjoy it!

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How to Make Pasta All'Arrabbiata aka Arrabiata Pasta Recipe

Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.

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PASTA ALL’ARRABBIATA

Ingredients:
2-4 hot chilli’s (depending on how hot you can handle it!)
2 x garlic cloves
Parsley (chopped finely)
Basil
Rock Salt
500g Busiati Trapanesi
800g (28.22oz) peeled tomatoes
Grated pecorino cheese
Salt and Pepper
EVOO

Utensils:
Chopping board
Sharp knife
Wide pan
Stainless steel masher
Wooden spoon
Large pot
Colander

Method:
1. Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
2. Place a wide pan on medium heat and add 2-3 generous tablespoons of EVOO to it.
3. Crush 2 x cloves of garlic and add them to the pan, before mixing the most important ingredient to our pasta all’arrabbiata: finely chopped chilli to the pan too.
4. Mix this through well, dropping it to a lower temperature if it is getting too hot!
5. Put the peeled tomatoes into a large mixing bowl, and using your stainless steel masher, break down the tomatoes, so you are left with a thick, rich puree.
6. Add salt and pepper to the tomatoes and mix it through well.
7. Once the garlic and chilli have simmered for a couple of minutes, add the tomato puree for your pasta all’arrabbiata and mix it through well.
8. Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
9. The water should have boiled by now, so after you’ve added a small handful of rock sale – and while waiting for the sauce - add the Busiati Trapanesi and leave to cook until al-dente, for approximately 12 minutes.
9. A couple of minutes before the Arrabbiata sauce is ready, add the chopped parsley and break up some fresh basil and drop it in.
10. Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce.

VINCENZO’S PLATE: Add a small amount of the boiling water to the sauce to help it spread all over the pasta.

11. Sprinkle grated pecorino cheese all over the pasta all’arrabbiata, then mix it through.

How to serve:
Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some pecorino cheese over the top along with some fresh parsley.

Add a small parsley or basil leaf to the centre - and a small chilli too for decoration if your guest likes it extra spicy.

E ora si mangia….Vincenzo’s Plate! Enjoy!

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Sausage Pasta | Gennaro Contaldo | Italian Special

This my friends, is Italian pasta cooking at it’s best! A few simple main ingredients including; sausages, cima di rapa, garlic and chilli. If you don’t have cima di rapa don't be put off, just try with broccoli instead. Whether you are feeding the farmer or the family, this is such a simple dish that is perfect to knock up during the week.

Gennaro in Italy
Over the coming months we will posting a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.

Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.

Links from the video:

Shopping with Gennaro | Gennaro Contaldo


Gennaro’s Truffle Tagliatelle


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