Tip:
Highlight text to annotate it
X
Hi, I'm Frank. Welcome to my kitchen. Today we're gonna do one of the easiest, most satisfying
pasta dishes I know. During the week when we wanna make something good and time is important,
this is the one to do. It takes you no more than thirty minutes. This is rigatoni in sausage
sauce. Let's get cookin'! We're gonna start by getting the water to a boil. Now we're
gonna talk about sausage. Here's the chicken sausage, the pork sausage. You can also use
the sausage rolls. Okay, we're gonna start by adding olive oil to a warm pan, and we're
gonna brown the sausages. Okay, remember: pork - low and slow. Don't overcook these.
What we wanna do is just brown them on the outside. Look at that - nice, nice brown.
Now, we're gonna slice these in diagonal pieces. They're about three-quarters of an inch wide.
We're gonna add the onions. When the onions are just about cooked we're gonna add the
garlic. We wanna cook the garlic no more than a minute. What we're gonna do is we're gonna
drain the tomatoes. A can of tomatoes - nice peeled tomatoes. And we're gonna squish them.
I'm gonna add a little of the juice from the can, but not all. We're gonna bring this to
a boil. We're gonna add the sausages. Okay, we have the sausage with the tomatoes and
we're gonna bring it to a boil. Now we're gonna reduce it to a simmer. The sausage sauce
takes thirty minutes to cook. We've cooked it for twenty minutes, now we're gonna drop
the pasta. We have boiling water. Don't be afraid to add plenty of salt. We're gonna
drain the pasta - it's okay to leave a little bit of water in there. Now - real important
thing is to integrate the pasta into the sauce. We're keeping the heat on. We've got pasta
cooked al dente, which means "not too starchy, but yet, not too limp." This is a step that's
often missed, when you see pasta that is topped with sauce. We want to integrate the sauce
with the pasta. We want every strand coated. What we're gonna do is tear the basil in.
You can smell that sweet, sweet flavor. We want to continue to integrate this. Now, we're
gonna shut off the heat and we're gonna drizzle fresh olive oil.. Toss it one more time. I'm
gonna grate Pecorino Romano. You can use Parmigiano, which is delicious. In this dish I prefer
the Pecorino Romano. I've gotta try it. What could be easier? Bon apetito! That's good!