- Italian Roasted Garlic
- Pine Nuts
- Olive Oil
You need very few ingredients and you can change them up now what I have here this is some Italian roasted garlic and pepper sausage any sausage you like will work this happens to be already cooked but it’s perfectly fine. I’m going to have some spaghetti here I’ve got lots of garlic and onion water tomato puree you can use any tomato product you like. I’ve got some basil pesto you can substitute just fresh basil if, you want lots of parm and some salt no sauteing no searing no nothing everything in one pot very easy and simple but, I didn’t want to mention you can use so many different things if, you don’t want to use sausage use meatballs if you don’t want to use me at all don’t use it the beauty about this recipe is how we’re sorted how versatile it is and how you can really customize it to what you’d like and when you have on hand if.
You have fresh tomatoes use that and then just substitute more water instead of the tomato puree so it’s really easy everything in one pot. I’ve got my big big pot here and I’m going to add my water now you can imagine how flavorful this is going to be right it’s going to be a beautiful tomato Oh basil sauce with all that flavor from the sausage.I just love recipes like this I’m also going to add my pesto you can use as much or as little as you want and the pesto is infused with garlic and coarse basil duh it’s got some olive oil in there it’s got pine nuts it’s got parm so it’s got a lot of flavor already and then all you do Souths seems simple this is I’m gonna actually wait spaghetti into the very last you add everything in one pot.
I don’t either mushy pasta to me is just as bad as under salted meat and a cold bath it’s just not good. I don’t like it give this a stir just like that and everything just cooks beautifully you add your pasta bring this just like this to a boil bring this over here bring this to a boil as the water you know as the sauce starts to heat up the spaghetti will start to sort of wilt in the sauce bring this to a boil give everything your really good stir let it cook for about eight to ten minutes or until the pasta al dente we don’t want mushy pasta and then we’re going to add a couple more ingredients and that is done so that you see you can get a perfectly delicious meal on the table in absolutely no time and getting one pan dirty and the best part about it even though.
I’m going to let this come to a boil let it cook for about ten minutes and I’ll show you what it looks like when it’s there look how good this looks now this actually once it came to a boil make sure you kind of worked it spaghetti in the liquid and then you let it cook until al dente mine took exactly ten minutes at the point of when it was like rapidly boiling and it is absolutely cooked perfectly to all dente now. when I first made this Jill was like why why why can you do this with every sauce you know and you need the right amount of coarse liquid and things like that and it’s a little any bit looser not really then if you were to make this just in sauce by the way I did add some parm but it look at that.
5You can see that all that sauce all of that broth really has now just turned into the most glorious thick sauce and you can see that the pasta is still holding beautiful shape it is not mushy the onion has cooked down really well the sausage is just kind of hitting me in the face and it is just the best punch in the face. I have ever received it smells so the life–one and look come closer now I know what you were thinking you were going to think this is going to be so liquidy and sooth deep do you see any liquid I don’t see any liquid what I see is a bowl of pasta that needs to be applied to the mouth that’s what I see and I need to give this a taste test because it has.
Just been sitting there call him a name let’s try the pasta first I’m telling him it is just perfectly cooked that was a pathetic bite that is not it was not a Lara bite also make sure you taste this half way through cooking to make sure you don’t need to add any salt I did add a pinch of salt but that will depend on whether or not you’re using stock instead of water a premade sauce instead of tomato puree how salty your sausage is so just taste tester halfway through to make sure you don’t over salt Dave mmm that was a lot of bite this is so perfect I don’t know what to do with myself but I know what you should do you should go to lower in the kitchen come get the recipe make it.