**The Art of Cooking Spicy Sausage**

One of the key differences between cooking spicy sausage and other types of sausages is the type of heat used to give it its signature flavor. Often, pizzeria red pepper flakes are used to add a noticeable kick to the dish. However, this type of heat can be overwhelming and may not be what you're looking for in a spicy sausage. Instead, look for a sausage that uses a combination of spices and seasonings to create a depth of flavor that is both spicy and savory.

When browning the sausage, make sure to get those nice brown bits on the edge - these are the key to unlocking the full flavor of the dish. As you brown the sausage, add some chopped garlic to really bring out the flavors. Garlic has a way of elevating even the simplest dishes into something special. Don't be afraid to use a little bit of pepperoncini to add an extra kick of heat and flavor.

**The Importance of Tomato Paste**

One of the most underrated ingredients in cooking is tomato paste. Often overlooked, it adds a depth of flavor that can elevate even the simplest sauces into something truly special. In this recipe, we're using tomato paste to add a splash of acidity and brightness to the dish. It's almost like adding a squeeze of fresh lemon juice, but without the acidity.

When cooking with tomato paste, remember that a little goes a long way. Start with a small amount and adjust to taste, as it can quickly become overpowering. But trust us - it's worth it. The paste adds a richness and complexity to the dish that is hard to replicate with other ingredients.

**The Power of Mushrooms**

When it comes to adding depth and texture to a dish, mushrooms are one of the best options. In this recipe, we're using oyster mushrooms for their mild flavor and firm texture. To bring out the natural sweetness in the mushrooms, simply sauté them in butter until they're golden brown and fragrant.

But what really sets these mushrooms apart is their ability to soak up all the flavors around them. By cooking the sausage and pasta separately before combining them with the mushrooms, we're able to get each component of the dish to shine in its own right. It's a clever trick that elevates even the simplest dishes into something truly special.

**The Art of Finishing**

When it comes to finishing off a dish, there are few ingredients as versatile and powerful as cheese. In this recipe, we're using both parmesan and pecorino romano to add a salty, nutty flavor that complements the sweetness of the pasta. But don't just stop at the cheese - add some fresh rosemary to really tie everything together.

When adding the final touches to your dish, remember to balance all the flavors. You want the saltiness of the cheese to be balanced by the acidity of the tomato paste, and the spiciness of the sausage should be tempered by the earthy flavor of the mushrooms. It's a delicate balance, but one that is essential to creating a truly memorable meal.

**The Importance of Quality Ingredients**

When it comes to cooking, there's no substitute for using high-quality ingredients. In this recipe, we're using fresh rosemary and real butter to add depth and richness to our pasta dish. Don't be afraid to splurge on the good stuff - it makes all the difference in the world.

And finally, when it comes to finishing off your dish, don't be afraid to get creative. Add some basil for a burst of freshness, or a sprinkle of parmesan cheese for an extra burst of flavor. The key is to experiment and find what works best for you. With these simple tips and tricks, you'll be well on your way to creating a truly unforgettable pasta dish that will leave everyone begging for more.

"WEBVTTKind: captionsLanguage: entoday we're doing a fusilli with mushrooms sausage hey and some fresh herbs very simple these are oyster mushrooms because they look like a scallop just i love them they're easy to cook they're simple you just pick them off and cut them in chunks keep them a little bit cause they're gonna shrink okay now before anything the pasta the pasta has been dropped in greatly salted water and i'm doing a little different method here i put very little water in a lot of salt and i cook it down so that it's almost going to evaporate completely i know it sounds almost like you're doing a risotto the amount of flour that you get out of that the dorm the wheat into the water helps this get really silky it really makes a magnificent difference so i've been doing this and i've actually been saving this water some of it to put into the next batch sort of like you know you make like like a yeast starter yeah yeah exactly yeah so i've been having some fun ew with my pasta so this sausage this is spicy sausage i like spicy sausage for this dish because it doesn't come across as hot it's spicy but it's not hot it's a big difference you know often in spicy sausage it is in fact the those pizzeria red pepper flakes that give the heat and that's that kind of heat that unfolds and it mixes with the pasta and it just makes you eat five bowls instead of one i browned it you can see how brown that is it's really brown you want the bits and pieces on the edge to get that fat out and what i'm looking for is the gold of that fat okay so to that fat i'm gonna add some chopped garlic oh it's like and this is so quick once you brown the sausage right it's coming because your pasta is already in the water i know a little bit of uh pepperoncini we're gonna add a little tomato paste why tomato paste i think the paste really gives a depth to it it's like adding a splash of worcestershire or splash of soy sauce it's not like adding tomato i think it should be tomato in parentheses paste because it's really like it adds a zing of it's almost citrusy it's almost acidic it wakes up everything else you finish my cooking sentences so we got the the garlic oh just hit oh oh let's get a sniffer i had to stop and take a sniff break oh we're gonna put the mush right in here boom what if you can't find oyster anything you want white mushrooms hen of the woods uh paris mushrooms shiitakes creminis creminis yes hey did you cut the stems off the oyster i did i did they're a little chewy i think they're they're kind of woodsy and i don't like to waste mushroom but on shiitakes and oysters i popped that stem off yeah okay i can't bite it with your my pasta's ready my sausage is ready my mushrooms are nicely browned i'm gonna put them right from the water in here wow you really don't have a lot of water you almost cook that pasta like you would rice yeah get a little water careful it is salty you gotta be careful put that in there now at this point i'm gonna add a touch of vino which is unusual kind of right white wine dry sweet dry white wine always wine can it be cheap can it be like if you have a little bit left over in the door of the fridge from the last bottle you drank absolutely that really happens to me but absolutely okay we're gonna taste and at this point this is when i shut the heat off and start adding a little bit of fromage what kind of cheese this is parmesan and that's pecorino romano so we're gonna have two cheeses a little butter and a little fresh rosemary again oh again this guy so you're on a rosemary kick now one glass time when you're making this sauce uh i like to add a little bit more cheese if you care for the cheese it has to be off the fire what are we looking for taste-wise right now at this point i'm looking for something that's balanced the salt and the spice is balanced the mushroom mushrooms are the mildest flavor here they're actually more texture than anything else but i think i just achieved it right then i think it just happened you did it yeah and if you can see how glossy that looks it really has this starchiness from that water i'm cooking it really low now if you want you can save that water take the rest of that leftover pasta out and we are ready to dress all right a couple of finishing tips basil i always tear i don't cut it i just think it ruins the oil and the flavor of it plus i love the residual smell on my hands it's just fantastic okay so we're just gonna take some basil over the top this guy see this see from here pecorino romano oh look at that method he's doing the whole side method i like outside this really gets a lot look at that load it up brother a little extra virgin olive oil and then we eat that's it that's it that's it that's it you sure yeah no chives hanging around no oh look at that great choice in the pusilly too because it's catching all that everything everything and it's if you can see can you see how shiny the pasta is that's the key that's the starch that's starchy water put all the butter in here you want it just gets buttery yeah well i like that you've combined butter and oval it's really very italian of you so good and this little facility is just perfect for these mushrooms because the mushrooms are soft they're firm but they're they're yielding you know it's not greasy it's not buttery just the right amount of cheese not a bad monday night youtoday we're doing a fusilli with mushrooms sausage hey and some fresh herbs very simple these are oyster mushrooms because they look like a scallop just i love them they're easy to cook they're simple you just pick them off and cut them in chunks keep them a little bit cause they're gonna shrink okay now before anything the pasta the pasta has been dropped in greatly salted water and i'm doing a little different method here i put very little water in a lot of salt and i cook it down so that it's almost going to evaporate completely i know it sounds almost like you're doing a risotto the amount of flour that you get out of that the dorm the wheat into the water helps this get really silky it really makes a magnificent difference so i've been doing this and i've actually been saving this water some of it to put into the next batch sort of like you know you make like like a yeast starter yeah yeah exactly yeah so i've been having some fun ew with my pasta so this sausage this is spicy sausage i like spicy sausage for this dish because it doesn't come across as hot it's spicy but it's not hot it's a big difference you know often in spicy sausage it is in fact the those pizzeria red pepper flakes that give the heat and that's that kind of heat that unfolds and it mixes with the pasta and it just makes you eat five bowls instead of one i browned it you can see how brown that is it's really brown you want the bits and pieces on the edge to get that fat out and what i'm looking for is the gold of that fat okay so to that fat i'm gonna add some chopped garlic oh it's like and this is so quick once you brown the sausage right it's coming because your pasta is already in the water i know a little bit of uh pepperoncini we're gonna add a little tomato paste why tomato paste i think the paste really gives a depth to it it's like adding a splash of worcestershire or splash of soy sauce it's not like adding tomato i think it should be tomato in parentheses paste because it's really like it adds a zing of it's almost citrusy it's almost acidic it wakes up everything else you finish my cooking sentences so we got the the garlic oh just hit oh oh let's get a sniffer i had to stop and take a sniff break oh we're gonna put the mush right in here boom what if you can't find oyster anything you want white mushrooms hen of the woods uh paris mushrooms shiitakes creminis creminis yes hey did you cut the stems off the oyster i did i did they're a little chewy i think they're they're kind of woodsy and i don't like to waste mushroom but on shiitakes and oysters i popped that stem off yeah okay i can't bite it with your my pasta's ready my sausage is ready my mushrooms are nicely browned i'm gonna put them right from the water in here wow you really don't have a lot of water you almost cook that pasta like you would rice yeah get a little water careful it is salty you gotta be careful put that in there now at this point i'm gonna add a touch of vino which is unusual kind of right white wine dry sweet dry white wine always wine can it be cheap can it be like if you have a little bit left over in the door of the fridge from the last bottle you drank absolutely that really happens to me but absolutely okay we're gonna taste and at this point this is when i shut the heat off and start adding a little bit of fromage what kind of cheese this is parmesan and that's pecorino romano so we're gonna have two cheeses a little butter and a little fresh rosemary again oh again this guy so you're on a rosemary kick now one glass time when you're making this sauce uh i like to add a little bit more cheese if you care for the cheese it has to be off the fire what are we looking for taste-wise right now at this point i'm looking for something that's balanced the salt and the spice is balanced the mushroom mushrooms are the mildest flavor here they're actually more texture than anything else but i think i just achieved it right then i think it just happened you did it yeah and if you can see how glossy that looks it really has this starchiness from that water i'm cooking it really low now if you want you can save that water take the rest of that leftover pasta out and we are ready to dress all right a couple of finishing tips basil i always tear i don't cut it i just think it ruins the oil and the flavor of it plus i love the residual smell on my hands it's just fantastic okay so we're just gonna take some basil over the top this guy see this see from here pecorino romano oh look at that method he's doing the whole side method i like outside this really gets a lot look at that load it up brother a little extra virgin olive oil and then we eat that's it that's it that's it that's it you sure yeah no chives hanging around no oh look at that great choice in the pusilly too because it's catching all that everything everything and it's if you can see can you see how shiny the pasta is that's the key that's the starch that's starchy water put all the butter in here you want it just gets buttery yeah well i like that you've combined butter and oval it's really very italian of you so good and this little facility is just perfect for these mushrooms because the mushrooms are soft they're firm but they're they're yielding you know it's not greasy it's not buttery just the right amount of cheese not a bad monday night you\n"