**The Making of a Delicious Pasta Sauce**

We're starting with some fresh herbs, we have basil and some fresh chopped parsley, save some of that for garnish and now we're going to start to season this up. Going in with my all-purpose seasoning or you can use a blend of salt, pepper, garlic, and onion powder or just a simple salt and pepper if that's what you're into. Oh man, this is going to be good! I can already tell so for this recipe, it's basically like a vodka sauce we're going to use a total of one half cup of vodka. I like to go in with half of it a little early to deglaze and then we'll add the other half here in a minute. So just try to deglaze your skillet a little bit get some of that flavor up off the bottom of there, there we go.

Now we're going to add our tomato sauce let's give that a good mix. We went in with about 45 to 50 ounces in total really depends on how many servings you're looking for guys, you can go up to like 64 ounces of tomato sauce with this recipe it freezes really well too so if you want to make a little bit extra I wouldn't be mad at you. All right, so we have everything mixed together, we got our meat, our garlic, our shallot, the fresh herbs, the tomato sauce now I'm going in with the rest of that vodka, I'm going to bring this up to a gentle simmer and just let that cook off a little bit maybe 15 minutes or so and just let your sauce come together again. Guys if you don't want to use vodka, you can use chicken broth or vegetable stock something like that.

The rest of us alcoholics pour ourselves a shot makes cooking a little bit more fun. This is how we're looking after about 15 minutes now it's time to introduce a little controversy, I'm going in with a teaspoon or so of white sugar just to balance the acidity and it kind of blends nicely with some of the spice that we have in the sauce brings everything together. Feel free to say mean things to me in the comments about that and for any of my Italians that are watching today this is going to make you lose your mind but I promise it's delicious creme fraiche is amazing, it's a great substitute for heavy cream and we're going in with about three or four tablespoons of that along with some parmesan cheese which should settle everybody back down.

That my friends is the secret ingredient. Gonna have a nice pink color to the sauce once it's mixed in creamy rich amazing flavor trust me on this one guys if you don't want to trust me no big deal go on with about a quarter cup up to a half cup of heavy cream depending on how creamy you want your sauce to be but for the rest of you guys creme fresh, trust me and that's the beauty of cooking guys. I actually discovered this technique uh because I didn't have any heavy cream and my wife wanted this pasta for like the third time that week so I was like you know what I got some cream fresh in here from another recipe let me use that in place of the heavy cream and oh my goodness it was so much better.

Now we're going in with a quarter cup of grated parmesan because why the hell not we're here for a good time not a long time our noodles are almost done, you know we got to finish the noodles in the sauce the way the good lord intended. And then it'll be time to plate this up make sure you taste as you go and adjust the flavor to your preference I'm going in with a little bit more all-purpose seasoning really just needs a pinch of salt but what the hell give that a good mix if it's too spicy, you can add more cream if it's not spicy enough obviously add some red pepper flakes.

**The Final Touches**

So we have our sauce on low now we're going in with some noodles I like to do this one plate at a time just to make sure they get coated nicely in that sauce. Oh man, I love these big rigatoni noodles that sauce just fills them nicely perfect bite give them a minute or two to absorb all that sauce finish cooking and then it's time to plate this up.

**The Taste Test**

And you guys know my favorite part of work, which is getting here for the taste test. But before we do that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well. Now the only downside of this rigatoni is it's super big so sometimes you got to kind of cut it up here goes nothing

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back now i don't know about you but my wife is a huge fan of pasta and you know what they say happy wife happy life so today i'm going to show you one of our current favorite pasta dishes this is my recipe for spicy rigatoni and what i love most about this recipe is it's super delicious packed with flavor a little spicy extra creamy plenty of parmesan cheese and most importantly it's made with ingredients that are commonly found in your house already but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients today i'm using mild italian sausage you could use hot for this or if you don't want any spice you use the regular kind for the pork patrol you can use turkey or beef as well we have some tomato sauce i like this brand here either of these brands will work really well if you find them at your grocery store we got some fresh parmesan cheese we have some parsley basil garlic shallot tomato paste and this is probably the one ingredient that a lot of people don't have in the fridge but after today maybe you will creme fresh i'm using this in place of the heavy cream trust me on this one it's going to add a lot of flavor and a great texture the next ingredient that's very important is the pasta i love these extra large rigatoni noodles that i find at wegmans but any rigatoni or penne would work for this recipe we're also going to add a little bit of vodka to make a vodka sauce obviously if you don't want to use any alcohol you can leave that out and just use a little chicken broth and this episode is sponsored by my damn self i've been telling you guys about this knife for a long time and it is finally available and on the market it's made with vg10 japanese steel excellent quality knife very limited supply so you want to get yours now the link is in the description box below but look at that beauty excellent quality handle good balance great grip this will last you a long time i'm gonna show you guys our fresh herbs and aromatics we got a shallot we got some garlic parsley bay leaves now if you don't have a shallot guys you can use whatever onion that you prefer white yellow sweet onion whatever you got we'll get the job done we're just going to dice it up nice and fine then we're going to do the same thing with the garlic just a nice mince give it a smash all right so first things first we're gonna go ahead and get this skillet over some medium heat going down with about a tablespoon or so of avocado oil or olive oil get the pan nice and warm and then we're going in with our sausage first some people may argue with that but i like to brown my sausage nicely and then add in the onions or the shallot and the garlic all right so as you can see we have the sausage flat in the skillet with a little bit of olive oil it's making good surface area contact with that skillet which is going to result in a nice crust to form on this sausage and crust is going to add flavor texture and some color all the good stuff so just let it cook for a few minutes before you start to break it up alright guys so literally just a couple minutes in that skillet and you'll start to develop a nice crust like so you see that nice color that's going to add some great flavor to your pasta some good texture as well and then you can start to break it up the same technique i use for chili anything that has ground meat in it i like to use this technique chili tacos any sort of casserole or soup all right so once our sausage is nice and brown i'm coming in with the shallot or onion if that's what you got on hand no need to run to the store just for a shallot give that a mix allow that to start to tenderize and then we're going in with our garlic i like to use fresh garlic for my pasta sauces but you guys know i use that garlic paste all the time as well so again whatever you got in the fridge will get the job done and in goes the garlic two large cloves or four small ones about a tablespoon in total is what you're looking for maybe more if you really like garlic do your thing we're gonna mix that in immediately your house is smelling amazing now we're going to up the spice level a little bit you guys saw i used mild sausage so i'm going in with some red pepper flakes to amplify the heat a little bit this is all up to you guys if you don't want it to be too spicy you don't have to use that but i'm going in with about a quarter to a half a teaspoon we're also going to go in with about a teaspoon of italian seasoning and then two tablespoons of tomato paste give that a good mix allow all those flavors to start to come together and marry or date you know i don't want to push marriage on anybody you can see we have some nice fawn developing at the bottom of the skillet we'll get that up here momentarily and now we're going with some fresh herbs we have some basil some fresh chopped parsley save some of that for garnish and now we're going to start to season this up going in with my all-purpose seasoning or you can use a blend of salt pepper garlic and onion powder or just a simple salt and pepper if that's what you're into oh man this is going to be good i can already tell so for this recipe it's basically like a vodka sauce we're going to use a total of one half cup of vodka i like to go in with half of it a little early to deglaze and then we'll add the other half here in a minute so just try to deglaze your skillet a little bit get some of that flavor up off the bottom of there there we go and now we're going to add our tomato sauce let's give that a good mix we went in with about 45 to 50 ounces in total really depends on how many servings you're looking for guys you can go up to like 64 ounces of tomato sauce with this recipe it freezes really well too so if you want to make a little bit extra i wouldn't be mad at you all right so we have everything mixed together we got our meat our garlic our shallot the fresh herbs the tomato sauce now i'm going in with the rest of that vodka i'm going to bring this up to a gentle simmer and just let that cook off a little bit maybe 15 minutes or so and just let your sauce come together again guys if you don't want to use vodka you can use chicken broth or vegetable stock something like that the rest of us alcoholics pour yourself a shot makes cooking a little bit more fun this is how we're looking after about 15 minutes now it's time to introduce a little controversy i'm going in with a teaspoon or so of white sugar just to balance the acidity and it kind of blends nicely with some of the spice that we have in the sauce brings everything together feel free to say mean things to me in the comments about that and for any of my italians that are watching today this is going to make you lose your mind but i promise it's delicious creme fraiche is amazing it's a great substitute for heavy cream and we're going in with about three or four tablespoons of that along with some parmesan cheese which should settle everybody back down and that my friends is secret ingredient gonna have a nice pink color to the sauce once it's mixed in creamy rich amazing flavor trust me on this one guys if you don't want to trust me no big deal go on with about a quarter cup up to a half cup of heavy cream depending on how creamy you want your sauce to be but for the rest of you guys creme fresh trust me and that's the beauty of cooking guys i actually discovered this technique uh because i didn't have any heavy cream and my wife wanted this pasta for like the third time that week so i was like you know what i got some cream fresh in here from another recipe let me use that in place of the heavy cream and oh my goodness it was so much better now we're going in with a quarter cup of grated parmesan because why the hell not we're here for a good time not a long time our noodles are almost done you know we got to finish the noodles in the sauce the way the good lord intended and then it'll be time to plate this up make sure you taste as you go and adjust the flavor to your preference i'm going in with a little bit more all-purpose seasoning really just needs a pinch of salt but what the hell give that a good mix if it's too spicy you can add more cream if it's not spicy enough obviously add some red pepper flakes all right so we have our sauce on low now we're going in with some noodles i like to do this one plate at a time just to make sure they get coated nicely in that sauce oh man i love these big rigatoni noodles that sauce just fills them nicely perfect bite give them a minute or two to absorb all that sauce finish cooking and then it's time to plate this up and you guys know my favorite time is the taste test all right my friends we have ourselves a pasta pyramid here and now it's time to brace yourself for a trademark money shot say it with me guys looking good a little extra sauce for good measure and without further ado it is time for my favorite part of work and that is getting here for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well now the only downside of this rigatoni is it's super big so sometimes you got to kind of cut it up here goes nothingwhat's up guys welcome back now i don't know about you but my wife is a huge fan of pasta and you know what they say happy wife happy life so today i'm going to show you one of our current favorite pasta dishes this is my recipe for spicy rigatoni and what i love most about this recipe is it's super delicious packed with flavor a little spicy extra creamy plenty of parmesan cheese and most importantly it's made with ingredients that are commonly found in your house already but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients today i'm using mild italian sausage you could use hot for this or if you don't want any spice you use the regular kind for the pork patrol you can use turkey or beef as well we have some tomato sauce i like this brand here either of these brands will work really well if you find them at your grocery store we got some fresh parmesan cheese we have some parsley basil garlic shallot tomato paste and this is probably the one ingredient that a lot of people don't have in the fridge but after today maybe you will creme fresh i'm using this in place of the heavy cream trust me on this one it's going to add a lot of flavor and a great texture the next ingredient that's very important is the pasta i love these extra large rigatoni noodles that i find at wegmans but any rigatoni or penne would work for this recipe we're also going to add a little bit of vodka to make a vodka sauce obviously if you don't want to use any alcohol you can leave that out and just use a little chicken broth and this episode is sponsored by my damn self i've been telling you guys about this knife for a long time and it is finally available and on the market it's made with vg10 japanese steel excellent quality knife very limited supply so you want to get yours now the link is in the description box below but look at that beauty excellent quality handle good balance great grip this will last you a long time i'm gonna show you guys our fresh herbs and aromatics we got a shallot we got some garlic parsley bay leaves now if you don't have a shallot guys you can use whatever onion that you prefer white yellow sweet onion whatever you got we'll get the job done we're just going to dice it up nice and fine then we're going to do the same thing with the garlic just a nice mince give it a smash all right so first things first we're gonna go ahead and get this skillet over some medium heat going down with about a tablespoon or so of avocado oil or olive oil get the pan nice and warm and then we're going in with our sausage first some people may argue with that but i like to brown my sausage nicely and then add in the onions or the shallot and the garlic all right so as you can see we have the sausage flat in the skillet with a little bit of olive oil it's making good surface area contact with that skillet which is going to result in a nice crust to form on this sausage and crust is going to add flavor texture and some color all the good stuff so just let it cook for a few minutes before you start to break it up alright guys so literally just a couple minutes in that skillet and you'll start to develop a nice crust like so you see that nice color that's going to add some great flavor to your pasta some good texture as well and then you can start to break it up the same technique i use for chili anything that has ground meat in it i like to use this technique chili tacos any sort of casserole or soup all right so once our sausage is nice and brown i'm coming in with the shallot or onion if that's what you got on hand no need to run to the store just for a shallot give that a mix allow that to start to tenderize and then we're going in with our garlic i like to use fresh garlic for my pasta sauces but you guys know i use that garlic paste all the time as well so again whatever you got in the fridge will get the job done and in goes the garlic two large cloves or four small ones about a tablespoon in total is what you're looking for maybe more if you really like garlic do your thing we're gonna mix that in immediately your house is smelling amazing now we're going to up the spice level a little bit you guys saw i used mild sausage so i'm going in with some red pepper flakes to amplify the heat a little bit this is all up to you guys if you don't want it to be too spicy you don't have to use that but i'm going in with about a quarter to a half a teaspoon we're also going to go in with about a teaspoon of italian seasoning and then two tablespoons of tomato paste give that a good mix allow all those flavors to start to come together and marry or date you know i don't want to push marriage on anybody you can see we have some nice fawn developing at the bottom of the skillet we'll get that up here momentarily and now we're going with some fresh herbs we have some basil some fresh chopped parsley save some of that for garnish and now we're going to start to season this up going in with my all-purpose seasoning or you can use a blend of salt pepper garlic and onion powder or just a simple salt and pepper if that's what you're into oh man this is going to be good i can already tell so for this recipe it's basically like a vodka sauce we're going to use a total of one half cup of vodka i like to go in with half of it a little early to deglaze and then we'll add the other half here in a minute so just try to deglaze your skillet a little bit get some of that flavor up off the bottom of there there we go and now we're going to add our tomato sauce let's give that a good mix we went in with about 45 to 50 ounces in total really depends on how many servings you're looking for guys you can go up to like 64 ounces of tomato sauce with this recipe it freezes really well too so if you want to make a little bit extra i wouldn't be mad at you all right so we have everything mixed together we got our meat our garlic our shallot the fresh herbs the tomato sauce now i'm going in with the rest of that vodka i'm going to bring this up to a gentle simmer and just let that cook off a little bit maybe 15 minutes or so and just let your sauce come together again guys if you don't want to use vodka you can use chicken broth or vegetable stock something like that the rest of us alcoholics pour yourself a shot makes cooking a little bit more fun this is how we're looking after about 15 minutes now it's time to introduce a little controversy i'm going in with a teaspoon or so of white sugar just to balance the acidity and it kind of blends nicely with some of the spice that we have in the sauce brings everything together feel free to say mean things to me in the comments about that and for any of my italians that are watching today this is going to make you lose your mind but i promise it's delicious creme fraiche is amazing it's a great substitute for heavy cream and we're going in with about three or four tablespoons of that along with some parmesan cheese which should settle everybody back down and that my friends is secret ingredient gonna have a nice pink color to the sauce once it's mixed in creamy rich amazing flavor trust me on this one guys if you don't want to trust me no big deal go on with about a quarter cup up to a half cup of heavy cream depending on how creamy you want your sauce to be but for the rest of you guys creme fresh trust me and that's the beauty of cooking guys i actually discovered this technique uh because i didn't have any heavy cream and my wife wanted this pasta for like the third time that week so i was like you know what i got some cream fresh in here from another recipe let me use that in place of the heavy cream and oh my goodness it was so much better now we're going in with a quarter cup of grated parmesan because why the hell not we're here for a good time not a long time our noodles are almost done you know we got to finish the noodles in the sauce the way the good lord intended and then it'll be time to plate this up make sure you taste as you go and adjust the flavor to your preference i'm going in with a little bit more all-purpose seasoning really just needs a pinch of salt but what the hell give that a good mix if it's too spicy you can add more cream if it's not spicy enough obviously add some red pepper flakes all right so we have our sauce on low now we're going in with some noodles i like to do this one plate at a time just to make sure they get coated nicely in that sauce oh man i love these big rigatoni noodles that sauce just fills them nicely perfect bite give them a minute or two to absorb all that sauce finish cooking and then it's time to plate this up and you guys know my favorite time is the taste test all right my friends we have ourselves a pasta pyramid here and now it's time to brace yourself for a trademark money shot say it with me guys looking good a little extra sauce for good measure and without further ado it is time for my favorite part of work and that is getting here for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well now the only downside of this rigatoni is it's super big so sometimes you got to kind of cut it up here goes nothing\n"