5 Restaurant Quality Pasta Sauces in 15 Minutes скачать в хорошем качестве

5 Restaurant Quality Pasta Sauces in 15 Minutes

In this video, I’ll show you 5 fast, restaurant-worthy pasta sauces you can make at home—all but one in about 15 minutes using simple ingredients and a few pro techniques. Visit https://www.wildgrain.com/brian to receive $30 off your first box PLUS free Croissants for life! ▶️WATCH NEXT: 15 Minute Shrimp Scampi Pasta:    • The Pasta Trick No One Knows About...And H...   4 Simple Italian Dishes:    • 4 Simple Italian Dishes Anyone Can Master   🔪MY GEAR: DUTCH OVEN: https://amzn.to/3SB4DAV SILICON WHISK: https://amzn.to/3EreiqK LAGERSTROM 8" CHEFS KNIFE: https://shop.brianlagerstrom.com CALABRIAN CHILES: https://amzn.to/42xy4st SPATULA: https://amzn.to/42eZ3dC LADLE: https://amzn.to/4jfsMJu DUTCH OVEN: https://amzn.to/3SB4DAV AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Recipes serve 4 Vodka Sauce ∙40g (3T) olive oil ∙75g (½c) minced shallots ∙20g (4t) minced garlic ∙30–40g (2–3T) Calabrian chiles, chopped ∙2–3g (1½t) Chile flakes ∙170g (6oz) tomato paste ∙100g (½c) vodka ∙350g (1½c) heavy cream ∙450g (1lb) fusilli ∙1c pasta water ∙75g (5T) butter ∙50–75g (1½c) grated parm ∙Salt, black pepper 1 Boil salted water for pasta. 2 In a heavy pot over med heat, add oil, shallots, garlic, big pinch salt. Sweat 5 mins. 3 Add chiles, chile flake, more oil if needed. Cook 2 mins. 4 Add tomato paste, stir 2 mins until color deepens. 5 Add vodka, deglaze, cook 30 secs until reduced to thick paste. 6 Stir in cream, bring to low simmer. Simmer 3–5 mins. 7 Cook pasta to al dente, reserve 1c pasta water. 8 Add pasta, off heat stir in butter, parm. 9 Adjust salt, thin w/ pasta water if needed. 10 Serve topped w/ parm, black pepper. Amatriciana ∙225g (½lb) guanciale, diced (or pancetta/bacon) ∙60g (4T) olive oil ∙200g (1½c) diced red onion ∙20g (4t) minced garlic ∙20g (1½T) Calabrian chiles ∙25g (1½T) tomato paste ∙100g (⅓c + 1T) dry white wine ∙400g (1 can) crushed tomatoes ∙1g (½t) oregano ∙4g (1t) sugar ∙Salt ∙450g (1lb) bucatini ∙40g (½c) grated pecorino 1 Freeze pork 15 mins, dice 2 In pot over med heat, render pork w/ splash water 10 mins, stir every 2. Set aside. 3 Add oil, onion, garlic, pinch salt, splash water. Sweat 5–10 mins over med low, no color. 4 Add chiles, cook 1–2 mins. 5 Add tomato paste, stir, cook 2 mins 6 Add wine, reduce to au sec. 7 Stir in tomatoes, paste, oregano, sugar, salt. Simmer 7–10 mins. 8 Cook pasta, reserve 1c water. 9 Add pasta to sauce, splash pasta water, pecorino. Stir to melt cheese. 10 Taste, season, serve topped w/ more cheese. Alfredo e Pepe ∙50g (3½T) butter ∙20g (2½T) flour ∙500g (2c) half & half ∙8g (1½t) salt ∙8g (2t) coarse black pepper ∙75g (¾c) grated pecorino ∙75g (¾c) grated parmesan ∙450g (1lb) fettuccine ∙Olive oil, more cheese + pepper for garnish 1 Melt butter in warm pot, whisk in flour. Cook 1 min. 2 Add half & half, whisk, bring to low simmer. 3 Cook pasta, reserve ½c water. 4 Off heat, add salt, pepper, cheeses. Stir to melt. 5 Add pasta + splash pasta water. Toss, shimmy pot to emulsify. 6 Serve w/ more cheese, pepper, drizzle oil. Basil Pesto ∙100g (1c) parmesan, cubed ∙100g (¾c) raw pine nuts ∙125g (½c + 1T) olive oil ∙100g (4c loosely packed) fresh basil ∙5g (1t) salt ∙450g (1lb) spaghetti ∙More parm + pine nuts for garnish 1 Pulse parm 30 secs in food processor till coarse. 2 Add nuts, oil, basil, salt. Blend 25–30 secs till saucy, not smooth. 3Cook pasta, reserve 1c water, drain. 4 Add back to pot w/ pasta water + pesto. Stir to coat. 5 Serve w/ extra parm, pine nuts. Mushroom Marsala Cream ∙Olive oil ∙125g (1c) diced onion ∙20g (4t) minced garlic ∙Salt ∙175g (2c) diced mushrooms ∙2g (2t) fresh thyme ∙125g (½c) marsala (or 100g beef stock + 10g Worcestershire + pinch sugar) ∙200g (¾c + 1T) heavy cream ∙450g (1lb) frozen cheese ravioli ∙Grated parm 1 In Dutch oven, add oil, sweat onion, garlic, salt 5 mins. 2 Add mushrooms, pinch salt. Cook 5 mins. 3 Stir in thyme, cook 6–7 mins till mushrooms shrink, lightly brown. 4 Add marsala, deglaze, cook until nearly dry. 5 Add cream, splash water. Simmer 5 mins till nappé. 6 Cook ravioli, drain, add to sauce. 7 Stir gently, adjust salt. 8 Serve topped w/ parm + mushroom sauce. CHAPTERS: 0:00 Creamy vodka sauce 4:22 Amatriciana 9:31 Great option for frozen pasta and sourdough 10:40 Alfredo e Pepe 13:50 Pesto 16:33 Mushroom Marsala