
English: 
welcome friends welcome back to the
kitchen today we're going to do a baked
pasta I'm gonna do a sausage and
rigatoni sort of baked up deal something
I really like to make I don't make it
that often but something I really enjoy
so I've got a pan here and I'm just
gonna make a really quick tomato sauce
with the sausage got some olive oil in
I'm gonna put in the onion and I just
want to sort of saute this onion until
it starts to get a little bit
translucent while that's happening I
have some of our homegrown garlic and
this is spring garlic so it hasn't quite
formed a bulb here down at the bottom
it's more like an onion at this point
but it has that full-on garlic flavor so
I'm just gonna slice up just until I
kind of get to the green part earlier on
in the spring I would have chopped up
the entire thing but as we're getting

English: 
welcome friends welcome back to the
kitchen today we're going to do a baked
pasta I'm gonna do a sausage and
rigatoni sort of baked up deal something
I really like to make I don't make it
that often but something I really enjoy
so I've got a pan here and I'm just
gonna make a really quick tomato sauce
with the sausage got some olive oil in
I'm gonna put in the onion and I just
want to sort of saute this onion until
it starts to get a little bit
translucent while that's happening I
have some of our homegrown garlic and
this is spring garlic so it hasn't quite
formed a bulb here down at the bottom
it's more like an onion at this point
but it has that full-on garlic flavor so
I'm just gonna slice up just until I
kind of get to the green part earlier on
in the spring I would have chopped up
the entire thing but as we're getting

English: 
into the second third of May it starts
to get a little bit bitter that's not to
say you can't use it I still may use
this for something else in the kitchen
probably tomorrow so I'm going to add
these in with the onions give that a bit
of a stir and now I'm going to put in
just a little bit of oregano and some
hot red pepper flakes and just to warm
those up before I put the sausage in
it's coming along nicely now this is a
piece of our homemade sausage Julie and
I make it a couple times a year and if
you look back on the channel you'll see
a really old video of us making it so I
just want to take the casing off because
I just want the meat in the pan into the
pot and I want to break that up and fry
it until it's a little bit Brown and you
really want to break it up you want just

English: 
into the second third of May it starts
to get a little bit bitter that's not to
say you can't use it I still may use
this for something else in the kitchen
probably tomorrow so I'm going to add
these in with the onions give that a bit
of a stir and now I'm going to put in
just a little bit of oregano and some
hot red pepper flakes and just to warm
those up before I put the sausage in
it's coming along nicely now this is a
piece of our homemade sausage Julie and
I make it a couple times a year and if
you look back on the channel you'll see
a really old video of us making it so I
just want to take the casing off because
I just want the meat in the pan into the
pot and I want to break that up and fry
it until it's a little bit Brown and you
really want to break it up you want just

English: 
tiny little pieces of sausage in this
pasta dish now you could use any kind of
sausage you want I'm using this because
it's homemade and it's the one we really
like and I think that should be the only
criteria use a sausage that you like and
if that isn't an Italian sausage so be
it you
what you want to eat so this is a fresh
sausage it needs to be cooked and we've
been making this one for years in July
we're going to take delivery of a
dry-aged er now the dryer cabinet
is made in Germany and it's for dry
aging meat it's a commercial unit for
dry aging meat and I'm gonna get that
and start playing with doing dry aged
meats but we're also going to do a bunch
of dry cured sausage recipes and I want
to explore sausage from all over the
world
so if you think you'd be interested in
learning how to make those leave a
comment down below letting me know what
you're thinking of and what you want to
see what kind of sausage you'd like me
to make because I'm really excited to
get going on this next in this is some

English: 
tiny little pieces of sausage in this
pasta dish now you could use any kind of
sausage you want I'm using this because
it's homemade and it's the one we really
like and I think that should be the only
criteria use a sausage that you like and
if that isn't an Italian sausage so be
it you
what you want to eat so this is a fresh
sausage it needs to be cooked and we've
been making this one for years in July
we're going to take delivery of a
dry-aged er now the dryer cabinet
is made in Germany and it's for dry
aging meat it's a commercial unit for
dry aging meat and I'm gonna get that
and start playing with doing dry aged
meats but we're also going to do a bunch
of dry cured sausage recipes and I want
to explore sausage from all over the
world
so if you think you'd be interested in
learning how to make those leave a
comment down below letting me know what
you're thinking of and what you want to
see what kind of sausage you'd like me
to make because I'm really excited to
get going on this next in this is some

English: 
passata which is just pretty much
strained pureed tomato and I don't know
that I'm going to use the whole jar I'm
probably going to start it with about
half and I like that it's in a jar with
the lid because I can put it back in the
fridge and keep it for later now I'm
gonna put in some tomatoes as well there
we go
looking good now I just want to cook
these down and get all those flavors to
come together now always check your
spicing it's great to have a thing
spoons at the side and then decide if
you need more salt maybe a little bit of
black pepper you want to put in some
more red pepper flakes a little more
oregano a little more garlic always be
tasting as you're making stuff so a
little bit more black pepper and some

English: 
passata which is just pretty much
strained pureed tomato and I don't know
that I'm going to use the whole jar I'm
probably going to start it with about
half and I like that it's in a jar with
the lid because I can put it back in the
fridge and keep it for later now I'm
gonna put in some tomatoes as well there
we go
looking good now I just want to cook
these down and get all those flavors to
come together now always check your
spicing it's great to have a thing
spoons at the side and then decide if
you need more salt maybe a little bit of
black pepper you want to put in some
more red pepper flakes a little more
oregano a little more garlic always be
tasting as you're making stuff so a
little bit more black pepper and some

English: 
salt now you've seen me do this before
this is one of our home pickled hot
peppers peppers from our garden I like
to crush one up dice one up whatever and
throw it into any sauce that I'm making
two reasons it adds a lot of flavor it
adds some heat but also the vinegar that
it's pickled in adds some acidity and
brightens the whole dish up and I know
that people are gonna say but tomatoes
are already acidic yeah it's kind of the
same but it's a little bit different
and I find that this really brightens
the flavor I just give it a rough chop
seeds and all and take the top away and
into the pot I've got a pot of salted
boiling water here and I think it's time
to put the rigatoni in now we're not
going to cook the rigatoni all the way
through maybe halfway maybe even a
little less than halfway you just want
to start that cooking process and get

English: 
salt now you've seen me do this before
this is one of our home pickled hot
peppers peppers from our garden I like
to crush one up dice one up whatever and
throw it into any sauce that I'm making
two reasons it adds a lot of flavor it
adds some heat but also the vinegar that
it's pickled in adds some acidity and
brightens the whole dish up and I know
that people are gonna say but tomatoes
are already acidic yeah it's kind of the
same but it's a little bit different
and I find that this really brightens
the flavor I just give it a rough chop
seeds and all and take the top away and
into the pot I've got a pot of salted
boiling water here and I think it's time
to put the rigatoni in now we're not
going to cook the rigatoni all the way
through maybe halfway maybe even a
little less than halfway you just want
to start that cooking process and get

English: 
some of the starch off the outside just
so that the final dish isn't too Claudia
well the pasta is cooking I'm gonna
slice up this mozzarella now I wouldn't
normally use a dry mozzarella like this
there's absolutely nothing wrong with
this style of mozzarella I would just
normally use one that is fresh that's
packed in water that you kind of you can
squeeze it apart with your fingers this
is this is a much drier mozzarella pizza
mozzarella a lot of people call it
nothing wrong with it
but when I went to the store this past
weekend this was the one that was
available you know Co vid thanks kovat
so I'm gonna use it and instead of just
sort of squishing it with my fingers
into the bowl I'm gonna slice it up into
chunks and mix those in okay I'm gonna
say the pasta is done so drain out as
much as I can and it doesn't really
matter too much because I'm probably
gonna add water into the pasta sauce

English: 
some of the starch off the outside just
so that the final dish isn't too Claudia
well the pasta is cooking I'm gonna
slice up this mozzarella now I wouldn't
normally use a dry mozzarella like this
there's absolutely nothing wrong with
this style of mozzarella I would just
normally use one that is fresh that's
packed in water that you kind of you can
squeeze it apart with your fingers this
is this is a much drier mozzarella pizza
mozzarella a lot of people call it
nothing wrong with it
but when I went to the store this past
weekend this was the one that was
available you know Co vid thanks kovat
so I'm gonna use it and instead of just
sort of squishing it with my fingers
into the bowl I'm gonna slice it up into
chunks and mix those in okay I'm gonna
say the pasta is done so drain out as
much as I can and it doesn't really
matter too much because I'm probably
gonna add water into the pasta sauce

English: 
later anyway
so we mix this together and the idea is
that you kind of want to get sauce and
sausage all down inside the rigatoni
next I'm going to mix in some ricotta
now I hear yeah you could use cottage
cheese totally 100% go ahead and use
cottage cheese if you want to I often
stand at the dairy case in the grocery
store and look at the price difference
between the two products ricotta and
cottage cheese and think is this really
three four five times the amount of
flavor because it's three four or five
times the amount of cost for ricotta to
cottage cheese
and for the most part I don't know that
it really is so decide for yourself
which one you want to use if it's a
flavor preference go right ahead
use whatever and I usually mix in half a
tub first just to kind of get it

English: 
later anyway
so we mix this together and the idea is
that you kind of want to get sauce and
sausage all down inside the rigatoni
next I'm going to mix in some ricotta
now I hear yeah you could use cottage
cheese totally 100% go ahead and use
cottage cheese if you want to I often
stand at the dairy case in the grocery
store and look at the price difference
between the two products ricotta and
cottage cheese and think is this really
three four five times the amount of
flavor because it's three four or five
times the amount of cost for ricotta to
cottage cheese
and for the most part I don't know that
it really is so decide for yourself
which one you want to use if it's a
flavor preference go right ahead
use whatever and I usually mix in half a
tub first just to kind of get it

English: 
distributed and then come back and put
the rest in and I will save a scoop for
myself I really like fresh cheese's so
once I get this all mixed together I'm
gonna start lining the bottom of this
baking dish with the pasta so put in a
layer smooth it out and then some of
that mozzarella that I cubed up we just
put in a layer of that at the same time
nowtell II you could shred this cheese
if you wanted to shred it and if you're
using the fresh one just kind of squeeze
it out between your fingers and spread
it around now we put in the rest of the
pasta spread it out you don't really
need to smooth it you kind of want a

English: 
distributed and then come back and put
the rest in and I will save a scoop for
myself I really like fresh cheese's so
once I get this all mixed together I'm
gonna start lining the bottom of this
baking dish with the pasta so put in a
layer smooth it out and then some of
that mozzarella that I cubed up we just
put in a layer of that at the same time
nowtell II you could shred this cheese
if you wanted to shred it and if you're
using the fresh one just kind of squeeze
it out between your fingers and spread
it around now we put in the rest of the
pasta spread it out you don't really
need to smooth it you kind of want a

English: 
little piece jagged up every once in a
while and then we top it off with the
last little bit of cheese last of the
mozzarella and then a little bit of parm
or pecorino on top Parmesan or pecorino
your choice I don't want to say that I
use them interchangeably in my kitchen
because I know that will anger some
people but you know I pretty much use
them interchangeably in my kitchen on
days when I want a different flavor I'll
just mix it up and change them now
carving is preheated and I've got a
baking tray in the oven on top of the
shelf and I'm gonna cook this on top of
the baking tray because it will bubble
over
it rolls hello blends little friends the
first scoop not pretty never is

English: 
little piece jagged up every once in a
while and then we top it off with the
last little bit of cheese last of the
mozzarella and then a little bit of parm
or pecorino on top Parmesan or pecorino
your choice I don't want to say that I
use them interchangeably in my kitchen
because I know that will anger some
people but you know I pretty much use
them interchangeably in my kitchen on
days when I want a different flavor I'll
just mix it up and change them now
carving is preheated and I've got a
baking tray in the oven on top of the
shelf and I'm gonna cook this on top of
the baking tray because it will bubble
over
it rolls hello blends little friends the
first scoop not pretty never is

English: 
no you know no never is here the big
scoop though I really like the crunchy
bits around the outside I know people I
know some people say oh that's burnt but
to me that's I'd really like that yeah
yeah
so smells good looks good to be hot
mm-hmm
pure comfort food he's good yeah I mean
it's pasta tomato jeez a little bit of
our homemade sausage what you know and
you know I I didn't go too heavy on any
of the herbs and spices on this so you
can go anywhere you want with it but
it's the kind of dish that is easy to
put together and is great tomorrow for
lunch it is a good next day lunch lunch
snack so tell us what you put in your
baked pasta down below thanks for
stopping by see you again soon

English: 
no you know no never is here the big
scoop though I really like the crunchy
bits around the outside I know people I
know some people say oh that's burnt but
to me that's I'd really like that yeah
yeah
so smells good looks good to be hot
mm-hmm
pure comfort food he's good yeah I mean
it's pasta tomato jeez a little bit of
our homemade sausage what you know and
you know I I didn't go too heavy on any
of the herbs and spices on this so you
can go anywhere you want with it but
it's the kind of dish that is easy to
put together and is great tomorrow for
lunch it is a good next day lunch lunch
snack so tell us what you put in your
baked pasta down below thanks for
stopping by see you again soon

English: 
you

English: 
you
