Hot food and drinks have been proven to cool you down little faster in heat then cold in some instances, also depends on each person obv but I love food like this on hot days, I even make Hungarian Mushroom Soup in the summer.
Love the mother energy in this video! On trying to recreate a dish-I truly do think the emotion and energy you’re feeling on a particular day end up in a dish. It’s just different making food for people you love, on a day you’re feeling it. ❤
as someone who lives alone but likes to eat good homecooked meals, carla’s recipes is so good for meal prepping?? like yes i do like a family sized serving 😂 (just freeze the extras for later
My way of meal prepping pasta dinners is to make the full batch of sauce, portion it out and refrigerate or freeze, then make an individual serving of pasta (for me it's usually 4oz, and yes I weigh it because having 10 strands of leftover spaghetti is annoying), reheat one portion of sauce, and combine the pasta and the sauce with the parm, pasta water, and lemon to taste. This way I can guarantee that the pasta is hot and al dente and not soggy, and it only takes 15-20 minutes every night!
A few months ago I was kinda broke and using up whatever I could find in the fridge and pantry for this one pot medley and I wasn’t expecting it to be great but it really really was. Haven’t recreated that yet.
In case it wasn't clear that I am Carla's disciple: I watched this video for the first time and couldn't help but recite with Carla at 19:02: "We're tossing, we're saucing, we're glossing."
OMG, I’m making (time consuming) sushi and i see she released a video 2 hours earlier. Glorious! I really wish she had 30min long cooking show! Love from South Africa!
Made this and it came out fantastic. I can’t wait to make it again. It was pretty easy to just follow along with the video while going too. Just have to pause for that simmer time. ❤
I just made this. I used irish pork sausages. I skipped the wine, used water instead and added a little soft creamy cheese. Finished off with parsley. Omg it was so good! ❤
Btw in Modena is always sausage pasta season, no matter what…we usually do sausage and porcini with a splash of heavy cream. It is heaven. Pasta shape = it doesn’t matter 😂
I remeber once making chicken curry with random spices, random quantities ans without written recipe. And it was the best curry I've ever tried. I've been trying and trying to get that flavour once again, few times I came close, but it was never as good as the first time. But I will not give up on this 💪
Mushroom in pasta is such a good lifehack. I do a variation of this, with just Paris mushrooms finely chopped in food processor, cook it in oil to remove moisture, brown a bit and unlock the great meaty flavor, then add fresh tomatoes (or cooked cherry tomatoes I used for a previous meal) and any leftovers I have on hand. Then you can even cook the pasta in the same dish ! For spices I add whole cumin seeds at the beginning, oregano and a bit of oregano or basil and some pepper flakes at the end
I had some mushrooms I needed to use, so I made this today, a too-warm day, heated up my whole house. Worth it. Used a shellbow noodle and it reminds me-in the best way-of bougie hamburger helper.
My wife was watching me watching you, and she had questions because: a. She will not eat sausages period b. She is very picky about what mushrooms she will ingest and c. it was 6 o'clock in the morning. It looks like I will make a loose chicken sausage that will be lightly seasoned, and go hunting for chanterelles where I've picked them before. The struggle is real when you live with a picky eater. Thank you for this amazing recipe! One way or another, I WILL get some version of it.
as someone who has been on a thick spaghetti kick lately, this looks so good?? (also carla can you say “You think you just fell out of a coconut tree?” pleaseee)
This is actually crazy. I just came home from grocery shopping and right now on the stove a salciccia-beef-mushroom bolo is simmering and you upload this! Will try this recipe next time!
Years ago I made a salmon recipe out of Bon Appetit for a friend. It was stupendous. I've made it many, many times since - never as good. I'm afraid last year's Thanksgiving dinner, for only my husband and me, will never be surpassed. My theory: the fewer people I'm cooking for, the better it will be. P.S. I ordered & received my psychedelic pushy-downy/smusher. Having fun pushing & smushing with it.
my life is boring and sad but then bam its wednesday and bam there is carla and its like hey girl show me how to make spaghetti with sausage and mushroom bolo
I had the same problem recently. Made dinner with random items in the fridge, turned out amazing and now I can't get the same flavour. Sometimes messing around in the kitchen makes the best meals
I find it oddly reassuring to know that even professional chefs can make an amazing dish and then chase the quality, taste and experience but missing the mark for some reason and not knowing why. “I swear that I made it exactly the same way as before…. What the heck’s wrong?” must be one of the.most commonly uttered phrases across the planet.
honestly it might not taste the same because of when you added the tomato paste. You should try it again but do the tomato past after the wine like you did the first time and see if thats why
I've done this, where I make something amazing and don't write down exactly what I did and nothing I do comes close. The only thing I remember being in the sauce was Goya's Mojo Criollo and that the final sauce was a cream sauce.
As someone who only drinks sparkling or sweet wines it’d be so great if chefs tarted telling us exactly what wine they use to cook with…. There are thousands of white wines and my anxiety can’t handle winging it
Food waste is a huge issue in grocery stores! Don't reach for the back of the cooler/ aisle if the item in front is also fine. I like Carla but I don't agree with that comment in the intro.
The 'frated parmigiano' (at 19:42) had me wondering if this is the technical term for 'blender parm'. Then I looked down at my keyboard and realised it was almost certainly a typo. 'Grated parmigiano', folks.
Carla, Very Nice Recipe Love The Crisping of the Sausage and I Love Hot Sausage and a Good Pasta Dish. Also, Love a Spicy Seafood Pasta Dish with Lobster Scallops Clams. Love Pecorino Parmesan Cheese Sprinkled on Top. Maybe a Little Crusty Garlic Bread to add to it. What The Hell Some Ice Cold Red or White Sangria. DAVID, RI.
can you one day tell me how to not make my food excessively salty when using as much pasta water as needed to emulsify a sauce? I've definitely ruined whole dishes with salty pasta water but I also know it's liquid gold so what do I do?
Hey woke auntie! Nguyen is pronounced as a one syllable name, with the -ng sound that you get from saying 'sing', holding that tongue/mouth shape, and then vocalizing through the word 'when', so like 'ng' + 'when' in quick succession.
Ditch better help. Unless they've gone through some major changes in the past few months, I wouldn't trust them with anything related to my mental health, or health in general
Is it that maybe the first time was better because it was a new dish, new flavor…? And that the other times the taste was familiar and was good but not like you tasted it for the first time coz it was not the first time? 😂😂😂
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
yes i did publish a sausage pasta in the middle of the world's most hideous heatwave, what about it????
Hot food and drinks have been proven to cool you down little faster in heat then cold in some instances, also depends on each person obv but I love food like this on hot days, I even make Hungarian Mushroom Soup in the summer.
What would you recommend if you couldn't get either kind of mushrooms you use?
@@gysmokates you could use baby bellas or shiitakes, both are very easy to find in most supermarkets
You were thinking of your southern hemisphere viewers, who are currently in the depths of winter. Thank you!
This is why John Carrier invented AC - to gorge on pasta in the summer
I've had that happen to me before, made a random dish first time ever, fell in love with it, could never make it taste the same.
Same
Love the mother energy in this video! On trying to recreate a dish-I truly do think the emotion and energy you’re feeling on a particular day end up in a dish. It’s just different making food for people you love, on a day you’re feeling it. ❤
as someone who lives alone but likes to eat good homecooked meals, carla’s recipes is so good for meal prepping?? like yes i do like a family sized serving 😂 (just freeze the extras for later
100 cement
My way of meal prepping pasta dinners is to make the full batch of sauce, portion it out and refrigerate or freeze, then make an individual serving of pasta (for me it's usually 4oz, and yes I weigh it because having 10 strands of leftover spaghetti is annoying), reheat one portion of sauce, and combine the pasta and the sauce with the parm, pasta water, and lemon to taste. This way I can guarantee that the pasta is hot and al dente and not soggy, and it only takes 15-20 minutes every night!
@@macaoron yess and you can put the sauce in ice cube molds for portion control
We all know that feeling of chasing that one specific high of a perfect meal. The chase is part of the magic.
One time i did an amazing dipping sauce, but i cant get the exact same ratio again 😢😂
A few months ago I was kinda broke and using up whatever I could find in the fridge and pantry for this one pot medley and I wasn’t expecting it to be great but it really really was. Haven’t recreated that yet.
I always love Carla’s babbling while she cooks ❤
Cosmo Lallimusic has to be one of the coolest names ive ever heard
music to the ears
In case it wasn't clear that I am Carla's disciple: I watched this video for the first time and couldn't help but recite with Carla at 19:02: "We're tossing, we're saucing, we're glossing."
Thanks Carla, really appreciate your videos; you are a delight.
I unintentionally drooled on my pillow watching this
10:54 you are such a thoughtful parent ❤️
OMG, I’m making (time consuming) sushi and i see she released a video 2 hours earlier. Glorious! I really wish she had 30min long cooking show! Love from South Africa!
Made this and it came out fantastic. I can’t wait to make it again. It was pretty easy to just follow along with the video while going too. Just have to pause for that simmer time. ❤
Where is that copper pan from?? It’s gorgeous!!! ❤️
I just made this. I used irish pork sausages. I skipped the wine, used water instead and added a little soft creamy cheese. Finished off with parsley. Omg it was so good! ❤
I watched the video today and made my own version with all hot sausages and a dash of chili flake. It's fantastic! Thanks Carla!
Btw in Modena is always sausage pasta season, no matter what…we usually do sausage and porcini with a splash of heavy cream. It is heaven. Pasta shape = it doesn’t matter 😂
I have found that the company and conversation make the meal.
I feel that every meal is good but better depending on situation.
I remeber once making chicken curry with random spices, random quantities ans without written recipe. And it was the best curry I've ever tried. I've been trying and trying to get that flavour once again, few times I came close, but it was never as good as the first time. But I will not give up on this 💪
Mushroom in pasta is such a good lifehack. I do a variation of this, with just Paris mushrooms finely chopped in food processor, cook it in oil to remove moisture, brown a bit and unlock the great meaty flavor, then add fresh tomatoes (or cooked cherry tomatoes I used for a previous meal) and any leftovers I have on hand. Then you can even cook the pasta in the same dish !
For spices I add whole cumin seeds at the beginning, oregano and a bit of oregano or basil and some pepper flakes at the end
This looks bonkers delicious and I want a big spoon of those Calabrian peppers. And a gigantic glass of that white wine in the sauce.
10/10 my picky toddler loved. It’s so good
Simple enough! I like to add some greenery to finish, like finely chopped kale. It gives it that restaurant look.
I literally have mushrooms I need to use, so we'll be making this tomorrow! You only create bangers so I know it'll be good.
I had some mushrooms I needed to use, so I made this today, a too-warm day, heated up my whole house. Worth it. Used a shellbow noodle and it reminds me-in the best way-of bougie hamburger helper.
Chasing that high. Trying to re-make that perfect sauce. I know the feeling.
My wife was watching me watching you, and she had questions because: a. She will not eat sausages period b. She is very picky about what mushrooms she will ingest and c. it was 6 o'clock in the morning. It looks like I will make a loose chicken sausage that will be lightly seasoned, and go hunting for chanterelles where I've picked them before. The struggle is real when you live with a picky eater. Thank you for this amazing recipe! One way or another, I WILL get some version of it.
Great recipe!!
as someone who has been on a thick spaghetti kick lately, this looks so good??
(also carla can you say “You think you just fell out of a coconut tree?” pleaseee)
lol don't drag me!!!!!
using all that pasta water was worth it!! all that oil in the saute needs to emulsify and incorporate the parmesan cheese… this looks so good 😋
This is actually crazy. I just came home from grocery shopping and right now on the stove a salciccia-beef-mushroom bolo is simmering and you upload this! Will try this recipe next time!
Wow, meant to be
i might add some butter at the end, and maybe a little fennel or nutmeg to those mushrooms.
This looks delicious, thank you!
That looks insanely delicious 😋🥰
Thank you!
Looks soooo good! My husband doesn't like mushroom. Would you recommend a substitution to the mushroom?
Years ago I made a salmon recipe out of Bon Appetit for a friend. It was stupendous. I've made it many, many times since - never as good. I'm afraid last year's Thanksgiving dinner, for only my husband and me, will never be surpassed. My theory: the fewer people I'm cooking for, the better it will be.
P.S. I ordered & received my psychedelic pushy-downy/smusher.
Having fun pushing & smushing with it.
Hi Carla - I can’t wait to make this! Also I must ask, where is your shirt from? Its perfect. 😇
How has no one asked about the cat clip yet?? I need!
I've been in the steaming lid era since the first time you did it on your vid!
FIFO PSA! I thank you for that TED talk I FIFO Nespresso coffee pods it’s unconscious & it gives me comfort
"Don't we all love to be in control?" Yes, Carla. Yes, we do.
For what it’s worth bothering that shallot and onion are double the size of an average equivalent in France.
my life is boring and sad but then bam its wednesday and bam there is carla and its like hey girl show me how to make spaghetti with sausage and mushroom bolo
looooove FRATED parm 🙊
But actually this looks delish and as always a fun watch with Carla
This video should have over 1k likes cmon ppl 😤
I had the same problem recently. Made dinner with random items in the fridge, turned out amazing and now I can't get the same flavour. Sometimes messing around in the kitchen makes the best meals
I want to make this now!
I love a Carla pasta dish❤❤❤
Looks delish
You are literally my queen
I find it oddly reassuring to know that even professional chefs can make an amazing dish and then chase the quality, taste and experience but missing the mark for some reason and not knowing why.
“I swear that I made it exactly the same way as before…. What the heck’s wrong?” must be one of the.most commonly uttered phrases across the planet.
I remember when I first found your channel from one of your adds, I watched the whole thing😅❤
For us non mericans , could you do a whole episode on sausage and all the variations makes? I've no idea what this might taste like
Where do you live?
honestly it might not taste the same because of when you added the tomato paste. You should try it again but do the tomato past after the wine like you did the first time and see if thats why
I've done this, where I make something amazing and don't write down exactly what I did and nothing I do comes close. The only thing I remember being in the sauce was Goya's Mojo Criollo and that the final sauce was a cream sauce.
what kind of knife are you using to do the prep here? looks like a santoku but not quite like one! looks kind of like what I'm looking for.
the turkey sausage shade, carla i'm muslim i have little choice 😭😭😭 love u tho girlie 🫶🏻
love you too hate to be shady, you could also use ground lamb i bet that would be GREAT
Add a lot of fennel when you're making this using turkey sausage. Fennel is one of the distinctive (and best) flavors in Italian sausage.
She really had a "two shots of vodka" moment when putting the olive oil on the mushrooms lmao
Are you a fan of risotto? I had a green pea risotto on vacation so delicious, would love to see a recipe!
As someone who only drinks sparkling or sweet wines it’d be so great if chefs tarted telling us exactly what wine they use to cook with…. There are thousands of white wines and my anxiety can’t handle winging it
I've had success with all kinds of dry whites, but when in doubt, go with a sauv blanc
Where’s this nice bowl from?? Please share with us
Maybe adding the tomato paste after the wine was the secret👀
Food waste is a huge issue in grocery stores! Don't reach for the back of the cooler/ aisle if the item in front is also fine. I like Carla but I don't agree with that comment in the intro.
now that I've hit 60+ and have been cooking for over 50 years (yes, it's true), my vibing seems to work better than when I'm trying to be careful...
I always wing it. And my husband gets on my case because I never write anything down 😆I'll make something great, then totally forget what I did. lol
I'm gonna make this with garlicky Filipino sausages
Wait, does it really say "Frated Parm" at 19:43?
Can we do a garlicky sausage?
I always wonder how one controls the salt when adding rhat much salted pasta water. When i do this my pasta winds up too salty. Tips?
Mix plain water half and half with your pasta water.
The 'frated parmigiano' (at 19:42) had me wondering if this is the technical term for 'blender parm'.
Then I looked down at my keyboard and realised it was almost certainly a typo. 'Grated parmigiano', folks.
Chasing that high YASSS (food)
Carla,
Very Nice Recipe Love The Crisping of the Sausage and I Love Hot Sausage and a Good Pasta Dish. Also, Love a Spicy Seafood Pasta Dish with Lobster Scallops Clams. Love Pecorino Parmesan Cheese Sprinkled on Top. Maybe a Little Crusty Garlic Bread to add to it. What The Hell Some Ice Cold Red or White Sangria. DAVID, RI.
You can't put your arms around a memory
but you can try to cook it
@carlaLalliMusic123 I noticed your Ninja Creami in the background… do you mind doing a video with your fav ice cream recipes?? 🍦
yasss benito ferrara!
Yayayay Carla + pasta vid
Oh my, I thought ‘Bolo’ was the wine ingredient/component. I didn’t make the connection🤣🤣🤣🤣🤦♀️🤦♀️
can you one day tell me how to not make my food excessively salty when using as much pasta water as needed to emulsify a sauce? I've definitely ruined whole dishes with salty pasta water but I also know it's liquid gold so what do I do?
It's really not necessary, plain water works just fine. Or ... scoop out your pasta water, and then mix it with equal amount of water.
Frated! Hehe 😊💙
I live in a mining colony, so fifo means fly in, fly out 🛫 I like yours better 🍝
Cosmo doesn't like garlic?? How have you not disowned him yet??
Shout out Stanley Cup? C'mon guys you've already got me hanging by a thread
❤❤❤❤❤❤
$350 a month and never matched me 7:30
i’m in
Fifo is in a lot of lingo, and it means the same 😂
2 tablespoons of Olive Oil....YOU MEAN A CUP?!?!
For the sausage? It looks about right, maybe +0.5? It’s a narrow spout pourer 😂
Hey woke auntie! Nguyen is pronounced as a one syllable name, with the -ng sound that you get from saying 'sing', holding that tongue/mouth shape, and then vocalizing through the word 'when', so like 'ng' + 'when' in quick succession.
there are no tomatoes in the recipe, why do you add tomato paste?
Ditch better help. Unless they've gone through some major changes in the past few months, I wouldn't trust them with anything related to my mental health, or health in general
Is it that maybe the first time was better because it was a new dish, new flavor…? And that the other times the taste was familiar and was good but not like you tasted it for the first time coz it was not the first time? 😂😂😂
Verrrrry possible
as someone who works in a grocery store, yeah, that was really annoying of you
You can just say bolognese, it's ok
I love making this dish. I add sweet peas to the pan! @carlalallimusic123