Don't know if you'll read this but anyway: I discovered your channel recently and me and my wife are just in love with your content. We live in Brasil and we're not rich, so most of the fancy and exotic stuff is out of our reach, but you always suggest some substitutions or say stuff like "I'm using this and that because it's what I have", and this type of comment makes us feel like it's ok to make adaptations and use whatever we have here. Also, the way you just do simple videos, without unnecessary cuts, really shows to us that good cooking is not something reserved only to professionals. Thank you for your videos, your work, and have this virtual hug I'm sending you directly from Brasil :)
I love making pasta dishes like this but substituting whatever vegetables I need to use that I have in the fridge. You not only cook more economically but you also learn a lot of new and unexpected things that most videos or written recipes would never call for you to do. For example, I learned that I love adding a small, mashed up leftover roasted or boiled potato (if I have one handy) to many pasta sauces, whether tomato based or with butter, olive oil, cream and/or cheese like an alfredo. The potato starch thickens the sauce up a lot and makes it much more like a gravy, which is a nice texture to go along with pasta. You learn a lot of tricks like this when you adopt a more flexible approach to cooking.
I also like that he shows separating the food for a limited diet family member. Goes to show that you don't always have to cook a whole separate dish for the person with the dietary restriction. It saves time for the cook, and also helps the person who can't eat something feel included and not like a burden. Very nice!
i used to enjoy other really flashy, scripted cooking channels. but after i found you channel kenji, i have learned more and cooked more of the recipes you have shared than from anywhere else. love that you explain the process any why you do things the way you do. it’s also rad to hear you say things like “just use what you have/like.” recipes are just an outline, and you can have fun with trying out and substituting different things. that’s the joy of cooking. anyways, thanks for all the information over the years. cheers
Love seeing Kenji offering up some of these simple and cheap meals in the current economic environment. His style has always been accessible but these really are recipes for the people.
I love the organic nature of cooking in your videos. Just so accurate to real life. Things fall into stove. We grab random tools to use for the “wrong” usage. Cooking is alive and I love it. Great content 😊
J. Kenji, Thank you! "The Food Lab" arrived a few days ago, and together now with "The Wok" and these videos, you are helping to make life better for people all over the world.
My old chef used to make this for staff meal, I had completely forgotten about it, I'm for sure getting the ingredients for this next time I hit the store. Thanks for the nostalgia!
I’ve had this twice this week - it’s delicious! Small additions/changes I made: I used Calabrian chilli instead of chilli flakes, added a bit of fennel because I love the stuff, and the second time round I added a little bit of lemon zest which really brightened the already wonderful dish up!
This meal has a really special place in my heart. First thing I learned to cook, it's been a family staple for a long time, and it's the only thing I know how to make by heart. I personally prefer parboiling the broccoli/ini/rabe first and then cooking the pasta afterwards. The only thing I've changed about it over the years was something I learned from a Pugliese friend while I was in abroad Italy - I made it for myself a bunch over there and he joked that my Italian ancestors must have been from Puglia because of how frequently I made it. About a week before I went back to the US, we made it together, and it was amazing, both of us knew what we were doing by heart. But towards the end, he threw me off by adding a splash of orange juice to deglaze the pan with the sausage. I asked him why and he just kind of shrugged and said it was just instinct, probably from watching his mom do it. I can't make it without the orange juice anymore.
Kenji, you have taken my home cooking game to 11! I love when your videos drop and and something about you tone of voice says, "Ya'll got this." Also, breaking up meat with the pastry cutter is pro moves. Have a wonderful day!
My mother made this for me so much as a kid, as I was a picky eater and broccoli was one of the few vegetables I liked. Some differences that someone might like to try! 1. She always molded the sausage into tiny little meatballs - then set them into the COLD pan and set the burners to medium. As the heat gradually rises, it will release fat and prevent the meat from sticking, while still creating intense browning that tastes absolutely delicious! 2. She would pre boil a the broccoli a little and not cut as finely as Chef Kenji did, so a forkful is always a toss up of meat or broccoli or both. 3. Finally, the pasta with a TINY amount of pasta water would be dumped, along with the broccoli (and other vegetables that you might want) into the sausage cooking pan, which sort of deglazes all of that beautiful fond at the bottom and creates a wonderful brown sauce of sorts. I would add butter to thicken even more but she considers this 'wrong" as she adds some parmesan/pecorino and apparently they don't mix those in Italy or something.
Kenji - this dish is in my high rotation for my family. After watching your video, I added the pasta water to make the sauce. At first I was anxious, as it just looked like water in the bottom of the pan, but it turned out amazing. Slippery and super yummy. Thank you! One tip for the others: add the broccoli to the sausage a couple minutes after you add the pasta to the water. I had to wait for the pasta to finish and overcooked my broccoli.
Made this tonight with spinach. Such a simple and forgiving recipe! And the sauce is immaculate! I had it perfect which is so rare for me. I will admit I added just a tad too much cheese, but no big deal, live and learn. Thanks Kenji!
I appreciate you doing a weekday dinner classic! Our variations include adding white beans or adding kale to bulk it up. Table side, soy sauce and apple cider vinegar are great seasonings-don’t knock it til you try it.
This is an incredibly satisfying and easy recipe. It's a winter staple. Depending on what sausage you use, I feel like you can add some more red pepper flakes. Thanks for sharing Kenji.
I love your videos. Pasta broccoli is so simple, but surprisingly good. When I make this, I do it the non chef way and boil the broccoli in the pasta water until it is starting to fall apart. I'll have to try it this way instead sometime. It's more like Chinese technique.
Made this tonight for my wife and I, it was incredible in spite of me adding a bit too much of the red pepper. 10/10, thanks for your channel it is GREAT!
@@TheMisteraska it happens. I was born in Palermo at the airport. My mom and dad were on their way back to Rome after visiting my grandparents. Her water broker early and I was delivered in the janitors closet and slip sink. This was in 1954. The janitor was the security guard and medic along with being the janitor.
Made this tonight. Turned out great. Perfect middle of the week (even though i did it on the weekend) hardy meal for the family, that takes less than 30 minutes. Super tasty and affordable. Loved it.
@@joshuawestlund I found that out when looking up my "creation" (which used spinach instead of broccoli). I was like "this has already got to be a thing, it's too good"... I was right. LoL originality=denied
@@glfrjack it’s still a testament to your creativity and skill when you go with a vibe and get an amazing result. Try it with escarole. And try the sausage at all your local Italian delis if you’re lucky to have them. Always different, always amazing. Even better if you make your own beans using some parmigianno rinds and herbs in the bean cooking water. Kenji can teach you how to make the best beans. You discovered this on your own, so always trust your instincts. And thanks for replying!
This was so good last night. Using what I had on hand, broccoli and no meat it was incredibly good. Next time I'll add some balance with a green leaf salad and some garlic bread and a cold crisp beer. When I first watched this video I was not overly impressed but now it is a deceptively good and has been added to the list of standards. Thank you!
Made this pretty much exactly as in the video (except I had rigatoni pasta available), and it was outstanding. What's amazing is that you look at it and think: Where's the sauce, but the dish is bursting with flavor.
Good stuff. I cook a good amount but sometimes just feel lazy and bored of my own food. And times like that are when Kenji and Jacques Pepin motivate me to get up, grab a couple things from around kitchen, and get moving again.
Hi Kenji. I made this but used vegan mince and courgette because that's what I had in the fridge. Turned out delicious even though vegan mince has a pretty bad texture and not much flavour! Thank you for your great work. Really love these easy but incredibly tasty recipes. You really know your shit.
What I absolutely love about italian food is how great it is for 1-2 people on a week night. Any mostly functioning person can do this. There isn't a lot of cleanup. It makes a dish in like 30 minutes of total time even if you have no idea what you're doing. The only problem is the cheese. No matter how hard I try, I can never use a block of parmesan cheese before it goes bad. At most I might use half of it.
Hey Kenji, I'd like to hear your opinion on a kitchen trick I thought up. Electric stoves have a habit of warping cooking vessels, so preheating on them can be difficult. What I like to do is put a bit of water on the pan/pot and let it preheat that way until the water has evaporated (and maybe a bit more after that). That way I can keep it at full heat in the background without having to worry about warping. In my thinking it should also heat it more evenly, helping with the "first pancake" problem. Have you ever tried anything like that?
this is crazy similar to a recipe I got from Chef John, except instead of boiling the pasta separately, he adds the orecchiette straight to the pan with the sausage and adds stock bit by bit; like a risotto. Finish with Arugula. Really good!
I make a similar dish but I deglaze with Chardonnay and mount with butter at the end. Occasionally I will roast the ever living hell out of some red bell peppers and toss them in close to the end. I do really like just using pasta water and a hard cheese for the sauce. Great video!
the bump is good, slicing the root end off is also good, but I often will "Wring" the clove, gripping firmly in thumbs and fingers, and twist not enough to break apart the clove, but it really helps break up the clove from the paper. to the point I have about as much hassle as Kenji does, with his love bump.
Love your videos Kenji! Could you explain a bit more of the science finishing the sauce on as high heat as possible? I love those tips and tricks you offer- would be great to understand why that works and other settings it can work in. Cheers!
Oh my, you've done a lot of great food over the years. But when it comes to Italian food that has to be one of the best dishes you've done.I would've used sweet Italian sausage but I'd scoff every last bite of that up.
I just made this, but used a lot more sausage and made a larger batch. I used a ton of pasta water and cheese and really let it emulsify/come together. But I had to use broccoli and stems instead of broccolini, but either way the broccoli got soggy. The dish was delicious and I will make again but I think it just let things sit too long, the pasta was still cooked perfectly and not overcooked so all was good...but I still will strive for that bright green broccoli crunch you are going for here...it's probably impossible to keep the heads of the broccoli from marrying with the sauce right? Either way this is such an easy 20 min weeknight meal, keep up the good work.
I like adding some oregano, fennel, and thyme as well as some dry white wine in the process. But this is a staple for me. Sometimes I use mushrooms instead of broccoli
The broccoli goes into the water when pasta near cooked, then scoop both into the pan. You can hit the sausage fry with additional paprika and once all in the pan, some white wine.
I used to make this all the time when I was in college. The only difference was I would use broccoli rabe and I would boil it along with the pasta in the same pot and then add into the sausage. Just terrific
I've made this dish a hundred times but never thought to saute´ the broccoli with the sausage. Great idea. Fewer steps, less water, and probably better broccoli.
what I do, is blanch the broccoli and then use that water to cook the pasta in. adds more broccoli flavor. then I chop the broccoli rather small and mix it into the sausage. gives its a smoother finish. but this way looks great as well. especially if you have that awesome broccoli he does
I am no cook. But I make this using whole wheat pasta and walnuts instead of meat. It is really really good. I'll bet it is super good with sausage too!
Could you use nutritional yeast on the non dairy version in lieu of the parmesan/pecorino?? It does have that funky cheesy quality (though obviously not as delicious!)
It looks great and unless I make myself while my brother isn’t home it won’t get made because he doesn’t like broccoli. I’m just happy that I’ve gotten him onboard in regards to making Chicken Florentine
What do you mean exactly with Italian sausage? Im from the Netherlands and we we have certain Italian sausages, but they can vary very much in taste and ingredients.
Don't know if you'll read this but anyway: I discovered your channel recently and me and my wife are just in love with your content. We live in Brasil and we're not rich, so most of the fancy and exotic stuff is out of our reach, but you always suggest some substitutions or say stuff like "I'm using this and that because it's what I have", and this type of comment makes us feel like it's ok to make adaptations and use whatever we have here.
Also, the way you just do simple videos, without unnecessary cuts, really shows to us that good cooking is not something reserved only to professionals.
Thank you for your videos, your work, and have this virtual hug I'm sending you directly from Brasil :)
Just you wait, soon enough the brazillian culinary scene will change. Just give me 6 months.
@@StarmenRock Now that's ominous
I love making pasta dishes like this but substituting whatever vegetables I need to use that I have in the fridge. You not only cook more economically but you also learn a lot of new and unexpected things that most videos or written recipes would never call for you to do. For example, I learned that I love adding a small, mashed up leftover roasted or boiled potato (if I have one handy) to many pasta sauces, whether tomato based or with butter, olive oil, cream and/or cheese like an alfredo. The potato starch thickens the sauce up a lot and makes it much more like a gravy, which is a nice texture to go along with pasta. You learn a lot of tricks like this when you adopt a more flexible approach to cooking.
I love this too. Kenji makes everything feel so easy. Like anyone can cook it.
I also like that he shows separating the food for a limited diet family member. Goes to show that you don't always have to cook a whole separate dish for the person with the dietary restriction. It saves time for the cook, and also helps the person who can't eat something feel included and not like a burden. Very nice!
The awkward fishing out of a single piece of pasta just to use tongs anyway was my favorite part along with Shabu roaming the floor
this is the only evidence I need that Kenji is in fact human.
And then the accidental single piece of pasta that went into the ladle immediately after lol
Shabu to the rescue.😆
Shabu in prime falling scraps position.
And then using the ladle 30 seconds later to do the exact thing he wanted, so good
i used to enjoy other really flashy, scripted cooking channels. but after i found you channel kenji, i have learned more and cooked more of the recipes you have shared than from anywhere else. love that you explain the process any why you do things the way you do. it’s also rad to hear you say things like “just use what you have/like.” recipes are just an outline, and you can have fun with trying out and substituting different things. that’s the joy of cooking. anyways, thanks for all the information over the years. cheers
Love these recipes youre putting out. Simple ingredients, fast cooking, just a smart way to use cheap food
Love seeing Kenji offering up some of these simple and cheap meals in the current economic environment. His style has always been accessible but these really are recipes for the people.
I love the organic nature of cooking in your videos. Just so accurate to real life. Things fall into stove. We grab random tools to use for the “wrong” usage. Cooking is alive and I love it. Great content 😊
Shabu struggling with the hot pasta at 8:20 is great!
looks delicious.
You getting to 8 minutes when it's been up for 2 is great.
J. Kenji, Thank you! "The Food Lab" arrived a few days ago, and together now with "The Wok" and these videos, you are helping to make life better for people all over the world.
My old chef used to make this for staff meal, I had completely forgotten about it, I'm for sure getting the ingredients for this next time I hit the store. Thanks for the nostalgia!
I could watch Kenji cook all day. And sometimes I do.
Kenji videos are well and truly back. Love to see it!
I love this channel. Real time cooking to show that it doesn't take that long to cook. I've sat in drive thru longer than this took to cook lol
I’ve had this twice this week - it’s delicious! Small additions/changes I made: I used Calabrian chilli instead of chilli flakes, added a bit of fennel because I love the stuff, and the second time round I added a little bit of lemon zest which really brightened the already wonderful dish up!
Dude, that pastry blender does a bang up job on chopping boiled eggs for salads to. Love finding multiple jobs for a tool!
This meal has a really special place in my heart. First thing I learned to cook, it's been a family staple for a long time, and it's the only thing I know how to make by heart. I personally prefer parboiling the broccoli/ini/rabe first and then cooking the pasta afterwards.
The only thing I've changed about it over the years was something I learned from a Pugliese friend while I was in abroad Italy - I made it for myself a bunch over there and he joked that my Italian ancestors must have been from Puglia because of how frequently I made it. About a week before I went back to the US, we made it together, and it was amazing, both of us knew what we were doing by heart. But towards the end, he threw me off by adding a splash of orange juice to deglaze the pan with the sausage. I asked him why and he just kind of shrugged and said it was just instinct, probably from watching his mom do it. I can't make it without the orange juice anymore.
Super easy and cheap to make, but delicious and filling! Thank you Kenji for showing recipes for the average family
I always watch till the very end just to see him share food with his dogs ❤
Kenji, you have taken my home cooking game to 11! I love when your videos drop and and something about you tone of voice says, "Ya'll got this." Also, breaking up meat with the pastry cutter is pro moves. Have a wonderful day!
My mother made this for me so much as a kid, as I was a picky eater and broccoli was one of the few vegetables I liked. Some differences that someone might like to try!
1. She always molded the sausage into tiny little meatballs - then set them into the COLD pan and set the burners to medium. As the heat gradually rises, it will release fat and prevent the meat from sticking, while still creating intense browning that tastes absolutely delicious!
2. She would pre boil a the broccoli a little and not cut as finely as Chef Kenji did, so a forkful is always a toss up of meat or broccoli or both.
3. Finally, the pasta with a TINY amount of pasta water would be dumped, along with the broccoli (and other vegetables that you might want) into the sausage cooking pan, which sort of deglazes all of that beautiful fond at the bottom and creates a wonderful brown sauce of sorts. I would add butter to thicken even more but she considers this 'wrong" as she adds some parmesan/pecorino and apparently they don't mix those in Italy or something.
Kenji - this dish is in my high rotation for my family. After watching your video, I added the pasta water to make the sauce. At first I was anxious, as it just looked like water in the bottom of the pan, but it turned out amazing. Slippery and super yummy. Thank you! One tip for the others: add the broccoli to the sausage a couple minutes after you add the pasta to the water. I had to wait for the pasta to finish and overcooked my broccoli.
This dish was a childhood staple for me, really good memories about it.
Made this tonight with spinach. Such a simple and forgiving recipe! And the sauce is immaculate! I had it perfect which is so rare for me. I will admit I added just a tad too much cheese, but no big deal, live and learn. Thanks Kenji!
I love the simplicity of this dish. I don't think I'd change a thing.
I appreciate you doing a weekday dinner classic! Our variations include adding white beans or adding kale to bulk it up. Table side, soy sauce and apple cider vinegar are great seasonings-don’t knock it til you try it.
This is an incredibly satisfying and easy recipe. It's a winter staple. Depending on what sausage you use, I feel like you can add some more red pepper flakes. Thanks for sharing Kenji.
Pastry cutter for sausage! Genius. Never would have thought of it.
I love your videos. Pasta broccoli is so simple, but surprisingly good. When I make this, I do it the non chef way and boil the broccoli in the pasta water until it is starting to fall apart. I'll have to try it this way instead sometime. It's more like Chinese technique.
Made this tonight for my wife and I, it was incredible in spite of me adding a bit too much of the red pepper. 10/10, thanks for your channel it is GREAT!
As Italian I've to say: perfect execution 👌
It’s all about that acqua di cottura :)
Good olive oil is key as you said. It doesn’t matter where it comes from. I’m Sicilian and use Greek and California olive oil 80% of the time.
- sicilian
profile says from united states
i swear i'll never understand the all American fetish of saying you are from somewhere else
@@TheMisteraska I was born in Sicily. I’ve been living the states since I was 14. I’m 68 now.
@@MarkJohnClifford well i'll be damned, you are the first American citizen i find online that says is italian and is indeed born in italy lol
@@TheMisteraska it happens. I was born in Palermo at the airport. My mom and dad were on their way back to Rome after visiting my grandparents. Her water broker early and I was delivered in the janitors closet and slip sink. This was in 1954. The janitor was the security guard and medic along with being the janitor.
@@MarkJohnClifford You can take the child out of Italy, but you can't take Italy out of the child.
Made this tonight. Turned out great. Perfect middle of the week (even though i did it on the weekend) hardy meal for the family, that takes less than 30 minutes. Super tasty and affordable. Loved it.
Made this after watching the video and it was amazing! Always enjoy watching the POV cooking videos.
I’m going to make this,looks and sounds delish. I’m a southern girl but love trying different food ideas. Thanks
I was trying to cut carbs and made this dish with cannellini beans. It's a different dish for sure, but makes great leftovers.
Which is actually a classic Italian (or Italian American at least) dish in its own right. Often done w escarole as well.
@@joshuawestlund I found that out when looking up my "creation" (which used spinach instead of broccoli). I was like "this has already got to be a thing, it's too good"... I was right. LoL
originality=denied
@@glfrjack it’s still a testament to your creativity and skill when you go with a vibe and get an amazing result. Try it with escarole. And try the sausage at all your local Italian delis if you’re lucky to have them. Always different, always amazing. Even better if you make your own beans using some parmigianno rinds and herbs in the bean cooking water. Kenji can teach you how to make the best beans. You discovered this on your own, so always trust your instincts. And thanks for replying!
@@joshuawestlund thanks for the ideas and encouragement!
I’m excited to learn another use for the pastry cutter! Alton would be proud of taking it out of the “unitasker” category. Thanks Kenji
Also perfect for Guacamole
It's also really great for cutting canned, simmered tomatoes into a rustic tomato sauce!
Mashed potatoes for me!
We gettin blessed with this many Kenji uploads ☀️☀️
This was so good last night. Using what I had on hand, broccoli and no meat it was incredibly good. Next time I'll add some balance with a green leaf salad and some garlic bread and a cold crisp beer. When I first watched this video I was not overly impressed but now it is a deceptively good and has been added to the list of standards. Thank you!
The pastry cutter for the sausage is a pretty good tip. I like to use my potato masher!
I love that at this time of year in Seattle Farmers markets, we can eat veggies who have some flowers starting!
I made this tonight. It was pretty good. I need a bit of work on the time for pasta and broccoli doneness but overall it was very good.
Amazing! As an Italian growing up with mamma making this recipe, you should also try making this starting from sweet Italian sausage in pieces
Made this pretty much exactly as in the video (except I had rigatoni pasta available), and it was outstanding. What's amazing is that you look at it and think: Where's the sauce, but the dish is bursting with flavor.
Good stuff. I cook a good amount but sometimes just feel lazy and bored of my own food. And times like that are when Kenji and Jacques Pepin motivate me to get up, grab a couple things from around kitchen, and get moving again.
I love your kitchen vacuum. I always had one when I was a kid. 😊
Hi Kenji. I made this but used vegan mince and courgette because that's what I had in the fridge. Turned out delicious even though vegan mince has a pretty bad texture and not much flavour! Thank you for your great work. Really love these easy but incredibly tasty recipes. You really know your shit.
Another great vid from Kitchen papi, appreciate you Kenji!
Made this tonight, and the family really enjoys it.
What I absolutely love about italian food is how great it is for 1-2 people on a week night. Any mostly functioning person can do this. There isn't a lot of cleanup. It makes a dish in like 30 minutes of total time even if you have no idea what you're doing. The only problem is the cheese. No matter how hard I try, I can never use a block of parmesan cheese before it goes bad. At most I might use half of it.
Cut the block in half and freeze half!
I've used my pastry cutter more for ground meat than I have for pastries at this point, great tip! Will definitely be making this.
Hey Kenji, I'd like to hear your opinion on a kitchen trick I thought up. Electric stoves have a habit of warping cooking vessels, so preheating on them can be difficult. What I like to do is put a bit of water on the pan/pot and let it preheat that way until the water has evaporated (and maybe a bit more after that). That way I can keep it at full heat in the background without having to worry about warping. In my thinking it should also heat it more evenly, helping with the "first pancake" problem. Have you ever tried anything like that?
I love it when a plan comes together
We tried cooking this and honestly 10/10 ! So glad to be able to add this too our dinner ideas. Tasts so rich and fresh at the same time.
this is crazy similar to a recipe I got from Chef John, except instead of boiling the pasta separately, he adds the orecchiette straight to the pan with the sausage and adds stock bit by bit; like a risotto. Finish with Arugula. Really good!
I make a similar dish but I deglaze with Chardonnay and mount with butter at the end. Occasionally I will roast the ever living hell out of some red bell peppers and toss them in close to the end.
I do really like just using pasta water and a hard cheese for the sauce.
Great video!
who
what
where
One of my favorite dishes. I usually blanch or nuke my broccoli. I like your saute and simmer technique. Saves a pan.
Top ten RUclips channels of all time
Thank you so much! Cozy content is exactly what I needed today.
Nice. Pasta sausages and broccoli are my favourite foods so this will be getting a whirl for sure!
I love that the dog actually got a dropped one. He was so patient.
Cooked this for dinner, followed the techniques, it was delicious. Shabu + Jamòn out of ten.
the bump is good, slicing the root end off is also good, but I often will "Wring" the clove, gripping firmly in thumbs and fingers, and twist not enough to break apart the clove, but it really helps break up the clove from the paper. to the point I have about as much hassle as Kenji does, with his love bump.
Love your videos Kenji! Could you explain a bit more of the science finishing the sauce on as high heat as possible? I love those tips and tricks you offer- would be great to understand why that works and other settings it can work in. Cheers!
I learned to always use that prescious pasta water from Kenji!
Kenji, you are such a dude, you exude confidence and convey such a cool demeanor.
Oh my, you've done a lot of great food over the years. But when it comes to Italian food that has to be one of the best dishes you've done.I would've used sweet Italian sausage but I'd scoff every last bite of that up.
Oh man, this one I'm definitely going to make myself! Thanks Kenji
I make this dish once a week - one of my personal favorites!
I like how Shabu knew where that piece of pasta would fall, like a shortstop in the shift waiting for a batter.
Thanks for the pastry cutter tip. Nice one!
Love you Kenji.
Trying to catch super hot past out of the pot and failing is the most I've ever had in common with you, Kenji.
I just made this, but used a lot more sausage and made a larger batch. I used a ton of pasta water and cheese and really let it emulsify/come together. But I had to use broccoli and stems instead of broccolini, but either way the broccoli got soggy. The dish was delicious and I will make again but I think it just let things sit too long, the pasta was still cooked perfectly and not overcooked so all was good...but I still will strive for that bright green broccoli crunch you are going for here...it's probably impossible to keep the heads of the broccoli from marrying with the sauce right? Either way this is such an easy 20 min weeknight meal, keep up the good work.
I like adding some oregano, fennel, and thyme as well as some dry white wine in the process. But this is a staple for me. Sometimes I use mushrooms instead of broccoli
The broccoli goes into the water when pasta near cooked, then scoop both into the pan. You can hit the sausage fry with additional paprika and once all in the pan, some white wine.
I used to make this all the time when I was in college. The only difference was I would use broccoli rabe and I would boil it along with the pasta in the same pot and then add into the sausage. Just terrific
This was so quick, easy, & delicious. Made it last night. I might add a splash of dry vermouth next time
This is one of those recipes that’s so simple and obvious but I would never have thought of. Making this one soon. 👊
I made this last night and it was delicious, my girlfriend and I devoured it. Thank you Kenji!
I've made this dish a hundred times but never thought to saute´ the broccoli with the sausage. Great idea. Fewer steps, less water, and probably better broccoli.
what I do, is blanch the broccoli and then use that water to cook the pasta in. adds more broccoli flavor. then I chop the broccoli rather small and mix it into the sausage. gives its a smoother finish. but this way looks great as well. especially if you have that awesome broccoli he does
I am no cook. But I make this using whole wheat pasta and walnuts instead of meat. It is really really good. I'll bet it is super good with sausage too!
When I saw Kenji and Lopez together I subscribed immediately
I made this for dinner tonight and it is most wonderful
Made this tonight - very well received! Thanks for the video :)
Love, " your style"!
Poor Shabu was so desperate to get under the fridge
I would be too! There are ear noodles under the fridge.
Could you use nutritional yeast on the non dairy version in lieu of the parmesan/pecorino?? It does have that funky cheesy quality (though obviously not as delicious!)
Have you ever thought about making a composting video? Love to see what your process is with all of those veggie scraps from this and other videos
They have city compost there. I know he has a garden of some type now, but I think he just dumps it in the city compost bin outside.
If God wanted a HOME cook, Kenj is your geezer!
Kenji wtf this is maybe the 10th time you've posted a dish the day after I made it for dinner. Starting to get a complex here.
Bravo, Bravo! Mangia, Mangia! Thank You!
It looks great and unless I make myself while my brother isn’t home it won’t get made because he doesn’t like broccoli. I’m just happy that I’ve gotten him onboard in regards to making Chicken Florentine
lol shabu's epic battle with that hot noodle that fell
best use of italian sausage I've seen since uni
What do you mean exactly with Italian sausage? Im from the Netherlands and we we have certain Italian sausages, but they can vary very much in taste and ingredients.
You should put a camera on Shabu so we can see his POV watching you cook
fax
Dropped orecchiette at 8:15
Shabu burns her tongue at 8:18
thumbs up for the dog that got the free pasta. 👍
Oh yeah I can see this being a really nice vegetarian dish with some sautéed creminis and chili oil
dogs make the best vacuum cleaners in the kitchen
I do like your automatic cleaning system there at 8:15 lol