Molly Makes Her Insane Crispy (???) Pasta With Spicy Sausage Ragu
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- Опубликовано: 1 май 2024
- This video is sponsored by SHUN!!! Link below, y'all!
Today, Molly shows us how to make one of the most beloved recipes from More Is More: Crispy Orecchiette with Spicy Sausage and Collard Ragu. The reason this pasta dish is over-the-top fantastic is because you go a tiny final step to crisp up the cooked orecchiette before it goes swimming in its spicy sausage ragù. A few minutes, one measly extra skillet-that’s all it takes. I repeat, YOUR PASTA WILL BE CRISPY. You’ll use only a half pound of pasta for this dish because it’s loaded with greens and sausage and burrata, but I promise it will be enough to fill four bellies.
Ingredients:
PRODUCE:
3 large shallots (about 6 ounces)
1 bunch of collard greens (about 8 ounces)
1 lemon
DAIRY:
2 ounces grated Parmigiano Reggiano (about 1⁄2 cup), plus more for serving
5 ounces burrata cheese (optional)
PROTEIN:
1 pound sweet Italian sausage, casings removed
PANTRY:
8 ounces orecchiette
6 tablespoons extra-virgin olive oil, plus more for drizzling
1⁄4 cup tomato paste
3 to 4 tablespoons chopped jarred Calabrian chiles
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NEW BOOK: MORE IS MORE!!!!!: mollybaz.com/more/
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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham
I like how despite the endless grams vs. teaspoons debates I see in cooking video comments, the "glug" has become the universally accepted unit of olive oil measurement.
I often crisp up my pasta, I can't even tell you how excited I just got when you said that! I didn't know anyone else did this!
..and they called me crazy when I reheated yesterday’s pasta in a frying pan for breakfast as a student 25 years ago! I was ahead of my time. Crispy pasta FTW! 😁
Omg the John Early cutaway
As a Latino we’ve been frying our dry pasta before boiling for generations. I’m about to freak my family out (older Mexicans aren’t exactly open to change) and try this technique next time I make fideo or conchitas con carne lol
Very much looking forward to trying this, thank you!
One of my FAVES from More is More! 😍
Crisping pasta is a new concept to me. This looks so delicious...and easy! Thank you Molly :)
Can't wait to try this recipe. Thanks MOLLY
I love collard greens, thank you for this recipe ❤ I love your channel and so happy to see you again ❤
We do a very similar, but with Orzo pasta. The first step is stir frying the orzo with the shallots until the orzo become golden brown before adding any water. It is absolutely necessary!
Thats awesome, doing it before gives a nuttiness(rice a roni has this as a step and it browns the vermicelli) but it doesn't give the texture that she is going for. both excellent techniques.
Looks amazing
ooooohhh I'm definitely trying that recipe this weekend
Fav line: if your a shallot right now ur stoked lol :)
I just made this today and I might say it was a "succes!" Thanks for the recipe.
I love that you added that layer of accessibility into your cookbook!
Yum!
whoa.... perfect timing.. I was just rooting around the cabinets for pasta related ingredients.
Omg the John Early bit had me grinning from ear to ear. A great comedy special btw. And everything looks delish
Only just discovered you. Made this tonight - was soooo good!
This is my first time seeing a video from you. Can't wait to try this!
Thanks Molly!!!
you are actually glowing!!!
Copeland's does crispy bowtie pasta served with spinach and artichoke dip. They're breaded though. I love your technique! It looks delicious!
Ur videos are so enjoyable I stick to normal speed :)
1 MILLION % will be making this (and also those green beans with the pistachio vinaigrette)!!
Molly B......you are super RAD! I absolutely love your recipes! When are you getting more merch?
loose-leaf sausage, yes
Sees a Molly video, clicks.
naww, this was cool. shorty and I have been on a pasta kick, this'll be a nice addition
This looks amazing! Is the parmesan necessary to make it a sauce? I have a dairy allergy so i was wondering if theres anything i can replace it with?
I use nutritional yeast. You get a similar cheesy funk as parmesan.
Does the lemon juice soften th crunch. Maybe just zest?
We always need a Tuna moment!
I made this recipe tonight for dinner, it was DELICIOUS. I watched this video a few days ago so I’ve come back to give my thoughts. I added garlic because, why not. Also added half a jar of sun dried tomatoes. If you’re looking for Calabrian chilies, I like the ones from Trader Joe’s! I also used farfalle (bow tie) pasta as opposed to orecchiette and it worked fine. Couldn’t find orecchiette in my grocery store. I was also skeptical about collard greens, I’m not a big fan of vegetables in general tbh, but they tasted great. Thanks molly!
JOHN EARLY
♥️♥️♥️
Only thing I can think of to make this better would be to leave some extra pasta in the pan for five-ish more minutes and use them as a super crunchy garnish.
HAHAHAA JOHN EARLY!!!! amazing.
I have never been this early!!!
@mollybaz where did you get those approns you use in your vids?
where I live in Key West Fl. the shallots are more expensive then the sausage. Should I use half sweet onion and garlic. Long time follower first time caller?
Love me some Mollllllllllyyyyyy Baaaaaaazzzzzzzz!!!!!!!!
like an italian fideo with sausage
Whaaaaaat, since when did molly make a youtube channel!?
Ugh ily
Sausagemeat!
Anyone noticed less cussing? The biscuit video with Mollys brother is still my fav so I miss it!
What’s that knife you’ve changed to?
"Bulk sausage" was the term you were looking for.
Ms Molly are you pregs??? 🧐 Great recipe by the way. Delicious.
Her house looks very rich for a youtuber with 134k subscribers.
You obviously don’t know where she’s from, or where she’s worked before she started her solo YT channel 😂 dumb 😂
Where’s Tuna? Hope she’s good…
That's literally £1's worth of oil here in the UK arm, Not bought Olive Oil for months as its now at least £5.50 a bottle for the cheap stuff.
I think Molly uses more hyperbole to describe her recipes than “Laura in the Kitchen”.
Vincenzo’s plate is gunna roast this video
Phew i thought You tube blocked you out.
Cue annoying comment about the metal slotted spoon on nonstick
Please learn how to pronounce orecchiette…it is or-re-key-et-te. Thanks from Lucca, Italy
UM YUCK I DONT KNOW ANYONE... who likes crispy crunchy pasta...
GIRL BYE !
Why does Molly handling those Sausages tuen me on so much?!? 😂 One hot gal. ❤
Too many things in one plate, competing against each other. The beauty of the Italian tradition of cooking is simplicity. And crunchy pasta? Thats for camping.😂
Is it just me or when I see chef's recipes like these they are all too generous with fat?
When shooting food with alcohol, it’s best practice to have two glasses full. It always sad to drink alone like I’m doing, right now, as I type this comment. Fuck I’m back seat driving this video
lol you cracked me up 😂
This is stoner food
Are you pregnant
What a weird thing to type out and post
She is! She announced it a few months ago!
metal slotted spoon in that beautiful non-stick. *cringe*
Your mom
@@garretwitterholt5842 your mama's got a peg leg and a kick stand
I don't know WHO that cutaway was [the "jammy" guy] ... but he was hella annoying, yikes. Molly, you don't need a cohost - you're enough.
really need to lose the apron....