Baked Sausage Pasta - The Best and Easiest Baked Pasta You'll Ever Have

today we're going to make sausage baked pasta this is a great one really easy let's get to prepping all those ingredients right now [Music] so [Music] all right guys we're going to go over all those ingredients i have white wine i'm going to need a half a cup for the sauce mozzarella are you grated one pound of calabro brand uh use any brand you like this from whole foods whole foods sells calabro instead of uh polio or uh galbani palio and galbani are gonna be the most common brands that you're gonna come across mooty tomatoes these are crushed tomatoes no sculpani today time to start changing it up with the brands and these were on sale so these are good these are good tomatoes deco here's penne and you can use any type of pasta you want rigatoni ziti whatever it's also calabro regatta that's one pound of it i took i have one and a half pounds of mild italian sausage that's from whole foods as well it's like just a mess the way they package that they like in a back sealed pack so it's gonna be a little harder to get it crumbly versus like if you buy it from like a regular pork store you go to regular pork store it'll be much uh more broken apart pecorino romano we have half cup one medium onion diced and about four cloves of garlic we're using two 28 ounce cans of tomatoes so you're gonna need a larger pan here you don't have to use a stainless pan like i'm using here you could definitely use a non-stick like this t-fal which would be fine since i am using a stainless pan you're gonna heat it up for a couple minutes before you put any oil down or anything i'm heating it up on about a level four out of ten i'm gonna put in a couple tablespoons of extra virgin olive oil [Music] and the onion [Music] let this go for a couple minutes and then we will get our sausage in we're not going to put the garlic in we'll put the garlic in after it'll be fine the onions have gone for a couple minutes maybe three minutes you can see that they're lightly translucent now since this sausage is hard to break up we're gonna try to do it a little different today but it doesn't really matter because this is a sauce more that we're making and i'm just going to spread it out a little bit i took it out of the fridge for about an hour thinking that would make it a little easier to handle but that doesn't really do much had a bunch of people in the pasta norchina that's my viral video guys that one has almost a million views and i only published it like maybe a month ago two months ago it's pretty recent a lot of people were saying to use one of these this is that tool that you never use that's in your drawer in your kitchen drawer and all the tools that i don't use i took out of my kitchen drawer so i keep them in basically like a plastic container because my feeling is i want to have my drawers to be relatively empty so i can grab something quickly and not not be rummaging around for it i went and got this one in that container for today it's called the paradox of choice you got too much stuff that's like when you go to a diner and that's a long island thing you know in the city not really though more long island there will be just hundreds of things on the menu it's like you can't you can't decide and turn that over and i'll try to break it up [Music] add my heat about four out of ten you can maybe make it a little bit higher if you want it's going to take about 10 minutes eight minutes you don't have to cook the sausage all the way because we're gonna put the tomatoes in and let it keep simmering all right so we still have some raw pieces in here you can see um sausage is almost done now just gonna keep breaking it up with my potato masher the best i can and my wooden spoon i'm gonna make a little bit of room here doing the same thing that i did in the norchina i'm gonna take the garlic put that in there the only reason i didn't do the garlic right from the get-go you don't want to risk burning it though you'd probably be all right and we'll get some color on that garlic let it go for a couple minutes sausage isn't done yet so we're good timing-wise okay see how it's nice that oil from the sausage flavoring it getting a little color now the garlic lots of flavor there this is an odd blend this whole foods mild sausage which doesn't taste anything like any sausage that you would get locally from any italian pork store it's a nice change it's got it's got good flavor now you can see the garlic is looking good let it keep going a little bit and then if you want hot red pepper add it now i'm going to put in about quarter teaspoon to a half [Music] if you want it spicier you can use some calabrian chili paste if you have that bring that all together try to break it up best you can [Music] and then turn the heat up to about medium high to and go find your wine i'm going to put a half a cup of wine in i think that was a half a cup so with your wooden spoon you can just remove all those brown bits [Music] you turn the heat back down to about medium all right so we're gonna put in these tomatoes they smell great [Music] i'm gonna bring this up to a simmer here you're probably asking yourself why do you need two cans of tomatoes can i do it with one can you really can't you need you're gonna need four cups of the sauce just for when we mix the pasta and then you're gonna use some on the bottom and on the top so we'll let this thicken up a little bit uh you don't have to make it doesn't have to get too thick smells so good and also guys you know this is a very basic sauce here you're relying on the flavor of the sausage the big seasoning in the sausage meat also don't forget to uh do a taste test for salt [Music] boil the pasta in salted water okay two tablespoons salt per gallon of water boil it two minutes less than al dente so whatever the box says if it says 10 minutes for al dente cook it to eight because we're going to be baking this in the oven for another 25 minutes you can also set your oven for 375 degrees fahrenheit and set the rack to basically to two-thirds up in the oven so in case you want to boil it at the end got all that i'm gonna put about four cups of sauce in here i'm not gonna measure it but we're going to need a lot so i would say probably two or three ladles equals a cup i think that's good for now the other thing you can do while we're waiting for that pasta to boil is take your baking dish and then put a nice layer in there that's gonna help pasta not just all stick to the bottom about that much about a quarter inch thin layer i'm gonna go get the pasta and i'm gonna dump it right in here get our pasta in there i well drained that pasta i'm just gonna loosely combine this to start [Music] have one pound of mozzarella we're gonna take basically three fourths of the mozzarella here so we're gonna leave a quarter of it for putting on top about that much we'll leave one pound of ricotta cheese this is calabro it's a fairly thick one you don't really have to pre-drain it or anything paleo is like the one kind of ingredient that's very different than all the other brands and here's the pecorino romano all right so gently fold this in or not gently just fold it in without getting it all over your all over your kitchen table and if you feel like you're a little too dry just add a little bit more of the sauce the trick to making any baked pasta is that you have enough liquid in there because the pasta is going to absorb it while it bakes if you start with it like ultra dry and not enough cheese or anything like that it's really pointless to even go through the effort of baking it [Music] a little bit more sauce [Music] now i did this already because i always try to do these recipes in advance for you guys i know it fits look at that [Music] i'm going to put a little bit more sauce on top [Music] barely have any sauce left all right i'm gonna put the mozzarella on top too [Music] kind of in the center there makes it look nice i'm gonna bake this for roughly 25 to 30 minutes until it's nice and brown on top and what you can do is you can broil it for the last one to two minutes [Music] now it's very tempting to dig right into this baked pasta here any baked pasta you make lasagna stuffed shells anything you want to let sit for 10 minutes even 20 minutes give it give it at least 10 minutes okay we're going to bring them down right now [Music] you guys don't know but we just did one three hours prior to this what did we do what did we do before this um it was like that chicken wrapped up in spinach yeah chicken broth or chicken invaltini that one will be out though after this i love the sauce be careful buddy it's good when you get a piece of sausage i love him of course i stand close to him because the mic is on me and he doesn't have a mic i'm gonna get a wireless mic it has two separate mics and a single receiver so then i can mic him up and we don't have to like i don't have to be like on top of you like this like how's it how is it james zero to ten james's what do you think nine nine huh i love duty yeah it's like my favorite dish well thank you for the nine i really appreciate that special thanks to patreon producers chris whale and steve winitsky paul walterhauser elizabeth shaw joe hardage john andolino kenneth parker matt fisher richard c tom branca mike tamborino matthew amore richard p bourne vanick matt gramke alex eckleberry andrew juhas paul batman patrick lang john kelly and jonathan papini good

Channel: Sip and Feast

Views: 706,492

Keywords: baked pasta recipes, sausage baked pasta, baked penne with Italian sausage, baked pasta with sausage and mozzarella, baked pasta with mozzarella and ricotta, sip and feast

Id: QoZI5Ttdotg

Length: 10min 52sec (652 seconds)

Published: Fri Feb 18 2022