SPICY GARLIC BUTTER PASTA | SAM THE COOKING GUY 4K

with pretty much what you already have in your pantry we're about to make you your new favorite pasta pasta cheese of course garlic butter olive oil hold on red pepper flakes and for a little extra kick some red hole in two chilies okay a little parsley too at the end but of course in my life there's always a little green at the end always usually at the beginning to use at the beginning - what the [ __ ] I don't owe green at the beginning sorry marijuana humor I'm far too old the subtlety of it was lost on me if he would have said a little green at the end and a big [ __ ] bong hit at the beginning that I would have understood but he didn't say it if your parents are watching and they don't know what you do Max was trying to help you there exactly and me with my straightforward bong analogy screwed it up for him okay so here's a plan this can almost happen in the time that the pasta takes to cook but I'm gonna take just a little bit more time because I want to make sure that you get it that it doesn't end and you're like what the [ __ ] just happened and I don't know when to do this or how to do that even though it's very geez everybody here that the mouse was making noise in her chair will start with a couple fat cloves of garlic that we want to cut super thin super thin I think you would recognize these as a is a couple decent-sized cloves of garlic we don't want to mince these rather we want to slice them thin and in sort of keep them mostly in the shape and that's a little hard to do so we're gonna do this we'll put our knife here just give it a couple of smacks and you see what happens the the what's this part called the paper starts to separate and then it should be easier should be easy should be easier for you to peel there you go so this guy actually became to once I got em open and that's okay we don't want this ascend so I'm always gonna cut that guy off no we just want to slice thin like this and I'm sure Martha Stewart would have fired the person that gave her a clove of garlic that had green in the middle actually okay with this as soon as possible that's really what we're going for here and when it gets down that size let's go on to the next one so same thing gentle taps so we can hopefully separate this nonsense papery outside what happens trying to be careful and again this guy presents itself into two so we'll flatten them we've talked about this before there's that scene in Goodfellas when Paulie is cutting garlic like this with a written old-school razor blade in jail do you think that was really like that for them I do get a few more out of this kid and then we're gonna be good and of course a sharp knife is important for this of course a sharp knife is important for everything I've said it before you hear people say oh a dull knife is dangerous and what they mean is you go to cut something and it slips and you hurt yourself I've never cut myself with a dull knife only a sharp knife but a sharp knife is the best tool that you have in your kitchen and you don't have to use one of these things that Gordon Ramsay uses the beginning of whatever his show he's on you can use the pull through things we'll put a link to to a good one and not an expensive one below what you need to do is you need to sharpen your knife so I go over to people's homes we help with dinner where you cut that I pull a knife out of the drawer and it's basically a spoon they need to sharpen it and if you don't have one of these and you don't have one of these which are difficult to use oh I bet you have one of these hold on one of these a bowl Sam a bowl how is this gonna sharpen my knife well the bowl part isn't but this rough part on the bottom can I'm not telling you this is the answer permanently I'm just saying it actually works and if you don't have anything else to sharpen your knife with that the bowl or the plate it's got to be rough on the bottom be your friend it's a good kitchen hack thank you okay we've cut our garlic now let's cut our Holland peppers shall we so on the Scoville scale that measures heat in peppers a holland chili is two slightly further down the line than a jalapeno it's not tremendous heat but it's gorgeous color and it's what we want so we're just gonna cut these guys fairly thin just like we did with our garlic and this is gonna add flavor and heat and some obvious gorgeousness no Fresno is a little different but look at these guys are great you want try piece still hot they are yeah absolutely join just a little one yes here we go come on come on I didn't say that I said it was actually a little further along in a really good way yeah we're sure OU's on camera for that oh good that's good it's good right okay got really good flavor it says and that's what this is a boat so we don't want to just introduce heat and now now look you got without the seeds right so you can take the seeds up you can see there's not too many as you get down to the thick part they start to show up so if you want you can try and you know bang them out get rid of the seeds so they're not annoying anybody too much or you can just do this grab another one a few seeds aren't gonna hurt anybody just grab another one and cut away and so just to correct what I said when I said that the Holland pepper was a little further down the line in a jalapeno I meant towards the heat and as opposed to not so more heat than a jalapeno all right so look what we've got we've got our we've got our garlic we've got our Holland chilies all sliced up and we can get these in a pan and our pasta in a pot and honestly we're really close and here this goes we start with the pasta I'm using linguine and that's a part of salted boiling water which is the way you want to start you always want the pasta going into salted water and as it starts to soften we give it a little turn help everybody go underneath and this is up seven eight minutes now our little sauce and it begins with olive oil and a couple good glugs of it because we want this to be saucy the next component is a big knob as they say of butter and the oil will keep the butter from burning the butter will add flavor to the whole thing and this is gonna be so majestic I can't wait for those who missed the measurement on the oil that was a few good gloves so in we'll go our garlic and our beautiful halt in chili mix it around a bit and using a spatula that your dog is chewed we mix we don't want this to burn so we're gonna keep our eyes on it if it starts to get too much we're gonna pull it off and it might be so I'm trying to keep this at a temperature that will cook both this and the pasta the pasta needs to be hotter so I'm gonna be pulling that off in a minute I can see pastas doing its thing oh the smell just the smell from these chilies Max is amazing huh it's insane the garlic is cooking chilies looking beautiful the garlic at lightly golden is fine more than that no we're getting a little bit there and at this point we're gonna add one more item a little red pepper flake because we can and because we should you can see some of the garlic is starting to get a little bit of brown on it another minute or so we're gonna pull it off pull that pasta still needs more time pastas ready so our sauce beginnings are going back on and we look like this beautiful pull it off give it a little shake and straight in that's the sound you want that means going on in there man get in when everything's in we start to mix gorgeous but we're not done yet we've got the peppers in here the Chili's in here we've got the garlic in here so we need a couple other things and one of those is delicious beautiful parmesan so we'll just grate using my left hand just for Max's benefit a bunch of this on top and I'm using a microplane zester that you can see how beautifully fine it makes this thread we'll put a link great for this but also really good for the outside of a lemon or orange now this is a point that you could take a little bit of the pasta water and put it back in to help the sauce thicken up a bit a little bit gorgeous any water would work but this works especially well because it's got the starch from all the pasta that's been cooked in it so now quickly a little bit more and quickly means my proper handing not my left hand so screw max on this one we mix gorgeous we give it a little out Oh put a little parsley look how beautiful and ladies and gentlemen that's it and there we have it a couple things to add to finish it to make it perfect but before I do I'm gonna make myself a little piece of bread because it needed it so here's what I have of a hamburger bun it's not elegant I know so sue me but it's what I have and I'm gonna want to bite of it with this so I'm just some butter with the residual heat on the evo oh my god have you seen the Baconator have you made the Baconator because I ran into two people yesterday and not not tacos from Utah that made it and double thumbs dumped it wait just me check this almost okay let's get to the pasta so I want to go a little pepper I know there's already chilies and peppers and stuff in here but but this kind of black fresh ground pepper I'm a fan of so we give it a little mix okay let me see if I can make this fancy for you hold on I don't know how to do this really well like that now a little more cheese beautiful wait on this it's beautiful huh look I can't make it go across so just leave it there a tiny bit I want to eat that I would like this to be my bite but I'll be more civil I'll take it off and then mix on and you want to drag some of this pasta through this extra little butter and and everything lightly toasted garlic the cheese there's nothing overwhelming with the peppers but they're just there you know [ __ ] delicious sort of way the hall in ones the the red pepper flakes it's all so deliciously but perfect oh hello little bait of ready and look at its dripping [Music] look no haulin peppers no problem I know you've got olive oil I know you've got butter you should always keep pasta because it'll keep forever and then it's red pepper flakes and whatever else you want to throw in I was just told to wipe my face good really good yeah great eating doesn't take a lot of ingredients it's a handful of ingredients and I want you to make it I we say this all the time we want you to make everything that we make bust out a little bit if you're sitting there you go I can't cook that's because you don't try a few things you'll be surprised at what you can do good good oh we're selling merch again well we're always selling merchandise he made me say merged we have another merchandise sale and the code to get 20% off is 20 20 20 20 go simple that was all right I'm gonna stand here and eat my bread in my pasta everything the beginning of the year shouldn't be but if you have a little bit you're fine thanks for hanging out with us [Music] [Music]

Channel: SAM THE COOKING GUY

Views: 2,109,557

Rating: 4.8676133 out of 5

Keywords: spicy pasta, pasta, garlic pasta, butter pasta, garlic butter pasta, spicy garlic butter pasta, spicy garlic, spicy garlic pasta, sam the cooking guy, sam the cooking guy spicy

Id: J3yG6kO73lg

Length: 17min 28sec (1048 seconds)

Published: Mon Jan 13 2020

Reddit Comments

[u/georgeallancox]

Just watched. ON POINT!

Going to cook it tonight for the wife.

Cheers guys!

[u/brainsneezes]

This is pasta aglio e olio, right? My husband’s favorite - will be making it soon!

[u/lastbastion]

Where can I get that knife he is using?

[u/Laundrybag1]

Another knock out. Damn sam we should be friends. Lol.

[u/[deleted]]

Is the recipe posted yet? I don't see it.

[u/scarf_prank_hikers]

Made it tonight! It was perfect timing for a day I didn't want to go to the store and had everything except the peppers.