SPICY (VODKA) PASTA AND GARLIC BREAD DINNER | SAM THE COOKING GUY

spicy vodka pasta with spicy garlic bread in under 30 minutes please as i said that i realized you know pasta is pretty quick the sauce is quick the garlic bread is quick so it's not like you know i'm making a roast beef in under 30 minutes and being really excited about it but the point is you have time to make delicious food you really really do here's the plan we make the garlic butter for the garlic bread spicy we get the sauce happening for the pasta we get the pasta boiling i'm using rigatoni the pasta and the sauce go like this the garlic bread goes in the oven everything comes out and we're eating large i forgot we're gonna do a little bread crumb thing for the top of the pasta it's gonna be so good i can't wait garlic bread butter nonsense first we begin with half a cup of softened butter please make sure to soften butter if it's hard it's a whole different world and you don't want to melt it you don't so now i need some uh i could have done this in advance but look we got a little time let's do this we need some parsley in here you know i love it so just do a bunch of parsley well maybe not quite this much but you do want a decent amount that's a lovely saying the cooking guy nikiri knife i wonder if they're still in stock are they still in stock they are they are all right let's put about half this in here like that let me just scoop up the rest of this and i'll put it in my deli for later i will also wipe this down because i absolutely 100 cannot work in a messy environment yes i'm a little anal about it so sue me is that such a big deal and while we're here i need some green onions cut too oh look at them just running away they're all scared drop these guys up pretty fine do you hate green onions well i can't believe that so not to worry i mean if you hate green onions keep it to yourself don't tell me if you hate green onions he hates you i didn't want to be that guy but it's true that's kind of true okay you got your green onions you know what else you need for garlic bread garlic so i got a couple big cloves here that i will squeeze oh that's why i love this garlic press gosh because so much comes out don't forget you're a subscriber there's a chance you could end up with one of these in engraved embossed what's it called engraved with some nonsense all right we need about a half a cup of shredded parmesan and it will look like this good pinch of kosher salt and pepper and then i did promise spicy and that will come in the form of sriracha and a couple tablespoons and to this we will now mix oh yeah fantastico if you can't smell garlic at this point you need to add more three cloves wouldn't be terrible all right perfect here's what we're gonna do next up here's our little baguette i'm gonna cut this across the equator hope i don't jack up my hand or anything beautiful two halves these will now go on here i'm going to take this and put it under the broiler just until it starts to get some color i don't want to burn it up because it's going back in just until a little golden brown you'll see that in a second and this is what it looks like i just want a little crisp here because the butter is going to go on and and i want this part already heated up a little bit so this is perfect so we could do this nothing bad is going to happen we'll put about half of this on each side and spread it out let me tell you what makes garlic bread good butter and lots of it so look we're always a fan i'm always a fan of saying don't be cheap when you put a sauce on a burger on a sandwich that kind of thing same thing for here i know this looks like a lot of butter and frankly it is but this is the way you want it do you want really good garlic bread or do you want okay garlic bread do you want your neighbors going home saying holy crap that was the best garlic bread i've ever had or ah we don't need to go back there okay i'm a little torn maybe you don't want your neighbors coming back and this good garlic bread will bring them back but so just imagine you're eating it by yourself so only serve this to good neighbors only sir they max excellent thinking only the good neighbors you know the second you said that i'm going through a list of people in my head that i would not survive the people who called the cops on us and the cul-de-sac with the dogs remember that give us some bad neighbor stories in the comments because we've all got them everybody has them and i hope that none of you are that bad neighbor okay good so this does this size baguette i don't know what this is nine ten inches it would also do a longer skinny one because less surface area okay so this is gonna sit this is gonna take about three minutes under the broiler but not till the pasta is ready i'll put this out of the way and we begin our pasta our sauce begins with a shot of olive oil and about a half of a finely diced red onion we give this about 2-3 minutes to soften now some garlic oh boom we're gonna try and slam three cloves into this quickly two three little sploots of oil and we mix lovely smell lovely and just as the garlic starts to take over our nostrils we add a six ounce tin of tomato paste and we'll let this sort of fry away with the onion and garlic a little bit in the pan for a couple minutes thereby building a lovely layer of flavor it will darken up a bit and when this looks like it's starting to get some color we'll deglaze with a quarter cup of vodka scrape the bottom and when it's evaporated i'm on very high heat here i do not need to be i should turn this down now we're going to add a cup of heavy whipping cream and now with my reduced heat we will start to turn this into a lovely sauce look at the color look at the color look at the color gorgeous huh all right let's add some seasonings we start with a teaspoon of crushed red pepper flakes like that and then i like about a half a teaspoon of smoked paprika for that beautiful smoky note [Music] and we mix okay you can let this simmer away on low for oh i don't know a couple minutes in the meantime i'm going to pull this off because while we wait for our water to boil let me start a little bread crumb thing so into our little pot we'll throw a little bit of butter and a little shot of nice olive oil wait for that to melt and when it's melted well i don't know what is that half a cup of bread crumbs a little bit of salt and pepper and we'll stir it our goal here is what i call crispy bread crumbs we do this at not not tacos for a korean short rub you get the panko in with the butter and the oil and then after a couple minutes they changed a little bit of color they get crispier and they're better so let this just start to do its thing we have one thing to add to it once they start to crisp up [Music] so that's what we want this this brown this crispy it's beautiful i say there's one more thing to add and it's a little parsley come on right now look a thousand times better this is perfect we'd set this off to the side we're not using this until a garnish at the very end meanwhile let's check our water and our water looks like there we go boiling in drops a pound of pasta i'm using rotini to mix it you always have to mix when you put it in or it'll stick and by the way the water has been heavily salted right lid on we let that start to do its thing this comes back you just bring it back to life a little bit we're going to be adding some pasta water to thin it out let this start to warm back up the pasta in the pot we're almost throwing everything together in the most beautiful way possible mr genius put a little bit too much water yeah why did he put a lid on top hey if only he wasn't slacking back there if only you weren't slacking then this water wouldn't be overflowing all right so here's where we're at the sauce is ready the pasta is ready so let's throw these two together and it's going to look like this a little bit of pasta water is never going to hurt anybody in fact we're going to save some right now because we're going to want to thin this a bit but first all the pasta goes in nice super nice who's happy oh yeah oh yeah just you wait till this is finished buddy just you wait are you happy chance you happy yeah chance is surfing all right let's start to mix this and you can see how thick it is right i mean it's gorgeous but it's absolutely too thick so let's add some of this pasta water i say you start with about a quarter of a cup and then you can always add more but if you make it too thin right off the bat you are what we say in the restaurant business i just realized i forgot to season this salt and pepper that's okay it's okay gorgeous okay i want a little more so far i'm in about a half a cup you make it the way you want it ready to add one more fun thing parmesan cheese some good parmesan cheese i used bag parmesan cheese for the bread so we want you know i don't know about an ounce of this we'll throw some more over the top right at the end when we go to serve it but let's mix this a bit i'm so happy right now more moss cheese smells small smells you've seen me use this thing before but if you haven't it's called a microplane zester made by the microplane people that typically make woodworking tools but they figured out that this wood rasp would be amazing for all kinds of things and cheese is for sure one of them so the cheese is thickened it up a little bit a little bit more water i think that's our last add now we let everything heat through right this is ready let's take it to the counter our bread is on the way out we're going to be very happy and look how gorgeous but wait because it gets gorgeous sir boom look how amazing this is oh oh oh look at this come on now that's the prettiest garlic bread i've ever seen so let's just cut this into some pieces all right we'll put it this way now this kid comes over here a little closer and now we do this one more stir gorgeous bit more cheese i promised like that and now remember the bread crumbs because they're going to look like this damn it okay you've got to be kidding me you're not kidding me i'm not kidding you well then what the hell exactly you need a bite of that first i mean yes the pasta but really this for sure little spice from the sriracha but it's crispy it's cheesy it's garlicky but it's also it's got the right amount of greasy in it you know what i mean you know what i mean that's the way you want okay a bite of the pasta or the crunch right away oh my goodness you know look the spice the smoked paprika is really important it's really important i used to make a pasta for the kids when they were younger and i would put vodka and my wife would say they don't need the bucket don't put it in i go but the alcohol goes away it enhances the flavor so one day she convinced me no vodka i didn't put vodka in what happens the kids at the table this tastes different little freaking pallets they knew what they were doing all right love you guys for being here if uh this is your first time if you're a virgin to sam cooking guy youtube channel if you like getting a little crazy hit the subscribe button join us we're one big ass fun family based on deliciousness see everybody [Music] you

Channel: SAM THE COOKING GUY

Views: 975,709

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

Id: RA_u2_LCKG0

Length: 14min 11sec (851 seconds)

Published: Fri May 21 2021

Reddit Comments

[u/physedka]

Just to save someone else the time: Whenever I've been at an italian restaurant and see vodka sauce on the menu (and often order it), I've wondered if the vodka actually does anything or if it just sounds cool on a menu. Well after watching Sam talk about it, I decided to look a little further, and yes: According to another beloved internet chef, it does add something important to the dish.

TL;DR: Yes, the vodka matters just as Sam said it does.

[u/hugh_jessol]

Sound was a little off on this one

[u/DrewXB]

Hey guys, can you put the “Dinner on the Table in <30 Mins” label on the thumbnail? Thanks!