Jeanine’s Kitchen: Pasta With Sausage And Broccoli Rabe To Mouthwatering Heights!

Jeanine’s Kitchen: Pasta With Sausage And Broccoli Rabe To Mouthwatering Heights!

Hi guys I’m making a re recipe that I waited a while to do because I want to be sure that it is good and you like it it’s pasta with sausage and broccoli R okay I’m not going to be using the traditional oretti because I couldn’t

Find it and I’m not a big fan of it because they’re little discs and it doesn’t matter I’ve seen this made with everything from spaghetti to penic you could always change the pasta no worries start with a little bit of olive oil and a pan can okay but do you want to say

Something and show you I kept it this is how much I chop off of my broccoli R okay I don’t want any stems in it that’s just a preference by me so I’m left with nothing but say it’s draining here still all of this goodness and I chop it down

To bite-sized pieces that’s another big thing for me that’s a Janine thing I want them bite-sized because broccoli Rob tends to be a little bit more stringy in the bite and your throat when you’re eating it versus regular broccoli so I learned the hard way that I like it

Smaller and you will too okay so we have some oil in the pan get my Fork add some garlic you know garlic is preference as much or as little as you like I got about two teaspoons here maybe three okay that’s my garlic puree that I’m trying to sell nobody wants but

You see how easy when you’re doing a dish like this a the dish that needs um garlic I didn’t have to chop anything it’s so pungent it stays so fresh in the freezer I can’t tell you this is a new pan so forgive me if we have any po pods

And it’s metal let me change to my silicone but that is my new pan want to see how it works already I see something we got to lower it down cook our garlic it’s supposedly all these little Bubbles and ridges it be it avoids sticking I

Don’t think so and burning which I don’t know and makes a lot of noise so this may not be a keeper for us here at Janine’s kitchen this may have to go okay and I microwav my garlic which is burning a little bit but in this dish not to worry because everything Blends

Together I’m going to put the broccoli Rob in a little sooner this way I don’t burn the garlic and I don’t that has to wilt down that saves the garlic from burning the only difference being now not going to get the sausage in before it but it won’t matter it won’t

Matter once we got that all going now I can put it back up higher I use the uh sausage in the casings and take them out of the casings meaning not ground sausage that doesn’t have any flavor you want you want the sausage in the casing now I’m going to

Have to because I had to put that broccoli Rob in before for the sausage and do things a bit in the reverse which I will tell you in the description not to do it the way I did it traditionally the saus sausage goes in first but I saw

That my and it’s good to learn I saw that my broccoli my garlic was burning so I had to get that in faster now I’ll just put the sausage in it’ll burn up brown up it’ll be fine it will be fine it’s a forgiving dish it’s a peasant

Dish so to speak it’s not fancy it’s okay and the longer the sausage gets to sit in here with the broccoli Rob it’ll reduce that bitterness so it’s all good another thing now that I want to share with you because I you know I got to go

On and on and be long- winded the thing is with this dish I’ve seen it made in many places I mentioned it on on YouTube and that’s how I came about making it because this is for you Jean Jean Rooney my friend on YouTube requested it I had

Said to people that there’s a favorite place me and Vinnie go to in Long Island called Luigi’s we call squeegee now Luigi’s makes this to my liking Beyond anyone else I’ve had it I’ve had it here in Florida and everyone makes this different they do I’ll tell you right

Now there is a restaurant I came to in Florida and it really bugged me out because they slic the sausage they slic the sausage on a diagonal and everybody I took I had to pull the um skins the um what do you call those it’s the second time I’m

Having trouble on online talking about it the skins for the casings all right the casings whatever the Skins are I had problems trying to get that out of my mouth it was really unpleasant of a bite so to speak see we’re leaving that broccoli Rob you’re learning something right

While I made a mistake it’s okay if it happens to you too it’s good to have options not to worry cooking shouldn’t be stressful I’m learning that more and more every day and see this we all know I’m not a fan of this new tool because

Of this see that that bothers me that it keeps clumping inside it does a good job of uh pulling down the pork but I like and that’s another thing this is preference if you like a bigger size sausage piece for your bites do by all means do that I like it pretty

Ground and that’s why I cut the broccoli Rob so small I like to have it the smaller it is the better it blends to the sauce better it goes see brown not I have this on a high flame and I don’t see you don’t see the heat really is what is this ayum

Pan all of a sudden not quiet but it’s Browning see and everything gets Brown together I’m going to be adding wine I’m going to be adding my secret ingredient for flavor because also what I want to mention I’ve had this some places and I don’t know if they considered

Traditional they want to come for me and argue the point it can be a little Bland if you don’t amp it up with flavor I’ve had it like I said many places some places it’s like scrumptious at Luigi’s I don’t know what they do the one thing

I know they do is they do the broccoli R small like this bite size and they crumble the sausage that’s the first two things and both are very flavorful I could smell the fennel in this this is just plain public sausage okay just plain okay now I’m going to put my pasta

In because once this starts to Brown and I add the sauce to it it’s not going to take long but if we have to break we will I’m going to use for sealing this is about 8 oz this is about half a box maybe a

Little less I doubt it and put that up to 10 get that going because that takes a good eight minutes we all know that let me get that its own spoon so nobody complains okay the water is already salted I don’t use a lot you could use more if you like

That’s up to you more preference I’m going to put this on halfway because I notice the only way my pots heat well with the electric is if I put the covers on excuse me we have another good recipe coming up before this they’ll probably both come up tonight we did the homemade

Riotta that I had been telling people I was waiting to do and going to do and we did it and that was a lot of fun and we’ll be sharing that see how this is doing over here see you know it’s cooking just make sure

That look at that we don’t know the the boat’s still outed on this plant pan not 100% yet we’ll see we will see okay now I’m going to start get rid of this I’m not a fan of that don’t like that I’m remove my stuffff get my pan around this

Way okay now start bringing that broccoli Rob in take on some of those flavors see a lot of people just do the broccoli Rob the sausage and pasta water and they call it a day that’s not enough for me I’ve had it where it’s flavorful so I

Came up with my own little trick it worked I’ve had company over a friend asked me to make it for her because she likes it so much and it was a wonderful taste okay so let’s get that this is so big the pan it’s not heating

As fast I’m on maximum heat here like I always tell you okay now I’m going to take some of my pasta water and I have better than bullion here roasted chicken I’m going to put some of that juice into here and get my see I’m going to take

The starch from the past the water and I’m going to use as much or as little as I want and this has salt in it you could get low sodium but this does have starch in it it will help emulsify into a sauce melt that bowon okay so let’s see what we got

Here first I’m going to do the wine and cook that off little bit of white wine couple of tablespoons what white wine give it flavor there that’s the beginning okay broccoli Rob is wilting down and it doesn’t take long this is a 10-minute sauce it seems like forever on

YouTube camera trust me I know for myself it seems like I’ve been here a week but it goes very very quickly in your house in your kitchen all you do is sauté the garlic little white wine the broccoli Rob is com in third and that’s

It you add my chicken broth if you want to or not want to and that’s the sauce basically I add the chicken to make it a little thicker you know the chicken bro give it a little bit more of a sauce because look at it right now

It’s pretty watery just got wine and then you finish with a drizzle of uh finishing oil is a nice touch now let’s get that in here let’s get that chicken bro in here mix it up better than bullon you do want to cook that through

You want to get that boiling on get a SS going there if you need more of the pasta water use it I think it’s cuz I mean I’m on full fire here I don’t feel the heat what’s the deal it’s so big it’s not getting as

Much heat as it should okay that’s our first error I should have used a smaller pen but you will have something smaller than this and you will generate a better heat you’ll see oh so now cameraman cooks and tells me to wipe the pan on the sides you can

Speak it’s not like you’re a secret over there behind the camera oh well if you’re G to be negative now you can’t talk your privilege is GNA go okay this is my show no but it’s true look it’s just not getting the much heat it’s so big but

You see all the smoke coming off spread it out don’t trust me you know what we’re going to do we’re going to let that get a little bit more heat generated we won’t keep you and give you two minutes off camera without me pasta is almost done we’ll be back in

Two minutes two minutes and we’re back and I had to make an executive decision that pan had to be switched and I want to show you something just so all you electric Cooks like me this is a four you see this and different pan I changed

The pan it’s non-stick it’s sort of like a walk this is a four the other big one was on a 10 and we couldn’t even generate half thatat so just when I call my my stove crazy girl stove you all know what I’m talking about and look see

Now everything’s cooking good I added a little bit of more olive oil everything’s Blended together broccoli Rob see there’s your juice there here’s your sauce excuse me me see okay trust me on that bullon extra bullon better than bullon sauce Edition it’s really gives it a nice flavor so I

Wanted to show you that and if it’s too watery another trick I’ve seen a chef do on many times is you can add a little bit of take the juice or the broth out and add it to a little bit of cornstarch I may do that if it’s not sticking to my

Pasta well enough and I’ll show you you basically just take some out and you add cornstar to it so let’s see what the pasta water does we’re going to amp it up now now we’re going to get up there get a pasta in here bring that starchy

Pasta I’m amping it up because adding all this pasta in will bring the heat down and I don’t want to bring it down right now I want to keep it up because I’m going to toss in my parmesan my pearo Romano I’m going to see if the

Sauce is thick enough if it’s not like I said it’s sort of a cornstarch slurry but you’re mixing it with whatever your whatever your broth is whatever you’re cooking with we done with that let’s go here let’s do this let me not use the what was my friend saying and there you go

Pasta with broccoli Rob and sausage sausage and broccoli Rob okay made that beautiful broth see there’s the juice all that sauce like I said that’s a little too watery you just add we’re going to add cut it off now I’m going to add some cheese and we’re going to TOS

It and that is a dish to diee for delicious see soaking up all those juices wine and chicken broth garlic it’s a very simple dish but a very delicious dish I hope you try this I hope you enjoy it I will write everything in the description and I feel terrible about

The pan because I really had hoped I wanted a bigger one I’m always in search of a pan to hold as big amounts of H like this but that just wasn’t is n’t the one I don’t like it I don’t know what I’ll cook in there probably might

Be better for frying who knows who knows but I know I want more cheese we’re going to put a little drizzle of your very finest olive oil for a finish this is from Grease this is trackable just put a little drizzle of that on and you are going to town enjoy pasta

With sausage and broccoli Rob Janine’s kitchen my recipe