The Pasta I Make When I Don’t Feel Like Cooking

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today we’re making a recipe directly from our cookbook, Pasta alla Jimmy. I hope you love it!

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INGREDIENTS
1 pound (454g) rigatoni or paccheri
5 tablespoons (75ml) extra virgin olive oil divided
1 pound (454g) bulk Italian sausage
20 cloves roasted garlic – or more
1 15-ounce can butter beans – drained
1 cup (140g) olives pitted and chopped, see notes below
1 cup (140g) chopped peppadew peppers rinsed
1/2 teaspoon crushed hot red pepper flakes
1/4 cup minced flat-leaf Italian parsley
2 cups (480ml) reserved pasta water will most likley not need all of it
1/2 cup (45g) grated Pecorino Romano
salt and pepper to taste

INSTRUCTIONS
1. Bring a large pot of salted water to boil.
2. Heat a large pan to medium with 2 tablespoons of the olive oil and once shimmering add the sausage. Cook the sausage until browned and break it up into small pieces.
3.At this time, cook the pasta to 1 minute less than al dente. Make sure to reserve at least 2 cups of pasta water.
4. Add the remaining olive oil, crushed red pepper, roasted garlic cloves, peppadew peppers, olives, and butter beans to the pan and mix to combine.
5. Add 1 cup of pasta water to the pan and continue to simmer while waiting for the pasta.
6. Once the pasta is almost al dente, add it to the sauce and stir quickly. Mix well and/or toss to emulsify. Once the pasta reaches a perfect al dente, remove the pan from the heat.
7. Turn off the heat and mix in the parsley and grated cheese. Add more pasta water, a bit at a time, to get the perfect consistency. Taste test and adjust salt and pepper if required. Serve with extra grated cheese. Enjoy!

NOTES
– There are many salty ingredients in this dish. Often no extra salt is needed. Adjust according to taste.
– Good olive choices include Gaeta, Sicilian (Castelvetrano), or Greek Kalamata.
– Butter beans can be substituted with cannellini beans if you like.
– Roasting the garlic ahead of time (I often do 20 heads and freeze them for later use) allows this recipe to be completed in about 30 minutes.

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Today we’re making one of my favorite pastas. I used to make this all the time when the kids were little. There is very little prep here and it’s super easy to make. Okay, so this recipe, this is kind of like compilation of things. I used to make this all the time when Tara and I were on the younger side. Not that we’re too old right now. I mean, we’re not, you know, we’re not super old now, but our kids are older now. And basically, I would make this when they were like four around there. Tara would on the on the weekend she would do most of our shopping and then she would have all these ingredients that she would pick up at the Olive Bar from a place called Fairway. So Fairway is like a New York City institution. There is other places like Whole Foods that have the same thing. And maybe your local supermarket has the same setup like an olive bar like this. So for this recipe, we’re going to use one cup of calamata olives. Now if you don’t have access to this stuff, all this stuff really comes in jars anyway. So these are pitted. I do recommend that you look for pits still though. You know, honestly, you could give it a chop here or you could use them whole. These are Peppadoo peppers. You might be familiar with them, but you know, maybe you haven’t seen them before. They’re a beautiful looking pepper. And they’re very much on the mild side. They’re almost like a sweet spicy at the same time. They’re not spicy, though. But if you want spicy, you can use cherry peppers for this. You can use other types of peppers, too. These are flat beans, uh, butter beans that have been marinated in olive oil at the place that Tara picked them up, which is Whole Foods. If you can’t find them, you can use just a regular can of butter beans or you can use a can of canolini beans. It’s very flexible here. If you like more beans, you could add more beans. You could really like increase the ingredients here. So, you could serve like more than four people, six people, even eight people with it. This is probably the one ingredient that you might not have access to. This is roasted garlic. So, this is available at the olive bar that Tara got it. If you do do it yourself and you know, just all you got to do is just 350 to 400 degree oven. Take a bunch of heads. You cut the end off and then put a little bit of salt and olive oil on it. Wrap the wrap it in foil, put it in your oven for about 45 to 60 minutes. You will get perfect roasted garlic. I you know, whenever I do it, I never do one or two heads. I’ll do like 20 and then I will divide it in the fr in the freezer. So then I mark them. So then I’ll have like two heads ready to go for a recipe because roasted garlic is super mild. I could use 40 cloves in this and it’s not going to destroy the dish. But it’s it has like a beautiful flavor where it you can eat the whole clove. It’s delicious. Would you agree, Tara? I love it. Half a cup of grated pecorino romano. That’s about 45 gram. Half a teaspoon of crushed red pepper flakes. 1/4 teaspoon of flat leaf Italian parsley. We’ll use a bunch of extra virgin olive oil. We’re going to use a bunch of pasta water. And then we have sausage here. So when Tara would get this, she would get this delicious chicken sausage from Fairway that I don’t know if they still sell it or not. And that’s what we would you we would often use. I I’ve often made this with Italian sausage, which is this is the way it’s written in our cookbook, the cookbook that is right there that’s coming out. We would use the Italian sausage and then just sear the links and then slice them after they get about eight or 10 minutes in the pan. So, you can slice them, but honestly, to make it easier, and this is the way I did it in the cookbook, I would just cut these open and make it, you know, just the p crumbled sausage and sear it. You could also buy bulk sausage if you could find, you know, if you could find it locally. So, in the book, it is named appropriately pasta al Jimmy. So yeah, this is really one of like the recipes that like we grew up with, but it’s like it’s like it’s a part of our lives. Like it’s such a simple recipe and just easy to make. You’re going to see how easy this one really is to do. That recipe along with about 20 to 25 new recipes are in a cookbook along with about 80 of our just like alltime favorites. You know, you might be saying like, Jim, Jim, I don’t want to hear this. I I don’t want to hear this. I don’t want to buy the cookbook. Well, buy it for your mother or your grandmother that loves cookbooks because there is definitely somebody in your life that loves cookbooks. I mean, and you know, I gota I gotta be honest with you. I own a bunch of cookbooks and you know, this cookbook is just absolutely gorgeous. Do us a solid. Support the channel that way because we’re not doing sponsors anymore. We’re not putting anything that we don’t 100% support here on this channel. Thanks. So really the only prep work you have to do here, two things. Olives, inspect them, and that’s too much olives. That’s more than a cup of olives. Olives is the one thing that could be really overpowering here. So if you’re not a big olive fan, maybe even start with like a half a cup. For the sausage, we’re just going to take it out of the casing. And by the way, one more thing about that cookbook. The recipe is 100% in the description here. So even if you don’t want to buy a cookbook from me, you don’t have to buy a cookbook. It’s there for you. Okay? And I would never deprive you of that. In our other recipes, when it’s on the site, I just link the printable recipe. So, if you want it, if you want a beautiful cookbook, we appreciate you buying it. That’s it. Okay. So, look, just take it out like so. Okay. You don’t have to do this. You can just sear it up the whole link. And then you got to let it go to about till it gets halfway cooked. And then you let it sit for a while. And then you can just slice your nice pieces like so. Okay. All right. So, there’s a lot of like ingredients in here. The pound of sausage and all the other stuff there. So, use a large pan. I’m using a 14-in stainless steel pan. When you use a stainless steel pan, you have to heat it up. Especially if you’re going to sear sausage like we are because everything’s just going to stick. It’s more important even if you’re doing like a chicken breast or chicken thigh. You don’t want it to stick. But just trust me with it. So, you’re going to heat this up to about medium and uh give it a solid 3 minutes before you do anything. This recipe comes together so quickly. So, I want to just tell you like even with this pan heating up, bring your water to boil because right when we get even a few minutes into searing this sausage, that’s when we got to get our pasta in. And speaking of the pasta, Tara told me I didn’t even go over it in the ingredient section. So, I’m using rietoni here. So, you could use any tubular pasta you like. Um, the really big one is pakari. Good. I can never say it right. But and that looks great, but it always breaks apart. Um, but I love it. Like it’s it’s such a good one. But you could also use ziti or pennne or me rigetoni, which is about half the size of standard rigetoni. This box sounds really cracked here. There’s definitely some cracked pieces in it, but it’ll be all right. Okay. So, just use a the sausage has a ton of fat, but just use like two tablespoons of oil right now. That’s just a little bit of extra virgin olive oil. Just going to get that coated on the pan because it’s a big pan. And it’s going to like start searing right away. I’m just going to try to move it a little bit just to get, you know, not have a really high pieces, just so we get some contact on the bottom of the pan. This is a super fatty sausage from a local place. The sausage you’re using might be very different. Like if you get like like a national brand like Premo or something like that, their fat percentages are not going to be the same as like a sausage maker. And they’re going to be highly mixed. So they’re extremely uniform. And uh some people like that, some people don’t. All right, so my water is boiling. Salted water. go for like a 1.5 2% salinity, which is just like I just use two nice, you know, three, four tablespoons of diamond crystal kosher salt. If you’re using regular fine sea salt, just be a little careful. Put it in and we’re going to cook it to about 1 minute less than al dente, maybe 2 minutes less than al dente. Okay, I just left the sausage alone. That’s that’s all I did. And off camera, I just cut these papadoo peppers. Papadoo or pepperdo, sorry. Pepperdo. Anyway, I cut these in half. That’s all I did. So, sausage has been left alone. So, when you turn it, it’ll get some color on it. Not not a ton. Turn your heat up a little bit if you want, but not the biggest deal. Okay. And I’m just going to use this uh sausage breaker or meat masher. And I misspoken. I thought this had more fat than it did, but it doesn’t have much fat at all. This is sausage from Whole Foods, I believe. Sausage we get from Uncle Joeppi, this local place is has a lot of fat in it. To be honest, that sausage is better for like putting in Sunday sauce and not really doing a dish like this. So, every sausage brand you use, anything you buy, it’s all going to be different. There’s no like uniform like sausage society making like the rules for like what has to be. But as a general rule, it’s 30 to 35% fat. Okay. To pork ratio. All right, that’s good. I love I love this thing. It’s like a $8 from Amazon. You know, this really could be a 30-minute dish. Like just get this going. Have your pasta water going and you’ll be fine. You got marinated butter beans, beans, it’ll be marinated in olive oil. You’re not going to need to add extra olive oil. If you used a can, I would use about maybe another 1/4 cup of olive oil here. All right. All right. So, that’s like the one thing you got to be doing here like thinking about, but you don’t have to do it if you got the beans from the store that where they come in olive oil. Okay. We’re going to add those papadoo peppers in there. It’s pepadoo. Papadoo. I’m not I’m not trying to like say it wrong. I’m just saying it wrong. Roasted garlic. I could throw this whole entire thing in here and it’ll be delicious. But do it. Do it. You want me to do it? Okay, fine. I’ll do it. Okay, the recipe says 20 cloves of roasted garlic. If you do that, it’s going to be fine. It’s roasted garlic. Here are the beans that have all that oil in them. So, that’s why I didn’t I don’t really need to add the extra olive oil. Well, maybe a little bit. And then the olives. Okay, this is this is the one thing that I would watch out for. If you don’t like a lot of olives, don’t use so much. I’ll go about that, which is about a little bit more than half the container. I mean, you can just look at this, the flavors in here, the smell, you know, it’s going to be amazing. One of the reasons we used to make this pasta all the time was because not only was it like easy for you to make when you were like watching the kids while I was getting home from work. I knew that I would get probably two lunches for myself out of it. So, I would package it and take it to to work with me. And that’s actually where it got its name. We used to just call it olive bar pasta and then I would eat it at my desk and my friend Catherine would say, “Oh, what are you eating? Is that pasta?” She she started calling it pasta olim. And that is true. I mean, we made this so many times and you know, the fairway had such great chicken sausage at that point. All right, so I added one cup of pasta water in here. Okay, we’re just going to let that simmer. I’m going to add a little bit more because we’re going to need it. How much time, Tara? You have 39 seconds left. 39 seconds. Okay. Really, when you start any dish like this with sauce, like ground, like good good sausage, crumbled sausage, whatever, and you add some nice ingredients to it, and you just get a pasta in there, you cook it, you finish it at the end, you get some nice grated cheese, do a little flip if you can. I don’t think I’ll struggle with a 14-inch pan here. Good things just happen. And it’s super easy. You can get this meal on the table, you know, for your whole family very quickly. And you can have leftovers and bring it to the Catherine at your office. That’s a timer. All right, I’m going to check the pasta right now. I always just take one out, you know, especially when you’re dealing with really large pasta. I just take a little piece of it. All right, try it. That needs another another minute at least, even before I put it in here, cuz it’s like 3 minutes from done. Okay, so you can finish the pasta and the sauce. It’s still a couple minutes from being done. I recommend you save all your pasta water for any recipe you do. Colander you can use, but you have to it’s another step because then you have to remember, oh uh if if I dump it all in there, then I’m done. All right, just take one of these get one of these spiders like this. You can get a bigger one than this, too. I have a bigger one in my uh over there, but it’s dirty. Wow. I knew Look at this. I knew there was something up with this pasta. They put a rotini in there and I’ve never seen that in my life. You could you could tell that just by you shaking the box. That’s how many how much pasta I’ve consumed in my life. And I’ve never ever seen the cheekco something like that. Save the pasta water and then we want to like cook this and mix everything together. So right away like it’s drinking it up and it’s going to take another minute or so for it to be finished. Maybe 2 minutes. So I’m just going to add more pasta water in right away. All right. So, let’s get everything really coated well with that delicious olive oil and beans and sausage and pepperoo peppers, roasted garlic. You could throw some spinach in there and that would be good. Absolutely. I’m going to put parsley at the end. And you could put basil in if you want to. If you got nice fresh basil, I would do that. Stay away from the dried basil. Dried basil is not allowed in our house at all. And I recommend you don’t use it. You’ll just ruin your dishes. Okay, that’s a hill that I will die on. I will always always always I will not steer you wrong either. Don’t use it. Okay? Seriously, I’m I’m for you. I’m telling you this so you don’t ruin your dish. You will ruin your dish. Don’t use Italian seasoning. You will ruin your dish. Nobody uses that. Who knows how to cook. You just said anybody who knows how to cook doesn’t use the Italian seasoning. There might be. There might be a lot of people in the audience that that use it and you’re insulting them. That’s fine. I’m not try Listen, I’m not trying to hurt you if I like I’m just telling you the truth. My truth. Okay. So, let’s give this a taste right now. M. It brings back memories. I’m so glad I put this one in the book. And I’m so glad it’s Pasala Jimmy so nobody can copy it from me. It’s amazing. You know what it is? Those Peppadoo peppers too. They’re so good. It’s like that sweetness from them a little bit. This needs another minute. Okay, it’s just pasta is a little little little too hard still. And this is what’s great that we have all of our pasta water right here. So, we can just keep adding it if we need it. Even though it’s salty water, when you put it in, you’re going to dilute your flavor. So, you might have to keep reseasoning. All right, this is just cooking 101. Another thing, because of all the ingredients we used are like at an olive bar, they’re very salty. Olives are very salty. The beans are salty. Everything’s salty. So you see I did not put any salt extra salt in here. You don’t need it. The sausage has salt in it. Everything. You don’t need it. We’re going to put Pecarina Romano in at the end that has salt. So don’t put any extra salt. All right. So it’s pretty good. Maybe needs another minute, but it’s fine because my family’s not going to eat it for probably 30 minutes. So that that’s another thing. So I’m like, “All right, you know, I’ll just let it sit for a bit.” If you’re going to serve it right away, get it right to how you like it, then pull it off. All right. All right. So, I’m going to take this off the heat. I’m going to move the pan. And now we have all that extra pasta water if we need to. So, we can emulsify the cheese in here. You know, it’s funny. I one part of the recipe I forgot was the hot red pepper. Taste it. Now, if you want it, add it. If not, you know, take it out. But, especially if you’re following me with the video, but it could definitely use some heat. So, I’ll add it. But that’s supposed to go in when you just add in, you know, the pepper peppers and everything else. Parsley. Save a little bit for garnish. Half a cup of grated Pecarina Romano or 45 grams. If you’re worried about the cookbook not having all metric measurements, it does. It’s everything is in both US customary and in metric. Okay, we’ll mix everything together. You You saw how easy this was for me to make. It was just nothing. You can make really good recipes like this and you know, you’re not really, you know, you’re not cheating or anything, but you know, it’s like nice and silky like that. If you think you need a little bit more pasta water, you add it in. And I’m going to add a little bit more in. Okay, just another ladle. A ladle is about a third of a cup, give or take. All right, let’s do that final taste test here. And if we need to add any more seasoning, we will, but I highly doubt it. So good. Brings back memories. So, Tara, I think it’s appropriate that you’re the taste tester here instead of the official taste tester because when we were making this, how old was James? About 1 years old. Yeah. From the time he was like 1 until he was four. We stopped making this when we moved to Minnesota because we were getting all the olive bar stuff from Fairway. We were. Yeah, that was a thing. And I just think a little basil leaf makes it nice. Some extra cheese would be good, too. A little extra cheese. I’ll I’ll taste it without the cheese first. Okay. I want to get a piece of everything. Although, I don’t think I have any beans in in my plate. Oh, let me get some beans. There’s the beans. And you could use more beans. You could use more of anything. I would just go careful. Be careful with the olives. All right, let me try with the bean. Little sausage. Little bean. And you could put like chopped basil in there, too, if you don’t want to use parsley. It really is like a garbage plate. And I think the original garbage pasta is chicken rigggies. We did a video for that about three years ago. And that’s from Udica, New York. Does it give you the same feeling as when we used to make it? Mhm. Maybe slice the olives, too, if you want to do a tiny bit more work. But I wanted to show you how the most minimal amount of work can yield something that is just absolutely, you know, phenomenal. It’s so good. It really does bring like take me back. I think the only thing missing is definitely the the Fairway chicken sausage that we used to use. I loved that. It had like different like it had different flavors. Like this is just like Yeah. But I think like one was like like a sundried tomato sausage. This is just, you know, mild Italian sausages flavored with fennel, which is delicious. But I always loved those chicken sausages. So that’s kind of like the only thing that’s that’s missing from this one. But it’s it’s really good. I love it because we were able to feed our whole family. Granted, the kids were little. I don’t think we would have leftovers from this. James could eat the whole thing. So, but if you’ve got like, you know, younger kids or a smaller family, you can definitely make this and then get a few lunches out of it. I love it. I I’m like ready to turn the camera off and Yes. I got to get a couple I got to get a couple pictures. All right. So on a on a scale of 1 to 10, what does this get? It gets a 10 easily. It’s great. It’s like for me, this is like comfort food because it takes me back to, you know, a different time, which is I think what food one of like food’s greatest powers is that it can Yeah, food’s back. Anything else? I’m I’m going to have like five more plates. All right, we will see you next time.