Molly Makes Her Insane Crispy (???) Pasta With Spicy Sausage Ragu
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- čas přidán 20. 08. 2024
- This video is sponsored by SHUN!!! Link below, y'all!
Today, Molly shows us how to make one of the most beloved recipes from More Is More: Crispy Orecchiette with Spicy Sausage and Collard Ragu. The reason this pasta dish is over-the-top fantastic is because you go a tiny final step to crisp up the cooked orecchiette before it goes swimming in its spicy sausage ragù. A few minutes, one measly extra skillet-that’s all it takes. I repeat, YOUR PASTA WILL BE CRISPY. You’ll use only a half pound of pasta for this dish because it’s loaded with greens and sausage and burrata, but I promise it will be enough to fill four bellies.
Ingredients:
PRODUCE:
3 large shallots (about 6 ounces)
1 bunch of collard greens (about 8 ounces)
1 lemon
DAIRY:
2 ounces grated Parmigiano Reggiano (about 1⁄2 cup), plus more for serving
5 ounces burrata cheese (optional)
PROTEIN:
1 pound sweet Italian sausage, casings removed
PANTRY:
8 ounces orecchiette
6 tablespoons extra-virgin olive oil, plus more for drizzling
1⁄4 cup tomato paste
3 to 4 tablespoons chopped jarred Calabrian chiles
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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham
I like how despite the endless grams vs. teaspoons debates I see in cooking video comments, the "glug" has become the universally accepted unit of olive oil measurement.
..and they called me crazy when I reheated yesterday’s pasta in a frying pan for breakfast as a student 25 years ago! I was ahead of my time. Crispy pasta FTW! 😁
I often crisp up my pasta, I can't even tell you how excited I just got when you said that! I didn't know anyone else did this!
This dish was soooo good! For anyone who doesn’t know you can always substitute shallots for an onion and some garlic
As a Latino we’ve been frying our dry pasta before boiling for generations. I’m about to freak my family out (older Mexicans aren’t exactly open to change) and try this technique next time I make fideo or conchitas con carne lol
Omg the John Early cutaway
We do a very similar, but with Orzo pasta. The first step is stir frying the orzo with the shallots until the orzo become golden brown before adding any water. It is absolutely necessary!
Thats awesome, doing it before gives a nuttiness(rice a roni has this as a step and it browns the vermicelli) but it doesn't give the texture that she is going for. both excellent techniques.
I love that you added that layer of accessibility into your cookbook!
One of my FAVES from More is More! 😍
Fav line: if your a shallot right now ur stoked lol :)
Crisping pasta is a new concept to me. This looks so delicious...and easy! Thank you Molly :)
whoa.... perfect timing.. I was just rooting around the cabinets for pasta related ingredients.
Omg the John Early bit had me grinning from ear to ear. A great comedy special btw. And everything looks delish
I just made this today and I might say it was a "succes!" Thanks for the recipe.
Very much looking forward to trying this, thank you!
Can't wait to try this recipe. Thanks MOLLY
Copeland's does crispy bowtie pasta served with spinach and artichoke dip. They're breaded though. I love your technique! It looks delicious!
I love collard greens, thank you for this recipe ❤ I love your channel and so happy to see you again ❤
This is my first time seeing a video from you. Can't wait to try this!
1 MILLION % will be making this (and also those green beans with the pistachio vinaigrette)!!
Thanks Molly!!!
I made this recipe tonight for dinner, it was DELICIOUS. I watched this video a few days ago so I’ve come back to give my thoughts. I added garlic because, why not. Also added half a jar of sun dried tomatoes. If you’re looking for Calabrian chilies, I like the ones from Trader Joe’s! I also used farfalle (bow tie) pasta as opposed to orecchiette and it worked fine. Couldn’t find orecchiette in my grocery store. I was also skeptical about collard greens, I’m not a big fan of vegetables in general tbh, but they tasted great. Thanks molly!
naww, this was cool. shorty and I have been on a pasta kick, this'll be a nice addition
Ur videos are so enjoyable I stick to normal speed :)
you are actually glowing!!!
Molly B......you are super RAD! I absolutely love your recipes! When are you getting more merch?
ooooohhh I'm definitely trying that recipe this weekend
Only just discovered you. Made this tonight - was soooo good!
Sees a Molly video, clicks.
Yum!
Only thing I can think of to make this better would be to leave some extra pasta in the pan for five-ish more minutes and use them as a super crunchy garnish.
as an aside to the pasta chips.. sometimes i fry rice cakes in butter when i make tteokbokki... and uh... those dipped in the sauce... other wordly experience. Fluffy, buttery, shattery crust. So fuckin good.
loose-leaf sausage, yes
Bulk.
We always need a Tuna moment!
This looks amazing! Is the parmesan necessary to make it a sauce? I have a dairy allergy so i was wondering if theres anything i can replace it with?
I use nutritional yeast. You get a similar cheesy funk as parmesan.
JOHN EARLY
Looks amazing
Love me some Mollllllllllyyyyyy Baaaaaaazzzzzzzz!!!!!!!!
Does the lemon juice soften th crunch. Maybe just zest?
HAHAHAA JOHN EARLY!!!! amazing.
"Bulk sausage" was the term you were looking for.
I have never been this early!!!
Ms Molly are you pregs??? 🧐 Great recipe by the way. Delicious.
like an italian fideo with sausage
where I live in Key West Fl. the shallots are more expensive then the sausage. Should I use half sweet onion and garlic. Long time follower first time caller?
Anyone noticed less cussing? The biscuit video with Mollys brother is still my fav so I miss it!
♥️♥️♥️
@mollybaz where did you get those approns you use in your vids?
Future restaurant I don't want you in my games as a commercail..
Whaaaaaat, since when did molly make a youtube channel!?
Sausagemeat!
That's literally £1's worth of oil here in the UK arm, Not bought Olive Oil for months as its now at least £5.50 a bottle for the cheap stuff.
Ugh ily
Vincenzo’s plate is gunna roast this video
What’s that knife you’ve changed to?
Her house looks very rich for a youtuber with 134k subscribers.
You obviously don’t know where she’s from, or where she’s worked before she started her solo YT channel 😂 dumb 😂
Where’s Tuna? Hope she’s good…
Cue annoying comment about the metal slotted spoon on nonstick
I think Molly uses more hyperbole to describe her recipes than “Laura in the Kitchen”.
Please learn how to pronounce orecchiette…it is or-re-key-et-te. Thanks from Lucca, Italy
UM YUCK I DONT KNOW ANYONE... who likes crispy crunchy pasta...
GIRL BYE !
Why does Molly handling those Sausages tuen me on so much?!? 😂 One hot gal. ❤
Phew i thought You tube blocked you out.
Bulk.
Too many things in one plate, competing against each other. The beauty of the Italian tradition of cooking is simplicity. And crunchy pasta? Thats for camping.😂
All her classic are now chinies..
She appears to be inebriated.
When shooting food with alcohol, it’s best practice to have two glasses full. It always sad to drink alone like I’m doing, right now, as I type this comment. Fuck I’m back seat driving this video
lol you cracked me up 😂
Is it just me or when I see chef's recipes like these they are all too generous with fat?
Naked huh..okay..it call ..acids
Are you pregnant
What a weird thing to type out and post
She is! She announced it a few months ago!
This is stoner food
metal slotted spoon in that beautiful non-stick. *cringe*
Your mom
@@garretwitterholt5842 your mama's got a peg leg and a kick stand
$19.00 easy.
You ..talk... to.... use ....like.... we are children
I don't know WHO that cutaway was [the "jammy" guy] ... but he was hella annoying, yikes. Molly, you don't need a cohost - you're enough.
really need to lose the apron....