3 Pasta Recipes Everyone Needs 🍝

[00:00] We're gonna be doing one family style pasta, one date night pasta, and one bachelor bachelor red pasta. If you're home alone and you just wanna click pasta, so pasta number one, we're gonna be doing like a family style pasta.

[00:12] I'm gonna scratch make a sauce, and we're gonna be doing a primavera. I pre-washed all these vegetables. We're gonna get everything chopped up. And at the end of the day, it doesn't really much matter how you cut these things. These are leaks, portion for four people.

[00:26] Oh, that's zucchini. You want it to be manageable pieces for when you're eating it's right. And this is baby spinach. Comes in bags pre-washed, so I just threw some in the pan here. So mushrooms.

[00:38] We use a cramini or coffee mushrooms. I might even have a bit of overkill over here, but we'll see two kinds of peppers. We're gonna use all thing.

[00:50] Chop it down. I rarely care about perfect cuts for stuff like this. People that they wanna practice, these are good opportunities to improve your knife skills. Top a little garlic here. Nice and thin.

[01:02] A bit of onion. That's gonna go in a sauce a little later on. A bit of onion for our sauce itself, you know, for our tomato sauce. Yeah, that's it.

[01:15] First things first, a bit of olive oil and our onion. Gonna season up with a bit of salt and pepper, basil. Just put the whole thing in. We're gonna take it out later. Yeah. So we're just gonna sweat down the onions

[01:27] a bit until they're translucent. And I'm gonna go right in. It's a peeled tomatoes. Okay. Whole thing's gonna go in. I'm gonna go rinse out the can.

[01:40] So I'm just gonna break it up in the pan. Look already how beautiful this already looks just this. It's only been a couple minutes. I'm gonna add the water now. That's just a bit of cooking liquid. We're gonna let this cook away.

[01:53] The pasta's gonna go in now. It's got a 10 to 12 minute cooking time. It's gonna be a chunky pasta. So I prefer a short pasta that you could stab at. So now I got my big pan on. We're gonna saute the vegetables

[02:05] before we add them to the tomato sauce. Again, I'm not trying to put a syrup on anything here. So the vegetables that I'll take a bit longer to cook in the pan right away. It's using in stages. Whenever I say season, I think it's salt and pepper, yeah.

[02:17] Yeah. I'm putting in leaves, zucchinis, garlics going into. I might need it to touch more oil. Sauce is coming along nicely. Mushrooms and spinach are going in.

[02:33] I'm gonna add a bit of salt. I got a bit more water in my can. Just buying myself a bit of time for my pasta's ready. Full disclosure here, because this could happen at home. I overshot the vegetables a bit. I can see it now, because everything's pretty much cooked.

[02:48] So I'm gonna take a bit out. And then, tomorrow, we can use this in an omelette. We can use this in a stir fry while I let it cool off. Right now, this basil's done its job. We're gonna take it out, put a touch of pasta water.

[03:02] All the vegetables. We'll give this a stir. Pasta's ready. We're gonna finish cooking it in here. Everything in the pan, bit of water right now. This pasta couldn't cook another minute or two.

[03:15] And there you have it. Pasta number one is finished. I'm gonna put this at the takeout container for my brother. I'm sure he's got some parmesan at the house. Pasta number one, family style pasta primavera.

[03:28] Date night, pasta number two. You want to impress. You don't want to go garlic crazy. Make the plate be velvety, sexy, this and that. One pasta I pulled out of my plate book every now and then. My wife still likes to eat it.

[03:40] Is GGSK, oyster mushrooms, shallots, spinach, and prosciutto. We're just gonna put a nice chop on him. Okay, this for me is like the best grilling mushroom on the planet.

[03:52] I don't want to offend anybody who like steak over here, but it's like the vegetable that tastes closer to like a steak once you grill it. You know what I'm picturing right now. One portion, two portion, one portion, two portion. Put that for good luck. All right, shallot.

[04:06] We're just gonna keep it around and we're gonna break it up. I'm not putting too much. So I'm gonna keep it kind of loose like this. I'm not gonna dice it and that'll be plenty. Butter in. I'm gonna go in right away, shallot.

[04:18] Oyster mushrooms are gonna go in next. Crack pepper, a bit of salt. Did you make this one for your wife? Yeah. The first thing I ever cooked at the house for her was risotto.

[04:30] So you know I was trying. Everything else is going in right now. Risotto. Everything here cooks really, really fast. Splash the white wine. One, two people. So cream. I would say. 400 ml in here. It's a guest limit.

[04:42] We're gonna go about eight ounces of tomato sauce. Right now, we let that go. So you're gonna see the color I control you now. This is gonna be a nice one. Are you the type to set the mood or some music? I definitely used to set the ambiance. That's for sure. You know? Don't we all? A little pot here.

[04:54] One, two. Egg noodles cooked really, really fast. It's been two and a half minutes. So at this point, I'm just gonna pull all the pasta out. I'm gonna put it in the sauce. I'm gonna put it in the sauce. I'm gonna put it in the sauce. I'm gonna put it in the sauce. I'm gonna put it in the sauce. It's been two and a half minutes.

[05:06] So at this point, I'm just gonna pull all the pasta out. Get it all in here. I don't really do the whole tweezer and ladle thing.

[05:18] Get a nice scoop of pasta. Get it in your plate. There we go. This would be a beautiful date night pasta. Yeah. Glass of red wine. Good conversation.

[05:30] Little music. Hope works. Alright, so for our last pasta, a basher pasta, a single person pasta. What we're gonna be making, the shoomakers pasta, shoomakers spaghetti.

[05:45] Definitely in my wheelhouse of what I like to eat. I like tomato based pastas. I like basil, I like garlic, I like spicy. So a lot of this in this dish. A single person pan here. I'm gonna start warming some oil.

[05:57] This is just garlic. I'm gonna chop this as fine as possible straight into the pan. We're just gonna fry that garlic up a little bit. I'm gonna be using the cherry tomatoes again. I've used this in the past. So right now, I'm gonna be adding some chilies.

[06:10] I forgot to go buy some... I like it spicy. I'm gonna eat this one later. So I forgot to buy some hot peppers. So we're using colabrian chili and a neapolitan dish. Simple little fry.

[06:23] Cannon. Now, I'm actually gonna lower the heat a bit. It's not just by getting them a little squeezed bit by bit. I'm gonna add a bit of salt. Now. And I decided to use a buccatini instead of a spaghetti.

[06:37] I set a little timer. That 10 minutes is gonna give this sauce a bit of time to develop flavors. It's been 10 minutes. We're back. All we have in here is chili garlic and a can of cherry tomatoes.

[06:50] So, this is what the sauce looks like right now. Get our buccatini. Don't worry about dragging that water in. We want a bit of it. And I look how fast this comes together. The time it took to cook the pasta.

[07:03] We made a sauce. Give it a toss or two. A little drizzle of olive oil. We got some basil. Turn it out up. Right in there. My house cheese, which is Grana Padana and Pecorino Romano.

[07:18] And that's it. This is how simple it is to make a delicious shoomakers pasta. This one here. Smacks all day long.

[07:30] So, this is pasta number three. Our shoomakers pasta. Buccatini with garlic, chili, basil, peel cherry tomatoes. Just good quality ingredients.

[07:42] Simply put together. Meal for one person. I love this one. So, that's our three pastas. My brothers are already left with the family version. And I guess on the bathroom today.

[07:55] So, this is gonna be my lunch. This is gonna burn my mouth, isn't it?