5 Restaurant Quality Pasta Sauces in 15 Minutes

[00:00] Hey, what's up? In this video, I'm going

[00:01] to show you five basic 15minute pasta

[00:04] sauces that are super versatile and will

[00:06] cover a pound of the pasta of your

[00:08] choice. I'm also going to show you some

[00:09] restaurant moves that you can use in the

[00:10] home kitchen to bring these pasta sauces

[00:12] to life in the final dish, especially

[00:14] the last one. That sauce is really

[00:16] insane. First up is vodka sauce. It's

[00:19] creamy, it's rich, it's a touch spicy,

[00:21] and I think it's really underrated by

[00:23] home cooks. To make it, I'll drop a big

[00:25] pot of water on the stove for my pasta.

[00:27] Then I'll grab a heavy bottom pot with

[00:29] at least four quarts of space and drop

[00:30] it over medium heat. Once that's hot,

[00:33] I'll add in a long squiggle of olive oil

[00:35] or about 40 grams worth. Then 75 g of

[00:37] minced shallots, 20 g of minced garlic,

[00:39] and then a strong pinch of salt. I cut

[00:41] the shallots into a bruno or a very very

[00:44] small dice because I want them to melt

[00:45] into the sauce instead of being

[00:47] texturally significant. And if you don't

[00:49] have shallots, of course, you can go for

[00:50] red onions. Just make sure to cut them

[00:52] really small like this. After a stir at

[00:54] about 5 minutes of sweating over medium

[00:56] heat, the shallot garlic is translucent

[00:58] and softened. So, next I'll add in 30 to

[01:00] 40 grams of chopped calabrian chilies, 2

[01:03] to three grams of chili flakes, and a

[01:05] little bit more oil to keep things

[01:06] sizzling properly. Next, I'll jump in,

[01:08] stir to combine, and sweat the chilies

[01:10] with the aromatics for about 2 minutes

[01:12] or until the oil is perfumed with the

[01:14] fruity heat of the Calabrians. If you

[01:16] don't have Calabrians, sub in an extra

[01:17] pinch or two of chili flake. 2 minutes

[01:19] later, I'll add in one whole can of

[01:21] tomato paste, which is about 170 gram.

[01:23] Then I'll jump in and fry that in the

[01:25] chili garlic oil over medium heat to

[01:27] round off any sharp acidity, develop a

[01:29] little bit more sweetness, and blunt any

[01:31] canned tomato flavor. 2 minutes later,

[01:33] the tomato paste has turned a little bit

[01:35] rusty and everything is starting to

[01:36] glaze up the bottom of the pot. At this

[01:38] point, it's time to add in the namesake

[01:39] of this dish, vodka. 100 g worth. If

[01:42] vodka isn't morally aligned for you, you

[01:44] can use water here. Just know that

[01:46] you're going to be missing out on a

[01:47] couple of percentage points of flavor.

[01:48] By the way, if you're wondering, vodka

[01:50] helps pull out extra flavor from the

[01:52] tomatoes and aromatics that aren't

[01:53] soluble in water, just alcohol. It also

[01:56] adds just a little bit of bite that

[01:57] makes the creamy sauce taste better

[01:59] without making it taste like booze. 30

[02:01] seconds later, the vodka is simmered off

[02:03] and we're left with a flavorful paste.

[02:05] So, I'll move on to add in 350 g of

[02:07] heavy cream. Then, I'll stir that in and

[02:10] gently bring this up to a simmer over

[02:12] low heat because cream can pretty easily

[02:14] grip the pan and scorch if you use

[02:16] higher heat. Now I'll lazily slowly

[02:18] bubble this sauce for about 5 minutes

[02:20] while I drop one lb of fusili into water

[02:22] that I've salted generously. I love

[02:24] fusili for this dish because the creamy

[02:26] sauce gets caught in these little

[02:27] spiraly folds. And that gives you a high

[02:30] sauce to pasta ratio. And when your

[02:32] sauce tastes as good as this one, that's

[02:34] a good thing. 1 minute before the pasta

[02:36] is done cooking, I'm going to scoop out

[02:37] about a cup's worth of pasta water in

[02:39] case I need to thin this sauce out later

[02:41] on. Sometimes I need it, sometimes I

[02:43] don't. But it's a good thing to have

[02:44] boiling hot water around to thin out

[02:46] your pasta instead of lukewarm tap

[02:47] water. At the 9-minute mark, I'm going

[02:49] to take a little bite ski to test for

[02:51] dness. And we're good. Just a hair past

[02:53] al dente is what I personally prefer.

[02:55] Back at the sauce, the final texture

[02:57] should be what we call in restaurants

[02:59] nape. That means the sauce clings to the

[03:01] back of a spoon, but it leaves a nice

[03:02] trail when you pass your finger through

[03:04] it. To finish this dish, I'm going to

[03:05] flip my drain fusili into the pot. Then

[03:08] add in 75 g of butter and 50 to 75 g of

[03:11] grated parmesan. Now I'll just stir that

[03:13] in off heat to melt in the dairy. Once

[03:16] melted, the sauce should be clinging to

[03:18] each noodle, but not so clingy that it's

[03:20] gloppy or sticky. The overall texture

[03:22] should look smooth and velvety like

[03:24] this. The final step for all pasta

[03:26] dishes, of course, is to taste for

[03:28] seasoning. And I think that tastes

[03:30] great, but I still want just a little

[03:31] bit more high-end from a small pinch of

[03:33] salt. And this sat for a second, so it

[03:35] tightened up a little bit too much. So

[03:36] I'm going to grab some pasta water and

[03:38] splash that in to bring things back to

[03:39] being a little bit more saucy. To serve,

[03:41] I'm going to pile this into a nice low

[03:43] pasta bowl. Then top with a generous hit

[03:46] of grated Parmesan cheese. And then a

[03:47] little fresh cracked black pepper to

[03:49] bring a different kind of heat than the

[03:51] Calabrians or the chili flakes. And that

[03:53] is a dreamy creamy vodka sauce that's

[03:55] teed up for a variety of different pasta

[03:58] shapes, not just fusili. Now, let's

[04:00] taste it. M.

[04:02] That is a freaking party food. It's

[04:05] creamy. It's cravable. It's comforting.

[04:08] And it's so freaking flavorful, guys.

[04:11] The little folds in the fusili perfectly

[04:14] hold this creamy tomato sauce. And then

[04:16] the whole thing is tied together with

[04:17] some parmesan cheese. It's It's so good.

[04:21] I love it. I think more people should

[04:23] make this dish at home. Up next is a

[04:25] maximalist version of tomato sauce

[04:27] called amatricana. At first glance, it

[04:28] looks simple and maybe even a little bit

[04:30] boring, but I assure you that it will

[04:33] expand what you thought was possible

[04:34] from a basic can of tomatoes. To make

[04:37] it, I'll start with some kind of cured

[04:38] pork product. Traditionally, that's

[04:40] guanchchal, which is cured and dried

[04:42] pork jaw. Guanchal is really fatty,

[04:45] though, so cutting it is very hard if

[04:47] it's not hard. So, to firm it up, I'm

[04:49] going to throw it into the freezer for

[04:50] about 15 minutes. Oh, and by the way, I

[04:52] got this guanchchal at my local Italian

[04:54] market. But if you can't find it,

[04:55] panetta or bacon would be a fine sub.

[04:58] Once the jowl is firmed up, I'm going to

[05:00] cut it down into 1/2 in thick discs. As

[05:02] you can see, it kind of looks like I'm

[05:03] struggling a bit here because it's very

[05:05] firm from the freezer, but I would much

[05:07] rather have this pork be harder than

[05:09] softer. Cutting room temperature

[05:10] guanchal is very unpleasant and greasy.

[05:13] Next, I'm going to cut my pork rounds

[05:15] into strips, then turn 90 and cut into a

[05:17] clean, small dice. Avoid large rustic

[05:20] chunks here if you can because those

[05:21] aren't going to evenly render and then

[05:23] they'll kind of stand out as flabby

[05:25] chewy bits in the final dish. In total,

[05:27] I need about a half pound or 225 g of

[05:30] small diced guanchal or some other kind

[05:32] of fatty cured pork. From here, I'm

[05:34] going to grab my heavy bottom pot yet

[05:36] again and drop it on the stove next to

[05:37] some boiling pasta water. Once up to

[05:39] medium heat, I'll drop in my diced

[05:41] guanch chal. Then add in a big splash of

[05:43] water. This water is going to help

[05:44] render the fat much faster and more

[05:47] evenly. From here, I'm going to slowly

[05:49] gently render the pork for about 10

[05:51] minutes, stirring every 2 minutes or so

[05:53] to make sure that the meat isn't getting

[05:54] too brown or crispy. All I want here is

[05:56] to fully render out the flabbiness and

[05:58] get a little development of flavor from

[06:00] the pork frying in its own fat. At

[06:01] around 10 minutes, the pot has started

[06:03] to glaze up with pork drippings. And

[06:05] there's a little bit of browning going

[06:06] on. So to arrest that darkening of

[06:08] flavor, I'm going to add in a splash of

[06:10] water to deglaze. Then I'm going to

[06:11] scrape that up. Man, this is looking

[06:13] really good. Now the pork is fully

[06:15] rendered and tender with zero flabiness.

[06:18] Next, I'm going to move this pork over

[06:19] to a bowl to hang for a sec while I cook

[06:21] the tomato part of this sauce. Back over

[06:23] medium heat, I'll add in 60 grams of

[06:25] olive oil. Then 200 gram of small to

[06:27] medium diced red onion, 20 grams of

[06:29] minced garlic, and a strong three-finger

[06:31] pinch of salt. Oo, I'll also add in a

[06:32] little bit more water to loosen up the

[06:34] remaining porkiness stuck on the pan.

[06:36] From here, I'll just jump in and scrape

[06:37] that up and sweat the onions and garlic

[06:39] gently over medium low heat for about 5

[06:41] to 10 minutes until things are nice and

[06:43] soft. At that point, things will look

[06:45] caramelized, but that's just the

[06:47] meatiness from the pork coming up. Next,

[06:48] I'll add in 20 g of finely chopped

[06:50] calabrian chilies. Stir those in and

[06:52] then fry off with the aromatics. Again,

[06:54] if no

[06:55] collabor chili flake, but you should

[06:57] just get them. Whole Foods, Trader

[06:59] Joe's, Italian markets, international

[07:01] grocery stores, and Amazon all stock

[07:03] them. They're delicious. Get them now.

[07:05] Okay, chilies are sizzled and the oil is

[07:07] looking really flavorful. So, from here,

[07:08] I'll add in 25 g of tomato paste. Then,

[07:11] stir in and fry for about 2 minutes or

[07:12] until it's taken on a bit of a rusty

[07:14] color. Tomato paste is like tomato

[07:16] bouan. It increases the amount of tomato

[07:18] flavor instantly and substantially. I

[07:20] almost never make a tomato-based sauce

[07:22] without it because it ups the perceived

[07:24] tomatoiness of the sauce by at least

[07:26] 50%. Once the paste is fried off, I'll

[07:28] add in 100 gram of dry white wine. I'll

[07:31] stir that in to delaze the pot. Then

[07:32] I'll reduce until the wine is fully

[07:34] cooked off or until a sec, which is

[07:37] French restaurant speak for until dry.

[07:39] Once the alcohol is cooked off and the

[07:41] wine has reduced until my spatula leaves

[07:43] a little trail like this, I'll add in

[07:44] one pureed can of nice tasting crushed

[07:47] tomatoes. Brandwise, I like Bianco

[07:49] DNapoli or Cento best. Then 1 grams of

[07:51] oregano, 3 to 5 grams of sugar, and one

[07:53] more pinch of salt to season the

[07:55] tomatoes. From here, I'll stir and bring

[07:57] up to a low simmer and cook for about 7

[07:59] to 10 minutes while I drop one lb of

[08:01] pasta into my pot. In my kitchen,

[08:03] amatricana gets buatini. I love it

[08:06] because it has this tube shape and that

[08:07] brings a level of textural contrast and

[08:10] springy bite that spaghetti just doesn't

[08:12] have. Before the pasta is done cooking,

[08:13] again, I'm going to reserve some pasta

[08:15] water for adjusting sauce thickness.

[08:17] Then I'll drain off the bukatine, throw

[08:19] it into the sauce. Then to finish, I'll

[08:21] throw in a splash of the reserved pasta

[08:22] water and then 40 to 50 grams of grated

[08:25] pecorino cheese. From here, I'll fold

[08:27] together until the cheese is melted and

[08:29] the pasta and sauce have unified into

[08:31] one beautiful thing. Of course, before

[08:33] serving, one last taste for salt. And I

[08:36] think this needs a little bit more

[08:37] sharpness from the pecorino and a tiny

[08:39] pinch more salt. To serve, I'll swirl

[08:41] into a bowl, then top with a couple of

[08:43] chunks of rendered pork and a little bit

[08:45] more tomato sauce. And then finally, a

[08:47] hefty dose of grated pecorino cheese.

[08:50] And that's amatricana, the queen tomato

[08:52] sauce. For me, it possesses a depth and

[08:54] delicacy of flavor that you just don't

[08:56] get from a basic marinara or a spicy

[09:01] arabiata. Bukatini is a beautiful

[09:03] slurping noodle. And texturally, when

[09:05] those two sides come together and get

[09:07] squished in between your teeth, it's

[09:09] really, really special. Flavor-wise, for

[09:10] a simple tomato sauce, there is a lot

[09:12] going on here. You've got the estestery

[09:14] sweetness from the wine. You've got

[09:15] onion, you've got garlic, you've got

[09:17] fruity chilies, you've got pork flavor,

[09:19] you've got just an overall beautiful,

[09:21] robust meatiness. At the end of the day,

[09:23] this is just tomato sauce, but honestly,

[09:26] it's so good. Up next is a hybrid that

[09:28] smashes up two legendary sauces into one

[09:31] super sauce. But first, I'll thank Wild

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[10:17] In my last box, I got a croissant loaf,

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[10:24] leftover vodka sauce that I have. So, to

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[10:39] before they change their minds. Up next

[10:41] is a sauce I call Alfredo E Pepe. It's

[10:44] everything you could possibly want in a

[10:45] cheesy pasta sauce. To make it, I'll

[10:47] drop 50 gram of butter into a warm pot

[10:50] and melt it. Then I'll get a r going on

[10:52] by adding in 20 g of allpurpose flour,

[10:54] then whisking with a silicone whisk so I

[10:57] don't scratch my duchie. Then I'll stir

[10:58] this up until the flour is lumpless and

[11:01] unified with the butter. From here, I'll

[11:02] sizzle this on low heat for about 1

[11:04] minute to cook off the raw flour taste.

[11:06] Next, I'll add in 500 gram of half and

[11:08] half while whisking to prevent lumps. I

[11:10] like half and half for this sauce

[11:12] because it's richer than milk, so the

[11:14] sauce is a little bit creamier, but it's

[11:15] lighter than heavy cream, so it doesn't

[11:17] get too thick or gloppy. Half and half

[11:19] gives you that silky cheesy finish

[11:21] without overwhelming the other flavors.

[11:23] Once this sauce is up to a low simmer,

[11:25] you can see the flour has thickened

[11:26] things up. So, from here, the heat's

[11:28] going to get turned down to really low

[11:30] or even off while I cook my pasta. Over

[11:32] here, I'll add in one lb of fetuccini.

[11:35] No, stop it, dude. It's not time to

[11:36] become one of those guys that says

[11:38] Italian words with an Italian accent.

[11:40] But notice that while I'm adding it, I'm

[11:41] spinning it and twirling it. That's

[11:43] because fetuccini loves to piss me off

[11:45] and stick together. So, I really go out

[11:47] of my way in the first 2 to 3 minutes of

[11:49] boiling to make sure that the individual

[11:50] pieces of pasta are staying separated.

[11:53] Back in the sauce, after about 5 minutes

[11:54] of gentle simmering, things have

[11:56] thickened and the stability is there to

[11:58] hold cheeses in emulsion without

[12:00] breaking. To finish, I'll kill the heat,

[12:02] then add in 8 g of salt and 8 g of black

[12:04] pepper. I prefer a coarser crack here

[12:06] because powdery black pepper can make

[12:07] the sauce kind of look like gray paint.

[12:09] Next, in goes 75 grams of grated

[12:11] pecorino cheese and 75 grams of grated

[12:13] Parmesan cheese. For this sauce, it's

[12:15] really important that you grate your own

[12:17] cheese because pre-grated parmesan or

[12:19] pecorinos are usually covered in

[12:20] anti-caking agents which make them melt

[12:23] weird. Once the cheeses are in, I'm

[12:25] going to jump in with my whisk and stir

[12:26] until things are melted. The residual

[12:28] heat here should be more than enough to

[12:30] melt it all together, but if yours isn't

[12:32] getting there, add in a touch more heat

[12:34] from the burner. Be careful though,

[12:35] because excessive heat can seize up the

[12:37] proteins in the cheese, which will make

[12:38] it grainy. And after about 30 seconds,

[12:40] I've got a rich, peppery, sharp cheese

[12:43] sauce that is equal parts Alfredo and

[12:45] Kacua Pepe. Once the pasta is just a

[12:47] touch pastel dente, I'll strain it off,

[12:49] then drop the fetachccin into the cheese

[12:51] sauce. Also, right away, I'm going to

[12:53] add in about a/2 cup of reserved pasta

[12:55] water because fetuccini is super thirsty

[12:57] and cheese sauces tend to thicken

[12:59] quickly, so we need extra water. From

[13:01] here, I'll toss to combine. Then give

[13:02] the pot an aggressive little shimmy to

[13:04] release more starch so things get

[13:06] creamier and that much more silky.

[13:08] Texturally, I would say air on the side

[13:09] of being just a little bit thinner with

[13:11] the sauce because it's going to thicken

[13:12] and you don't want things to be overly

[13:14] gloppy. To serve, I'm going to garnish

[13:16] with a bunch more grated cheese. Then

[13:18] give this about a dozen cranks of black

[13:20] peppy to bring the heat and to sharpen

[13:22] things up. Finally, I'll hit it with a

[13:24] drizzle of olive oil to make it lean

[13:26] even more towards

[13:28] kacio. M. It's so silky and creamy, but

[13:33] it's not overly heavy. You get sharpness

[13:35] from the pecarino. You get some heat

[13:37] from the black pepper, or like a lot of

[13:39] heat from the black pepper. You get this

[13:41] bright green fresh tasting olive oil

[13:43] because we put that on top. And then the

[13:44] round umami flavor from the parmesan

[13:46] kind of ties everything together. It's

[13:48] everything you want in a cheesy starchy

[13:50] pasta. Up next is a green pasta sauce

[13:52] called pesto. You've heard of that.

[13:54] Today I'm going to show you how to make

[13:55] a really good version of it. To start,

[13:57] I'll put a 100 g of cubed parm into a

[13:59] food processor. I don't like pre-graded

[14:01] parm because it makes a pasty pesto. The

[14:04] parmesan cubes break down into a coarse

[14:06] texture that gives the sauce a lot of

[14:08] textural interest and a lot more lively

[14:10] parmesan flavor. After a quick 30-se

[14:11] secondond pulse, when I stopped to take

[14:13] a look, you can see that this looks

[14:15] grally. That's exactly what I want. The

[14:17] pieces look like Moroccan couscous or

[14:20] like soil. Next, I'll add in 100 g of

[14:22] untoasted pine nuts, 125 g of olive oil,

[14:24] and 100 g of demmed fresh basil. Yes,

[14:27] that is a ton of basil. It's basically

[14:29] two of these $7 clamshells. But to make

[14:32] a meaningful amount of pesto, you need a

[14:34] lot of basil. And the results here are

[14:35] going to be worth the investment of your

[14:37] $14. Trust me. Also, no toasting on the

[14:40] pine nuts because in my testing, the

[14:41] flavor of the final pesto was basically

[14:43] the same whether the pine nuts were

[14:45] toasted or untoasted. The last thing in

[14:46] is 5 g of salt. Then I'll pop on a lid

[14:49] and spin for about 30 seconds or until

[14:50] the nuts and basil are well broken down.

[14:53] A quick note, don't over spin this

[14:55] because you'll heat things up, which

[14:56] will round off the freshness of the $14

[14:59] worth of basil and it'll start to turn

[15:00] things brown. And stop. After about 20

[15:03] to 30 seconds, you can see that we've

[15:04] got a super bright green pesto.

[15:07] Everything is broken down in here, but

[15:09] it's not broken down so much that it's

[15:11] become a paste. It's still saucy. If

[15:12] yours is looking a little bit too tight

[15:14] at this point, you could drizzle in a

[15:15] little bit more olive oil. To use this

[15:16] pesto, I'm going to drop one pound of

[15:18] spaghetti into a salty pot of boiling

[15:20] water. Oh no, that's not how you do

[15:22] that, bro. Next, I'll pour off the pasta

[15:24] water after reserving a little bit.

[15:26] Then, the pasta goes back into the pot.

[15:28] And then, I'll drop in a ladle of pasta

[15:30] water to keep things loose. Then, I'll

[15:32] drop in all of my pesto. There we go.

[15:34] From here, I'm going to whip things

[15:35] around a little bit to get the pesto

[15:37] incorporated and to get things sauced

[15:39] up. The parmesan's going to start to

[15:40] melt a little bit, and that's fine. You

[15:42] don't want a full melt, but a little bit

[15:44] will actually help the sauce cling to

[15:45] the pasta. And there we go. Emerald

[15:48] green pesto and spaghetti. M. You can

[15:50] actually see how the parmesan and pine

[15:52] nuts colluded to make things creamy. To

[15:54] serve, I'm going to twirl and twist it

[15:55] into a low bowl. Then top up with some

[15:57] grated Parmesan and a few chopped pine

[15:59] nuts to bring a bit of crunch to the top

[16:02] couple of bites. I love this pesto for

[16:03] pretty much all pasta shapes, but it's

[16:05] also great for white pizza or topping

[16:08] skin on fish like trout or salmon or

[16:10] putting on a salad with arugula,

[16:11] tomatoes, and fresh

[16:14] mozzarella. The thing that I love about

[16:16] this pesto in particular compared to

[16:18] some of the other pestos that I've made

[16:19] in the past is that this one is

[16:21] extremely basil flavored. The pine nuts,

[16:23] the parmesan, the olive oil, those taste

[16:25] good and they elevate the entire dish.

[16:27] But the first and last impression that

[16:28] you get here is herbaceious sweet fresh

[16:31] basil, which I love. The last pasta

[16:34] sauce is the most decadent in this

[16:36] video. Mushroom Marsala. To make it into

[16:39] a medium heat Dutch oven, I'll add 125 g

[16:41] of small diced onions, 20 g of minced

[16:43] garlic, a strong pinch of salt. Then

[16:45] I'll stir to get those things sweating.

[16:47] Sweating is more of a mellow cooking

[16:48] process than sautéing or stir frying.

[16:50] With sweating, we want just enough heat

[16:52] to cook the moisture out of the onions.

[16:53] That moisture will then soften the

[16:55] aromatics as we cook them, which will

[16:56] keep browning at bay, which is what we

[16:58] want. After 5 minutes, we've got a soft,

[17:00] clear aromatic base with no

[17:02] caramelization. So, next I'll add in 175

[17:05] g of diced mushrooms and another little

[17:07] pinch of salt. After about 5 minutes,

[17:09] these mushrooms have sweat out their

[17:10] liquid and they've softened a little

[17:12] bit. So, next I'll add in 2 g of chopped

[17:14] fresh thyme. Then, I'll stir that in and

[17:16] continue to sweat things down for about

[17:17] 6 to 7 minutes over medium heat. I'll

[17:20] call things good to go here. When the

[17:21] mushrooms have shrunk by about half, the

[17:23] onions are totally soft, and there's

[17:24] just a little bit of browning going on.

[17:26] From here, I'll add in 125 g of Marsala

[17:28] wine and stir that in to delaze the

[17:31] stuck mushroom fond and to cook off the

[17:32] alcohol flavor. If alcohol is a no-go

[17:35] for you, use 10 g of wirch, a touch of

[17:37] sugar, and 100 g of beefto. Okay, once

[17:39] the pan's scraped up and the marsala is

[17:41] cooked down until sack, like this, I'll

[17:43] add in 200 g of heavy cream, and a small

[17:46] splash of water. Then bring the whole

[17:47] thing up to a simmer and cook down for 5

[17:50] minutes. If you're wondering why I'm

[17:51] using cream over half and half, it's

[17:53] because there's no cheese in the sauce,

[17:54] so the extra fat in the cream is

[17:56] actually welcome. Now, while that sauce

[17:57] finishes cooking, I'm going to add in

[17:59] one pound of frozen raviolis to my pasta

[18:02] pot. Yes, I'm not ashamed to use

[18:04] store-bought stuffed pastas, especially

[18:06] ones from a nice Italian market. These

[18:08] are only like $6 a pound, and they are

[18:10] more than passable in terms of quality.

[18:12] Okay, back at the sauce, you can see

[18:13] that after a little bit of reduction, my

[18:15] spoon leaves a lazy trail when I pass it

[18:17] through. Again, we're looking for a nape

[18:19] consistency here. This thickness is

[18:21] going to grip the pastas beautifully.

[18:23] And I'm also going to just add a little

[18:24] bit more salt in. That's going to do the

[18:26] trick before the pasta goes in. Okay,

[18:27] these frozen pastas are made with fresh

[18:29] pasta, which means that they cook really

[18:31] quickly. So, after 4 minutes, I'm going

[18:33] to lift them out, then drop them into my

[18:35] finished Marsala sauce. From here, I'm

[18:37] going to bring the sauce up to a very

[18:38] bare simmer and stir things to get the

[18:40] pasta bathed in the sauce. To serve, I'm

[18:42] going to pile some raviolis into a bowl,

[18:45] then shower with some parmesan. Then

[18:46] just a little bit more mushrooms and

[18:48] sauce on top. Now, let's taste

[18:51] it. What? It's perfectly sweet from the

[18:55] marsala. The mushrooms are earthy.

[18:57] They're perfectly cooked. There's cheese

[18:58] inside the pasta. And the whole thing is

[19:00] coated in this satiny, beautiful cream

[19:03] sauce. I love it. If you like this video

[19:06] and you want some more meticulously

[19:07] tested recipes explained in detail, then

[19:10] oh man, you're going to love the video

[19:12] linked on screen. I'll see you there.