Pasta with Broccoli and Sausage (Classic Italian Cooking) | Kenji's Cooking Show

[MrCaio]

Don't know if you'll read this but anyway: I discovered your channel recently and me and my wife are just in love with your content. We live in Brasil and we're not rich, so most of the fancy and exotic stuff is out of our reach, but you always suggest some substitutions or say stuff like "I'm using this and that because it's what I have", and this type of comment makes us feel like it's ok to make adaptations and use whatever we have here.

Also, the way you just do simple videos, without unnecessary cuts, really shows to us that good cooking is not something reserved only to professionals.

Thank you for your videos, your work, and have this virtual hug I'm sending you directly from Brasil :)

[dominiktmczk]

The awkward fishing out of a single piece of pasta just to use tongs anyway was my favorite part along with Shabu roaming the floor

[sommelierofstench]

i used to enjoy other really flashy, scripted cooking channels. but after i found you channel kenji, i have learned more and cooked more of the recipes you have shared than from anywhere else. love that you explain the process any why you do things the way you do. it’s also rad to hear you say things like “just use what you have/like.” recipes are just an outline, and you can have fun with trying out and substituting different things. that’s the joy of cooking. anyways, thanks for all the information over the years. cheers

[glossblack]

Love these recipes youre putting out. Simple ingredients, fast cooking, just a smart way to use cheap food

[peaceyteavo]

Love seeing Kenji offering up some of these simple and cheap meals in the current economic environment. His style has always been accessible but these really are recipes for the people.

J. Kenji, Thank you! "The Food Lab" arrived a few days ago, and together now with "The Wok" and these videos, you are helping to make life better for people all over the world.

[Arauge]

My old chef used to make this for staff meal, I had completely forgotten about it, I'm for sure getting the ingredients for this next time I hit the store. Thanks for the nostalgia!

[calzonetrash]

My mother made this for me so much as a kid, as I was a picky eater and broccoli was one of the few vegetables I liked. Some differences that someone might like to try!
1. She always molded the sausage into tiny little meatballs - then set them into the COLD pan and set the burners to medium. As the heat gradually rises, it will release fat and prevent the meat from sticking, while still creating intense browning that tastes absolutely delicious!
2. She would pre boil a the broccoli a little and not cut as finely as Chef Kenji did, so a forkful is always a toss up of meat or broccoli or both.
3. Finally, the pasta with a TINY amount of pasta water would be dumped, along with the broccoli (and other vegetables that you might want) into the sausage cooking pan, which sort of deglazes all of that beautiful fond at the bottom and creates a wonderful brown sauce of sorts. I would add butter to thicken even more but she considers this 'wrong" as she adds some parmesan/pecorino and apparently they don't mix those in Italy or something.

[jackizzo]

This meal has a really special place in my heart. First thing I learned to cook, it's been a family staple for a long time, and it's the only thing I know how to make by heart. I personally prefer parboiling the broccoli/ini/rabe first and then cooking the pasta afterwards.
The only thing I've changed about it over the years was something I learned from a Pugliese friend while I was in abroad Italy — I made it for myself a bunch over there and he joked that my Italian ancestors must have been from Puglia because of how frequently I made it. About a week before I went back to the US, we made it together, and it was amazing, both of us knew what we were doing by heart. But towards the end, he threw me off by adding a splash of orange juice to deglaze the pan with the sausage. I asked him why and he just kind of shrugged and said it was just instinct, probably from watching his mom do it. I can't make it without the orange juice anymore.

[GMC]

Kenji videos are well and truly back. Love to see it!

[carlajackson]

Dude, that pastry blender does a bang up job on chopping boiled eggs for salads to. Love finding multiple jobs for a tool!

[alexcaraballo]

I love this channel. Real time cooking to show that it doesn't take that long to cook. I've sat in drive thru longer than this took to cook lol

[ColdInTheStudio]

I always watch till the very end just to see him share food with his dogs ❤

[RobertPodosek]

I could watch Kenji cook all day. And sometimes I do.

[EthanKenna]

I’ve had this twice this week - it’s delicious! Small additions/changes I made: I used Calabrian chilli instead of chilli flakes, added a bit of fennel because I love the stuff, and the second time round I added a little bit of lemon zest which really brightened the already wonderful dish up!

[giovanniguagliardo]

As Italian I've to say: perfect execution 👌

[Butterforyourrolls]

Kenji, you have taken my home cooking game to 11! I love when your videos drop and and something about you tone of voice says, "Ya'll got this." Also, breaking up meat with the pastry cutter is pro moves. Have a wonderful day!

[daphnepearce]

I love the simplicity of this dish. I don't think I'd change a thing.

[AnEvilTurnip]

This dish was a childhood staple for me, really good memories about it.

[benb]

This is an incredibly satisfying and easy recipe. It's a winter staple. Depending on what sausage you use, I feel like you can add some more red pepper flakes. Thanks for sharing Kenji.