Jack is Cooking the Best Damn Pasta Sauce You Ever Ate

Well Hello Internet!
over the weekend i made this super delicious pasta sauce.  i have to say it is probably the best damn pasta sauce i ever ate.  and i say that because i really don’t like plain tomato sauce all that much.  i don’t know why but i find that people spice it wrong and over cook it.  i don’t know why they do this, because tomatoes are awesome!  why all the spices and all the cooking for hours and hours and hours until there is nothing left but tomato paste?!
first off, i have to say that this is most definitely not my recipe.  i saw this made on Anthony Bourdain: No Reservations the other day in his episode about techniques.  i did some tweaking here and there but the recipe is essentially from Chef Scott Conant from Scarpetta restaurant.

Heres what you’ll need:
5 ripe plum tomatoes
4 cloves of garlic
an onion
a bunch of fresh basil
1 cup of olive oil
pasta
butter
cheese

First i blanched the tomatoes in hot water for like 15 seconds, and removed them immediately.  (i saved the water so i didn’t have to boil more, to cook the pasta in)

after the tomatoes where blanched i skinned them, cut them open and squeezed out the insides into a bowl (save this bowl for if the sauce gets too dry.  then you can add this juicy pulp into the sauce).  i put the remaining part of the tomatoes into a pot with 1 quarter of the olive oil (1/4 cup) and i mashed them with a potato masher until they were pulpy.  i let this simmer for like 30 minutes until it became pretty saucy (mashing from time to time)

in another pot, i put the rest of the olive oil, all the garlic (whole cloves) the onion (chopped up) and maybe 10 fresh leaves of basil, and i let this simmer in the oil for the entire time that the tomato sauce cooked.
when both of these things were done i took a strainer and i strained the oil into the tomato sauce (giving it all the flavor but none of the bits! genius!  this is the most genius part, and what makes it the best damn sauce you ever ate!)  then stir it up real good.
( but wait!  don’t throw out all that delicious onion and garlic and basil!  its good for other stuff!  like a quiche!  which should be in a post very soon!
then in a frying pan i sauteed up some pancetta (this is where i moved on from the scarpetta recipe) 
i spooned some of the sauce into the pan to reduce it in a small amount (instead of letting the sauce sit for like 2 hours:
I then tossed in the pasta  and put a pat of butter in it.  this is the final step in the deliciousness!  it made it all nice and super creamy!  yum!!
I then served it with a grating of gruyere cheese (which is a nice alternative to parmesan), and some more fresh basil on top for colour!
mmmmm mmmmm delicious!!!

Jack is Cooking Pasta with Garlic and French Cut Beans

Well Hello Internet!
On this day before the Feast that thanksgiving is, i have a quick pasta dish to share with you!
i’m sure this has a fancy name, but i don’t know what it is.  its delicious though, and really easy to make!
Here’s what you’ll need:
Pasta (any kind will do)
Garlic (2 or 3 cloves)
French Cut Beans (or peas, or any green vegetable.  broccoli is good with this too!)
olive oil
salt and pepper
so i cooked the pasta, and i sauteed the beans with garlic olive oil and salt and pepper
when the pasta was done i tossed it in with the beans and garlic
then i put some cheese on top!
mmm mmm delicious!!

Jack is Cooking Penne Alfredo with Sausage





Well Hello Internet!


For this recipe you will need:

Pasta
half an onion
two cloves of garlic
some sausage – i used Sweet Italian Sausage from Herondale Farm (www.herondalefarm.com)
Parmesan Cheese (3/4 cup)
Light Cream (half-3/4 cup)
Butter
Parsley (optional. i didn’t have any, but its good if you have just a little)

Jack is Cooking Butternut Squash Ravioli with Alfredo Sauce

Well Hello internet!

Last night for dinner i went all out and made ravioli.  From scratch!  That’s right i made the pasta dough, and the filling, and the sauce.
But i can’t say that I did it all alone, i had help from my good friend Julie – who also took most of these pictures!
Not only was this extremely delicious, it was easy to make and also lots of fun!

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on a side note, if one were to peruse the archives, they would find that the first video i ever made for jackiscooking, way back in 2007 was butternut squash ravioli.  except when i made it then, it was pre-made frozen ravioli!  This is much better!  check out that post here.
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Heres what you will need:

For the Filling:

one butternut squash.
one leak (or an onion)
a couple of cloves of garlic
salt and pepper

For the Pasta Dough:
2 cups of flour
3 egg yolks
4 tablespoons of water + some extra

One egg for the making of the Raviolis

For the Alfredo Sauce
half a cup of butter
1 1/2 cup of parmesan cheese
1 cup of cream
Garlic
Parsley
Pepper.

First, we cut the squash in half and took out the seeds.  Then we roasted it with the flesh side down for 30 minutes at 375° with a little olive oil.

While this was cooking I made the pasta dough.
I put 2 cups of white flour in a bowl, and made a well in the center.  In this well i put the 3 egg yolks, and the 4-5 tablespoons of water.  i slowly worked flour in from the sides until i had a dough.  (if necessary, you can add more water)
Knead this ball of dough for 10 minutes, and then coat it in oil and let it sit for another 10 minutes.  This will allow gluten to develop.
Heres my ball of dough:

While the dough is sitting, and the squash continues to roast, it is time to saute the leek and garlic.  so take your leek (that has been cleaned thoroughly and diced) and add it to some melted butter in a pan.  cook this for about 5 minutes and then add in the garlic (also diced).
If you’ve been counting my minutes, you will have figured out that about 30 minutes has elapsed now, and so the squash should be ready to come out of the oven.  Remove it from the oven and let it cool.

 
The Leeks should also be done at this point so those can be taken off the heat, and also allowed to cool.
Next up comes the mixing of the filling.  Scoop out the squash into a bowl and get rid of the skins.
Mush it up real nice with a fork, and then add in the leeks.  Mix these together until they are well incorporated.
Now its time to return to the dough!  So cut the ball in half and roll out they two halves until they are really thin.  If you have a fancy pasta roller, you can use that.  If you have a rolling pin, you can use that also.  But I have neither!  So i decided a wine bottle would work really nicely!
Now comes the time to make the raviolis!  Take maybe 1 or 2 tablespoons (depending how big you want the raviolis) of the squash mixture and put them in little balls over one layer of the dough.  (remember!  you want to get as mush use out of this dough as you can, so place the balls well.
Take the egg for the ravioli and mix that up.   brush it everywhere on the dough where there is not squash.  next take the other sheet of dough and place it on top.  press down in between all the balls.  now its starting to look a little like ravioli!
Cut between all the ravioli, and press down all the edges – sealing inside all that squashy goodness!
Next bring a pot of water to boil.
While the water is boiling, it is a good time to start making the Alfredo sauce.
Take the butter and melt it in a pan.  Add in the cream.  Stir and simmer.  Add in the cheese, and let it melt.  add in the garlic, salt and pepper.  if you have any parsley that is nice too.
ok put that to the side.
The water has now boiled!  so its time to cook our ravioli.  just a few at a time.  i made 10 ravioli, so 5 at a time, which is essentially a serving.  or a little more, these are pretty filling!
Fresh pasta, takes no time at all to cook.  maybe 2 or 3 minutes. Ravioli conveniently will let you know when they are done, because they float!  so when they float you can scoop them out and serve.  Put some of the delicious Alfredo sauce over it, and thats it!
So that’s it!  and as always, (well normally always in my video blogs) the first bite on camera!
Special Thanks to Julie – who provided much help in the preparation, and also most of the photos!

Jack is Cooking Pasta with Sausage-Tomato Sauce




Hello Internet!  


For this pasta sauce you will need: 
one large can of diced tomatoes
2 onions chopped 
garlic (i didn’t have any but it would be good) 
peas 
sausages  




Pasta  




Thanks to O T O for the additional camera work at the end!