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hey guys welcome back to another video
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so today we'll be making a big pasta
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with a homemade spicy Clavin pepper
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sausage so let's get started right now
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so first things first go ahead and
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pre-heat your oven at 400 degrees and
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start some water for boiling to cook
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your pasta so for this class today we're
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gonna be using my classic delicious and
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simple marinara sauce you can find the
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link on how to make this recipe down
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below now once you have your sauce going
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let's prepare our sausage this sausage
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is really easy to come together we need
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to go to an Italian specialty store to
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get these special peppers and if not you
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may omit this but I think it really
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brings a lot of flavor
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also the anis and the fennel in the
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sausage does wonders to the fragrance
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and the flavors in the sausage so here I
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have 6 ounces of ground chicken and to
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this add 1/2 a teaspoon of freshly
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chopped chillies 1/2 a teaspoon of chalk
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Calabrian peppers a small pinch like
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it's an eighth of a teaspoon of salt or
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to taste for a quarter to 1/8 teaspoon
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of black pepper since I like my stuff
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spicy I'm gonna add quarter teaspoon of
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chili flakes but you make tone that to
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your taste now we're gonna come to the
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fragrant stuff it's gonna make your
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sausage really delicious when I had a
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pinch less than eighth of a teaspoon of
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fennel powder if you don't have fennel
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powder go ahead and wrap some fennel
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seeds between paper towel or a ziplock
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and crush it it's okay if you don't get
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it too fine just get it through small
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chunks so that when you bite into it you
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don't get the full fennel seed in your
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mouth Lee we're gonna put again about an
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eighth of a teaspoon of aniseed
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now again if you want to learn more
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about these spices you can refer to my
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series on spices called let's make it
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spicy and learn all about this the links
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will be down below in the description
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box gonna add a little bit of sweetness
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to a sausage it's gonna be really nice
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so I had about half a tablespoon of
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maple syrup or honey now to just bring
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this all together add a little bit of
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water this is about a qualities and just
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mix this all together until it comes
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together into one delicious sausage and
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there you go this is a way to use you
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can make this in advance if you like and
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make it the next day or even the day
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after the more it sits the more flavor
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is produced in that sausage no he's not
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a bad to cook your sausage on medium
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heat so add a teaspoon of olive oil in
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your pan to cook the sausage just all
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his heart add in your sausage now using
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a spatula or wooden spoon break your
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pockets down be small a bit then you're
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gonna cook this until the chicken is no
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longer thing the chicken is almost
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cooked and the smell is truly incredible
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keep breaking it down into smaller bits
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as soon as the chicken is no longer pink
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turn off the heat and transfer the
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chicken sausage into a bowl so once your
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water comes to a boil and your penne and
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cook until al dente or about 7 to 8
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once you pass that's cooked drain it and
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add it to your marinara that honestly
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looks beautiful now if you're wondering
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why do we suddenly have such little
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marinara it's because I'm making Manor
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and bulb if you want to know why go
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ahead and check out the video where I
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talk all about cooking smart and saving
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time the link will be attached down
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below along with the pasta add in about
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half of your sausage with any juices now
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mix well to this all comes together this
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looks absolutely stunning so let's get
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out of casserole and start putting this
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and half of your pasta into your
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casserole non Larry you casserole with
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half of your mozzarella and spread this
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out I personally love layering the
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cheese and the pasta on top because it's
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a really nice surprise when you dig in
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and you have that delicious molten
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cheese in the middle finish the layer I
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put in the rest of your pasta on top at
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the rest of your sausage on top now
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finally add in the rest of your cheese
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France for the casserole onto a baking
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sheet this is just gonna help taking the
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casserole out a much easier for you cook
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it for about 10 to 15 minutes or until
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it's warmed through and the cheese is
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delicious golden brown now while that
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happens let's lift this dish up with
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some fresh basil fresh basil is amazing
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pungent strong and an active spiciness
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which I absolutely love so we're gonna
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chiffon add some basil chiffonade is
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just French for ribbons so take 45 basil
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leaves and stack them on top of each
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other do not try to chiffonade basil
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from more than 5 otherwise it won't turn
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out as perfect as you want it to be so
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we're gonna roll it into a tight cigar
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with a sharp knife not putting any
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pressure on the basil just slice right
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through the basil just wanna go with a
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nice sharpness go with the edge you
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don't want to bruise the base although
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it's not gonna look pretty and there you
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have it some beautiful chiffon out of
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basil now just garnish that beautiful
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chiffonade basil so there you have it
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guys this recipe is so simple to execute
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and has so much flavor packed in it that
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he's gonna blow your mind and this
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sausage recipe is so versatile and this
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sauce recipe is so versatile that you
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can use it for breakfast sandwiches or
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for pizzas so I hope you guys like this
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video and if you did be sure to give it
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a like and a comment down below don't
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this channel so you don't miss our any
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new content and be sure to subscribe to
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all my social media links linked down
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below until then I'll see you guys again
