The Pasta I Make When I Don't Feel Like Cooking

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making a recipe directly from our cookbook, Pasta alla Jimmy. I hope you love it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto OXO Splash Guard: https://amzn.to/3MyXU83 Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast INGREDIENTS 1 pound (454g) rigatoni or paccheri 5 tablespoons (75ml) extra virgin olive oil divided 1 pound (454g) bulk Italian sausage 20 cloves roasted garlic - or more 1 15-ounce can butter beans - drained 1 cup (140g) olives pitted and chopped, see notes below 1 cup (140g) chopped peppadew peppers rinsed 1/2 teaspoon crushed hot red pepper flakes 1/4 cup minced flat-leaf Italian parsley 2 cups (480ml) reserved pasta water will most likley not need all of it 1/2 cup (45g) grated Pecorino Romano salt and pepper to taste INSTRUCTIONS 1. Bring a large pot of salted water to boil. 2. Heat a large pan to medium with 2 tablespoons of the olive oil and once shimmering add the sausage. Cook the sausage until browned and break it up into small pieces. 3.At this time, cook the pasta to 1 minute less than al dente. Make sure to reserve at least 2 cups of pasta water. 4. Add the remaining olive oil, crushed red pepper, roasted garlic cloves, peppadew peppers, olives, and butter beans to the pan and mix to combine. 5. Add 1 cup of pasta water to the pan and continue to simmer while waiting for the pasta. 6. Once the pasta is almost al dente, add it to the sauce and stir quickly. Mix well and/or toss to emulsify. Once the pasta reaches a perfect al dente, remove the pan from the heat. 7. Turn off the heat and mix in the parsley and grated cheese. Add more pasta water, a bit at a time, to get the perfect consistency. Taste test and adjust salt and pepper if required. Serve with extra grated cheese. Enjoy! NOTES - There are many salty ingredients in this dish. Often no extra salt is needed. Adjust according to taste. - Good olive choices include Gaeta, Sicilian (Castelvetrano), or Greek Kalamata. - Butter beans can be substituted with cannellini beans if you like. - Roasting the garlic ahead of time (I often do 20 heads and freeze them for later use) allows this recipe to be completed in about 30 minutes. VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.