@sad_papi: They look like grubs 😛 ricotta cavatelli with sausage and broccolini Cavatelli: 400g ricotta-drained overnight 400 g 00 flour (or all purpose) 1 egg yolk Hefty pinch salt Whisk together your egg yolk and ricotta with a pinch of salt. Add the flour and start working it together until you have a shaggy dough then turn it out and begin kneading. After about 5 minutes and your dough is cohesive, cover it up and let it rest for an hour. Roll it out about 1/2” thick then cut it into strips. Roll those strips into logs then cut out your little pillows. Shape by using something flat like a bench scraper or the side of your thumb and drag on a flat surface. Or pasta paddle. Bring a pot of salted water to a boil and drop them in. Cook for 30 seconds after they begin to float. So about a minute total. Cool and lightly toss in olive oil to prevent them from sticking to each other. At this point you can portion them up in an air tight container and freeze them for about a month or two. To reheat you can drop them in boiling water for a minute or drop them right into a sauce. Pasta: Italian sausage Garlic Broccolini Splash white wine Parmesan Chopped parsley Blanch your broccolini by dunking it in boiling water for 1 minute then immediately plunging into ice water. Dry well. Next I take the really long stems and just slice them up and leave the florets intact. Preheat pan over medium low heat and add the sausage. Once the sausage is browned on one side give it a toss and brown the other side. Add the sliced garlic, broccolini, and stems. Sauté all together for 2 minutes and add the chili flakes. Deglaze with a splash of wine. Once it’s almost dry, add the pasta with a splash of pasta water or stock. Add a handful of Parmesan and toss together. Taste for salt. Finish with chopped parsley and serve

Jaret Miller :

Every recipe I have copied of yours has been amazing. Genuinely thank you for posting. Ps I added a little red chili flake for spice

jondkeeley4 :

Isn’t that gnudi not cavatelli?

Dewitt B. Fartin :

Oh my god you made a portion for one, is it possible to learn this power

Shuls :

What would you substitute for wine for flavor/acid? My gf is sober and prefers that I avoid it, even if it's going to cook off.

Eleven :

my finance and I make this every week!

Andrea Martinez :

I genuinely enjoy watching how artistically you cook ✨

Mike Munson :

Do you get your eggs from a local farm? Those yolks are STUNNING

alletha 🩷 :

Quick question, would you cook them and then freeze them or could you freeze them uncooked?

Maya Gunshore :

Unrelated but what brand sieve do you have?

Liv :

Super cool Incendiary shirt 🔥

gg.yenser :

Cavatelli is my fav pasta shape.

Pennyharden :

These are so tasty but the do look like grubs!

riebiz :

Gorgeous! I'm making this this weekend! yum

imaleaper :

that's so many cavatelli

Bradd Valjean :

Bravo. Gorgeous food.

smores :

I can't find broccolini anywhere here 😭

samt_ :

Brad Summey :

My guy is just too smooth with everything.

Chef Justin Young :

Beautiful 🔥🔥🔥🔥

V :

They do! 🤣

amoo4488 :

I want to become cool enough so I could be your friend in real life and then just come over for dinner 🫶🏼

Itsabeautifullife :

This man is just so handsome

Steve Ruehl577 :

Freaking gorgeous!

Javi :

Damn, that looks fire Chef

thekevinlivingston :

Okay haircut