I don't think I love anything more than one-pot meals. I have a really small kitchen and it's such a pain for me when there's many steps/pans needed as I have to clean everything immediately to make more room. Much love Frankie ❤
I literally just left my kitchen because I didn't have the energy to make something. I'm going to make this. Also, love the fact that you threw "Struggle Meal" in there. Immediately clicked like.
Frankie I love your channel content and videos They are always so informative but freakin' hilarious You are so in your element and have such a presence I have made several of your dishes and they always come out so great! Thanks to you I have a "packet" bin in my pantry!!!! Keep up the great job and please more videos! ❤
Might there be any good substitutions for the Swiss chard if someone doesn’t like it or it isn’t available? Maybe spinach also added closer to the end?
Love ya Frankie - your AustinItalian supporter! BTW my paisano, the link to the recipe via Tastemade is not working but I do not mind watching this over and over to type it up! ♥ Making homemade pasta today but will make this next week. Love using the parm rind. I have so many frozen and use like you do to add that extra flavor to pastas and soups. Say 'hi' to the piggies for me!
The rule makes me want to rebel and throw like 7 different types of pepper into a dish… at which point my grandma resurrects for like 5 min, walks over, hits me with a spoon, then bounces.
There's nothing about the method that really gives it a maximum quantity of sauce, just a minimum. You'll probably need some more thickener, since the pasta only has so much starch to give up, but that's about it. If you're gonna be browning meat beforehand anyway, maybe sprinkle in a bit of flour while you do so. Or more cheese, of course.
Sure you can make it with "a ton" more sauce. As one YT cook has said a million times (well, at least 100 times), "a recipe is a guideline, not something written in stone." It just depends on how thick or thin you like the sauce; I like to thicken my sauces with ricotta cheese when it's going to be used for lasagna, but when I want to use it as a thin sauce, I add more petite diced tomatoes, maybe more tomato juice. I learned years ago that V-8 juice, just a small can of it, does fabulous things for pasta sauce, including thinning it down a bit. You can always experiment; you aren't really going to make a mistake, you're just going to find out what works for you.
