Hot food and drinks have been proven to cool you down little faster in heat then cold in some instances, also depends on each person obv but I love food like this on hot days, I even make Hungarian Mushroom Soup in the summer.
as someone who lives alone but likes to eat good homecooked meals, carla’s recipes is so good for meal prepping?? like yes i do like a family sized serving 😂 (just freeze the extras for later
My way of meal prepping pasta dinners is to make the full batch of sauce, portion it out and refrigerate or freeze, then make an individual serving of pasta (for me it's usually 4oz, and yes I weigh it because having 10 strands of leftover spaghetti is annoying), reheat one portion of sauce, and combine the pasta and the sauce with the parm, pasta water, and lemon to taste. This way I can guarantee that the pasta is hot and al dente and not soggy, and it only takes 15-20 minutes every night!
A few months ago I was kinda broke and using up whatever I could find in the fridge and pantry for this one pot medley and I wasn’t expecting it to be great but it really really was. Haven’t recreated that yet.
Love the mother energy in this video! On trying to recreate a dish-I truly do think the emotion and energy you’re feeling on a particular day end up in a dish. It’s just different making food for people you love, on a day you’re feeling it. ❤
In case it wasn't clear that I am Carla's disciple: I watched this video for the first time and couldn't help but recite with Carla at 19:02: "We're tossing, we're saucing, we're glossing."
Btw in Modena is always sausage pasta season, no matter what…we usually do sausage and porcini with a splash of heavy cream. It is heaven. Pasta shape = it doesn’t matter 😂
Mushroom in pasta is such a good lifehack. I do a variation of this, with just Paris mushrooms finely chopped in food processor, cook it in oil to remove moisture, brown a bit and unlock the great meaty flavor, then add fresh tomatoes (or cooked cherry tomatoes I used for a previous meal) and any leftovers I have on hand. Then you can even cook the pasta in the same dish ! For spices I add whole cumin seeds at the beginning, oregano and a bit of oregano or basil and some pepper flakes at the end
I remeber once making chicken curry with random spices, random quantities ans without written recipe. And it was the best curry I've ever tried. I've been trying and trying to get that flavour once again, few times I came close, but it was never as good as the first time. But I will not give up on this 💪
OMG, I’m making (time consuming) sushi and i see she released a video 2 hours earlier. Glorious! I really wish she had 30min long cooking show! Love from South Africa!
I just made this. I used irish pork sausages. I skipped the wine, used water instead and added a little soft creamy cheese. Finished off with parsley. Omg it was so good! ❤
This is actually crazy. I just came home from grocery shopping and right now on the stove a salciccia-beef-mushroom bolo is simmering and you upload this! Will try this recipe next time!
Made this and it came out fantastic. I can’t wait to make it again. It was pretty easy to just follow along with the video while going too. Just have to pause for that simmer time. ❤
I find it oddly reassuring to know that even professional chefs can make an amazing dish and then chase the quality, taste and experience but missing the mark for some reason and not knowing why. “I swear that I made it exactly the same way as before…. What the heck’s wrong?” must be one of the.most commonly uttered phrases across the planet.
My wife was watching me watching you, and she had questions because: a. She will not eat sausages period b. She is very picky about what mushrooms she will ingest and c. it was 6 o'clock in the morning. It looks like I will make a loose chicken sausage that will be lightly seasoned, and go hunting for chanterelles where I've picked them before. The struggle is real when you live with a picky eater. Thank you for this amazing recipe! One way or another, I WILL get some version of it.
I had the same problem recently. Made dinner with random items in the fridge, turned out amazing and now I can't get the same flavour. Sometimes messing around in the kitchen makes the best meals
as someone who has been on a thick spaghetti kick lately, this looks so good?? (also carla can you say “You think you just fell out of a coconut tree?” pleaseee)
I had some mushrooms I needed to use, so I made this today, a too-warm day, heated up my whole house. Worth it. Used a shellbow noodle and it reminds me-in the best way-of bougie hamburger helper.
my life is boring and sad but then bam its wednesday and bam there is carla and its like hey girl show me how to make spaghetti with sausage and mushroom bolo
Years ago I made a salmon recipe out of Bon Appetit for a friend. It was stupendous. I've made it many, many times since - never as good. I'm afraid last year's Thanksgiving dinner, for only my husband and me, will never be surpassed. My theory: the fewer people I'm cooking for, the better it will be. P.S. I ordered & received my psychedelic pushy-downy/smusher. Having fun pushing & smushing with it.
I've done this, where I make something amazing and don't write down exactly what I did and nothing I do comes close. The only thing I remember being in the sauce was Goya's Mojo Criollo and that the final sauce was a cream sauce.
honestly it might not taste the same because of when you added the tomato paste. You should try it again but do the tomato past after the wine like you did the first time and see if thats why
As someone who only drinks sparkling or sweet wines it’d be so great if chefs tarted telling us exactly what wine they use to cook with…. There are thousands of white wines and my anxiety can’t handle winging it
The 'frated parmigiano' (at 19:42) had me wondering if this is the technical term for 'blender parm'. Then I looked down at my keyboard and realised it was almost certainly a typo. 'Grated parmigiano', folks.
can you one day tell me how to not make my food excessively salty when using as much pasta water as needed to emulsify a sauce? I've definitely ruined whole dishes with salty pasta water but I also know it's liquid gold so what do I do?
Carla, Very Nice Recipe Love The Crisping of the Sausage and I Love Hot Sausage and a Good Pasta Dish. Also, Love a Spicy Seafood Pasta Dish with Lobster Scallops Clams. Love Pecorino Parmesan Cheese Sprinkled on Top. Maybe a Little Crusty Garlic Bread to add to it. What The Hell Some Ice Cold Red or White Sangria. DAVID, RI.
Food waste is a huge issue in grocery stores! Don't reach for the back of the cooler/ aisle if the item in front is also fine. I like Carla but I don't agree with that comment in the intro.
Hey woke auntie! Nguyen is pronounced as a one syllable name, with the -ng sound that you get from saying 'sing', holding that tongue/mouth shape, and then vocalizing through the word 'when', so like 'ng' + 'when' in quick succession.
Ditch better help. Unless they've gone through some major changes in the past few months, I wouldn't trust them with anything related to my mental health, or health in general
Is it that maybe the first time was better because it was a new dish, new flavor…? And that the other times the taste was familiar and was good but not like you tasted it for the first time coz it was not the first time? 😂😂😂
