When the Internet is raving about a viral pasta recipe…of course there’s nothing else to do but test it out ourselves!
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00:00 Intro
1:29 Prepping Pasta
2:11 Pulverizing Vegetables
2:36 Cooking Sausage
4:46 Building Sauce
4:17 Making Bechamel
5:10 Building
7:03 Baking & Cheesing
7:44 The Reveal & Serving
8:59 First Bite
9:47 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
source
Flaming Elbows
(Single Batch)
Dry ingredients:
Elbow macaroni.
Parmesan Cheese, Romano cheese or a combination of both. (Powdered) Also can be Vegan using Vegan Parmesan purchased at Publix.
Parsley flakes (dry or fresh).
Crushed Red pepper Flakes (to taste)
Garlic (to taste)
Salt or Jalapeno salt. 1/2 heaping teaspoon or to taste.
George Washington Golden Seasoning and Broth mix, 8-10 packets.
Wet Ingredients:
Extra Virgin Olive Oil.
1 10oz. can of diced Tomatoes with green chilies (any brand).
Note: Chicken broth or chicken based ingredient can be substituted for the George Washington Seasoning (to taste). Plain salt and water works but I hate plain noodles. You can also substitute Adobo seasoning to taste. I haven’t tried it using beef flavoring.
Preparation: 10 to 15 minutes
1. Prepare 3 cups (plus or minus) of elbow macaroni with Jalapeno salt and George Washington seasoning to taste. Drain noodles but don’t rinse and place in a large bowl. Add diced tomatoes.
2. In a bowl combine 3 heaping tablespoons of preferred cheese, 3 heaping tablespoons of Parsley flakes, ½ teaspoon of crushed red peppers, and ½ teaspoon of salt and set aside
3. As noodles cook, finely dice Garlic, add to skillet with ¾ to 1 cup of olive oil and Sautee until garlic it just begins to turn golden brown.
4. Pour sautéed garlic over noodles, add the dry ingredients and mix well.
Note: this can be eaten hot or cold depending on your particular tastes.
Bad ass
So no need to line up the pasta, painstakingly in a cake pan. Just toss the pasta in the béchamel sauce and top with the bolognese sauce and cheese, in a 9×13
To help Make America cook Great Again, recipe below
Vertical Rigatoni Pie by STCG
Cook a pound of Rigatoni 3 mins short since it will bake 1/2 hour.
Toss with a little butter and parm, set aside.
Dice 1/2 C ea carrot, celery, onion.
Heat a pan. Brown 1lb spicy Italian sausage.
Add veggies. Plus 1 tsp Italian seasoning, 1/2 tsp red pepper flake. Cook 3 mins.
Make a well, add oil, add a few cloves of minced garlic. Cook a minute until fragrant.
Add 28 oz can tomatoes, S&P, mix. Simmer low 20 minutes.
Bechamel: 4 T butter, 1/4 C flour. 2 Cups milk drizzled in. With a pinch of S&P, 1/2 tsp garlic powder.
Add 1/3 C parm. Add 1-2 T basil pesto. Simmer to desired thickness (tip, thinner so it fills the pasta).
Prop a spring form pan up at an angle. add rigatoni vertically
Mix some red sauce into the béchamel, fill the rigatoni.
Top with the remaining red sauce.
Cover and bake at 400 for 15 on a baking sheet
Top with mozzarella, pop it back in uncovered for another 15.
Rest 15.
Pop the spring form. Slice and serve garnished with basil, parm.
Love the STCG crew!
I've seen this years ago and wanted to make and never have. This looks good. May experiment in the steps though. Cheese on bottom, then some ragu, then sauce. Then stand pasta up, then top with more ragu/ Bake and add more cheese on top.
Fun fact. Red wine helps with heartburn. I use it in all my red sauce's and the flavor is fantastic
This is a solution looking for a problem. Can’t see the advantage over regular pasta.
How did the baking sheet get clean in the oven?
also that’s a sauce mornay since you added cheese to the bechemel
shoulda cooked out the sofrito first
Seems like a ton of work just to collapse when serving. I'm just going to pour bechamel and that ragu over pasta and call it dinner. And it's gonna be delicious. Thanks for another great video, gentlemen!
The shirt is absolutely hilarious
Saw the recipe and had to try it. And it came out amazing. Nicely done @samthecookingguy
Did cored zucchini instead of pasta. Was awesome
My Rigatoni were not all the same length so mine came out looking a little lumpy
Made this last night for guests. Followed Sam instructions to the letter. FABULOUS! Turned out perfect – no need to change anything next time (Which will be soon as this one is a keeper). Fed six adults with two servings leftover. Well done Mr. Sam. Love the show.
Also….Can you please make a recipe book? I'd buy your book!
Sam's the man! My husband and I love your videos! Greetings from the lower mainland! 🇨🇦
I'm making this for dinner. Maybe I'll get some action tonight! 😂
Another amazing dish. Thanks
The overhead shot at 5:42 triggered my trypophobia
any one who makes southern gravy will know you can add all the cold liquid at once to the butter / flour mixture with no clumping as long as you are stirring vigorously. saves a little time and makes you look like a magician!!
Maybe cut the noodles in half and do 2 layers. Chicken alfredo would be bomb
I imagin ethe conversation went like "Lets take an easy recipe and make it unnecessarly difficult… you know… for tiktok."
Grind lil mowie wowie in there
I made that. for me, and my girlfriends family. Total freakin' win.
Use homemade pasta and that would be irristable!
i love the idea but i think actually filling the noodles would have been better….stuffed shell type thing going on…
I don't think you needed to add the olive oil to the pasta as it would be better if the pasta was able to stick together. And any italian grandma would tell you that you're wasting good olive oil doing that.
Looks good, but basically it seems like it's for the initial presentation. Since it falls apart when eating.
I'd probably just toss the rigatoni with the bechamel and cover with the sauce and cheese in a baking dish. Same result probably.
Is blitz a real american word?
Blitz is the german word for thunder.
And as adverb for something intensely. Like blitz schnell.
Translates to super fast.
Anyways love you guys, greetings from Germany.
PPS the stupid taxpaying general german like me, stays behind you.
We won't let happen what they wrote on their bloody flag.
🇮🇱💪🏻
Sam try making smoked shot gun. Shells
I did the recipe yesterday and it was delicious! The pesto bechamel is a great idea even for plain pasta dish. Every bite was great, thanks STCG. And it is not necessary to fill up each rig, the entire batch fit perfectly to give the taste and the texture to make it delicious. Just folow the recipe and you will be happy!!!
Redbars watching. Mike david is going to get to the bottom of your darkest secrets, sam.
HMMM…. Thoughts? I'm thinking of piping a bit of a ricotta cheese mix into the pasta prior to placing the ragu mixture on top. This would take up the airgap in the pasta between the bechamel sauce and the ragu mix. I feel the pasta has the potential to dry out and become gummy/chewy. Plus, this may add to the structure allowing for a better slice and overall stand up dish. Finishing with the leftover bechamel around the plate may add a better presentation?!?!?! There would be more of a lasagna feel and taste overall but a great addition to the taste! I would love to hear your thoughts as I am only a Backyard…. Weekend Warrior… Home Cook!
I feel like Sam is missing a market here. Making these TikTok recipes and then bringing the “grumpy old chef” would be hilarious. “Yeah it’s good but it took forever and it’s just baked ziti mixed with an arts and crafts project!” 😂
That one is a pain in the ass; but, not as much of a paid as stuffing each riggy with cheese for this
I am sure the food is good but I can't stand this guy's style.
Nah this is a huge miss
It turned out beautifully can you cover dishes for people that struggle with renal failure. Im almost to dialysis and get tired of eating vegetables and more chicken. I cant eat just anything and salt is an absolute big no pie anything high in sodium or potassium or has phosphate in it
Piping bag? Maybe? Me thinks yes.
Been making this Rigatoni Pie for over a decade. But I make a ricotta, egg, parm mixture and pipe it into each noodle. Then your sauce and meat and top with cheese.
Looks dry and pointless.
fail