One-Pot Spaghetti Meal

Okay folks listen, obviously my scenery has changed. I'm actually in my house getting ready to cook today. You've seen the thumbnail, you've seen what I put out there and I promise you the way I'm gonna make this spaghetti we're not gonna overpower it but we're gonna let the meat do the talking for us. So look today we're just getting ready to make an over-the-top super flavorful spaghetti. Oh and did I mention we're gonna make it out of chicken? Let's get it. Okay as always listen I'm gonna pan over these ingredients so you guys can see not a whole lot to it but listen the full ingredient list is on my website that's smokingandgrillingwithab.com and that's w-i-t-a-b dot com. Now when you get right here to this chicken right here you see this right here this is exactly what you want to get. Listen it's a mild Italian chicken sausage you know I mean a super over the top and the flavorful this right here is gonna be key. Let's get it. Okay so I want to show you something if you guys don't believe I'm in my real kitchen look you see this I'm wearing my wife's apron her name is Camille obviously you know I mean this is like a last minute decision for myself you know I mean but listen I'm not finna over talk none of that I want you guys come here because we gotta talk about this pasta. You see this pasta right here I don't know about you guys but listen this is my tool of choice angel hair. Now I want you guys to let me know down in the comment section below which one do you guys like to use right. So we're gonna come on over here I already got my water boiling uh if you ask me my opinion don't put no uh oil in there I just you know season my water with a little salt right I take it I used to break them that's the way I was taught you know I mean but then I found if you just let them like this you just put them down you know I mean as they soften up they drop right into the water right so we want to make these al dente right so you want to read the instructions on the box per the you know product that you guys have al dente folks because we're gonna cook these I'm gonna do mine that way I like to cook mine inside of my spaghetti sauce okay so I'm going to be putting some celery in there you know I mean so I just get myself a couple of ribs you know cut them up make sure you wash the celery too right so you guys cut them down there in the site the size if you would like right so I'm going to cut these down like this you know I like them a little bit on the small side because you remember small dicing is for what is it you guys let me know small dicing is for what yeah you guys got it that's for the flavor and then when you do them larger it's more for texture now this spaghetti folks we don't really want to get the texture like that so you want to keep them a little bit on the small side and then if they are a little bit bigger no worries we're going to cook these down and get them nice soft and sauteed you know all right so once you have them everything down here like this now you just go ahead and dice them all right so per the instructions on my box for al dente right my timer went off I'm gonna go ahead and drop them in here and we're gonna stop this cooking you know process right so let's go ahead and get them like this and let's stop it just shock it with cold water all right so this is what I'm getting ready to do I'm not gonna bore you guys I'm just gonna cut these down like this right you only need a little bit of the bell pepper I'm gonna do the same thing with the green right so let's get this like this now I'm gonna set these off to the side for those you guys been following me for a long time you guys might recognize these boards you know these are the boards I've been using you know from the gates you know so wifey all right so obviously you guys can see that I you know went ahead and finished with the green now we do the exact same thing you know with the red you guys can see the size you know what I mean this right here is what you want to have and then if you got any that didn't get sliced the way diced the way you would like them to be you guys can go ahead and fix them up and just do them right so again I'm not going to bore you I'm going to do the exact same thing with the onion no need for you guys to see me cut down an onion you know what I mean just the size is going to be critical because we want to get that flavor inside of there right so once you have them like this we just do it like that now we move over to the onion okay so if you look right here you can see I'm done garlic celery onion red and green bell pepper right we good there now I'm getting ready to go ahead and start working on you know sauteing and doing all of that right so again listen I know that some of these people here on YouTube they talk about all kind of things and what they use and all that listen I'm in my actual kitchen here it is I just went to my own pantry and got myself my own garlic and vine I mean branch and vine garlic and fused olive oil right so let's go ahead and like this we got it lit we're going medium and I'm going to start with just a couple of uh that's a good enough right there now you guys can use butter if you want to go with the buttery flavor you know I mean but for me I love it just like that I can hear my oil might be like a little bit hot I'm looking it's not smoking but I'm gonna turn this down just a little bit right so I always say I like to which major chefs that have all of their training they tell me it makes no difference right but I can go ahead and for me I like to give my onions a head start seem like it take a little bit longer to break down than anything else right so I'll just set this over here like that leave that like this and I know y'all some of y'all gonna be like hey where'd you get these from I don't know my wife got these you know what I mean uh I do have some but I don't know what happened I want to say these is mine she'll probably respond and tell me they're not you know what I mean uh but I bought these just like out as I was traveling and just found them but I like these folks if I can find the information look at this if I find it I'll put it down in the comment section below and I'll pin it in the description box now we want to let everything you know get what it is is we want everything to start to break down and infuse and fuse with it all right of course we got that garlic in here the onion we got bell pepper now here's a little bit of a level up if you guys like to use butter you know what I mean uh you can go ahead and put yourself a tablespoon of butter in here now just so that you know like I say level up boom there's that butter folks now once that melts and we work this in together I'm gonna move this over we're gonna introduce our meat all right so you guys can see man look once it starts to melt down and break down like that look at the color that's that butter all of the veggies I know everybody say I cook everything southern but I promise you this right here is gonna be right now I just push this over here like this and what I'm gonna do is I'm gonna drop my meat inside right now we'll just leave it just like this so it'll just like firm up get a little crust on it and leave it alone I'm getting ready to look at my fire I'm gonna raise it up to a little bit about a medium high right get just a little bit of a crust and then we're gonna break this down okay so after just a couple of minutes you know what I mean it cooks down on the bottom and then now I just break it up right look at this here now you guys can see we infuse this whole pot with a lot of flavor right but the real deal is it's the chicken the real deal is it's really in the chicken it's the Italian seasoning and the ground chicken that does it so you know we're just gonna break this down let it cook remember I talked about forming a crust on the bottom there you go you guys can see that this makes it a little bit easier they're gonna break up but we're gonna cook the other side of it too break this down and the rest is self-explanatory once we got it cooked we started incorporating everything together and then we get ready to season all right so I like everything that's in here this is uh done right your whole kitchen matter of fact your whole house should just smell incredible right so you see right here I don't move my seasoning right here now we're gonna go ahead and just start seasoning right but these are rare chili flakes I'm going to suggest that you guys don't use some to you you like a lot of heat go ahead but for me and don't forget the full ingredient list with the measurements and direction is on my website that's smokingandgrillingwithab.com and that's w-i-t-a-b dot com right now I'm going to come with the fennel seed now some of you guys don't might not even have fennel seed if you've been following me for a minute you know what I have it but if you haven't these are the things that you need to have in your arsenal that's it right there fennel seed all right then of course I'm talking Italian you know you got to have some basil right now I look like I'm putting a whole lot in here when I'm doing other ingredients but you know it depends on the hole on here how much comes out normally I measure it all out but now we cooking like how we would at the house you came over my house this is how I get it right and then we got Italian seasoning you can't say spaghetti without oregano and you know you gotta have that thyme in there too I just don't want to do all that shaking I just add some of you guys might say hey that's a whole lot but this is the difference is when you come to my pad you know I'm saying and then when we eat you like man they eat your food is so flavorful now on my website I give you guys just the ballpark more than the ballpark I produce a great product right there but if you want to add more that's where you make it your own you know I mean but I got you in the game you might not want to change nothing but this is it right here look at that right there look at how juicy that is you know all the ingredients we done put in here so now I got these over these are my San Marzano these are like the best folks uh everybody say that I'm gonna be honest with you uh they are good you know I mean but whatever you guys want to use but I do suggest using these again that's what they look like and leave them like that but now I'm getting ready to come with you know my paste all right now you're gonna want to have yourself a rubber spatula for this you know I mean because you want to get all your ingredients right now I'm getting ready to just work this in like this now you see how big these are we just take it remember the square edge and we just break them up a little bit but you see that down there you tell me this ain't no banging spaghetti I don't know about y'all but I like my meat you know what I mean I'm gonna thin it out just a little bit but look at this right here now I'm gonna bring my flame back up to a medium high right we got all this cooking all of this goodness everybody's not gonna be able to find the mild Italian chicken sauces right I got that so if you don't find that say we're gonna make it out of beef that's what we all grew up on some of us use turkey you know or something of that nature right but if you're using chicken I suggest using chicken broth if you're using beef go ahead and use the beef broth that'll be the only thing to change now I should have said this earlier you see I still got my can got a little residue in there I know you guys some of y'all probably uh have ketchup or whatever you want to put in something and you know you run out you add a little water and you drop it in there whatever that's all we're gonna do right here same principle but we want all of this flavor right so I'll just add a little bit of this to it about half right you just need a couple of cups you know so that's about right now we come over here I'll bring this over here to my pan I mean my pot now look down here look look at that right there this should already get y'all to going already but we're gonna go ahead and add this to it right now you see it let me stop right there if I give it a little stir right there what that look like folks don't that look like an Italian uh Italian meat sauce I say spaghetti all day I'm gonna add a little bit more if you gotta get all of this over here right you only need a couple of cups you know it really depends on how thin you want it to be right if you put too much in there you can always continue to cook it you know what I mean let it break down when I say meaty I like it like this that right there is what I want to have when I you know eat it now the number one question is tell me do you guys eat your spaghetti is it better the next day or the day of do you guys have your spaghetti noodles separate and then you scoop your sauce on top but for me in this video and all my videos I'm telling you the truth I cook everything in there you know with it so it can adhere and you know absorb inside of the pasta and that right there is another level up okay so this has been going for about 20 minutes I want you guys to look at that right there nice now I'm getting ready to introduce our pasta right so you just want to take it you know I don't put nothing on it some people like to put oil on it so it don't stick or butter or something like that I don't do that because you know why I want my pasta and everything that I worked hard to work with to stick to it so it's nice and sticky now and again I'm curious to hear what you guys think about you know the size of the spaghetti that you guys use for me I told you angel hair desert since the first time I had angel hair I never wanted a regular sized spaghetti again all right so now I'm bringing my fire down to no because I'm gonna cook it with my spaghetti in there just like you guys see again again let me know and then if you needed to put tomatoes come up you can break them up but look at that right there tell me you guys don't want none of this now I tasted it and I added salt and pepper to it now for the acidity you guys don't want to have a little bit of the balance right so you're gonna want to have yourself some uh some sugar now I don't know why people still asking me this can you taste the sugar no this just gives you a balance and it's not so battery like that's the only way I can tell you okay so come on in here look I've got all the deposit I'm gonna be able to put in here you know I mean if I wanted to double it I could use that whole box you know I mean but look at that right there right so as you can see if I leave it alone if you guys look right here I got it on the low flame so it's still simmering you know it's nice maybe you can hear it you see that over there I'm only gonna let this go for about 20 20 minutes and after that we're gonna take some out put it in a bowl and I'm gonna turn it into a star focus all right so listen I got it in a bowl right here man it's still kind of hot you know I mean we already got it with the balance you know we put the sugar in that we wanted to get some of you guys say you don't never really have that issue if you like it like that then that's okay you know I mean for those you guys need to have a little balance where you don't taste it to have so much bite of the acid you know from the tomatoes you can just always add just a little bit of uh you know sugar now with that being said look at it like this you see that right there and I got that oh my goodness I'm gonna see if I can even describe it to you you know since I've been turned on to that chicken Italian sausage you know I mean uh and I know I say sausage but that's what they say on the packaging you know I mean but it's a ground chicken uh Italian mild sausage right that right there has just so much flavor it brings so much new dynamic you know the dynamic with the whole spaghetti I forgive me you guys you know what I mean for me talking like that I just don't know what to tell you but just like I told everybody anytime we use water we substitute that with like a chicken broth or a beef broth or some type of broth right you know to level it up the flavor anytime I use ground beef you know I mean uh if I don't have none of this chicken Italian sausage you know I mean uh I'm like losing my you know my mind this right here is fire now just a combination of everything you know putting the bell peppers and all of that then we season it the way we want to and got the balance just right this right here is fire I'm gonna show you one more time folks let me know down in the comment section below what would you do to you know to level this up I'm gonna go ahead and do a spoiler alert if I was back where I you know I do all my filming that I would have put that chicken and dewy sausage in there but with that being said I'm gonna drop this right now hit my refrigerator because I keep that kool-aid and I'm out peace