Crowd-Pleasing Spaghetti Recipe for Gatherings

Okay, folks. Check it out. You done read the title, right? Let me give you a little information on what I'm doing. I'm out of town. I'm in Dallas, Texas, right? What I'm doing is I got to feed like my pit crew and all that kind of stuff. You guys can see it right there on the screen. You know, I got, you know, I'm a race car out here. And you know, all these people, mostly, everybody you see running around here, they got to eat. So, what you see right here is super simple. Don't forget the full ingredient list will be on my website. That's smokingwithab.com and that's witab.com. Let's get it. Okay. So, when you talk about doing the uh spaghetti, right, what you need to do is you want to start, this is how I do it. I go ahead and I start my pasta noodles on, you know, the very beginning. Now, the reason I'm opening this up, I want to show you. Obviously, this is a prenade pasta. You know what I mean? Uh, look, I'm getting ready to serve this to a lot of people. It's much easier for me to serve it this way. So, when you put them in bowls, as I pass them out, look at that. When you hit it in a bowl, nothing hanging off the side like a regular spaghetti noodle. And for one, I am more fond of uh angel hair spaghetti than anything. Now, my water is raw, right? I mean, and I haven't put anything in there. Let's teach you guys how to go ahead and build up some flavor. All right, so this is what we going to do. You guys see this right here? Chicken bouan. I'mma say it. I've said it a thousand times. Anytime you using water to do anything, you can always level it up by adding yourself some chicken buan to it. sometime where you have beef bullion, you know what I mean? And then if your pocket is really deep, you can go ahead and get yourself some of that uh chicken stock, right? But look at this right here. We want to start with some great flavor. And seeing how I'm cooking for a lot of people, I need them to say, "Hey, AB, this right here is fire." But this ain't going to be nothing but just a regular spaghetti. But when I do it, I just do it so over the top. They won't believe me no way. All right. So after we get it, you know, get our water. It's nice and seasoned. Oh, one more thing we got to do here. kosher salt. You guys seen me cook with it. Obviously, I didn't went to the store. I, you know, I got to have it. So, I'mma put a little kosher salt in my hand right here just to bump up this flavor right here. Right. We give it a couple of pinches. Next, we going to read the box cuz whatever pasta noodle you use or the brand, it's going to tell you. You see this right here? Al dente. 11 to 12 minutes. Right. We got a little water. I mean, we got our little seasoned water in there. Right. So, now I'm just going to go ahead and add this. Right. Let me go ahead and get myself something to stir with. Right. Look at that. You can see the flavor in the water already. This is how you create great dishes, folks. Get this out the way. I'm going to get another one. [Applause] All right. So, look. Here we go. I'm done. Right. My alarm just went off. I'm going to go ahead and turn it off. Remember, we want al dente style, right? So, let's take this. Now, don't forget I'm in an Airbnb. They don't have all the luxuries, you know, no pot holders, nothing like that. So, I'm going to take this, put this in here, and you know the drill. We going to shock it, right? Meaning, we going to stop this cooking process. So, we'll start getting that on there. And some of y'all looking at that saying, "Well, man, you might have just washed off all of the flavor." That is not true cuz we done cooked it into the pasta. But, you want to make sure it's not mushy, right? So, let me just add this right on top. Make sure we got cold water and we stop that cooking process. All right. So, what we going to do now is prep our veggies, right? So, I'm going to go ahead and just cut it down like this. See how I'm cutting these down like this, folks? This is like a super easy way. I don't have my knife. It's actually at the track, which you guys will see. I'm going to make one more video, but see how I cut that down. We end up with this right here. You guys can save these, dry them out, and plant them in the garden. Don't trip, though. And you might want to start getting ready because next year we gonna take these and we gonna do a little gardening on my channel. All right. So then we just cut these down. Now you guys are going to see me do these a times. Right now the thing is about this and this blade happens to be serrated you guys. So if you see me doing that little saw that's why you see it serrated. Now bring this over here. I say this just because it's new people that watch my channel. You know what I mean? They just might not know right? So, if I dice it like this, you see how small those dices are? That's for the flavor. When I dice them a little bit bigger, this is for the texture. You guys got it? Now, let's go ahead and prep them veggies. All right, folks. Now, this is where it go fast, right? Never don't forget, we going to feed a few people, right? Like, if you got a large large family, then this right here, you'll love these type of recipes. Now I'm going to take my little butter, add that on the bottom. See, I had this already on low. I got my pot. It's already starting to, you know, melt. Soon as this finish melting, then I'm going to go ahead and work on my veggies. I want you guys to let me know down in the comment section below. This will be for all the people that follow me and have been watching some of my videos. Tell me which one do I start with first. You know, we got green, red, and onion. Which one do I say I start with? All right. So, when you look down here, you can see that all of my butter is melted, right? And the answer to that question is obviously I'm starting with my onions first. All right. So, we'll drop these in here. What we want this to do is to release his flavors into this butter, right? I don't take them all the way down. I'm not trying to get them translucent right now. I just want these to have a head start. Now, from what I have learned from other chefs, you know what I mean, that have been trained in the culinary arts. They tell me it makes no difference. I guess I'm really biased to the way I was, you know, taught. My grandmama started this way, so I started that way. It just seem like they need a little bit more. Right. So, I'm going to leave these alone 30 seconds, then we add our rest of our veggies. All right. Now, the rest of my veggies. [Music] All right. So, this is what we going to do now that we got our veggies. They starting to cook down, right? Releasing that flavor into that butter and, you know, doing this marrying process, right? So, what I'm going to do is I'm just going to cut you down like this and we going to mince them. Now, some of y'all are going to say, "Hey, how come I'm not using my mener? I have mine. It is actually in my trailer. I will bring that in, you know, back into play, you know, tomorrow in another video." But seeing how I'm here at the Airbnb and didn't think to bring it, we just going to go ahead and, you know, knock this off, right? All right. So now that we minced up, you guys come in here and look. See how everything is on top. We don't have to worry about burning it. We add that in there just like you see. Right now we get in here. We give it a stir. Now this is when the aromatic kick back and tell you, you know, usually introduces itself to you. Where the hello. Depends on where you are. It might say, "Hey, what's good?" All right. You see that in there? That's a lot of goodness, folks. Now, take a look right here. Now, like I said, I'm traveling in an Airbnb and didn't have no forethought to bring my meat masher, right? So, this is 2 lbs of ground beef. We'll get this here. But check this out. Oh, I should have saved the wrapper out here at the local Walmart. I was able to find what was that? That was uh 7327. So, I'm going to do it like this for all you guys that don't have the meat master. Look at how I'm breaking this how I'm breaking this up. All right, we going to work. Let everything cook. start marinating. Right now, I'mma be breaking out that uh what am I going to do? I'm gonna be breaking out my spastion in just a minute. But right now, we just want to brown. I just want to break this up the best I can for right now and let it start to get some color. But meanwhile, while that's going, don't forget I always put a mild Italian sausage. Here we go. You guys know the drill. That's the flavor that was holding that together. We're going to do the exact same thing. Break it up. Now, I usually put about four pounds of meat in there, so I split it. All right, so look, I want to show this. Now, this is what I found in my local Walmart, right out here in Dallas, Texas. Look, Cajun style and Dewey smoked sausage. I don't have what I normally use. You know, you guys know I like to have that Hoffy brand. You know what I mean? That chicken and Dewey, but this right here is going to be what I'm working with. As you can see, I didn't already cut some of this down. I'm going to be adding this. I just don't want to overcook that, right? But after I get my my ground beef and my Italian sausage the way I want to, then I'm going to add this. We're going to cook this. Let this release off into that everything together. We're going to add our seasonings and then we going to go from there. All right. Before I put this in here, I want you guys to go ahead and look. I want you to see what stage I'm at. You see how like I lost all of my pink. It's not overcooked. Right. Look at this right here. You can still see the veggies. Oh my goodness. Right now, I bring, you know, my sausage in which is already cut. And then I'mma add this to it. Now, that heat is going to heat this up. And what makes them say and dewy is getting ready to release into here. So, I'm just going to stir this up. Then, I'm going to leave it alone and let it continue to cook. But, you can see that I've been working this back and forth with the ground beef and the mild Italian sausage, right, has been broke up nicely. All right. So, when you look down here and you see I got Italian, onion, oregano, black pepper, and then we got some bay leaves, right? This right here is a necessity. We you level up with a little bit of this here, but you'd like to put a little bit of oregano. You couldn't call it spaghetti without having that, right? So now I'm going to take this. We're going to start adding some to it. [Music] Now, we going to go ahead and get everything, you know, mixed up. And guess what, folks? What's the next step? After I get it all mixed up, what do we want to do? That's right. We want to taste it and see if it need any more of an adjustment. If it tastes good here, once we add our sauce to it, we going to level that up, too. Then we taste it again, and we make some more. But I like to start off so it don't so that we not putting so much in there. All right. But you see this right here? And then if I move this back, look, you see where it look like it's getting a little subie right there? Don't trip. I'mma show you where all this comes into play. Now, let's go ahead and address this sauce. Right. We cooking for a lot of people. Please don't let this, you know, fool you and make you think that this not going to taste like homemade. I use the Prago brand. You guys can use whatever you want to use. You see, I like the little meat version, right? You can do the mushroom, however you want to do it, cuz we added the meat. Now, we going to add this to it. Remember I was talking about what you saw inside of the pot and all of that. All of that's going to mix with this. So, let me get these open. We're going to start adding it. Now, on my recipe card on my website, I will tell you how to make your own if you want to make it from scratch. But, if you doing a party, you doing this and you doing a bunch of other trays of everything else. This right here, I promise you on a scale of the one to 10, I'm going to give this like a a nine. You know what I mean? And I'm not just giving that just to be giving it. So, come on over here. Let's put this in here. I want you guys to see how it is when I put it. Now, let's go back. Look at that that that right there. You see that little liquid right there? Now, don't forget we had 27% fat. And I got it, folks. You know what I mean? Uh, we don't always eat like that. But that's the flavor. And if you don't believe me, look at the color of it. You understand that? Look. Look at the color. That's telling you that, right? So, now if I take this and I start adding it to it, cuz we going to cook it down. I know some of y'all with me doing all of this, you probably done forgot. What about the pasta? But hey, I got a spot for it. You see this right here? We're going to work this in there. Now, I'mma adjust my heat and I'mma bring it up to a high because what I want to do is I want to get this back up to a boil. That's where that bay leaf is going to come in at. But you see how that look, you see this right here really is not as much as you saw. We still got three more of these to put in there. All right. So, look, we f to do it old school. You remember when your mama had something in the jar or whatever? You had this. You know what I mean? Hey, we want to get it all. We paid for it. So, I don't put a whole lot in there. Hey, you guys don't do that, man. I just seen people fill this up and do that. I just shake it like this cuz that's a whole lot of goodness, right? Let's see. We looking good. All right, that's enough for me. I'll bring this back over here and I'm going to do that for all three. All right, we just add that. We do the rest of them and then we cook it down a little bit and then we going to introduce the penet. All right, now that we got this, you know, simmering, I'm going to go ahead and add my bay leaves. Get these in here so it can release it flavor. They kind of like rehydrate and release it sauce, you know, it taste in here. Also, I'mma let this simmer for 20 minutes. Then we going to go ahead and add our pasta. All right, folks. So, we done here. I cook this down. Look at that right there. You see that? Oh, yeah. I'm not going to take the bay leaves out. I'mma leave those in there. You know what I mean? But look at that. I like it meaty like this. Some of you guys can add more meat to it. This, don't forget, this was really Ashley by weight. This is four pounds and a This is almost four and a half pounds. So, let's say four pounds and a third. Again, I'mma leave that in there. Stay in there. Right. Only thing we gonna do right now is introduce our pan. Now, look how much Look at all of this right here. I don't know how I'm going to get that in there, but we got to get it in there. Now, I'mma ask you guys this. Tell me this. When is spaghetti the best? Is it the day of or the next day? I know most of y'all going to say the next thing, but then I want to ask this. Do you guys cook your noodles in here? I mean, your pasta like that like I'm doing, or do you like to have pasta on your plate and you put it on top like they do at the restaurants? You guys let me know down in the comment section below. Let's open up the conversation. All right. So, if you come here and you take a look, you can see. And just think about this. When you serving spaghetti, like I said, you can go ahead and use the regular pasta noodle like we normally do, a spaghetti noodle, but I like to go ahead and use it the way you guys see it this way cuz we going to put these in, you know, little bowls so everybody can eat, right? You can see, oh yeah, when you do it right, you see how we can see the end dewy. Oh, yeah. The sauce is still cream, you know? I mean, not so thick. It still runs down. And don't trip. This won't make it past tonight, but if it did, it' be even better tomorrow. Now, I made some garlic toast. I've already made it. I'll show you guys. Matter of fact, I might just put in the video when I serve it so you guys can see everybody eat. Right now, we going to put this in there. And we ain't done yet, though, cuz we got a little cheese to add to it. Okay. Now, when you got a big pot like this, notice I got myself a a towel under here. Trying to get it so that I don't spill it. Right. So, when you pick it up now, we just going to add a layer. Right. So, and when I say a layer, we just put a little bit in like like that right there. Now we just leave it. Right. Look at you can see the heat. Now remember I shredded a lot of cheese. Right. So let me go ahead and get my spoon. Let's just get this, you know, level. Now I'm going to come with my mozzarella. Right. We going to let the heat, you don't need to put this back in the oven or nothing like that. We let the residual heat that's in here. We let it just work. All right. Now, go ahead and bring the cheddar into the game. All right. Now, you guys make it as cheesy as you would like. You know what I mean? I'm just trying to make sure everybody, if they don't like cheese, they better stay away from this one. Then I'm going to come back here on the top and add another layer. And we do the same thing with the cheese. And this is how we going to feed the masses, folks. All right, folks. So, look. Here we go. You can see it. and talk to me about that cheese topping on. Mozzarella, cheddar cheese. You got to tell me you do mild, sharp, medium, whatever. I really would have up leveled this up if I have put some pepper jack on here instead of the mozzarella. But anyway, I can't please everybody. You guys let me know what you guys would do in the comment section below. Now, with that being said, I got to get out of here. You guys know I'm racing. I might throw a little bit of that in this video. I don't know. But with that being said, you know how I leave all of my videos. I'm out, folks. Peace. [Music]