DON'T LET HIM COOK: Episode 1

Channel:

Limitsbreak

Subscribers:

734

Published on December 13, 2022 2:09:18 AM ● Video Link: https://www.youtube.com/watch?v=xm_Q7qJWlJ4

Duration: 7:19

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Equipment: Large nonstick pan, large pot, cutting board, knife, cheese grater

Ingredients:
3 tablespoons olive oil
5 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon sweet paprika
1 teaspoon dried chile flakes
4 to 6 Calabrian chile peppers, chopped
1 large lemon, zested
One 28-ounce can of San Marzano tomatoes
2 teaspoons sugar
1/4 cup Pecorino Romano, shredded
1 pound spaghetti, cooked and 1 cup water reserved
Kosher salt
Ground black pepper
1/4 ounce fresh basil

1. Combine the olive oil, garlic, and tomato paste in a large nonstick pan. Heat over medium heat. Cook for 5 minutes until the garlic just starts to brown. Add the paprika, chile flakes, Calabrian chile peppers, and lemon zest.

2. Crush the San Marzano tomatoes with your hands and add them to the pan. Add the sugar and Pecorino Romano and mix everything together. Reduce the heat to medium-low and simmer for 30 minutes.

3. Add the cooked pasta and mix together. If too thick, add pasta water to loosen. Season with salt and pepper. Serve with fresh basil and extra Pecorino Romano.

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 4 servings
Dietary Notes: Vegetarian