Want to learn how to make a ragù in less than 90 minutes? Ashley Moore shows Bridget Lancaster the super-fast secret to making a deeply flavorful sausage ragù pasta that won’t take all day. If you’re craving more Italian American classics, Bryan Roof shows Julia Collin Davison how to make a light and fluffy baked polenta, served with a simple, slightly sweet tomato sauce. Plus, Jack Bishop challenges Bridget to a tasting of fettuccine to see which brand has the best texture and quality.
Pasta with Sausage Ragù Recipe: https://www.americastestkitchen.com/recipes/9148-pasta-with-sausage-ragu
The Best Fettuccine: https://www.americastestkitchen.com/taste_tests/1701-fettuccine
Fluffy Baked Polenta with Red Sauce Recipe: https://www.americastestkitchen.com/recipes/8774-fluffy-baked-polenta-with-red-sauce
00:00 Intro
00:58 Pasta with Sausage Ragù
9:11 Tasting the Best Store-Bought Fettuccine
13:34 Fluffy Baked Polenta with Red Sauce
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9 Comments
Costco carries Garofalo for a good price
I am definitely making that polenta!
Yummy!! My parents grew up in Cranston, we had an ice cream store there for decades! Great memories.
For the red sauce, do you just remove the onion halves after simmering for 15 minutes?
I'm kind of shocked Bryan doesn't use the easy way to prevent polenta clumping : just reserve 1/4 of the water and add it cold to the polenta, then give a simple stir before adding to the pot. The pre-wetted corn meal won't stick or clump. So much easier, please try it Bryan !
I recently discovered baked polenta, and I’ll never go back to stovetop. It eliminates all the lump drama and the obsessive stirring: one quick stir halfway through, and voilá: perfection!
You lost me at fennel
I somehow missed the quantity of cornmeal. Visually it looks like 1 or 1-1/2 c?
Here’s the rub: one pound of pasta typically equals one serving for moi!!!😉!!!😂😂😂😂