so to that pan add a small drizzle of olive oil and then remove the sausage from the casing and then just toss that in as well we're gonna crush up that italian sausage with a potato masher so it breaks into little pieces and then just let that cook down once cooked remove the sausage trying to leave as much fat as you can in the pan then toss in the garlic and diced peppers and we're gonna let that saute for just NUMBER_TOKEN seconds before tossing in the broccoli and a pinch of salt now stir and saute everything together for two to three minutes until it's cooked through then just transfer that to the same bowl as the cooked italian sausage now here is where the magic happens so first deglaze the pan with a splash of white wine just to remove that fawn then add six ounces of dried pasta directly to the wok and immediately add hot chicken stock just enough to cover the pasta no more is necessary since the liquid is already hot via the stove or in the microwave like i did and it's a small amount it should start to boil very quickly and begin to cook our pasta now all we have to do is stir occasionally and maybe add some more liquid if it does evaporate too fast and like i mentioned this is the risotto style technique so our goal is to cook the pasta through and subsequently reduce the liquid into a sauce using the starches that are released from the pasta so yes you can't walk away and do nothing you do need to stir this occasionally but for everyone who commented on my pasta video that this is such a big inconvenience legit you can just throw on some netflix or hbo and pour yourself a glass of wine from today's sponsor bright cellars and relax a little bit bright cellars is a monthly wine subscription that helps you discover wine you'll love and can be enjoyed with your pasta or included as one of the ingredients which we used to deglaze the pan earlier each one you get in the box has an education card to help you understand the flavor pairings and profiles from light bodied whites to full bodied reds for my matches i decided to use a samyang blanc to enjoy with my pasta and that light bodied profile is going to give me notes of citrus and brightness to help pair with the dish so bright sellers is offering NUMBER_TOKEN off their first six bottle box plus a bonus bottle which ends up being seven bottles of wine for NUMBER_TOKEN dollars plus tax pretty insane if you ask me so follow the link to support the channel take the wine quiz and get yourself some wines to sip on while you make your pasta this week after about NUMBER_TOKEN minutes the pasta is cooked through and the stock is reduced way down and since the starches from the pasta are concentrated we basically have created this natural sauce right in the pan and this is where you can add things to flavor or thicken your sauce so for this version turn off the heat and throw in NUMBER_TOKEN grams of grated parm reg and just mix that together until it's cohesive and saucy
START_SPONSOR_TOKEN bit bright cellars is a monthly wine subscription that helps you discover wine you'll love and can be enjoyed with your pasta or included as one of the ingredients which we used to deglaze the pan earlier each one you get in the box has an education card to help you understand the flavor pairings and profiles from light bodied whites to full bodied reds for my matches i decided to use a samyang blanc to enjoy with my pasta and that light bodied profile is going to give me notes of citrus and brightness to help pair with the dish so bright sellers is offering NUMBER_TOKEN off their first six bottle box plus a bonus bottle which ends up being seven bottles of wine for NUMBER_TOKEN dollars plus tax pretty insane if you ask me so follow the link to support the channel take the wine quiz and get yourself some wines to sip on while you make your pasta this week END_SPONSOR_TOKEN