All language subtitles for The.Pioneer.Woman.S22E06.Faster.Pasta.WEB.x264-CAFFEiNE-HI

♪♪

I'm ree drummond,
the pioneer woman.

Here's what's happening
on the ranch.

I am fast-tracking my favorite
pasta dishes.

First, there's a mash-up
of two worlds

with great grilled steak

over saucy pappardelle
in steakhouse pasta.

Then adorable orecchiette

in fresh and delicious
lemon pasta pronto

with flecks of zest
and a crispy topping.

There's red wine
and insanely good flavor

in drunken spaghetti,

and I am frying the farfalle.

Fried pasta is a thing,
for real.

Exactly how fast and fabulous
is faster pasta?

I'll show you.

Welcome to my frontier.

♪♪

pasta is my go-to meal
whenever I'm in the mood

for something scrumptious,
but it's also my go-to meal

when I'm in the mood
for something fast.

I'm gonna make
steakhouse pasta.

It is a classic in our house,

and it's gonna be finished

by the time this pappardelle
finishes cooking.

I'll pour the rest in,
and I'll let that cook

while I start on the sauce
for the steakhouse pasta.

I've got a skillet full
of olive oil,

and I'll add
a good amount of garlic.

This steakhouse pasta is
a bit of a mash-up.

I'm bringing in all the flavors
that I usually see

when we go out to dinner
at a steakhouse,

and I'm going to top
the pasta

with a steak
that I'm going to grill.

I mean, how perfect
does this meal sound?

Okay, the garlic
is starting to cook.

So I'm going to add some booze
to the mix.

Got some brandy.

I'm going to add about
a 1/2 a cup.

Now, you can use white wine,
red wine,

whatever booze you feel
like grabbing.

I really like brandy for this.

It reminds me of a steak sauce
that I had when I was in my 20s.

I went to a steakhouse.

They had
this brandy cream sauce.

Obviously,
I haven't forgotten it.

That's what I based
this sauce on.

Okay, this skillet was
so hot that

that brandy has
pretty much reduced to half,

so I'm going to add a large
can of diced tomatoes,

and I actually drained
the juice out of them first.

I don't need all that juice.

And then just to keep
the tomatoes

from being too acidy,

I'll add a little bit of sugar

and then salt and pepper,
of course.

And then some crushed red pepper
for a little spice.

So it needs to cook
for just a bit,

and that'll give me time
to season the steak.

I'm using a skirt steak,

but absolutely any steak
will work.

You could do a rib eye,
a strip,

piece of fillet.

I'm just sprinkling on
some salt and pepper,

and then the standard
steak seasoning

that I use in our house is
good old lemon pepper.

Nothing fancy.

And good old seasoned salt.

Got to keep it real
and authentic around here.

Now I have a grill pan,

and I just put vegetable oil
on it,

and I'm going to put
the steak seasoned side down.

Now, skirt steak is very thin,

and you don't want
to overcook it,

so I'm going to grill
the first side for 3 minutes.

♪♪

now I need to season
the other side of the steak,

salt, pepper,

lemon pepper,

and seasoned salt.

Second verse same as the first.

Now I need to turn it over
and let it finish cooking,

and it won't take long at all.

[ timer ticking ]

[ bell dings ]

the second side of the steak

took about 3 minutes too.

And just look at that beauty.

Okay, I'm gonna let this rest.

Just needs a couple minutes.

And I'll keep moving forward
on the sauce.

So I'm gonna add
some heavy cream.

I love a tomato cream sauce.

And then I'm gonna add
a little half and half

just to keep it
from getting too thick.

I want to turn up the heat
and give it a stir.

So I'm going to add

a generous spoonful of
prepared horseradish.

It looks amazing already.

I'm going to add a little bit
of salt and pepper,

and then here comes the cheese.

I have a good amount
of grated fontina.

I knew I wanted to use a cheese
that melted really well.

I don't want the sauce
to separate.

Now, speaking of cheese,

I'm going to add blue cheese
to this sauce,

but blue cheese, to me,
can get pretty overpowering,

so I'm really just adding
about 1 tablespoon

to the sauce itself.

I'm gonna let that simmer away
while I slice the steak.

When it comes to steak,
I am a medium-rare girl.

If you go beyond medium-rare
and get into the medium,

I think it just really
messes up the steak in general.

You want to have some
pinkish-red in the middle.

Now, if my father-in-law,
chuck, had grilled this steak,

he would have thrown it
on the first side

for about 3 seconds,

flipped it over
for another 3 seconds,

and that is his idea
of a steak.

Needless to say,
I don't let my father-in-law

grill steaks for me very often.
[ chuckles ]

okay, I'll give the sauce
one final stir.

Now, to me, this sauce is just
craving something green,

and spinach
is perfect for that.

So I have quite a bit here,
but as you know,

spinach shrinks almost instantly
when it goes into a hot sauce.

I think you could also do
sliced kale.

That would be really delicious.

There's something about spinach

that I think
is just right for this.

And what did I tell you?
[ laughs ]

that spinach has totally shrunk
and become one with the sauce.

So now it's pasta time,
also known as my favorite time.

I'll let the water strain out.

Okay, so it goes in.

This pappardelle is so pretty.

I love the wide noodles.

Of course,
you could use rigatoni,

penne, bow-tie pasta,

whatever you happen to have
in your pantry.

So I'm gonna turn off the heat
under the pasta.

Oh, come to mama.

This is my idea of
a good time right here, guys.

I think I'll just have a date
with myself tonight. [ laughs ]

okay, now the steak goes on top.

♪ oh-ho-ho ♪

I'm a happy woman.

I've got some fresh basil, which
adds that unmistakable flavor,

probably my favorite
green herb.

And then to finish it off,
a little more blue cheese,

and there it is, guys --
steakhouse pasta.

I'm a big fan of pasta.

I'm a big fan of steakhouses.

This is the best of both worlds
right here.

Up next, pasta with lemon,

pasta with wine,
and pasta that's fried,

all over-the-top delicious
and turbo-charged fast.

♪♪

♪♪

I am whipping up
a simple lemon pasta

that is made
over-the-top delicious

with cream, pancetta, peas,
and a crispy crumb

that I sprinkle
over the top when it's done.

It's lemon pasta pronto.

You could also call it
creamy lemon pasta and peas.

It really doesn't matter
what you call it.

What matters is that
you make it and eat it

at the earliest possible
convenience.

It is that good.

I just zested and squeezed
the juice out of two lemons,

and I am going to get
the pasta started.

I'm using orecchiette.

It translates to "little ears,"
and I really love this pasta.

It is absolutely perfect
for this sauce.

And speaking of the sauce,

I'm gonna get started on that.

I have a whole stick of butter
that I melted into the skillet.

I'm going to add
some finely diced onions.

I've got some diced pancetta

and some minced garlic.

Okay, I'm going to let this
start to cook and sizzle away.

And I've got
some fresh thyme,

so I'm going to add
half of it to the pan.

I need the other half
in a little bit,

and I'll let these
keep cooking.

Now, remember those
crispy crumbs I mentioned?

I'm gonna get started on those.

I've got a separate
little skillet,

and I'll add some olive oil

and then about a 1/2 a cup
of panko bread crumbs.

♪♪

okay, I'll just let those toast
until they get nice and golden.

So I'll give this stuff
another stir,

and I'm gonna add
the lemon juice

and then most
of the lemon zest.

I'm going to save a little
of that back.

I really can't be trusted

with a whole skillet
of this stuff by myself.

It is irresistible.

Okay, that has started bubbling
up, so now I'll add the cream.

This is heavy cream.

This is a super-rich pasta dish,
as you have probably deduced,

and it makes a good amount,

so you want to make it
when you're having friends over

or when the whole family
is home.

If you serve it with a salad,
a little goes a long way.

Oh, that looks amazing.

I need to let this cook until it
starts to bubble up and thicken,

and while it does,

I'm going to run to the freezer
and get some peas.

♪♪

I love adding frozen peas
to pasta sauce.

You don't even have
to thaw them out.

If the pasta sauce
is hot enough,

which this happens to be,
I'll just add it right in.

I'm going to add about 2 cups.

1, 2...

And stir,

and then those peas
are gonna thaw

and heat up in no time at all.

So while that happens,
I'll go back to the crumbs.

Look at these.

Look how quickly
they changed color.

Beautiful.

So just to brighten these up,

I'll add the rest
of the lemon zest

and a little bit of thyme
that I have left,

and I'm going to go ahead
and turn off the heat

'cause the crumbs are ready.

I'm gonna let them sit.

And back to the sauce.

Sure enough, those peas
are nice and hot.

Everything's bubbly.

So I have some pecorino
romano cheese,

and I'm going to add most of it.

I'll leave a little back
for the very end.

I'll give it a little stir.

And then comes the pasta.

♪♪

this is such a cute pasta shape.

And what I love about this pasta
is they're little cups,

and they seem to just
hold the sauce.

Every bite has a nice bit
of sauce to it.

And then
it's just about stirring

until every little ear

is filled with sauce.

So now the rest of the pecorino

goes on.

And then I'll grab
these gorgeous crumbs.

Ohh.

These crumbs are not
just crunchy.

They're also lemony,
so there's basically lemon

everywhere you turn
in this recipe.

♪♪

I like to save a few back,
and then everybody can just

sprinkle on a little extra
over their own portion.

And finally, I'll cut
a lemon into wedges

just to drive home
that lemon point,

and so that if the pasta
is not already lemony enough

for somebody,
they can squeeze more juice in.

I cannot imagine
that being a thing.

♪♪

and I just serve this
family style

right out of the skillet.

Super fast, super creamy,

super lemony, super good.

♪♪

up next, the spaghetti is
drunken, the pasta is fried,

and it's all about
new ideas and speed.

Faster pasta is the best pasta.

♪♪

♪♪

I know I'm not supposed
to play favorites,

but this pasta dish is
my favorite of the moment.

It's drunken pasta, and when
you see how I make it,

you will understand the name.

I'm getting the pasta started
first, as I like to do,

and it's just regular spaghetti.

Interestingly, I'm only going
to cook the spaghetti

for about 3 minutes,

and you'll see why
I'm doing that too.

Now, I've got a skillet
over here

with some butter and olive oil,
and I'm going to add some garlic

and some crushed
red pepper flakes for heat,

along with 1 teaspoon
of italian seasoning.

And then I'm gonna
stir this around

and let the herbs start
to cook a little bit.

I like recipes like this that
I've not heard of very much.

I hadn't heard of drunken pasta
until a few months ago,

and I knew that I had
to give it a try.

The main ingredient is red wine,

which is my favorite
kind of wine,

and I like food that has
red wine flavor.

So I tried it,

I fell madly in love,

and it's been a constant
love affair ever since.

Okay, the herb mixture is hot,

so I'm going to add
an entire bottle of red wine.

Now, a lot of times,
when you cook with wine,

they say to get a bottle that's
kind of cheap, inexpensive,

and you can definitely
do that here,

but you want to grab some
red wine that you like to drink.

You want it to have the flavor
that you like.

And it needs to be dry.

Sweet red wine doesn't pack
the same punch with this pasta.

Now, I'm gonna turn the heat up
because I want this mixture

to come to a boil,
and in the meantime,

I'm going to start
on some mushrooms.

I have a separate skillet,

and I've got
some portobello mushrooms

and some white button mushrooms.

Any combination of mushrooms
is just fine though.

And the mushrooms needs
plenty of salt and pepper.

♪♪

okay, those mushrooms are going
to start cooking in no time,

so I'll let those go.

And I am gonna grab
the spaghetti.

It is very unusual to take
pasta out of the water

before it's at least al dente,

but in this case,
you'll understand why.

I'll pour the spaghetti right
into the boiling red wine.

You heard me.

It's a world gone mad.

And this pasta is actually
going to finish cooking

in the red wine.

The mushrooms are going
to keep cooking.

The whole thing is going
to take another 5 minutes.

♪♪

prepare to be amazed.

Look at what happened
to this spaghetti.

It has almost totally absorbed
that bottle of wine.

This is a miracle.
I love this stuff.

Now, the mushrooms
look amazing, too.

I'm going to add a tablespoon
of balsamic vinegar

just to give them
a little punch.

And I'll stir the vinegar in.

And then back to the pasta,

just to add a little creaminess
and richness,

I'll drop in
1 tablespoon of butter.

It's really soft, so it'll
basically disappear

into that sauce.

All right, I'm gonna put
the mushrooms

into the skillet.

As I mentioned, I'm impatient.

I'm just going to dump them
in there. [ laughs ]

I don't have time to spoon them
mushroom by mushroom.

All right.

I like this dish 'cause
it's just dark and delicious.

The pasta is dark.
The mushrooms are dark.

And I'm going to sprinkle on
a little bit of parmesan cheese

and then good old basil.

Again, who has time to chop?

I'm just going to tear it.
All right.

There it is,
drunken spaghetti, ranch-style.

I'm in love with it now.

I'll probably be in love with it
10 years from now.

You have got
to try this sometime.

Up next, fabulous pasta,
but not as you know it.

The farfalle is fast and fried.

♪♪

♪♪

caution -- I'm getting ready
to push the boundaries.

If you haven't heard
of fried pasta,

you might be
a little bit shocked

'cause that's exactly
what I'm making.

Fried pasta is so delightful.

It makes a really yummy
appetizer or snack,

really savory.

And, hey, it's fried pasta.

How bad can it be?

Now, I've got some cooked
bow-tie pasta,

and I drained it,
and I let it dry completely,

and that is really important.

And I'm just
dropping it into...

[ sizzling ]
a pot of vegetable oil.

The temperature of the oil
is 375 degrees,

and you need to kind of
play around with them

after they go into the oil

and make sure
they don't stick together.

It's important to fry them
in small batches

and not have the oil very high

because the inherent moisture
of the pasta

makes everything rise
really quickly.

So I'm gonna let those
keep frying,

and I'm going to make
a spice mix

to be sprinkled over the pasta.

It has several things,
all of them really simple.

1 teaspoon of dried basil,
1 teaspoon of garlic powder,

1 teaspoon of thyme,
and 1 teaspoon of rosemary.

Oregano, same amount.

And then just 1/2 teaspoon
of crushed red pepper flakes,

and then salt and pepper.

I'm also going to sprinkle
parmesan over the top,

so that'll bring a little bit
of salt to the mix.

I'll put the lid
on the spice grinder

and let it do all the hard work.

I'm making savory version
of fried pasta,

but you can do a sweet version
by just mixing together

cinnamon and sugar
and sprinkling it over.

All right.
That's the seasoning mix.

Now I'm going to check
on the pasta.

It fries really quickly,
about 2 1/2 to 3 minutes.

Look how crispy
and golden it is.

It's really fun to do
different shapes of fried pasta.

Actually, I saw some
really thick rigatoni

that was fried once,

and then they let it cool
and fill it with cream mixture.

They were like little cannoli.
I'm going to try that sometime.

All right, I'm gonna sprinkle
a little bit

of the seasoning mix
over the pasta.

Now I just need to fry
two more batches

and get the fried pasta
onto a platter.

♪♪

look at all these
crispy little bow-ties.

So cute.

Now, I want to serve these
with some marinara sauce.

You could really do
any sort of sauce.

A really simple pesto mayo
would be delicious, too.

All right.

Get the sauce on the plate,

and then I've got
some grated parmesan,

and I'm gonna be very generous
with it over the pasta,

and then a little bit on top
of the marinara, just for fun.

Behold, fried pasta.

You have to see it
to believe it.

Actually, you kind of need
to taste it to believe it.

♪♪

[ crunch ]