4 Simple Italian Dishes Anyone Can Master

At its core, cooking isn't complicated. It's about well designed process and awareness of what ingredients can do. That's especially true for these simple, 6-Ingredient Italian recipes. Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/0424-brian

🔪MY GEAR:
HALF SHEET PAN: https://amzn.to/41SQxy1
HALF SHEET WIRE RACK: https://amzn.to/41tasDT
12" NONSTICK: https://amzn.to/3TAPCj7
IMMERSION BLENDER: https://amzn.to/36ycPf2
MEAT CHOPPER: https://amzn.to/4cNfscy
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
*As an Amazon Associate I earn from qualifying purchases*

Cheesy Baked Polenta with Rustic Tomato Sauce
300g (2c) polenta
1200g (4 1/4c) chicken stock
7g (1 1/2t) salt
115g (1 stick) butter
100g (3/4c) grated Parmesan, plus extra for topping
Olive oil
40g (10-12 cloves) sliced garlic
1 (28 ounce) can whole peeled tomatoes, pureed
1 (28 ounce) can whole peeled tomatoes, medium diced
Salt
10g (2 1/2t) sugar


1. In a high-sided non-stick saucepan, toast polenta over high for 3-4 mins, stirring frequently until it smells like popcorn.
2. Whisk in stock & salt (7g) to the toasted polenta, bring to a simmer and cook for 10-15 minutes until tender.
3. Stir in the butter until melted, then add parmesan,, stirring until fully incorporated.
4. Preheat the oven to 400°F (200°C). Transfer the cheesy polenta into a buttered baking dish, top with additional grated Parmesan cheese, and bake for 25 minutes.
5. While that cooks, prepare the tomato sauce. In a saucepan, heat about 1/4c olive oil over medium heat and add sliced garlic. Cook for 2 minutes until fragrant and slightly softened.
6. Add pureed and diced tomatoes from the cans. Bring to a simmer and reduce for 20 minutes.
7. Season the sauce with a pinch salt and sugar.
8. Once the polenta is baked, let it set for 20 minutes before serving. Cut into squares and top with the prepared tomato sauce.
9. Garnish with additional parmesan, and a drizzle of olive oil

Linguine and Clams
300g/10.5oz linguine
Olive oil
30g (6-8 cloves) sliced garlic
2g (1t) chili flakes
300g (1 1/4c) dry white wine
2 (185g) cans cooked clams
Fresh parsley, chopped
115g (1 stick) butter
Salt

1. Cook linguine in a pot of well salted boiling water until al dente, about 7-8 minutes. Reserve some pasta water and drain the linguine.
2.In a large non-stick pan, heat olive oil and sauté sliced garlic over medium heat for 2 minutes until softened. Add chili flakes and fry for another minute.
3. Add wine, simmer until reduced by half.
4. Strain the clam juice from the cans of cooked clams (2 cans, 185g each) into the pan (reserve clam meat for later). Simmer for 2 minutes to reduce liquid by half.
5. Add the cooked linguine to the pan along with reserved clams, chopped parsley, and butter. Toss well to coat the pasta in the sauce.
6. Serve and top with additional parsley and a drizzle of olive oil.

Braised Chicken Cacciatore
4-6 skin-on, bone-in chicken thighs
Salt and pepper
Olive oil
250g (2sm) onion, sliced
300g (1 orange & 1 red), orange and red bell peppers, sliced
40g (10-12 cloves) sliced garlic
3g (1t) chili flakes
125g (2c) Castelvetrano olives, halved
1 (28 ounce) can whole peeled tomatoes, pureed

1. Season chicken thighs with salt and pepper.
2. In a large, deep skillet with lid, heat a few Tbsp olive oil over med high, sear chicken thighs skin-side down for 5 mins until browned. Remove from pan, set aside.
3. In the same skillet, add olive oil then sliced onion, peppers , garlic, & chili flakes. saute 5-8 min over medium heat until softened and beginning to take on color.
4. Add halved Castelvetrano olives and pureed whole peeled tomatoes to the skillet. Stir and bring to a simmer.
5. When simmering, return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and braise in a preheated 325°F (165°C) oven for 45 minutes.
6. Serve chicken over stewed peppers, onions, and olives.

Italian Sausage and Rapini Pasta
150g (about ½ a large bunch) chopped rapini
225g (2 2/3c) orecchiette pasta
Olive oil
225g (1/2lb) Italian sausage
Salt and pepper
115g (1 stick) butter
40g (1/3c) grated Parmesan cheese
Red chili flakes

1. Chop rapini into 1” pieces, then blanch in well salted boiling water for 30 seconds. Scoop into paper towel lined bowl and set aside.
2. Cook orecchiette pasta according to package instructions. Drain, reserving some pasta water.
3. In a large non-stick pan over medium-high, heat olive oil and cook Italian sausage until browned and crumbled.
4. Add blanched rapini back into the pan and sauté for a minute.
5. Pour in about a cup of pasta water and add drained, cooked orecchiette to the pan. Stir in butter and toss until melted and emulsified.
6. Off the heat, add grated Parm, toss to combine.

CHAPTERS:
0:00 Cheesy baked polenta with rustic tomato sauce
3:25 Linguine and clams
6:46 Chicken cacciatore
8:49 Italian sausage and rapini pasta