Using a skillet makes for a delicious meal with just one dish to clean. In this episode, Joe shows you how to make Crispy Gnocchi and Sausage Pasta.
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Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food.
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
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This is a brilliant video, demonstrating why each step is done and it isn't just "how I like to do it", it comes with an explanation. I've learnt a lot here and I've been cooking pasta for years.
Can anyone say hamburger helper 😂. The one skillet concept has been around a long time.
Only problem: I'd eat the contents of the entire pan LOL
🤔Well, being gentle with your sausage not to hurt yourself… sounds a bit weird but… we get what you mean… however, why not telling viewrs to simply cut it on a board or on a plate?… It would be a much better safety advice! … I hope your sausage is ok… 😉
I will try the the pasta and sauce for sure. Reminds me of how I make my sauce. I like sliced mushrooms in mine.
How many extra calories are in the dish given you dont pour away most of the starchy water?
I like that he pointed out the difference between using Italian sausage vs ground beef. I need to get some Italian sausage!
Awesome presentation and great explanations as well.
Thank you. This method is traditional in Greece, and mostly done with chicken and short pasta. It's a super fast weeknight recipe, for sure, I have been doing the chicken version for decades.
The texture of the pasta is never correct with this method.
Man down…yum! 😂
Can't wait to try the gnocchi recipe! Where is the link to the new cookbook? It would be great to be able to purchase it
What brand of see-through lid is that? I need me one or two for my All-Clad pots and pans…
Why do they recommend those Pyrex measuring cups when they always spill when they start pouring anything?
This recipe is nothing new. Plus, if you want to make a proper sauce, it requires long time simmering, and more than one pan. This recipe is glorified Hamburger Helper, lazy cooking.
Where's the link for the Baked Ziti?
I'm not trying to be THAT guy, but any kid who made a pan of hamburger helper could tell you this is how they cook all of their skillet pastas.
I love that Joe explains everything that he is doing and the reasoning behind it
Love Joe!
I don't like that funnel in sausage. It's horrable!
These recipes would be perfect in an electric skillet
I don't remember where I learned it, but my favourite one-pot pasta recipe has you break spaghetti in half and frying it in oil. Then add garlic and onion until softened. Then you add the tomatoes and seasoning (no idea what the original called for, but I do bay leaf, oregano, thyme, hot pepper flakes). Crank up heat and add water in 1/2 cup increments so pasta cooks. Add extras like cheese and fresh herbs (basil) once everything is cooked.
Gonna try this with Italian sausage at step one (no garlic, but keep the fat in the pan for the pasta frying – garlic goes in later)
I love watching Joe's videos, but it still catches me off guard when he says toMAYto instead of toMAHto.
I have been cooking pasta and sauce together in one pot for 52 years.
Thank you so much, Joe ! The Gorgonzola dish would be great with orecchiette (ear pasta) — because we are averse to store-bought packaged gnocchi (we prefer fresh, sorry).
7:18. "I actually think of this as less of a recipe, and more of a template that you can customize. If you swap out…"
Nice!
I like to add a little bit of lean ground beef to even out the fattiness of the Italian sausage. Another thing you can add for a flavor bomb is Mexican chorizo. It is also fatty and well–seasoned and goes well with tomato. The Kiolbassa brand is meatier than the more authentic type and thus comparable to the Italian chorizo. This one-pan method will halve cleanup. Thank you for this excellent guide!
Yummy
I love when Joe shows up! Definitely trying both of these!!!
The pan is too small, I'd rather wash dishes than clean my stove! With that said I'm sold on the one pot pasta concept. One-Pot Baked Ziti with Sausage and Spinach (Cook's Country Dec/Jan 2016) is one of my go to week night favorite meals!
A lot of people getting introduced to Hamburger Helper (but fancy!) in these comments lol. It's seriously the best way to make pasts tho, and these recipes look really good.
I am 71 and my favorite skillet pasta meal is what my Grandma called goulash. It is basically making sauce similar to yours. Then I add half a can of water, a tsp of better than Bouillon beef, and macaroni. Cover and simmer a bit then finish uncovered. ❤ Been making this since I was about 12!
Would love to see a test to compare reduction + water versus no reduction step
Wow both of these recipes look great. I can’t wait to see the cookbook
Wow…gotta try these 2 when the weather turns colder. They both ticked every box of ingredients I like. ❤
I just made this tonight and it's very good. Thanks ATK!
The sauce looked good but I don’t like my pasta infused with sauce.
I would definitely add some sausage or chicken to the gnocchi pasta. Looks delicious!
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