How to Make Pasta with Broccoli & Sausage~ With Chef Frank

One of my favorite weeknight meals. Its easy, delicious and brings me back to my childhood. If you don't want sausage just make it with the broccoli. Enjoy.
serves 4-6
1/4 cup olive oil
1 # sweet Italian sausage, out of the casing
6-8 cloves of garlic, chopped
1 1/2 # frozen broccoli
1 1/2 # pasta
salt
black pepper
Heat olive oil in a large sauce pan. Add the sausage and brown lightly. Add the garlic and brown lightly. Add the frozen broccoli with about 1/4 cup water, season with salt and pepper, cover. Let cook until the broccoli is soft. Toss with the cooked pasta. Add more olive oil if needed and some of the pasta water. Serve with chili flakes and grated cheese.
Camera, Product & Editing: Kyra Proto
Production: Karen Proto
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[@onwjco]

So he does grow his own vegetables after all! lmao

[@semtex3932]

He butchers his own cows

[@funkiebutch9690]

@Evan Lee whoosh

[@Drew-cv5ns]

@Evan Lee it was a fucking joke dawg.

[@elcheapo5302]

I like Frank's cooking better when he's not being a Level 3 chef. I can relate to this cooking and even duplicate it at home with readily available ingredients. Bravo, Frank!

[@armadillerff]

It’s what a makes him a level 10 chef.

[@jeanette8943]

I always imagine him throwing the trash parts on the floor🤣🤣

[@wwoods66]

No, he's too pro a cook for that.

[@OurKitchenClassroom]

💜LOVE💜 the demonstration of crisping the chilis for garnish!!! 💜💜💜 How about a tour of your garden, Chef?

[@fionachua4744]

yes, please

[@MrCow579]

In a few months, i'll be a chef if frank keeps this up

[@james68279]

practise practise practise!! also check protohomecooks! he really has an amazing channel and does what cooks at home should do and how to maximize your value

[@ryanmurray3576]

Omg!!! Chef Frank, you are so inspiring and I love cooking your recipes. I came from Epicurious and I nearly screamed when I heard you have your own KZbin channel. Stay safe! - Ryan

[@miazuki916]

i like how professional chefs have the habit of saying something like "It seems like a lot of salt, it is a lot of salt" Marco Pierre White does the same with Olive oil haha btw I'm a professional chef myself just for about 5 years now and i love seeing you cook i can clearly tell there is a lot of passion in your heart :)

[@stevew4079]

Just loving this channel! Can’t remember how I ended up here but watch all the videos. I so respect when someone who is advanced in a given field can go back to basics and speak to beginners. That is a skill that many experts lose (the curse of knowledge). Thanks Chef Frank!

[@clearsmashdrop5829]

I really appreciate cooks taking time to do a simple dish video. I'm trying to learn to cook having some simple hearty dishes to try is a big boost. Although I personally like my broccoli less soft.

[@ryanmurray3576]

Best 12 minutes of my life!

[@haroldhenderson2824]

Simple, easy, wholesome, filling. The best food. I bet it is even better the next day!

[@onizeighodaro]

It is! I made the Bon Appetit version last week. Bomb AF!!!

[@TheRemiCay]

I cooked this up today for dinner and it was great! Using sausage instead of ground beef adds loads of spices which is lovely, and the pecorino romano really raised it up. Delicious, easy, quick, thanks Chef Frank

[@wwoods66]

10:30 "A touch more [olive] oil ... maybe like a quarter of a cup" Wow -- that seems like a _heavy_ "touch".

[@robinsuj]

Well, it IS like 2 and a half pounds of food

[@alexashton6501]

he does mention in one of his cocktail videos he is heavy handed :P

[@JourneyWithPeggy]

I like when Chef says okay? ;)))

[@suronjonasarma7544]

Me too😭😭💓

[@MichaelOKC]

I always here it like Mr. Mackey from South Park saying. "Mmkay"! Lol

[@Agentsquirtle]

I’d be interested in seeing a Chef Frank gardening video

[@bionicdude144]

As a college student I'm loving these easy cheap recipes. Thank you Frank!

[@tlhome7565]

OMG!! So simple and delicious. Thanks for the idea.

[@daphnepearce9411]

This looks so good and so simple to make. I'll remember now that crackling is browning and hissing is boiling.

[@PatrykLastowski]

The person who disliked the video probably doesn't know how to cook.

[@zoocarazy]

“You can always hear when people are cooking properly” 🤯 by God he’s a genius he’s a 🤬 genius. He’s right!

[@annalee7403]

Your touch of olive oil is like my touch. I grew up with this recipe too.

[@uptbug]

I made this a couple of days ago. This is one of those dishes that is more than the sum of it's parts. So tasty and easy!!

[@ProtoCookswithChefFrank]

It really is!

[@pandy8994]

Oh those chili's look awesome and their crispy sound its amazing,as always great great video Frank!!

[@ownblackjack]

This is a lovely recipe. As time goes by I have come to realize that simplicity makes the best pasta dish. Thanks for another great video 🙂

[@chefethanguo9701]

I grow vegetables in the garden to this day too, and I also have the dried out chilies from our garden. The type of chili is the same too!

[@karensolomon83]

Dang that looks good..I will be trying that

[@ArghyadebBandyopadhyay]

Frank in this channel reminds me of my grandma. Much better than level 3 Frank.

[@french0103]

Delicious

[@brettmoore6781]

I made this and it turned out AWESOME even though I forgot the garlic. Such a simple recipe, I'm going to make it again soon. Thanks, Chef Frank!

[@exonwarrior2656]

I wanna try this recipe now. That chili crispiness, the cracking... Perfection.

[@Mdbutler]

Frank, just made this Thursday night (last night). SO GOOD!!! My wife who never goes back for seconds went back for seconds!! And so easy!! Thanks!!

[@weaselGRM]

So it's Aglio Olio on steroids and it makes perfect sense! :) Already love it!

[@franciscolandau3259]

Gracias Chef… estoy aprendiendo mucho para cocinar a mi familia. Que Dios lo bendiga 😊

[@fl260]

Finally a way to pass my frozen brocolis! My girl is gonna love this one, plus I'll make it with my homemade Italian sausage, it'll be a winner for sure! Appreciate those simple recipes chef, thank for doing these!

[@ivanchu8415]

I absolutely loved how you could see he was very excited to eat it and feel like a kid again 😂💜

[@browser958]

Ate this as a child growing up in my Italian family, most times without the sausage and it’s delicious either way really. Love that you use Pecorino Romano in a lot of your recipes or as a cheese topping instead of Parmesan. Thought it was just my family’s preference, lol. We always preferred the bolder taste of Pecorino and we hardly ever use Parmesan.

[@justindchaney]

Free cooking lessons from a legit culinary school professor. Incredible!

[@hfarr87]

this guy is great he shows you don't have to follow a recipe to a tee, if you don't like it don't put it in, if you like it more put a bit more in.

[@nancy9324]

Can you make a video about creamy soup, maybe creamy corn soup? I absolutely love cream soup, but my whole life i've only taste cream soup from a package. Would love to know how to make it from scratch!❤

[@ProtoCookswithChefFrank]

nancy great idea. I will tackle that eventually

[@nancy9324]

@@ProtoCookswithChefFrank yay gonna wait for the video :D

[@dragon111409]

Well !~ Now i know what i'm adding into my next Cacio e pepe. Good thing i have some left over steamed broccoli in the fridge yet thanks for the idea !

[@michaelz5633]

never thought it's so simple to make pasta!

[@tiefire2684]

Im going to try this on Saturday

[@albertonunez9158]

I think I have just decided what will I cook for dinner, awesome!

[@sarahkimmell6652]

I just tried this. It was super easy and delicious. I count calories, and it was pretty healthy too! Thanks Chef Frank!

[@maz1319]

Hi Frank! I'm loving the videos! Thank you so much for creating this channel, your wisdom is gonna be really useful during isolation time. I would like to ask: Could you please put the Fº and Cº temperature for the non american viewers? As a suggestion i would like to see more videos with vegetables. Different ways to cook broccoli for example. I use a recipe of broccoli that i saw you make on Epicurious, and everyone LOVES it.

[@ytreece]

Stovetop is just high/med/low usually. You don’t need a precise temp unless it’s deep frying or making things like candy. I cook a lot of international foods and you get used to converting in your head after a bit. I don’t know if your kitchen scale has a setting for pounds/ounces. If you flip it back and forth it helps you to convert in your head (plus most measures are approximate except in baking).

[@ggj1987]

I think some bechamel sauce would be good with this. I’d love to try this dish!

[@theboss8302]

I love how Frank warns people about the hot pepper on his fingers and then proceeds to wipe them all over his sweater.

[@eullerich]

Love you as a Level 3 chef on that other channel but glad I found you showing us home cooks a reasonable but delicious meal.

[@carballodensly7215]

Good Morning from Philippines🇵🇭😊💖

[@joyjumper14]

I've been watching your videos in order since finding out you made your own channel. I think your production/editing quality was extremely fluid in this one! Great dish and video! Now to continue binging until I have to wait for more!

[@cidolfas86]

Tried it, followed along and I loved it :) Greetings from Norway - you are awesome Frank.

[@backtoblackfanatic]

i love your video and the way you explain and teach were not intimidating and like talking to a friend 😁

[@CharlahMurphah]

Hey Chef, we do something almost identical at our house! We call it pasta rustica, and use spinach instead of the broccoli. I'm gonna try it with those chilis you suggested.

[@Mach1127]

They should call you mister Okay 🤪 as soon you start cooking lol. But that's one of those thing that made you loveable. I was happy when i stumble on your channel... Now i can't stop watching... So sooo many good stuff and idea thanks you so much.

[@suragurk9715]

Great video! Would love to see a close up of the final dish the next time

[@jeanette8943]

Wow! The size of your oil can 🤣 Going to make this tonight!!! Looks delicious! I would have liked a close up of the peppers after browning, sausage too. Watching on my phone it's harder to see.

[@hmmBEEFY]

I think it might be a good idea to do a close up shot after the dish has been plated, maybe a rotating shot

[@pragistyomachmud4062]

1:10 I knew it Frank. Honestly everybody knew it you grow your own chilli

[@civilizeddiva]

The bowl looks similar to Crate and Barrel’s Coupe bowl. Love bowls that can also be used as a plate.

[@fabianjohn3858]

I just love all your Videos ^-^

[@oFFH3AT]

Who is the one person that disliked this video? Just wondering frank doesn’t deserve dislikes

[@decimabramall3874]

How did I not know you had your own channel?!! Adding this dish to my meal plan this week!

[@APEXPASSION674]

I wonder what's there on Frank's garden maybe it's not a garden it's a huge FARM!!!!!

[@oraisteunyu]

Mr Proto, do you have nice recipe for college student who trapped in their dorm during lockdown. maybe some tricks to make daily meal feel different :P thank you

[@fieraci8500]

Sliced avocado and boiled egg on toast with chili paste or chili garlic sauce from a jar. You’re welcome.

[@poil27]

you and chef John should do a video together exchanging tricks and tips that would be great .

[@rubia12gilable]

We need story time with Frank!

[@borderlandsforlife7068]

try adding some dried minced onion to the water it makes a notable difference

[@civilizeddiva]

Stove top meals are perfect for Essential Workers (I.e., hospital staff) sheltering in hotels that offer kitchenettes

[@semtex3932]

My whole family is Italian. We usually put salt when the water is still hot for getting it boil faster. I don't know if it is the right way to do it.

[@meryempurcell5814]

so it actually doesn’t make it boil faster. what it does is increases the temperature at which your water boils, which in turn cooks your pasta *slighlty* faster. also seasons it. so it does speed something up, but the myth that it boils water faster is false :P

[@ytreece]

@@meryempurcell5814 it actually doesn’t cook anything faster. The level of salt it would take to make an appreciable difference is very high. People say that, but it’s a myth too. It’s really just to season the pasta.

[@maudglazbrooke1287]

The problem with the description of pasta water being "as salty as the sea" is, ummm, well, how to put this... I have never been to the sea! I have no idea how bloody salty that is. Also which sea? Presumably not the dead sea which I have read is much saltier than either of the two oceans. (I have actually been to the coast, but it really didn't occur to me to lick the Bay of sodding Fundy, and it was 20 years ago in any case.) :)

[@fieraci8500]

You can probably buy canned sea water on Amazon, to get your palate calibrated. They seem to have everything. That’s a joke BTW.

[@shikharverma8585]

I thought you were the king of salt but you are the king of oil as well

[@enkeli19]

Don't know if you've done a video elsewhere, but what are your thoughts on cook tops? Gas vs Induction vs Electric...

[@brenthooton3412]

Not all that keen about the broccoli especially if it gets too soft. But I bet it would be delicious with other substitutes like cherry tomatoes or chopped peppers.

[@nickknez8294]

Rapini!!!

[@cebollin92]

Hello Frank, what kind of sausage is that?

[@Warmachine_23]

I feel like these vids would be better with some sort of low-key background music, either way, great recipe.

[@Vall3y]

How come I did not know of this

[@Matchbox20Official]

There’s one single sad dingus putting dislikes on these videos and they’re a bad person

[@passiveagressive4983]

Can Frank teach how to do a classic tomato sauce please? Much love 🙋🏾‍♀️❤️🇬🇧

[@ironwooddesigns870]

Frank, I got a question. Is the knife your using a Henckels?

[@pudimshow]

Hey Frank, have you ever prepared any brazilian dishes? Regards from Brazil

[@Agorante]

This is funny. Frank you became a cooking star in those videos that compare three levels of making some dish. The first level was someone who cooks like me. Simple and crude. The second level was someone who cooks like a woman I would want to marry. And the final level was you. You whom everyone ridiculed for making simple dishes in the most elaborate way possible. Now however in your house on your own show you specialize in making quite simple dishes with simple preparation. What's up?

[@randomc68919]

Could I replace the sausage for something like ham or shrimp? I dont really like sausage but will thise work?

[@fieraci8500]

Improvisation is certainly allowed. Try using Sardines. Skinless/boneless, Canned in oil. Yes I’m serious.

[@Saheryk]

I like your cooking, is anything fancy coming soon?

[@fieraci8500]

Someone who doesn’t like broccoli rabe? They’re the people who think Red Lobster is a great seafood restaurant.

[@sharl_j]

That one dislike prolly came from someone who doesn't like broccoli... :v

[@styxyx1026]

whats your favorite type of chocolate, frank

[@NadaMohamed-ct9lm]

what can use instead of sausage if I am vegetarian

[@fieraci8500]

If you’re an ovo-lacto you might try scrambled eggs. Otherwise tempeh, tofu, wheat gluten, or maybe cook some (unground) Hominy, mash it with a fork and season it to your liking and mix it in at the end. Or how about mixing boiled and chopped walnuts with any of those things?

[@HamasakiFanz]

you grow your own chilli but not make the pasta from scratch? 🤔

[@haroldhenderson2824]

If you don't have the extruder, hollow pasta can be a difficult task. It can be done, but requires technique. Without a hand cranked, or KitchenAid attachment, anything but linguini can try ones patience.

[@Rikurin]

He said in another video that dry pasta and fresh pasta are completely different. In Italia they use the fresh/dry pasta depending of the recipe not because one is better than the other one.

[@katinapactol-baez1317]

He does, sometimes, but this is more convenient and accessible to the average home cook & gives pointers for improving a dish many make some version of already... as he said, versatile and comfortable 😊... plus he's been churning out videos (which I appreciate) but probably cuts into his time too.... I'm sure someday he'll get around to playing with pastas & shapes eventually (and I'm looking forward to that too).

[@sharl_j]

Probably making videos/recipes a bit pantry-friendly, especially in these dire times...

[@cr3542]

This is what google says: Frank Proto American composer Available on Spotify Deezer Description DescriptionFrank Proto is an American composer and bassist. He was a double bass student of Fred Zimmermann and David Walter. He is a graduate of the Manhattan School of Music in 1966 with a Master of Music. Wikipedia Born: July 18, 1941 (age 78 years), Brooklyn, New York, United States Education: Manhattan School of Music Albums: Double Bass Music of Frank Proto, Metamorfora: Works for Double Bass and Piano, Chamber Works 5: Early Genres: Classical, 20th/21st Century Record labels: Blue Griffin Recording, Soundset, Soundset Records, Red Mark Songs Caprice

[@mousiebrown1747]

And it includes the colors of the Italian flag ....

[@wortenheimmer]

I bet you make your own water

[@lenkafiala5336]

Confused European here. "Sausage" = minced meat? Please help :D

[@ProtoCookswithChefFrank]

seasoned minced or ground meat basically

[@fuzzyjugglez]

if you made a corona virus joke it would be perfect

[@niteowl9733]

This is the second video of yours I watched. I have to say you use a ton of salt. Every time I accidentally get that liberal with it its too much. Plus the sausage is already salty. Be honest, was it salty? Even a little?

[@ProtoCookswithChefFrank]

It was not. I use kosher salt. It has big flakes so it looks like a lot on camera. If I used an equivalent amount of table salt it would be inedible.

[@hendrickhueck5309]

Lol day 1 cooking school how to season water 🙆‍♂️

[@cr3542]

What are you, Frank? I'm not joking. You should google yourself. There is a mass confusion going on. It says ur an American composer and you're a legendary musician. Yet, it has your photo on. This is confusing.

[@cr3542]

you should get a knowledge panel help

[@cellulosel]

Everyone that is watching this and wants to make this, pls do not add that much total oil as frank did.

[@sharl_j]

And nobody likes dry oil-based pasta...unless not all of us can buy olive oil for everyday use, amirite?

[@davidbarnett8617]

He should have used the oil he used to toast the chilis. Of course, I like spicy food!

[@fabiod9965]

So are you a chef or do you call yourself chef because you do a you tube show . I have a box of bandaids I guess I can call myself doctor.