The video is a cooking tutorial for a mushroom brandy cream sauce pasta dish. The chef begins by introducing the ingredients, including a special blend of mushrooms, brandy, heavy cream, spaghetti, tomato paste, onion, parsley, and Parmigiano-Reggiano cheese.
The chef then begins cooking the mushrooms in a large pan with olive oil, initially searing them to bring out their natural flavors. The mushrooms are cooked in batches to ensure they are cooked evenly and to prevent overcrowding the pan.
Once the mushrooms are cooked, the chef adds diced onion to the pan and cooks until it is soft and translucent. Tomato paste is then added to the pan and cooked for a few minutes to intensify its flavor.
Brandy is added to the pan, and the chef warns viewers to keep their heads away from the pan as the alcohol can cause a flare-up. The brandy is cooked until it is almost completely reduced, leaving a rich and flavorful sauce.
Heavy cream is then added to the pan, and the sauce is simmered until it thickens. The chef seasons the sauce with salt, black pepper, and hot red pepper flakes.
While the sauce is simmering, the chef cooks the spaghetti in boiling water until it is al dente. The pasta is then added to the sauce, and the chef tosses everything together to combine.
Finally, the chef adds grated Parmigiano-Reggiano cheese and chopped parsley to the pasta, and serves it hot. The dish is given a rating of 9 out of 10 "james's" by the chef's taste tester.
Here are the key facts extracted from the text:
1. The recipe is for mushroom brandy cream sauce pasta.
2. The ingredients include 1.5 pounds of mushrooms, 1 cup of brandy, 1.25 cups of heavy cream, 1 pound of spaghetti, 3 ounces of tomato paste, 1 medium onion, 1/4 cup of parsley, and 1/2 cup of parmesan cheese.
3. The mushrooms were purchased from Whole Foods for $7.
4. The brandy used in the recipe is an inexpensive brand that costs around $18.
5. The recipe uses regular olive oil, not extra virgin.
6. The pan used is a 14-inch pan.
7. The mushrooms are cut into 1/4 inch thick slices.
8. The onions are diced and cooked in the pan until soft and translucent.
9. The tomato paste is fried in the oil for a few minutes to boost the flavor.
10. The brandy is added to the pan and the heat is turned up to medium-high.
11. The liquid is reduced by about half, which takes around 1-2 minutes.
12. The heavy cream is added to the pan and the mixture is brought to a simmer.
13. The pasta is cooked to one minute less than al dente.
14. The pasta water is added to the sauce to achieve the desired consistency.
15. The sauce is seasoned with salt, pepper, and hot red pepper flakes.
16. The pasta is tossed with the sauce and cooked over medium heat for a few minutes.
17. The dish is finished with parmesan cheese and parsley.