This event streamed on YouTube Live on October 16, 2020
Watch the event recording here!
Mark your calendar to learn how to cook a family-friendly meal with celebrity chef Mark Bailey!
In this exclusive event, Chef Bailey – a private chef, cookbook author, and frequent television contributor – will lead participants in preparing a delicious seasonal dish: Sausage Pasta with Pumpkin Parmesan Sauce.
Cooking Together with Chef Mark Bailey will stream online on Friday, October 16 from 6:30 – 7:30 PM EST on YouTube Live. Registered participants will receive the access link via email, prior to the event.
The recipe is below, so feel free to purchase the ingredients and cook along with Chef Bailey. Your entire family can join in, and together with The Foundling, create a special meal to share together.
Recipe: Sausage Pasta with Pumpkin Parmesan Sauce
Ingredients
1 pkg. bowtie pasta (or pasta of choice)
6-8 Italian sausage links, casings removed
2 tbsp olive oil
1 shallot, chopped
2 garlic cloves, minced
1 cup pumpkin puree
1 cup hot water or pasta water
1/2 cup half-and-half
1/3 cup grated parmesan
Garnish
Chopped parsley
Grated parmesan
Red pepper flakes
Cooking Equipment
Pasta Pot
Pasta Strainer
Cooking Utensils (Spoon, Knives)
Zester (optional)
Directions
Cook pasta per box instructions until al dente. Reserve 2 cups pasta water. Drain pasta, rinse with cool water and set aside.
Heat 1 tablespoon oil in a pasta pot over medium-high heat. Add sausage and sauté until browned. Transfer sausage to a bowl and set aside.
Reduce heat to medium. Return pot to heat and add remaining tablespoon of oil. Add shallots and garlic. Stir until onions become translucent and garlic fragrant. Add pumpkin puree, half and half, parmesan and 1 cup pasta water. Stir sauce while simmering until thickened (approximately 4-5 minutes).
Add pasta and sausage to sauce and toss until well mixed. Season with salt to taste. Add additional pasta water if sauce is too thick. Simmer for 2-3 minutes.
Serve warm garnished with parmesan cheese, red pepper flakes and/or parsley.
About Mark Bailey
Private chef, author and TV Food Contributor, Mark Anthony Bailey followed his passion for all things food when he decided to make a career change taking him from the boardroom to the kitchen.
Since 2012, when Mark appeared in TLC’s ‘Leave It To Niecy,’ he has been making the national rounds as a TV food contributor keeping cooking fun, real and relatable with seasonal food segments on CBS, NBC, ABC, Fox affiliates and Fox News morning news programming. In 2016, Mark made his Food Network debut, appearing as a contestant on ‘Chopped.’
A self-proclaimed breakfast guru, Mark released his breakfast-in-bed cookbook, ‘Cooking In Boxers: 50 Ways To Keep Your Mate In Bed’. At the top of the year, Mark kicked off the book release with a national cookbook tour, featuring appearances on The Wendy Williams Show, The Chew and more.
Mark is currently based in New York, while taking to cities across the country proving his case, that food is love.
Access to this exclusive mini-event is included in all Fall Fete registrations. Learn more about our ticket options – which start at $0 – and register here.
Cook pasta per box instructions until al dente. Reserve 2 cups pasta water. Drain pasta, rinse with cool water and set aside.
