Sausage Bread with Tomato Sauce and Herb-Crusted Chicken

S5 E11 | Iliza Shlesinger + Noah Galuten + The World’s Greatest Sausage Bread | Something's Burning

Comedian Iliza Shlesinger and her chef-husband Noah Galuten come by the kitchen so I can show Noah EXACTLY how to make his food… pulling recipes right out of his newest cookbook. And, not gonna lie – I killed it at the sausage bread.

Sausage

  • 1 lb ground pork
  • 2 garlic cloves, finely chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp crushed red pepper
  • 1 tsp finely chopped rosemary
  • ½ tsp EVOO
  • ½ tsp grated orange zest
  1. Mix all ingredients in a large bowl, combining well.

Broccoli-Sausage Bread

  • ½ of a 1 lb pizza dough ball
  • 1 tbsp EVOO
  • Sausage mixture (from above)
  • 2 garlic cloves, chopped
  • 3 cups finely chopped broccoli
  • Salt and pepper
  • ½ tsp dried oregano
  • Pinch of crushed red pepper
  • Parmesan cheese
  • Chopped parsley
  1. Let dough sit out to room temperature. Cook sausage for 5 minutes. Add garlic, broccoli, and season with salt and pepper.
  2. Add oregano, crushed red pepper, and a splash of water. Cook until meat is cooked and broccoli is tender. Transfer to bowl.
  3. Preheat oven to 350°F. Take pizza dough and push down into sausage mixture, flip, then push again. Knead mixture into dough, shape.
  4. Cook for 38 minutes. Drizzle EVOO and garnish with parsley and Parmesan cheese.

Iliza’s Tomato Sauce

  • ¼ cup EVOO
  • 5 garlic cloves, smashed
  • 1 sprig fresh basil
  • Pinch of crushed red pepper
  • Fresh ground black pepper
  • 2 (28 oz) cans peeled whole tomatoes
  • Salt to taste
  1. Heat oil and garlic in Dutch oven over medium-high heat. Move garlic to submerge and cook until lightly browned.
  2. Add basil and stir until wilted. Add red pepper and black pepper, toast 30 seconds.
  3. Add tomatoes and juices. Reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally.
  4. Remove basil with tongs. Immersion blend sauce. Add salt and pepper to taste.

Pesto Pasta with Chicken

  • 1 lb dried pasta
  • Black pepper
  • 2 garlic cloves
  • 2 cups torn flat-leaf parsley
  • 8 oz panko breadcrumbs
  • Salt
  • 2 large eggs
  • Chicken breasts
  • Provolone cheese
  1. In food processor, combine garlic and parsley. Add panko, salt, and pepper.
  2. Dredge chicken in parsley-panko mixture and beaten eggs. Fry in EVOO.
  3. Top chicken with provolone, tomato sauce, and Parmesan.
  4. Cook pasta in salted water. Toss with EVOO and salt, then top with red sauce and Parmesan.
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