Steps

1. Prepare 2 red chili peppers with their pods.
   🕒 02:39
2. Prepare raw garlic for Aglio e Olio.
   🕒 03:05
3. Prepare 100g of thin pasta (1.4-1.5mm).
   🕒 03:10
4. Remove any discolored black parts from the onion, then dice 120g onion coarsely.
   🕒 04:53
5. Roughly chop cabbage to taste.
   🕒 08:29
6. Cut 120g carrot into thick slices.
   🕒 09:07
7. Finely chop 90g sausage (1 bag).
   🕒 10:37
8. Heat 1 heaping tbsp rice oil in a pot and sauté onion, carrot, cabbage, and sausage over medium heat until lightly browned. [Pro Tip!] Sautéing allows the oil from the sausage and rice oil to infuse into the vegetables, adding depth of flavor.
   🕒 11:21
9. Add 650cc water to the sautéed pot, then add 10 dashes Hi-Me and 1/2 tsp salt and simmer.
   🕒 13:45
10. Taste and, if necessary, add an additional 1 pinch salt and 2 dashes Hi-Me (for a total of 12 dashes Hi-Me).
    🕒 14:36
11. Cover and simmer for about 10 minutes to complete the vegetable soup.
    🕒 15:09
12. Crush the garlic for the Aglio e Olio and roughly chop it.
    🕒 15:19
13. Break 2 red chili peppers and use them with the seeds. If you dislike spiciness, remove the seeds.
    🕒 16:30
14. Add 15g salt to the pasta boiling water (1% salt to 1.5L water) and bring to a boil.
    🕒 17:32
15. Heat 1 tbsp olive oil in a frying pan and slowly sauté the roughly chopped 20g garlic over low heat, being careful not to burn it, to draw out its aroma. [Pro Tip!] The key is not to burn the garlic or let it turn golden brown. Slowly draw out the aroma over very low heat.
    🕒 18:38
16. Once fragrant, add the red chili peppers to extract their spicy oil.
    🕒 20:30
17. Since red chili peppers burn easily, remove them from the pan temporarily.
    🕒 20:57
18. Boil 100g pasta in salted water, cooking it about 1.5 minutes less than the package instructions for a firmer texture.
    🕒 21:11
19. Add about 100cc of the cooked pasta water to the frying pan, add 10 dashes Hi-Me, and bring to a simmer.
    🕒 22:29
20. Add the al dente 100g pasta to the frying pan and finish cooking to al dente while allowing it to absorb the pasta water and Hi-Me.
    🕒 22:54
21. Finally, toss with 1-2 tbsp olive oil.
    🕒 23:46
22. Return the removed garlic, mix everything together, and the Aglio e Olio is complete. Drizzle with soy sauce to taste, if desired.
    🕒 24:22