Dan Pelosi shares a 30-minute recipe and reveals how to turn viral fame into a cookbook

His affability and viral vodka “saw” recipe gave Dan Pelosi’s followers comfort (and comforting food ideas!) during the COVID lockdown.

“I found myself in a unique position to help people stay home and cook,” New Yorker @grossypelosi tells PEOP about his rise to social media fame in the spring of 2020. Over time, he gained more than 156,000 followers on Instagram, and his fame continued.

“All my life people have said, ‘You should work in a restaurant.’ You should start eating. I like coming to your place for dinner. You’re like Ina Garten. And I was like, “That’s great, but I can’t just quit my career and live my life and just be Other Garten.” It turns out I can try my best,” Pelosi says of the transition from 18 years as a creative director to marketing. “I’m kind of my own little company.”

Related: Cameron Diaz’s Nachos Are So Good They ‘Disappear in About 2 Minutes’—Get the Recipe (Exclusive)

Pelosi was a fixture in the kitchen long before he allowed followers into his culinary adventures. “I spent my childhood in the kitchen with everyone in my family who cooked, so everyone in my family,” he says.

Now his debut cookbook, let’s eatshowcases her family’s Italian-American and Portuguese dishes, like the 30-minute weeknight dinner below.

“We’re the kind of family that talks about dinner over dinner,” he says. “Cooking is in our DNA, and this book is a celebration of that.”

For more on PEOPLE’s 50 Favorite Dishes, pick up the latest issue, on newsstands now.

Chorizo, cannellini beans and cabbage skillet

3 tbsp. extra virgin olive oil

1 lb. dried Spanish chorizo, cut into 1-inch pieces. pieces

4 cloves garlic, thinly sliced

1 medium shallot, thinly sliced

2 tbsp. tomato pastes

1 tbsp. smoked paprika

½ tsp. kosher salt

½ tsp. ground red pepper

2 cans (15½ ounces) cannellini beans, drained and rinsed

The story continues

1 cup chicken broth

1 medium (8 ounces) bunch latino kale, stems discarded, leaves roughly torn (about 6 cups)

1. Heat oil in a large 12-inch cast iron skillet over medium heat until shimmering. Add chorizo; cook until browned on both sides, about 6 minutes, turning halfway through cooking.

2. Add garlic and shallots; cook, stirring occasionally, until the garlic begins to brown and the shallots are soft, 2 to 3 minutes. Add tomato paste; cook, stirring frequently, until deep red, about 2 minutes. Add paprika, salt and ground red pepper; cook, stirring constantly, until fragrant, about 30 seconds.

3. Add beans and broth. Add cabbage; Using tongs, toss mixture until cabbage wilts, about 3 minutes. Reduce heat to low and simmer, stirring constantly, until beans are heated through, about 2 minutes. Served immediately.

Serves: 4
Active time: 30 minutes
Total time: 30 minutes

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Read the original article about People.