a RARE PASTA SAUCE I ate weekly when I lived in ITALY

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This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
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Опубликовано:

10 авг 2021

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Комментарии : 5 тыс.

@DoobieFerguson 2 года назад

I made a variation of this yesterday for my 94 year old grandma that can't really taste much at this point. I didn't have Calabrian chilies on hand so I substituted a red serrano from the garden and also two san marzano's from the garden instead of the tomato paste. I also threw in a couple sun-dried tomatoes with the oil from the jar. I walked in after she had started to eat and her eyes lit up and she goes "now THIS is good!". Well done, Chef! You gave me enough influence to revive an ol' ladies taste buds.

@doublecheez4073 2 года назад

Thats so sweet! I wish i had a grandma

@OrganicGreens 2 года назад

Your comment made me smile.

@kentredwine9515 2 года назад

That made my day

@poiopop 2 года назад

That’s so heartwarming

@DuploBone 2 года назад

God bless that this made your grandma that happy! Truly a beautiful miracle right here.

@sophia3099 2 года назад

My mom made this for me growing up and I never knew what it was called! She passed away almost a year ago and I thought I’d never get the recipe. Thank you

@ninoblaze4347 Год назад

thats awsome 😃

@GumpterCrayon Год назад

@@ninoblaze4347 someones mother dying isnt that awesome. very insestivie of you!

@ninoblaze4347 Год назад

@@GumpterCrayon or u too sensitive

@GumpterCrayon Год назад

@@ninoblaze4347 it was a joke. obviously nino wasnt talking about her dead mom

@ysapb Год назад

@Bryn I think Nino Blaze was saying that it was awesome he finally found the recipe after his mother passed away.

@tcgWHADDUP 8 месяцев назад

I just want to say…This is the best pasta dish I have ever had in my entire life. Me and my boyfriend made this on a random monday and it changed my life. It is different than anything I have ever had before and it is worth the time.. SERIOUSLY. This video was a great help in the process and I hope everyone tries this recipe atleast once!!!

@stewhv94 2 года назад

After thoroughly analyzing the thumbnail and cross-referencing the image with other vegetables, I can conclude with confidence that, yes, a red bell pepper is indeed not a tomato.

@nyndndkdkjs6683 2 года назад

I think some americans need the thumbnail

@littlebigcubing6062 2 года назад

@@nyndndkdkjs6683 I’m pretty sure it is making fun of Tim the tat man because he mistook a bell pepper for a tomato

@ellieblunden1463 2 года назад

@@littlebigcubing6062 well it's also the fact that most people think of pasta sauce as tomato based as it's the most common kind (with variations).

@anneshirley9560 2 года назад

I beg to differ.

@jamesv6990 2 года назад

Peppers and tomatoes are botanically classified as fruits. Vegetables are things like broccoli, radishes and carrots.

@FelesAdamantis 2 года назад

This is almost the exact recipe I asked my mum every year for my birthday when I was a child! The only difference is that she didn’t blend the ingredients in the food processor and we just added the grated Parmigiano Reggiano cheese on top. This recipe is like the elevated version of my mom’s dish and I HAVE to try it asap. Bravo from an Italian girl!

@nonmorto3563 2 года назад

what was it called?

@FelesAdamantis 2 года назад

@@nonmorto3563 To be honest I don’t know if it has a proper name, we just called it “Pasta con panna e peperoni” (Pasta with cream and bell peppers)

@alessandromascherin6827 2 года назад

Però io non sono d’accordo con la cipolla e l’aglio assieme

@nicologiordani5293 2 года назад

@@alessandromascherin6827 ma certo che non sei d'accordo, è una schifezza da americani. Quando si è mai visto aglio e cipolla assieme ? e non farmi parlare della " heavy cream " che usano al posto della ricotta, del pecorino o del grana. Quelli che si fingono italiani e scrivono: " eh MiA mAmMma La FaCeVa UgUaLe " ma dove ? non esiste uno stramaledetto cuoco italiano che usa la " heavy cream . Perchè non rivisiti la carbonara e ci metti il pesce al posto della carne....

@Greyswyndir 2 года назад

I would have reserved some of the sauteed peppers, onions, and garlic to add in at the end. I like texture in my pasta. I also think the dish needs some color to contrast with the orange look.

@ramenloveshawk 2 года назад

I made this without roasting the peppers (just frying them with the onions) and it turned out great! I halved the recipe and it was enough for 4 small servings since it’s pretty rich. Thanks for sharing!

@PiotrFoot 2 года назад

One of the most glorious pasta recipe I ever tried, thank you man

@deadrituals 2 года назад

Tip from an Italian - you could replace the cream with some grated Parmigiano and blend it in - Adds a bit more thickness just like cream would, but will accentuate the peppers and other stuff a bit more - you can also use ricotta for a creamier texture instead - cream is more of a french cuisine thing, in Italy we don't tend to use it as much, especially in the south

@juuk3103 2 года назад

Good for storing but the cream + cheese is just better

@KA54the 2 года назад

What is the sauce called?

@tulopadullo_n_5700 2 года назад

Yes I was quite intrigued by the sauce until I saw the cream: panna is a no no in Italian cooking, especially in pasta sauces. You use it if you're a student and cannot cook. I'm sorry but this sauce is truly awful. And butter added too at the end... Bleah!! 🤮

@lf1496 2 года назад

Agreed, I live in Rome and I am married to an Italian. Cream is never used in any of the sauces we eat. It's an American adaptation to Italian cooking. The combination of cheese and the starchy pasta water mixed properly gives you the same creamy richness.🇨🇺🇵🇷🇮🇹

@synlion 2 года назад

@@tulopadullo_n_5700 Sounds like you’re a wannabe Italian cook. As long as the sauce tastes good at the end, who cares?

@lindahrushanyk83 2 года назад

To my surprise, my daughter made your sauce for tonight's dinner, and I have to say, it was one of the best pasta sauces, I have ever had. It's restaurant quality and so full of flavor. Thank you, Steve, for sharing this recipe, it's absolutely delicious!

@redwards209 2 года назад

😊😊 pool OO😊 OO OO OO ooy😊oooo

@redwards209 2 года назад

oko😊😊okkoo😊kkooooo😊ook😊lkkk😊 of Koo koo😊

@fire6475 2 года назад

@@redwards209 ???????

@TheSummoner Год назад

@@fire6475 it's a bot

@MunchyButt Год назад

Am I too late for that trip? Hit me up. I used to buy your smashie sandwiches in BK. Im 39 and in Woodstock now.

@hocapito4061 Год назад

Made a large portion for my family and a friend and they all loved it! My brother is extremely hard to please and usually rejects anything that has peppers in it, but even he loved it! This recipe if for sure a 10/10. Thank you so much!

@keithsmith2221 2 года назад

Cooked this for dad today. He's 83 and after clearing his plate ..he said. "Best pasta dish I've ever had".. That's a result 💯🍴

@jhonmcdocbo 2 года назад

Thats awsome🔥💪🏻💪🏻

@kimrandall281 2 года назад

I got the same type of response in my household. So glad that your father enjoyed it!

@memnoch9418 2 года назад

Awww

@stalineasy 2 года назад

Tomato paste?🤔 Sus

@jesusislord6545 2 года назад

Repent to Jesus Christ “Dear children, let us not love with words or speech but with actions and in truth.” ‭‭1 John‬ ‭3:18‬ ‭NIV‬‬

@DailyPragmatism Год назад

Idk how I just found your channel. I am a home chef who’s been cooking for 20+ years and I have to say - you’re the best on RU-vid by a long stretch. Everything I’ve seen so far looks incredible, and you offer great technical pointers. Great work brother

@goradian2542 2 года назад

I steam the bell peppers by putting them on a chopping board then covering them with an upside-down bowl. Same result, but without the need for cling film!

@annunacky4463 2 года назад

Great idea. There are volatile chemicals in those wraps that can transfer into your food. Trust me I’m a chemist. Ha ha.

@chimeracooks 2 года назад

awesome idea! Im gonna do this from now on!

@bugrakaganatik 2 года назад

Yeah that chopping board flavor will be the main depth of the dish...

@nikiTricoteuse 2 года назад

I wrap mine in paper that l recycle from packaging or shopping bags. Steams the skins off beautifully and it's handy to wipe any bits of char off the peppers and my hands. Easy to bundle the paper and skins up together for the compost heap too.

@sevenandthelittlestmew 2 года назад

I just put a plate on top of a bowl, with a tea towel between.

@edwardrosser938 2 года назад

Tip: Cut the bell pepper in half lengthwise and put on parchment paper for roasting. No rotating necessary.

@juuk3103 2 года назад

Yup also you can get the seeds out while it's easy

@chrismenezes 2 года назад

My only concern with this is the potential for it to reduce the internal cooking of the pepper (as the air pocket inside would reach oven temp, and therefore hold the inside hot for longer once removed) I don’t necessarily think the above is true btw, just thinking aloud i g

@andrewframe8046 2 года назад

Better yet, toss 'em whole onto your gas burner, rotating every few seconds until it's mostly black. Wrap in aluminum foil and let sit for 10-ish minutes, then with gloved hands just peel off all the charred skin. Better result, less fuss.

@therealnicksmith 2 года назад

Yes but then it doesn’t steam as well because you’ve removed all the moisture.

@edwardrosser938 2 года назад

@@therealnicksmith I’ve never had any issues with losing moisture roasting this way.

@MidnightMoonday Год назад

I had to come back to this video, I made this pasta and IT IS SO GOOD. It is now my staple pasta sauce, thank you so much for sharing!

@xXcoolio1Xx Год назад

Made this last week after a few months of having it on the backburner and it was so good, definitely a keeper. Just wanted to say thank you ,& hope you are well!

@petertumminaro4528 2 года назад

Growing up my Italian Dad always put his peppers on the stove without a pan to burn off the skins. Just right on the gas stove pan holder without the oil. I could see him making a sauce like this. Thx for sharing.

@hrodvithit 2 года назад

I do this with Peppers and Aubergines, adds a heap of flavour and especially draws out the sweetness in Peppers.

@MacLaw3084 2 года назад

yea man for sure. i always do my peppers on the stove top with a steel grate. its pretty quick

@nadianava6057 2 года назад

In Mexico do this for chiles rellenos, on a comal and then put them in a plastic bag 😂😂😂

@DraconiInfernalus 2 года назад

@@dansiekman1454 yep i think of that too ^^

@Oppressore 2 года назад

Peel away the skin Everytime you cook them, otherwise they will never go away from your stomach 😅

@matthewmoore5015 2 года назад

I love the color of this sauce. Also, props for how you include timing (when to begin heating a pan, for instance) into your vids. Small detail, but makes a difference.

@PanicLedisko 2 года назад

Yeah small details that separate being good and being an amazing chef!

@prjndigo Год назад

did this with the little sweet peppers and shallot, a LOT of work and I used ancho powder stirred in at the end - it works most places paprika would but has a much broader more woody flavor and works with pineapple powder for the oh-mammi thickness. You can slow roast and use a wire de-fruiter to scrape the inside off the skins as an alternative.

@Krys_P Год назад

Made this dish for a family dinner party and it’s some of the best pasta sauces they have ever had. Absolutely love making and eating this. Thank You

@macthompson9750 2 года назад

7:30 this is where a stick blender really shines. and if you are making it in a pot or dutch oven you can even just blend it in the pan.

@estndr Год назад

it's really satisfying to watch it

@SirPhilMcCrackinVonBeggington Год назад

This is an underrated comment, thanks for the tip.

@smievil 4 месяца назад

i bought a stick with a whisk, blender and a blender bucket. it's pretty convenient, whisk part is probably not the most heavy duty whisk though

@TheMillennialGardener 2 года назад

I really like the idea of this sauce, and especially how easily it's stored. I think I'm going to make it tomorrow, but store it for Tuesday.

@jman8021 2 года назад

Could you make me some too, please?

@tanwera 2 года назад

How was it?

@debbyd5729 2 года назад

Probably not good for Dale, though! 🐶☹️

@abuhabibalkhair250 2 года назад

NANI?! It’s you! My favorite fig farmer ☺️

@saskimo3932 2 года назад

hope it was good 😁

@MurdaMeg 9 месяцев назад

I love the way you explain your reasoning for doing different things! I’m just getting into cooking! Thank you 😊 I feel like I learned so much.

@mc36020 Год назад

THIS pasta recipe is now my absolute favorite. So delicious! Thank you for sharing.❤️

@okay6703 2 года назад

“These cloves are kinda big” Literally drops elephant garlic

@Tri_n_ity 2 года назад

Too bad it tastes like onion and not garlic

@supertobino 2 года назад

maybe his hands are tiny?

@erwinwoodedge4885 2 года назад

I've never seen garlic this big.

@patriciamampel3601 2 года назад

Love elephant garlic!! Much easier to peel & mince. It's a li'l less hot than small ones also. Problem stores don't stock them around here (I relocated to NV & people don't eat as well imo as my beloved Texas as far as spices & herbs are concerned..lol).

@CerpinTxt87 2 года назад

He didn't say 'kinda big,' he said 'huge.'

@soccer3862022 2 года назад

I've never commented on anything before but my dad made this sauce and it was absolutely incredible. Restaurant grade. I've never had a sauce like this before and will now be a staple in our house. In my top 3 pasta sauces for sure.

@pizzatimecomedy3403 5 месяцев назад

I've been using this recipe for a few years and have altered it by using chipotle peppers in adobo sauce. It's really good and is a crowd pleaser . Thank you for sharing!

@271ossi 2 года назад

Simple, fast, fantastic!! I thought I knew all the important variations of Italian pasta dishes, but I never heard of this and never saw it on a menu in Italy. Thank you for Pesto Calabrese! I cook it once a week, and sometimes I add some black olives after blending.

@StemAndFriends 2 года назад

I get recipes online all the time, but this is the first time I’ve ever felt compelled to comment. Not only is this sauce absolutely incredible, but you also turned me on to Calabrian peppers, which will most certainly be a main ingredient for me for the foreseeable future. Thank you!

@schleig04 2 года назад

It's funny calabrian is one of the new peppers to my garden this year

@StemAndFriends 2 года назад

@@schleig04 gonna need you to mail me some of those bad boys.

@OzanVlogs 2 года назад

@@schleig04 This is how i remember when RU-vid and the world was good and that was in 2006...

@schleig04 2 года назад

@@OzanVlogs yeah it's bad out there and getting worse not better

@roderickfernandez8554 2 года назад

How what are calabrian peppers some wonderful I never heard of them are they dry or in the jar or fresh help

@ennisdelmar807 2 года назад

A tip whenever you make a dish with tomatoe paste is to put it directly on the surface of the pan and let it cook for a lil minute before mixing it it, it really enhances the flavour.

@KAESowicz 2 года назад

Makes it also sweeter

@TheGreatConstantini 2 года назад

Good tip

@michaelfromaustin 2 года назад

@@KAESowicz I guess you need to keep an eye on the sweetness if you do this?

@KAESowicz 2 года назад

@@michaelfromaustin Depends, usually when making Italian tomato sauce you add sugar to make it sweeter. If you fry paste too much it might be hard to make it homogenous with sauce. I guess not frying it too much should be enough, unless you actually want some sourness from tomatoes. I haven't explore this topic to give you full answer on your question :)

@sazji 2 года назад

It’s not Italian, but if you see it, try some Turkish pepper paste. Usually sold in middle Eastern food stores. It’s de rigueur there but not well known outside Turkey. You can get hot and sweet versions. It’s amazing.

@lw1717 Год назад

Looks delicious! Small tip for people that also don't digest bell peppers that good, you can also quite easily peel them with just a normal patato peeler. It maybe does not take the skin of 100% but that's fine to digest it

@wyssmaster 10 месяцев назад

IIRC you can also roast them and then put them under a bowl for a while for the skins to soften up and separate ...he did exactly what I said just as I typed that...

@dannowaso 11 месяцев назад

I just discovered this channel today. Love it. This sauce video along with the other ones I've watched so far are great! Thank Stephen!

@YiSLGaming 2 года назад

I love how he explains the cooking process and teaches whilst entertaining us!

@richardfabrizio8998 2 года назад

Just when I thought you couldn’t have another sauce variation up your sleeve, you amaze me. Gotta try this thanks

@Meisenking 2 года назад

Same here! Need to cook this immediately!!!

@danidast 2 года назад

Carbonara is always an option 😄 ru-vid.comudtrCDXh4to?feature=share

@SenorCoupon 2 года назад

Probably hiding them under his neckerchief. The sleeves are short, but the neckerchief is omnipresent.

@peteradams6334 Год назад

I just discovered your channel recently and love your videos. I just made this tonight for me and my roommate. It turned out great! Such a complex flavor profile. Sweet, savory, and spicy all in one bite. Thanks for the great videos and recipes!

@MissingLeo Год назад

I made this and I am obsessed!!! I will be making this ALL the time now, thank you so much for this recipe!!

@DanielleTinkov 2 года назад

I think it's not a "sauce" that inspired this but the somewhat popular Pesto Calabrese which is traditionally made from roasted peppers, sun dried tomatoes, ricotta, garlic, and pecorino cheese. The ricotta will give that fullness that he is trying to replicate with the heavy cream and the body is coming from the sun dried tomatoes with the peppers remaining the dominant flavour. Italians generally don’t use a lot of cream when cooking, so any recipe that heavily rallies on it is probably reverse engineered by Americans or Northern Europeans.

@tarantulady8565 2 года назад

Great info…thx for sharing.

@amapparatistkwabena 2 года назад

Ugh. The stank on your tone is putrid. :)

@DanielleTinkov 2 года назад

@@amapparatistkwabena, here. I hope you have a horrible day too ^_^

@nikiTricoteuse 2 года назад

It depends which part of Italy. I spent almost 20 years in Northern ltaly, in Bologna and they traditionally use a lot of fats - cheeses, cream, lard and butter. Possibly because of how cold it gets. Further South where it's warmer the food is "leaner" and lighter and they use olive oil in preference to other fats and would be unlikely to use ceam.

@DanielleTinkov 2 года назад

@@nikiTricoteuse that's fair. There is quite a bit of Italian food that's heavy on milk products, but in my experience most Italians will prefer a soft cheese like ricotta over heavy cream which is more popular in Norther European and American cuisine, which is why it is a go-to substitute when people from those regions try to reverse engineer Italian recipes. I reckon people generally go for the tastes that will feel natural to them based on the food they grew up with.

@mikeobrien1559 2 года назад

When I saw this video in July, I thought "ah, that's what I'll make my vegetarian wife for her birthday!" I didn't bother peeling the peppers and I used parmesan instead of romano (both were fine). I also just kept the seeds from the chilies instead of using pepper flakes. This came out great and tasted just like imagined it would. Best part? My wife loved it. In fact, she's looking forward to having the rest for dinner tonight. Huge hit. Thank you! 🙏🏻😻🍷

@areswalker5647 2 года назад

There are many Italian dishes that are vegetarian, if your wife liked this just search for some of the other vegetarian pasta dishes (i.e with zucchini, with eggplants, lentils etc)

@mikeobrien1559 2 года назад

@@areswalker5647 Oh yeah, she's got a ton of them.

@StepBro399 2 года назад

Ma, my Sicilian Great grandma always made zucchini patties as a snack before dinner. Very simple to keep and its super delicious. Honestly if you're not careful, they could fill ya up before dinner. And if you're full before dinner, beware of Ma's wrath

@PaigePlates 2 года назад

How sweet and thoughtful of you to see this months before her bday and thinking of her and actually remember when her bday came around. You’re wife is a lucky lady

@mikeobrien1559 2 года назад

@@PaigePlates Thanks.

@ellebannana Год назад

ridiculously bloody delicious looking dish. So excited to make it and very happy seeing others so passionate about the wonderful process of cooking excellent pasta

@rickrandom2224 4 месяца назад

I just made this. This is absolutely amazing! Thank you, I will be adding it to my normal stuff to fix.

@krishm16 2 года назад

When you travel to Italy and you want to explore for food. I highly recommend you check out Bologna. Lived there for about a year and I fell in love. I tear up every time I think back on it. Beautiful days.

@finolacat8355 2 года назад

Thank you! Greetings from Bologna! Its porticos have finally been declared UNESCO world heritage. :)

@krishm16 2 года назад

@@finolacat8355 Mi Manchi Bologna!

@rosezingleman5007 2 года назад

It was Roma for me. Oh my.

@krishm16 2 года назад

@Sandy Shines Indeed. Very fortunate.

@thetemptedvida8650 2 года назад

As Italian I totally agree. I consider Bologna one of the three capitals of Italian food (Bologna for Northern Italy, Rome for Central Italy and Naples for Southern Italy). Of course there are other cities to not ignore, but if someone wants to start an italian food tour these are the places to begin with

@thesunexpress 2 года назад

Do not underestimate the importance of tossing when finishing a cream-based sauce in the pan. It'll sound silly, but aerating a cream sauce in this manner adds to the overall result.

@blakpild2945 2 года назад

Now I know why my cream sauce hasn’t been working out !!!! thanks bro ✊

@mastroitek 2 года назад

@@blakpild2945 also putting a bit of pasta water while mixing the pasta in the sauce really helps. It makes the sauce less thick which might sound "bad" but this makes it feel less heavy while retaining its taste. In the video he also say that the pasta should retain a bit of whater when you move it into the pan.

@bleezham 2 года назад

in this case would the blender take care of this step?

@thesunexpress 2 года назад

@@bleezham No. Blenders smash things up & mix. Think of it in the same way "folding" cream into certain cake mixes really won't work using a blender / stick blender. Or making milk froth with anything other than steam...

@garthl2954 2 года назад

Good advice, thank you!

@joecrupi9381 2 года назад

Australian with Calabrian heritage here and I’ve never had this. Just made it and it’s sensational! The wife and kids loved it and I’m looking forward to making this for mum who returns back from Italy later this year. Definitely a keeper - thanks!

@chemapapas Год назад

Looks unbelievable. I'm drooling

@xelmorexx 2 года назад

I have made this about 4 times now. I can’t get enough of it. I can’t stress enough how important the last step is when the pasta is cooked in the sauce. That last step completely transforms the dish.

@slowemm 2 года назад

"This pasta sauce has no tomatoes in it..." (squeezes two giant globs of tomato paste into sauce)

@theknappster2067 2 года назад

lol, thinking the same thing.

@elizabeth414 2 года назад

Came here for this comment

@Edbrad 2 года назад

😂😂😂😂😃😃

@StephanieTips 2 года назад

that's considered no tomatoes for Italian standards - I'm Italian

@theknappster2067 2 года назад

@@StephanieTips tomato paste is made from tomatos no?

@dardarfisher 9 месяцев назад

Finally made this recipe. Amazing. Just refreshing, bright, satisfying flavor combo. Def making it again.

@mattjay6633 3 месяца назад

I’m not sure why exactly this recipe showed up in my recommended videos, but it did and I watched it. I honestly don’t even really like bell peppers, but ever since I saw this video last week I’ve been wanting to make this pasta. So, the other day when at the store getting stuff for dinner I grabbed the ingredients for your pasta and saved for today. I couldn’t find whole Calabrian chilies, but publix had a jar of diced. My god, this is probably my new favorite pasta. I fired up the grill for the peppers, and it worked great. Amazing recipe, I will absolutely watch more of your videos and follow more of by our recipes my friend.

@jan-simonelsasser6614 2 года назад

Barilla has a jared pesto called Calabrese. I used to eat it a lot when I was in college. This sauce must be just that thing, but way better! I will definitely try it. Thanks!

@oskarderoover 2 года назад

I just tried the recipe and it is exactly that!

@RoseBornagain 2 года назад

I'm Italian and living in Italy, I never tried, but I will make it cause I love red bell peppers and I will plants so many this spring.

@Schattenmeer85 11 месяцев назад

This recipe became one of my favorites so far. I really love this sauce, thank you so much for the recipe!

@jameshenrysmith7385 9 месяцев назад

This seems like creamy sriracha flavored pasta, or kimchi flavored pasta.

@ProBioMech Год назад

Enjoy the trip!

@angelaambrosone90 2 года назад

You are so fantastic! I love how polite, comprehensive and professional you are.

@rickroot2003 2 года назад

This is an amazing pasta dish. I've made it three times since I first watched this video. My whole family LOVES it. Great recipe with great instruction.Love this channel.

@rogerfournier3284 2 года назад

As always, spot on! delicious!

@Matt-zp8ng Год назад

Just made this last night for our family "Pasta Night". Unbelievably good. For those who have a Trader Joes near by, they have Jarred "Fire Roasted Red Peppers" as well as jarred "Fermented Calabrian Chili's" and it made the prep for this SUPER easy. I just sauteed the garlic and onions and added the peppers and chili to bring them up to temp and blended. The spice from the red pepper flakes and Calabrian chilis was perfect and not too overwhelming. Will be making this many many many more times in the future.

@ZeroShot13 2 года назад

Everyone else: That pasta looks so tasty! Can't wait to try it out! I love that color! Me, an uncultured swine: Man. That looks like fancy mac and cheese...

@kathleen8627 2 года назад

first thing that I thought of, too!

@joshuawatson1940 2 года назад

it is man. I made it knowing full well that it was adult mac n cheese and it was. it didn't disappoint though.

@havok2022 2 года назад

Except that there is very little cheese in it.

@Flippokid 2 года назад

Looks like are the right words. I was afraid this was gonna be a cheddar sauce. But it's SO damn good. (I made it tonight)

@foxopossum 2 года назад

Haha yes! Me too!

@lexistanford9734 2 года назад

i have issues with dairy so in experimenting i found that if you blend it with an equal amount of silken tofu instead of cream and some chicken or veggie broth, it blends incredibly smooth and glossy, the tofu doesn’t add or take any flavor away and almost melts into the sauce. plus it’s way less expensive and less labor than cashew cream :)

@LF-bn8ft 2 года назад

Love that!

@LeMondedeCarla04 2 года назад

Thank you so much! Was looking for a vegan option :))

@Aprillis29 2 года назад

Or you can just add coconut cream

@picturelife1631 2 года назад

@@Aprillis29 coconut cream will give it a coconuty flavour though

@lexistanford9734 2 года назад

@@Aprillis29 that sounds really good, ill probably try that next time :D

@gilguillemette4174 2 года назад

Thanks Chef, love your show, you go into detail and enjoy what you do. Thanks again Gil

@WhiteCheddar. 2 года назад

That looks phenomenal. The kids will love it

@CoreyMcLeanLeitch 2 года назад

This sauce was an instant hit for me. I’ve already made it multiple times and it will be part of my regular rotation going forward!

@x6j12 2 года назад

I just made this recipe and it came out fantastic. I can't cook to save my life, but this was pretty simple to make. Very good. Thanks for sharing!

@kaylahilloderah316 2 года назад

This sauce is the TRUTH! Me and my husband loved the blend of flavors. Will be making it again soon

@edmundorivera5825 9 месяцев назад

This looks like a world class plate of pasta! You gotta lotta important principles and technique in this video. Grazie.

@liladi432 2 года назад

Why have I been sleeping on your channel? I found you, and I don’t ever feel like letting go. Thank you for inspiring me to get my behind you and cook every day. Thank you for the much needed enthusiasm and the deliciousness.

@Guitargate 2 года назад

Dude. I must try this. Thanks for sharing brother! You should make this, jar it, and sell this!

@jman8021 2 года назад

Hi Michael! I'm from Baltimore too. 👀

@Jarrettguitar 2 года назад

We gonna get a reaction pasta sauce guitar shred video?

@johncutie5769 2 года назад

Pssh bro why not do that yourself! Good idea

@dennisbinkhorst2039 2 года назад

@@jman8021 Hi, I'm not exactly from Baltimore but The Wire was my favorite TV-series once.

@jman8021 2 года назад

@@dennisbinkhorst2039 Excellent taste.

@lettylopez4443 7 месяцев назад

This is SO delicious!!! I think it may be my favorite pasta sauce/dish. Thank you for sharing.

@jaynecobb5774 Год назад

I just watched this and then made it. WOW. just WOW

@scottmehigan 2 года назад

Just made this, it's absolutely game changing thank you for teaching me how to make it. It's mind-blowingly good.

@rainnmoon114 2 года назад

Hello I just recently became a fan and I just want to let you know that I've been binging on your channel for on and off two weeks now. You have amazing content and I am so grateful that you have decided to make this channel. God bless you sir.

@satyris410 Год назад

The bit where you added the butter to finish the sauce, that's when I fell in love.

@dreamlife2351 2 года назад

Best wishes and good travels. My heart is with you and this delicious pasta dish 🌺

@markholmes5589 2 года назад

Excellent recipe! I just made this yesterday, and boy was it phenomenal! The entire family enjoyed this one, even my 8 year old. The balance of flavors is excellent here: you have the sweetness of the bell peppers and onions on the front, some nuttiness and saltiness from the cheese in the front/middle, and the spiciness of the Calabrian chilies on the back end that balances it all out. Plus the richness of the cream makes this a comforting dish. Definitely not something I'd eat every week, but maybe once a month!

@hyrumprince5383 Год назад

Where can I find Calabrian Chili’s? I checked my local grocery store and they don’t have any.

@tommyclarke3225 2 года назад

I’ve been looking for this recipe for years. I used to work at an Italian restaurant that served this and it was amazing. Thank you for this.

@mr2firstnames 2 года назад

My friends are not ready I’m gonna blow them away with this one. Thanks 💯

@bmac3637 2 года назад

Made it for all my in-laws and many went back for a 3rd serving. One of them is a chef and she absolutely loved it :)

@michaelspiotta927 2 года назад

I made this one and it was fantastic! Everyone just loved it. Even though it is made with heavy cream and cheese, it seemed surprisingly light. Thank you so much for this recipe!

@alicegray9934 2 года назад

Thank you for this! I think this plus walnuts might be the sauce I found once at an Italian grocery outside of Detroit. My mother and I thought it was super delicious but when I returned to the store there were no more jars on the shelf and the employees weren't sure what I wanted. Now its 4yrs later and I've periodically checked back at that store and others with no luck, but I can't forget the taste.

@littleolbear 2 года назад

You might be thinking of Romesco sauce! It’s a roasted red pepper sauce that has almonds and pine nuts in it

@MHarenArt Месяц назад

Thats a really smart way to measure pasta for a serving size. I've learned to do that recently and so glad I know this little trick!

@imhangryyall 2 месяца назад

I've made this a few times since you first made the video and I gotta say, it is fantastic. Suck awesome flavors. Thanks agan for sharing it with us.

@AlexZeBeast 2 года назад

The final part where you portioned out the sauce, heating up again in the pan and then adding pasta, was genius

@OrganNLou 2 года назад

I really appreciate how he cooks, and makes it EASY to understand! BRAVO!!!!

@bakaracingteam 6 месяцев назад

Made it tonight. Awesome! Thanks.

@aaronbailey9454 Год назад

So I just made something similar to this but without the food processor. It had red bell peppers, onion, garlic, tomato paste, tomato sauce, oregano, Parmesan, and mozzarella. Best pasta dish I’ve ever made in my life. Red bell pepper and pasta is a special combo. I’m really looking forward to making this!

@ceciiMcShamus 2 года назад

Earlier: "and a little bit of cream-" Later: "we're gonna add an entire pint of heavy cream"

@ammech8750 2 года назад

Lol

@midnightmoonlight1597 2 года назад

use yogurt, I did and it worked

@digitalbrentable 2 года назад

gross

@veganmomma24b21 2 года назад

I would skip the heavy cream and add cashew milk

@mjmcphe 2 года назад

@@veganmomma24b21 did you add anything in place of the cheese?

@cbhbklyn 2 года назад

Made this last night and it was awesome. I was a little concerned at first because the Calabrian chiles were pretty hot, but once mixed in with other ingredients they settled down. This is really outstanding!

@icetruckk 7 месяцев назад

Yay a new pasta to try!! Thank you!

@jonathanmeinert Год назад

Just made a version of this but I added chili powder since I didn’t have fresh chilis and I sautéed some mushrooms on the side and added them into the sauce after I blended it, don’t have any blocks of cheese so I just opted for no cheese and my wife loved this pasta. I had a big jar of already roasted red peppers so that cut time out of making it and it’s just such a breath of fresh air from the tomato based sauces I make! Thank you!

@staytheknight 2 года назад

I made this sauce last night… I swear to God this is now my FAVORITE sauce!!! The cheese gives it a great salty start, a sweet in the middle and finishes off a an amazing spice! The way these flavors mix together makes this one of the best sauces I’ve ever tasted!

@joechapman8208 2 года назад

It sounds crazy at first, but you can do that first step without the oven by just placing the peppers directly on the burner of a gas stove (or put a wire rack in the way, if that's too scary). You can even blacken the skin very aggressively if you want to -- it's not going to burn the flesh inside, and it might be my imagination but I feel like more extreme cooking here leads to more sweetness in the pepper flesh, and certainly gets you a smokiness that doesn't happen quite the same way in the oven. Then you can do everything else the way you said, using cling wrap to steam it in a bowl, etc.

@ilikeceral3 2 года назад

If I had a blowtorch do you think it would work as well?

@joechapman8208 2 года назад

@@ilikeceral3 I've never tried it but it should work. Same principle of a naked flame hitting the skin. At worst, you lose one pepper finding out :) When I do it on the stove, I blacken it all over by holding the stalk with tongs

@julianmarlin6438 2 года назад

Don't know why I didn't think of that before. After all, you're basically doing the same thing in the broiler except upside down and more expensively. Excellent tip! 👍

@itsROMPERS... Год назад

If you cut the peppers in half you won't have to rotate them in the oven.

@RickyReneGarciaJr 2 года назад

Looks absolutely delicious

@quote8588 2 года назад

Made this today for my family, they don't typically enjoy spicier foods but they really enjoyed this. Thank you for the recipe

@wendymarie7151 2 года назад

I really enjoy your cooking videos. This one, I'm definitely going to make! Thanks man!

@MadaxeMunkeee 2 года назад

Thanks for this recipe, I’ve made it multiple times now with only slight variations and it’s always such a treat. Excellent video!

@lisafenixx 2 года назад

I just made this recipe tonight, and it's so good and easy to make! thanks for sharing!

@julianmarlin6438 2 года назад

I have made this dish twice before, with the only substitution being Serrano peppers for the Calabrian, but I finally made the dish with the Calabrian peppers tonight and with a real large onion and oh my... This is an amazing recipe and I love it to death. Thank you so much for the enjoyment. 👍

@williamreinhard 2 года назад

Just made this and my wife and I loved it! Thanks for all the inspiration.

@benrosen5902 2 года назад

Just made this tonight, the sauce is absolutely insane!

@paulwilliams2636 2 года назад

This is gold!!

@sylviapollock2198 Год назад

I made this for my family tonight and let me tell you it was INCREDIBLE! I actually did use Parmesan and it tastes just fine. It is definitely rich tho so would make it an monthly dinner. Highly recommend if you are looking for a new pasta recipe! Thanks for showing us this amazing recipe :)

@roncaron8939 Год назад

VARIATION I've used Ricotta. Before blending, i put some of the mix aside and use a few spoon full as garnish ....add sundried tomatoes to the sautee..I've I've used, both red and yellow roasted peppers i guessing it's a variation of pesto alla calabrese.

@11seb09 Год назад

How long can you keep the sauce?

@sylviapollock2198 Год назад

@@11seb09 I wouldn’t say longer than a few days

@gefitrop3496 9 месяцев назад

@@11seb09late to the party but if you don't add the cream you can actually can it and it'll last unopened for a bit but if you open it, it's gotta go in like two days