To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK... Instagram: / mrsvitale Official Facebook Page: / laurainthekitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
Hi all!! A quick note about our intro. As of now, we’ve decided to remove the intro because our analytics showed that people were dropping off the video during the intro (I guess some people got put off by it) but sometimes we have to listen to analytics because if we don’t change what people are disliking; basically we will get penalized and my videos won’t show up in your subscription boxes. Just seeing what works and what doesn’t, things are always changing and I kind of have to keep up or I’ll get left in the dust 😕 bear with me, we are learning as we go, but it warms my heart to know that so many of you love the original intro❤️
hi! Just an idea, maybe after you say a sentence or two about the recipe and before you start the instructions you say “Hi guys it’s Laura Vitale!” then the video intro with different clips all your delish food! Just an idea :) thanks for all the great recipes!!
Caught off guard without the old intro (been following for 10 years now) but as you always say "You do you, boo". We love you Laura in the Kitchen family! You are very much appreciated
I really do like the new intro! Never had a problem with the old one but I found this video extremely relaxing, like I’d just walked into the kitchen of a loved one ❤️
I don't know there was this one noodle I met that wasn't particularly nice to me a while back 😒🍜...Suffice to say we're not on speaking terms. I prefer not to name and shame and damage this noodle's reputation.
I've been a long time subscriber...so I will always stick around. However, I really do love the intro music. And, even you said that's what you wanted for for cooking show. That music it's now such a beautiful connection to you and all the warmth you portray. Thank you for all. I ❤U
Honestly I liked how you started your intro this time because it gave your show some flair! Press on! By the way , I like the sauce you made in this recipe.
I love the name blush sauce for it. I don’t drink so I’ve always steered away from making vodka sauce from scratch. I will buy the jarred versions b/c I can’t taste any alcohol so this is a great recipe sans alcohol!
LOL! Shallots are sweeter and more mild. They're ideal for when you want that subtle onion flavor. Also, because shallots are usually chopped finely, they pretty much dissolve into the dish, as opposed to having thick chunks of onion. Hope this helps!
This pasta is so good and easy! And a good budget proof pasta. First time I made it, i didnt like it that much at all. But I made some adjustments for the second time and it turned out much better. Yesterday I made it for the 3rd time and was best, will keep making it that way. This is the adjustments i made: I didnt like the sweetness that the shallots and the heavy cream gave to it. I changed the shallots for 1 or 2 onions. I didnt like the rich fat in the heavy cream (35% fat or so). I went for the culinair cream instead, 20% fat. I also used 1 tbs olive oil instead of 2.
Hello Laura!🥰 I prepared this dish for my hubby and myself, for supper this evening. It was soooooooooo delicious!😋 I tried one of your tips and added some green peas. Thank you, so much for sharing.❤️💕
You always make every recipe look and taste better. And I've been making this for a long time, not knowing that it could go viral!!! You're just the best! ❤😊
Looks so good. I like the idea of adding prosciutto or even pancetta. Would I throw that in with the garlic and shallots or later? It’s 1:00am and I’m sure I have everything to make this. Seriously tempted to get up and do it now, if not,I’ll definitely get the pancetta and make this as my Sunday sauce tomorrow
I missed your usual greeting. It always seemed like such a nice intro. I had to go back because I thought I missed the beginning of the video but whatever works best I guess is best.
I read somewhere that the vodka does mysterious molecular stuff to tomatoes but I don't know what. -- ? -- Also, there is no such thing as 1 or 2 cloves of garlic.
Yes but you need more vodka. That’s why “vodka sauce” calls for vodka, it kind of makes all the flavors come to life, except, this recipe only called for 1 Tbsp of vodka and by the time it evaporated, there was nothing left and made no difference.
Hi laura love from india......looking delicious as always........I hope u cook more indian recipies in future.....I have been watching your videos since I was 10years old 🍒🍓🍇❤
I said before that I'm looking forward to a new intro featuring the new kitchen. I kinda take it back. This is better! :) Much more streamlined and straight on point but very relaxing and smooth
Hi Laura, I wanted to ask how can I double say a 4 serving pasta dish to serve 8 people. Would I double everything listed in the recipe or just the spices ? Thank you x
