Italian Chef Reacts to $10 Pasta by Michelin Star Chef 

Do you want me to make an amazing $10 pasta video?

10 dollar pasta, didn't buy garlic, didn't buy wine, didn't buy cheese or shallots, uses at least a dollar worth of oil

The scraping of the bottom of the pan is a common french technique to extract maximum flavours for sauces. The brown bits on the pan are know as "fond" are caramelised sugars left by meat/vegetables after browning. By deglazing the pan with wine/vinegar/water, you can add immense flavours to your sauce. The very fundamentals of great sauce-making are developed by Carme and Escoffier and that's why sauces are an integral part of French cuisine. I would expect an Italian chef, who seems to have so much knowledge about food, to know this basic thing.

We Koreans love our garlic. We literally serve it raw, sliced, dip it in ssamjang, and have it straight up with rice. We won't even notice it if he used any less

Infused oils are the bomb when use in asian dishes. I've never tried them with pasta either but I'm definitely trying it as well.

Bulk sausage in plastic tubes is very common in the United States. It's especially common for "breakfast sausage". It's commonly sliced and fried in a pan for breakfast.

YES! I would love to see you make this $10 pasta! And yes, the cheap breakfast sausage in the US comes in tubes like that, and the cheap ground beef too.

Vincenzo saying "these bloody shorts are too quick I can't really follow" is so relatable. He is not being old, these bloody shorts are just too quick indeed! Hope you can make a better less than ten dollars short.

The only garlic 'balance' I accept is ALL THE GARLIC.

The scraping is part of the deflazingnpart to incorporate the fond from the meat! It is culinary gold!

I like to brown my meat at least a bit and then take it out, and add the soffritto, then deglaze with wine when making bolognese. Otherwise it boils, that caramelisation that happens is extra flavour and if you don't take it too far, it won't become dry in the final sauce.

I wouldn’t mind trying a bowl with that Pasta Koreana😂

Hi Vincenzo, at 3:51 he put in the fond, the parts he deglazed and scraped off the pan with white wine. Also as much as I agree to rip/tear basil, his knife seemed like it was screaming sharp and sliced perfectly rather than bruising the basil. You can see that the cutting board had little to no green staining which probably meant that he didnt lose much of the basil flavorr. Loving the videos! Keep up coming!💪💪

Now I am looking forward to a video on your infused oil experience :D

I love the infused oil ideas! HAPPY THANKSGIVING TO U AND YOUR FAMILY!

The bits at the bottom are called fond and impart a lot of flavor. It's referred to deglazing the pan to make a pan sauce. Not really an American thing, very common in French cooking.

Italians fear the maillard reaction part 1000

Yes, we have sausage packaged like that, but it's southern style, with sage. So you can serve it in patties or links.

You mentioned making an infused oil with garlic and rosemary. I do that too! It’s sooo good.

He's an American infused whatever chef. So.... loads of garlic, basil from the start, prepared sausage, etc.

Vincenzo - I like the idea of $10 or less, or maybe $20 or less, at times. A few notes - Here in the States, sausage (and even ground beef), are sometimes sold in that tube form, but it's a small part of the market. Often, people will freeze the sausage tube just enough to keep together when cut into medallions, which is a fairly common method here. Good to see he heated the infused oil, as apparently there can be some microbial nasty on raw garlic, that will grow well in oil, if not cooked. As well, shallots aren't terribly expensive here, priced sort of like garlic, ginger, onion. The one he used, or the one you were holding, is probably about 50 cents, if that. A good bulb of garlic costs about a buck, as does a healthy hand of fresh ginger. The scraping of the pan, is just de-glazing it, and as long as it's not burnt, there is a lot of flavor in that fond. As to the canned tomatoes, all the standard forms (peeled, whole - crushed - pureed or diced) are priced the same here, within any brand. What keeps diced tomatoes (which I never use), from breaking down when cooked, is that they add calcium chloride to them, which is something often used to keep pickles crisp, and thus, diced tomatoes that never break down. I always buy peeled, whole and make them what ever texture I want, often just squished in hand, as I know you like to do as well. If you count only the cost of the two ounces or so of wine he used, it could probably fit within his budget (depending on where you buy your shallots). Also, for the ingredients he bought, there must have been 3, if not 4 of the servings he presented, so really, that's about $2.50 to $3.33 per serving. Also, Joshua Weissman does a series he calls 'cheaper but better', or something like that, which pretty much does the same thing, price-wise. I checked out Danny Kim (aka Danny Grubs)'s channel, and he seems to do a fair amount of this stuff, at different price points. Looks like fun, I'll be checking him out. As usual, I enjoyed your vid. Keep 'em coming.

Budget meals are great. I will get my own place next year so I will probably start a channel sharing some of my recipes. I cook these meals for myself anyway and I have learned to create great falvors. Some traditional some are just created for my own taste. Since everything is getting more expensive these days it is important to know how to cook cheap yet still have food where the good taste makes your day better.

Vincenzo for President! 😂 always ❤️

Love how you’re honest and humble mate 👍. But I will love to see your version Vincenzo

At first the little barn on the sausage package looked like a dog sitting on a couch and maybe that's why you thought it was dog food 🤣🤣🤣🤣🤣

America the tube is normal for breakfast sausage. The tube is also used to sell cheap hamburger.

3:38 it’s called fond, those are insane flavors stuck to pan, an wine deglazes pan an emulsified back into the sauce takes it up a level.

I recently visited Rome. Man, holy Moses...Nobody can convince me there's more delicious food in the world. The simplicity in it is what makes it even greater.

South-East Asia known to be from the heavy use of garlic. I assume that this is again a recipe for his target group.

"Just the shallots are $10." - That's over 2lbs of shallots here lol.

Love the reacting video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

The recipe reviews are hilarious 😂

That's pretty standard packaging for meat in the US. Where I live, we don't even have a butcher shop.

I like the budget limited video idea for the occasional video. My favorites are learning new ways to make pasta the traditional way for more variety outside of what I grew up learning to make from my family.

Yes, that's how a lot of very good sausage is sold in the U.S.

I have made an infused oil just like that for Italian food and it is amazing it adds so much amazing flavor to the food, I made a full bottle of it and it lasted less than a month

If you're eating that much garlic, you're sleeping alone tonight!

Of course im gonna love that idea❤

Great reaction ❤❤❤

yeah a lot of sausage comes in that packaging. you can get sausage in other packages. just depends on the brand or where you get it. so some you can get in that packaging. others you can get it in its casings. others you can get without the casings and not in that packaging. if you find a local butcher (which i recommend) its usually better than the stuff you can get at the grocery. shallots are 10 dollars? theyre like 0.30 cents a lbs. in my area (1lbs = .45kg)

Going by this video, I can easily make 1 dollar beef wellington. I spend the dollar on the flour to make the dough, and just supply the rest of the ingredients from the same pocket universe this guy used to supply the garlic, shallots, peppers, olive oil, wine and cheese.

Mr. Vincenozo , can you do a blind taste test on spaghetti sauce , some expensive , some cheaper ones and mix in your favorites , mix them up and do a blind test. If you haven't already.

In middle easter stores sausages are often sold like this too, best sausage you’ll ever have ironically, and in our Dutch stores liver sausage is sold like this too, though I do agree it doesn’t look too appetising!

My budget pasta is aglio, olio e peperoncino. Quick, easy and just so full of flavour!!

That’s normal packaging for cheaper ground meats in the U.S. It’s kinda easy to make a cheap sauce though just swap premium ingredients for cheaper. Like canned Roma tomatoes instead of San marzano, regular produce not organic for the sofrito. You can still even use the good pasta like de cecco. Sure it’s not even close to as good but still plenty tasty.

Infused oil sounds awesome. My white and black truffle olive oils are life saving bottles in my fridge (yes, I keep them there so they don’t go bad too quickly). Every time I can’t find better mushrooms or I am missing some ingredient, I add a drop or two.

I buy the Italian sausage From costco and cut the skin off and use that for spaghetti. It's full of flavor it doesn't need much seasoning.

I've made pasta this way , the only protein I had was hot pork breakfast sausage, in the US alot of it comes that way , his quick pasta dish looked delicious and it was on a budget I give it a 7 out of 10 , rome new york

Love the video

We Indians love our infused oil, too. Everything either starts or finishes with either one or a combination of different seeds (cumin, mustard, coriander, fenugreek are most common), chili, and either asafoetida or onion and garlic. We love our garlic, too!

Dear Vincenzo, what you do for a lovely Italian themed infused olive oil ? Rosemary and Garlic...? The possibilities !

cacio o pepe, aglio olio e pepperoncini, Spaghetti al burro - around $10 or even less

Will be looking for your video on the infused oil exploration! Great video, and great review!

That is breakfast sausage, not Italian sausage. Breakfast sausage comes in a tube in the US.

I laughed a lot :-)))))))). Nice video, and the infused oil ist great!

I do garlic infused oil(extra virgin) of course whenever I make pizza! Especially when I make white broccoli pizza for my daughter!!! I also brush the crust of my red pizzas as well! And sprinkle a little (or a lot) of Parmigiano

That pork sausage is pretty common, it's uncased so just the meat and in asia will be full of extra seasonings so will pack a massive flavour punch. Also in NZ the peeled tomatoes and crushed tomatoes are generally the same price.

Awesome recipe chef, please show chicken rollatini and braciole recipe please

I'm always for budget meals. Anyone can make a expensive piece of entrecote taste well, but I'm more impressed with cheaper pieces. Also, for me, I think everyone should make at least one recipe with liver. Can be chicken liver so it's a bit milder in the taste.

Buying sausage meat like that isn’t unusual . It beats having to buy fully formed sausages and splitting the casing . The only draw back, is you can’t get the same amount of flavouring as you would in actual sausages

I count about 30 dollars of extra ingredients but looks good. I've enjoyed a video where making sause from canned tomatoes is the best bang for your buck for a simple pasta sause.

That does look good! I know a lot of people don't like it but I add a little sugar to my sauce. I literally made garlic infused olive oil just last night, smushed the garlic and folded in to mashed potatoes. So good! I think every single oil you suggested sounds AMAZING!!! ❤

He did add white wine (not incl in the $10) and used it to deglaze the pan as that is where all the flavour is. Hmmm a few sneaky ingredients are added which doesn’t represent the challenge…🤔

Deglazing really takes sauces to the next level, unless that meat is burnt.

It’s deglazing the pan. When meat browns it produces flavor. Keep the flavor in the pasta and not the pan by deglazing

ddon't worry vincenzo We koreans know basic pasta science using pasta water (we know importance of starch water, we use starch water to make korean sauce) we just use ... lots of garlic

I made alfredo last night and used brown butter, omg, amazing! I didn't even know that brown butter was a thing until like a week ago.

Vincenzo’s I know the packaging looks weird on the sausage but that’s how both sausage and ground beef are sold at some stores. Nothing weird about that

I do want italian dishes below $10, good idea.

Lot of high end breakfast meats come packaged like this in The Netherlands. We have an international award winning specialty sausage shop over here that packages their lower price tier products like this and they're a 12 generational artisan shop XD. It's just a packaging method. Also dogfood ye.

When I make Asian dishes I love to put a touch of sesame oil at the end. Well Asian dishes is for me: getting leftover rice, put that in my wok and use anything I can find in my fridge xD

USD10 is not enough for Switzerland…. Can you make the infused oil and use it later by pouring it into a bottle? Thank you very much, Vincenzo, for sharing your reaction video with us.

Just today I learned that we can cook pasta using "Risotata" method... From pasta queen vlog

Here you can see what it takes to be a Michelin chef .... ..... I feel so much better with your program and recipes...

Had to stop the video and laugh it off, when you said at the pork sausage minced meat "is that dog food" , always telling this to myself when i come across and see something like this (nah not this dogfood) 😂😂 As you said in some of your videos so much garlic would scare even dracula away, so much garlic to kill off the taste of the "dog food" minced meat 😂 thank you a lot Vincenzo ❤

You need to react to sortedfood recipe relay for bolognese! You will love it. Or their £2.5 budget lasagna vs unlimited budget

more than $10 but still pretty good for a budget. If you're going to spend more money anywhere here you'd probably want to get an artisan pasta because the flavour is better and it's much more filling. being able to fit meat into the budget is great.

The infused oil could work really well with some pasta salad

You should see Ironwrath making his 'lasagna' 😆

He used barilla teflon-die pasta... It was off the rails right from the first ingredient ;-)

Actually, he didn't really stick to the $10 in expenses. Garlic, oil, basil, etc. He didn't add them to the budget

You need to tour America love your show brother

HI VINCENZO......I LIKE THE INFUSED OIL ALSO......NEVER THOUGHT ABOUT THAT BEFORE....I AM GOING TO TRY IT....GREAT VIDEO.....YOUR THE BEST....

It costs $10 just for the Pecorino Romano cheese, lol. Yes. I'd like to see it.

Garlic and oregano infused oil? Bellissima! Also, if you already have those ten dollar shallots try an oil with rosemary, oregano, and margoram. Great with beef ragus.

I will always make sure my pasta is filled to the brim with garlic. So make it rain!

If you go to woolies you can find cheap sausage meat in a tube like that. It's much the same as the cheap beef and breadcrumbs that go into the classic Aussie snag.

CHUB ROLL DOG FOOD..... The American processed sausage mince made on the cheap and packaged in that manner will be full of chemicals to preserve it(what's the shelf life compared to fresh meat)and will be full of fillers as well. There will be a minimum required amount of meat and the rest filler(pigs snorts, ear, lips and arseholes all ground up and blended with the meat) yum yum.

The packaging is normal in the US

I have seen mince meat packaged like that in australia its really cheap coles or woolworths brand

Vincenzo, you get the bulk sausage meat packed in transparent plastic tubes also here in Italy, nothing wrong with that😉

Saludos desde Argentina

I prefer to make aglio e olio if I wanted cheap pasta, if I use ground pork meat I will go for a bolognese ragù, looks more than 10$ to make a big bach but at the end one portion will be less than 10$

Shallots are like a quarter each at my grocery store.

"This scraping thing is very common in the USA" I mean... we learned it from the French... 😅

Garlic is good for you 😊

I have a mission for you, get in the kitchen and improved a jar of Ragu brand pasta sauce. Only cheap things like “add garlic and onion to the ground beef”.

I wish we could buy sausage without a casing in Australia. I see sam the cooking guy use it all the time and i think how convenient it would be. I make my own sausage mix when making it for a pasta or pizza but some convenience would be great when I do not want to plan ahead and clean a grinder.

I do t know if it’s good pasta dishes but he was deglazing the pan when poured in the wine and scraped the pan. A lot of that stuff crusted on the bottom of the pan is full of flavor and he got some of that in the wine while it was reducing. Good for sauces sometimes.

Not too shabby