spicy VODKA RIGATONI 

I appreciate that modern chefs critique their food at the end rather than saying everything is perfect. Good note on the seasoning!

Hands down the most underrated food youtuber. Amazing stuff dude :) we appreciate it! Much love from Norway

Something about your videos always makes me feel like it’s the winter time around Christmas. Whether it’s the editing, music, or just general vibes, gives me a great feeling of nostalgia. Keep up the good work.

The chopping footage is amazing. I mean the whole thing is amazing but I just love the chopping part so much. Made the last penne vodka recipe, will definitely try this one too

Can I just say how much I love that you mentioned how you control the temperature for reducing the tomato sauce because whenever I've made your weekday sauce it's like a spitting dragon and I spend ages cleaning my kitchen afterwards 🤣

I’ve done some research trying to recreate this exact dish from Carbone and I found he used an onion soubise sauce as a base and either uses tomato paste or reduced tomato sauce (can’t remember) and then reconstitutes the sauce with cream. Can be pretty tricky to nail but can't wait to try this version!

Amazing recipe, really love the details and instruction and well Stephen Cusato, the chef, is so handsome! Can’t go wrong watching him cook anything!

U are very very good pasta maker with full details, which we all love, and u are very honest about the food, great job!

You keep teaching.....I keep learning.....the people in my life are enjoying. I always give you the praise....they keep on thanking me.

THIS IS THE CONTENT I LOVE TO SEE

Beautiful. I love that you give the basic guidance of the recipe, while showing the techniques of achieving the end result! So important I think.

Hello. Love all your videos. My wife and I Have seen all your previous episodes. We loved that you place all the food in the cutting board. It was very unique. Don’t change.

Your penne vodka recipe has become my husband’s and 11year olds all time favourite. It’s one of the simpler meals I make and I love how happy it makes everyone. Thank you.

Oh boy, I made this yesterday night with penne, it was amazing! Thanks for the fantastic recipe.

“Cheese is a form of seasoning” Subscribed.

this calmed me down

Just could watch you cook all day long! Sending much hope for your continued success! From Texas!!

Great video man, really dig how you thoroughly, yet delicately explain every little step and break it down as to why you are executing said step. So important for those who aren't seasoned cooks or chefs.

I just found this show and I love it, you're killing it man.

It's a gift to be able to intelligently show anyone can cook Italian. Bravo!

Hey Steve your videos are all so good. Always! I love that Calabrian chili oil and definitely a great idea to add it to vodka sauce. That chili oil is a lot more popular in the last few years. The one place I go to buy a lot of ingredients sells about 10 different brands of it. They also sell the dried Calabrian chilis hanging on a string. They cost $40 a pound but they are so light that you get a decent amount for the money.

i learned a lot from you man. Vodka sauce is next what i'm gonna make. Love your vids.

the best cooking channel ! love your content brother. keep em coming!!!!

I found this channel yesterday and I immediately followed. These vids are SO good!

This looks great. Thanks for always making such fun and informative videos💕

that pasta toss in the full pan was pristine! Really do love your work, thank you very much!

I love this dude so much, I watch his videos for both entertainment and the knowledge he has! Every time I try one of his recipes my mind is blown. So goooood. Joining his patron today!

Thanks for introducing me to Karud’s music. I love pasta dishes. I was never interested in vodka rigatoni but your presentation has changed my mind.

You are so right...a vodka Sauce is so sublime.....

I really do love this channel. 😊👏🏻

Bro you are the best. True NY Italian!

I bought a jar of calabrian chilis just because of you.

i’m having a super bad day and i just made this for myself and it’s helped so much thank u

Love all the videos. I was wondering if you would make a not-quick version of chicken soup, and also pasta fazool. Thanks.

I use your older vodka pasta recipe with smoked salmon - so amazing with the smoky flavour, it will be even better spicy! 😍

Looks great and I can’t wait to make it. BTW the Calabrian Chili’s are fantastic!

Damn I love your videos. They bring Italian classics and Italian food to the present. They educate and I really appreciate it dawgg

Good pasta and good sauce-there is nothing better- love everything you put out there. These videos and the excellent instructions have greatly improved the dinners at my house. Much love and many thanks Steve. I’m gonna go feed myself....

used rigatoni the other week with the original vodka sauce recipe. love ur vids man

This sauce is INCREDIBLE. Seriously. It's really not that hard if you stir regularly and it tastes just like a fancy restaurant dish. Please PLEASE give it a try!!

Great video once again dude. This channel is awesome.

I enjoy you and your creations. Another winner

You're killing it every time my man!!

The slicing is so therapeutic

I always love your pasta recipes. We don’t do vodka sauce in the UK so really interested to make this👍🏾🇬🇧

I will have plate of vodka rigatoni, hold the sauce, hold the pasta, hold the cheese.

I made this today and it was incredible. Thank you for this recipe.

That's a fantastic lookin plate of food but I haven't seen you make a bad one yet. Great video my friend. Have a great day.

This is rad! Humble host and quality content ✌️

Oooooo...looks good. Like those white pasta bowls 👌🏼

Really solid recipe! Love all the tips you gave. I've been trying to perfect this recipe all quarantine since it's a craze to eat at carbone in NYC. Just ordered the calabrian chilies and hoping that is my last step in getting this perfect!

Love the recipes. Quick and simple.

Cooked it today! The only thing I changed was to add provolone cheese (because I had no Parmigiano). I'll add this to my favorite list. So great, so easy to make, thank you for sharing!

First time watching your youtube channel and I just subscribed. I don't know how I have not seen you before today - but sure glad I did :)

Look delicious! I just feel the calling for green peas and small bits of tomato; both to help sweeten the heat. Lovin' it.

I made it! Thank you for the recipe, so good you are amazing!

I've seen a crap ton of "italian recipes" over the internet and as an Italian myself I am 100% sure you're the only one who got it totally right. Also I've seen older videos of yours and damn you've improved so quick to a point that if you cook like this in an italian house they're gonna ask you the recipe

Straordinario👍👍👍Don't lose time to put it into a dish. Eat it directly from the pan. 👏🏻👏🏻👏🏻

Please show more ways to use Calabrian Chili’s they are my favorite tasting peppers after I watched your rare pasta sauce video and then made it love the way you talk about what your doing

Cool, that's my weekend dinner plans sorted.

Made it. It was excellent. My 10 year old daughter said “dad should really be a chef in a restaurant”!

This is one of the most epic pasta dishes on this channel

Just made this tonight, bomb recipe!

Made this today. My girlfriend loves it. I love it. Everybody is happy. Thx for sharing this amazing recipe

Another winner I can't wait to try! THANKS.

you are one of the most down to earth, regular cooks out there - I am an ex-food service pro (personal injury took me out!), and am so impressed with your skills...keep it up!

It looks so good! I love spicy food, can't wait to try 👍

You had me at Calabrian Chili! They are such an awesome way to add a sweet heat!

This is dope bro. Looks so good

This is what I’ve been waiting for. Making it this week!!!

I can't believe Ragusea has more subs than you. Incredible talent my man and easy to follow.

Love your stuff man!!! Can you show us some pasta recipes using white wine!?

I'm excited about every piece of this. I'm stoked to make this delicious dish

Love this channel !!!!!!!!!!!!!!

Wow that looks incredibly delicious.

love your videos!

Can I just say, it's refreshing to see a cooking show actually scrape a pan clean and not waste sauce/product/whatever?

So glad I made double what we needed ♥️

Omg. I love you videos!!!

I said it on the last video that you were missing onions. It's a staple in vodka sauce. Glad that you finally incorporated it

NICE. This weekend, gonna make this.

amazing as always

Look soo Yummy i would love to try it...i love watching your video

This dish looks fantastic!!! As usual.....Steve gets it spot on 😜

I'm going to try making this recipe this week!! Can't wait!! Do you have an arancini recipe?

Can’t wait to try this! Thank you

I made this recipe twice this week. It is the best vodka sauce I've ever had

I am such a Fan =) can't wait to try this.

Delicious again!!! Can’t wait to make it. I made something similar with bacon but I don’t think it needs it anymore. Love your work big time man! Actually thinking of buying some merch to support you. I’m turning into an Italian!

I would recommend adding the vodka after the tomato sauce is added. Vodka is more or less a flavorless liquid, and its primary purpose is to serve as a solvent to release and draw out flavors from tomato (and peppers) that are only soluble in alcohol. Once it has done this, you can evaporate it off with a bit of extra simmering, but if you add the vodka before you add the tomato, and you burn off all the alcohol, adding the vodka would have largely been a a waste (except perhaps for some of the flavors of the peppers which are only alcohol soluble). In any case, this is what I had heard from Alton Brown, and later, with a subtly different explanation, from Kenji Lopez-Alt explaining what he had come across in the writings of James Beard. This is the way I've been using vodka in tomato sauces. Could you do an experiment to see whether adding the vodka and burning off the alcohol before adding tomato tastes different from adding it to the tomato and cooking it with tomato? I'd love to hear your thoughts and observations on this.

I've had this dish at Carbone and it is amazing.

Another great episode - I can't wait to make this.

Beautiful Pasta. Yes..more cheese please....you always get me hungry..Be well.

In my area (Utica, NY) we add chicken and extra cheese and bake it all together. Well done! Homemade vodka sauce has got to be better than jarred!

That looks awesome!

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You should always put a lid on the pot when you're trying to boil the water. It will help it come to a boil faster and will save on the amount of energy you need to put into the pot and water, as less energy can escape through the top.

My folks keep on telling me to cut down the pasta but you just make me want to cook and eat even more.

This looks AMAZING

Where is the making of the dish recap at the start? I always use that when remaking a dish of yours for a quick refresher. Love your stuff.