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Hey Marty, would I use this for chicken parmesan or do you have a chicken parmesan recipe?

I'm still chasing my grandmother's "gravy". I've come close a few time, made a bunch that she would be proud of too. Can't remember he last time I used a jar of sauce.

No offense but Rao’s is pronounced like Ray- o’s. Really liked this video. Thanks.

I know this sounds saucy & for the record-I'm not sauced...yet. So, I made Marty's marinara sauce, it's my newest craving. His Italian omelette, oh my GOD, I don't know that I'll ever eat another omelette without his marinara. Wanting more, yes on the same day, I then made his Italian fried cauliflower. Don't get me started! Oops, too late...I shared it with my beautiful Carolina dog, Lola. She wouldn't leave the kitchen. When I asked her, "what do you want?" she ever so sweetly turned her gaze to the cauliflower. We ate it all. Flippin' delicioso! I'm on my way into the store now for a repeat. I'm grilling a 4 lb tomahawk on charcoal with all of Marty's fixins. Just sayin'😁 Buon appetito!

Best I've bought? Difficult to find and apologies to your wallet in advance - Martelli - don't take my word for it, it pops up in fancy pants Michelin starred restaurants. It's a big yellow packet. Second pick? La Molisana for sheer bang for ye buck IMHO.

Interesting that you’re against the carrots and celery. I’ve seen many chefs start with something (I forget the Italian name… starts with an F) which is effectively a sauce (not quite… finely diced and softened) of onion, carrots and celery. It obviously is not the major ingredient… maybe about 10% of the sauce. Seems very common, including amongst authentic Italians. Interesting that you oppose this idea. I make my own sauce frequently and I plan on trying this addition. I’ve occasionally added a bit of carrots to help sweeten things up… but very little (I don’t want to taste the carrot flavor; I want to taste the tomatoes). Anyway, again, interesting that you seem to oppose this, at is APPEARS to be an authentic Italian method of prepping sauce. I’ve certainly seen PLENTY of folks prep it as you do, without the carrot-onion-celery “sauce”. So, I’m not arguing that it’s normal to add that sauce. It doesn’t appear so. And I believe you would know better than I do… and you clearly don’t add it. I guess what surprises me is your DEGREE of disgust in adding in celery or carrots (you even gave some nasty remarks to onion), when this actually seems to be a very acceptable variant on authentic Italian tomato sauce. In fact, I found your channel through a recommended video which popped up immediately following an Italian chef making his sauce, and he used this carrot-celery-onion “sauce” addition.

I’m glad someone found Bigfoot but he’s a little smaller than I imagined

Mercury is an essential vitamin for anybodys skeleton

We had a nice little place here in town that made all types of pastas unfortunately they closed awhile back and for me the price was just too high but I would indulge in their goat cheese raviolis once in awhile. I’m glad you didn’t mention that one sold in the green box because it’s trash and that’s the one my mom would always use a couple times a week back in the 80’s ya know I asked her about it once and she said it was 15 cents a box, most times cheaper with a coupon

I panicked a bit and checked my recently purchased De Cecco. Fortunately it says 'bronze drawn' on the box.

Be "Creamerte-ative" With Creamertes. The average chef who knows CREATES with Creamettes!! He never over cooks the Creamettes, because the average chef KNOWS lest he's careful NOT to, he'll end up instead with Cremates!! All Creamettiatively said.

I dig this.

Nice. Classico is a good pick if you do a round two video.

I am not Italian, but I do love Italian food. Whenever I watch comparison videos for sauces, I never see my favorite brand, Mid's. Maybe it's local to the Cleveland area. Mid's makes several varieties, but my go-to's are the Home Style and the Traditional. would love to see Mid's in one of these comparison videos. Just saying. . . . . Oh, I've tried Rao's and didn't care for it.

I very seldom make homemade sauce anymore. My go to jar sauce is Victoria. When Costco has it on sale, I usually by a lot.

Marty... I'm 30 seconds in & predict not 1 will rise to delicioso. I'm a little scared for you but hopeful. Now, onto the show...

Not the ending I was expecting 🤣

Barilla isn't all that bad, but not being of Italian decent, the status of fuqing spaghetti isn't on my list of interests.

Will try looks great

Mozzarella pointless?? Far from it! I always ask them to brown the mozzarella a little, giving it a nice nutty flavor. Certainly NOT pointless!

Barilla, Rienzi.

Do you season them at all while they are cooking in oil?

Oh dear, the only ones that are available to me are the 4 lowest rated. And that is only if I drive the extra 40 minutes to get to a Kroger. Oh, my water is boiling. Time to add the Creamette. Sad but true. Although I live in a pasta desert, you have earned my subscription.

I'm on a roll Marty, firstly I made your marinara sauce, then the Italian omelette and lastly, this Italian fried chicken. Everything's been delizioso. I changed my beat the crap out of the chicken tenderizing method to yours: lovingly massage the chicken. It truly made a difference. Today I'm making another batch of your fresh marinara sauce, eggplant Romano & Italian fried cauliflower. Can't wait!

I followed your Italian omelette recipe, topped it with your marinara sauce that I made & it was delizioso!!!

Greetings Pasta Guy, I made this sauce exactly as you said & it's simply delicious. Thank you. Cheers

This is the second video I am watching from you and your videos make a lot of sense. Also, there are guys that the baldness is fine. You’re one of those guys so no biggie.

Looks good to me!

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You didn't comment on ingredients. The reason I buy Barilla al bronzo is the ingredients listed on the box, "semolina (wheat)". That's it, nothing else. There is no niacin, no riboflavin, no folic acid, etc.

I'm drooling....

canned black pepper is not fresh, use a grinder and the difference in taste is unreal

Beautiful!

Kraft ruins everything! 🤣

Looks so good! I need to get some chicken and make this.

Yeah, I didn't even notice Dececco isn't all bronze cut. The standard spaghetti is.

Rummo is my go to. Another fantastic brand.

Good tips

PLEASE Do pasta sauces next, Sir.

Marty I see you are just starting out. Excellent!!! Keep it up I’m really enjoying your videos!!!

👨🏼‍🍳🙏🍄🥘🇮🇹🌳🌎🌶️

👍🏻🫒👨🏼‍🍳👨🏼‍🍳🌻🧄🍋🫒🍄

If we compare with the price, di martino would be the best. In germany, it’s even cheaper than barllia and de cecco.

I use De Cecco. Tastes pretty good. Haven't seen any bronze extrusion stuff at Albertson's. Yet.

I thought de cecco was bronze extruded

This was interesting and good to know. Like most cooks I focus on the sauce but the pasta really is the star of any pasta dish.

Do you recommend using a finer breadcrumb or a coarser breadcrumb?

I can't wait to make this dish, looks fantastic, but looking for an alternative to the pine nuts, last time I got them they were $13 for a tiny bag.

Your recipe is very close to the one I have settled on after years of experimenting. I add a small amount of sautéd onions and was wondering why you don't.

I tried the red Barilla, and it was so noticeably better, I switched --- even though it's a 50% price premium.