a RARE PASTA SAUCE I ate weekly when I lived in ITALY
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- เผยแพร่เมื่อ 10 ส.ค. 2021
- 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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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.
Thats so sweet! I wish i had a grandma
Your comment made me smile.
That made my day
That’s so heartwarming
God bless that this made your grandma that happy! Truly a beautiful miracle right here.
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
thats awsome 😃
@@ninoblaze4347 someones mother dying isnt that awesome. very insestivie of you!
@@GumpterCrayon or u too sensitive
@@ninoblaze4347 it was a joke. obviously nino wasnt talking about her dead mom
@Bryn I think Nino Blaze was saying that it was awesome he finally found the recipe after his mother passed away.
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!!!
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.
I think some americans need the thumbnail
@@nyndndkdkjs6683 I’m pretty sure it is making fun of Tim the tat man because he mistook a bell pepper for a tomato
@@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).
I beg to differ.
Peppers and tomatoes are botanically classified as fruits. Vegetables are things like broccoli, radishes and carrots.
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
Good for storing but the cream + cheese is just better
What is the sauce called?
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!! 🤮
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.🇨🇺🇵🇷🇮🇹
@@tulopadullo_n_5700 Sounds like you’re a wannabe Italian cook. As long as the sauce tastes good at the end, who cares?
"The pasta sauce does not use tomato." Proceeds to add tomato paste.
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!
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!
😊😊 pool OO😊 OO OO OO ooy😊oooo
oko😊😊okkoo😊kkooooo😊ook😊lkkk😊 of Koo koo😊
@@redwards209 ???????
@@fire6475 it's a bot
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.
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!
Great idea. There are volatile chemicals in those wraps that can transfer into your food. Trust me I’m a chemist. Ha ha.
awesome idea! Im gonna do this from now on!
Yeah that chopping board flavor will be the main depth of the dish...
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.
I just put a plate on top of a bowl, with a tea towel between.
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!
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 💯🍴
Thats awsome🔥💪🏻💪🏻
I got the same type of response in my household. So glad that your father enjoyed it!
Awww
Tomato paste?🤔 Sus
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
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!
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!
what was it called?
@@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)
Però io non sono d’accordo con la cipolla e l’aglio assieme
@@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....
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.
Tip: Cut the bell pepper in half lengthwise and put on parchment paper for roasting. No rotating necessary.
Yup also you can get the seeds out while it's easy
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
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.
Yes but then it doesn’t steam as well because you’ve removed all the moisture.
@@therealnicksmith I’ve never had any issues with losing moisture roasting this way.
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!
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.
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.
I do this with Peppers and Aubergines, adds a heap of flavour and especially draws out the sweetness in Peppers.
yea man for sure. i always do my peppers on the stove top with a steel grate. its pretty quick
In Mexico do this for chiles rellenos, on a comal and then put them in a plastic bag 😂😂😂
@@dansiekman1454 yep i think of that too ^^
Peel away the skin Everytime you cook them, otherwise they will never go away from your stomach 😅
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.
Yeah small details that separate being good and being an amazing chef!
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.
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!
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.
Makes it also sweeter
Good tip
@@KAESowicz I guess you need to keep an eye on the sweetness if you do this?
@@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 :)
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.
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.
it's really satisfying to watch it
This is an underrated comment, thanks for the tip.
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
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 TH-cam by a long stretch. Everything I’ve seen so far looks incredible, and you offer great technical pointers. Great work brother
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!
“These cloves are kinda big”
Literally drops elephant garlic
Too bad it tastes like onion and not garlic
maybe his hands are tiny?
I've never seen garlic this big.
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).
He didn't say 'kinda big,' he said 'huge.'
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!
It's funny calabrian is one of the new peppers to my garden this year
@@schleig04 gonna need you to mail me some of those bad boys.
@@schleig04 This is how i remember when TH-cam and the world was good and that was in 2006...
@@OzanVlogs yeah it's bad out there and getting worse not better
How what are calabrian peppers some wonderful I never heard of them are they dry or in the jar or fresh help
THIS pasta recipe is now my absolute favorite. So delicious! Thank you for sharing.❤️
Best wishes and good travels. My heart is with you and this delicious pasta dish 🌺
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.
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!
🙏🏻😻🍷
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)
@@areswalker5647 Oh yeah, she's got a ton of them.
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
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
@@PaigeCooks Thanks.
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!
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
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...
first thing that I thought of, too!
it is man. I made it knowing full well that it was adult mac n cheese and it was. it didn't disappoint though.
Except that there is very little cheese in it.
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)
Haha yes! Me too!
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.
Could you make me some too, please?
How was it?
Probably not good for Dale, though! 🐶☹️
NANI?! It’s you! My favorite fig farmer ☺️
hope it was good 😁
One of the most glorious pasta recipe I ever tried, thank you man
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.
Just when I thought you couldn’t have another sauce variation up your sleeve, you amaze me. Gotta try this thanks
Same here! Need to cook this immediately!!!
Carbonara is always an option 😄
th-cam.com/users/shortsudtrCDXh4to?feature=share
Probably hiding them under his neckerchief. The sleeves are short, but the neckerchief is omnipresent.
I love how he explains the cooking process and teaches whilst entertaining us!
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.
I made this and I am obsessed!!! I will be making this ALL the time now, thank you so much for this recipe!!
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.
Great info…thx for sharing.
Ugh. The stank on your tone is putrid. :)
@@amapparatistkwabena, here. I hope you have a horrible day too ^_^
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.
@@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.
"This pasta sauce has no tomatoes in it..."
(squeezes two giant globs of tomato paste into sauce)
lol, thinking the same thing.
Came here for this comment
😂😂😂😂😃😃
that's considered no tomatoes for Italian standards - I'm Italian
@@StephanieTips tomato paste is made from tomatos no?
This is SO delicious!!! I think it may be my favorite pasta sauce/dish. Thank you for sharing.
Thanks Chef, love your show, you go into detail and enjoy what you do.
Thanks again Gil
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.
Thank you! Greetings from Bologna! Its porticos have finally been declared UNESCO world heritage. :)
@@finolacat8355 Mi Manchi Bologna!
It was Roma for me. Oh my.
@Sandy Shines Indeed. Very fortunate.
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
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.
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
I just made this. This is absolutely amazing! Thank you, I will be adding it to my normal stuff to fix.
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.
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!
I just tried the recipe and it is exactly that!
I too lived in Italy and fell in love with pesto calabrese. Several years ago, Aldi started carrying it as a seasonal item around August or September. It tasted exactly like the Barilla variety they sold in Italy. They didn't have it this year unfortunately but I'm hoping they bring it back.
In Germany this is all year around.
@@newunderthesun7353 I looked at Walmart (in store and online) and sadly can't find it (though Amazon has the Barilla for $17/jar). Maybe it depends on where you live. ☹
@@NicoleM_radiantbaby I just made it from this recipe today, and it was so easy to make, and you will know what is exactly in it. If you make it there will be no hidden preservatives and you control how much heat you like in it. It came out so good.
Why would you ever buy jarred pesto? Also Barilla is a joke in italia 🤣🙈
@@franksindoneii5410 gatekeeping much
Enjoy the trip!
You are so fantastic! I love how polite, comprehensive and professional you are.
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.
Finally made this recipe. Amazing. Just refreshing, bright, satisfying flavor combo. Def making it again.
As always, spot on! delicious!
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 :)
Love that!
Thank you so much! Was looking for a vegan option :))
Or you can just add coconut cream
@@Aprillis29 coconut cream will give it a coconuty flavour though
@@Aprillis29 that sounds really good, ill probably try that next time :D
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!
This recipe became one of my favorites so far. I really love this sauce, thank you so much for the recipe!
This seems like creamy sriracha flavored pasta, or kimchi flavored pasta.
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
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...
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.
Now I know why my cream sauce hasn’t been working out !!!! thanks bro ✊
@@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.
in this case would the blender take care of this step?
@@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...
Good advice, thank you!
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.
You said you could only find it in a jar in Italy.
If you're in NY (guessing by the accent) go to a Russian\Ukranian\Hungarian neighborhood. Walk through the isles and find a jar that looks like tomato sauce called Letcho or Lecho'.
It's about 98% identical to what you made.
I'm in Brooklyn, I make Hungarian and Italian food literally every day. I always made my own letcho until about 2 months ago I walked into a new European market and was walking through the isles and found it in a jar.
It's actually pretty good, obviously not as great as fresh home made but not far off. And because it's an imported jar the ingredients are things you know, not loaded with a bunch of chemicals like stuff you get in the states.
I was about to call this bullshit but you might not be wrong ... Slovak guy here and yes letcho is basically: peppers, tomatoes, onions maybe garlic and sauteed in lard but I am making this tomorrow as a lunch with one of my home made letcho bottles :D :D I think this may very well work for a fraction of the price of fresh ingredients. All i need is to buy the cream and some chilies
True, however traditional Hungarian lecso is made with Hungarian wax pepper and not red bell pepper :)
@@szvivi1 I'm sure the peppers would be a regional thing. But once cooked down with the rest of the ingredients I'm sure the taste is just as good if not perfectly identical.
Making any Italian sauce with modern day chemical ridden Mexican tomatoes in NYC will also not taste the same as in Italy with their locally grown tomatoes either.
leczo is something completly different and the taste is incomparable.
@@langustajableczna
nah , i actually tried cooking this using leczo and it worked
Made it tonight. Awesome! Thanks.
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!
I really appreciate how he cooks, and makes it EASY to understand! BRAVO!!!!
I just made this recipe tonight, and it's so good and easy to make! thanks for sharing!
Thank You! As an Italian first i was sceptical but then i tried it out and i love it! I would raccomend to use one paprica more but its delicous. Also the spice is very nice.
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.
Earlier: "and a little bit of cream-"
Later: "we're gonna add an entire pint of heavy cream"
Lol
use yogurt, I did and it worked
gross
I would skip the heavy cream and add cashew milk
@@veganmomma24b21 did you add anything in place of the cheese?
This looks like a world class plate of pasta!
You gotta lotta important principles and technique in this video. Grazie.
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!
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!
Where can I find Calabrian Chili’s? I checked my local grocery store and they don’t have any.
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!
Simply delicious Nicely done chef
Looks unbelievable. I'm drooling
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.
Thanks for this recipe, I’ve made it multiple times now with only slight variations and it’s always such a treat. Excellent video!
This is unbelievable, and very easy.
Thank you for the video and recipe. ❤
That sauce looks amazing! I love red bellpeppers, especially with pasta dishes, so I can't wait to try this.
Just made this, it's absolutely game changing thank you for teaching me how to make it. It's mind-blowingly good.
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!
Awesome recipe I tried it today for dinner. I added a lil protein, my homemade smoked chicken sausage after the pasta finished cooking in the sauce. Highly recommend.
Wonderful recipe! Can’t wait to try! Thank you for posting! Already made you gnudi…. They were awesome!
Just made this and my wife and I loved it! Thanks for all the inspiration.
I really enjoy your cooking videos. This one, I'm definitely going to make! Thanks man!
This sauce is the TRUTH! Me and my husband loved the blend of flavors. Will be making it again soon
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!
I grew Jimmy Nardello peppers in my garden this year and this would be the PERFECT use for some of them! I’ll roast extra to freeze for fall & winter sauce. Thanks! 🙏🏽
I just recently started watching your videos and you make great food! I've roasted peppers before under the broiler and I'd suggest cutting them in half and removing the seeds and stem them lay them skin side up so you dont have to turn them, takes way less time. Roasting red peppers fresh is so much better than buying a jar and you can jar them yourself if you want. Will definitely try this pasta
Nice tips on roasting the peppers, thanks.
This is going to be a dumb question, but I thought about this approach as well but was concerned that the peppers may be burnt if exposed under the broiler?
@@airplanesbreaksthelegs1508 not a dumb question at all. You're just charring the skin of the pepper, which will be removed anyway
I was thinking the exact same thing. :D
Of course especially if one ever makes Mexican dishes this is the Norm
Made this yesterday and it was great. Thanks for the recipe.
Yay a new pasta to try!! Thank you!
I finally got around to making this, absolutely amazing! Thanks for sharing such a wonderful recipe!!
This recipe is truly something special. I made it last weekend and served it with Italian sausage links. Roasted red peppers and Italian sausage is a wonderful combination. I strongly suspect this will become a highly requested meal in my family. Thank you for another excellent recipe!
Yum! I made it! Thank you it was great!
Success! The family loved it.
It may be tteokbokki or creamy sriracha sauce or kimchi sauce.
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!
The final part where you portioned out the sauce, heating up again in the pan and then adding pasta, was genius
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!
Wow this looks amazing. Must try!