I made this last night and it turned out SPECTACULAR. My wife is an extremely picky eater and she went back for seconds. I just left out the onions and used prosciutto. This video is saved for sure!!
Chris, yet again, another awesome video!! Bob and I love penne vodka sauce and we both stated that this is definitely a mouthwatering recipe!! Excellent job. We will be making this for sure! Is it possible that you list the ingredients and measures in the description box below your vid? It would be appreciated! Thank you! Hello to Tina!
Great video and recipe! The story of your business and meeting the Chef's was great. You really show the process perfectly! Cheer Bud and a big thumbs up!
Love your channel! Both of my grandmothers came from Italy through Ellis Island. My grandmother from northern Italy was a great cook and owned a tavern until my grandfather died. I loved her food but unfortunately she died when I was fourteen and only one of my aunts could cook like her. Thanks for sharing your family’s recipes and heritage. Luckily I live on the CT/RI border so great Italian food is only a short ride😊
Thanks Mike! My mom and grandparents came through Ellis Island as well. I actually went there for a tour and it was very interesting. Thanks so much for your support!
I can't get over how great but straightforward this recipe was. Restaurant quality. Question: my pan wouldn't stay lit when I tried to burn off the vodka. Had to light several times and keep stirring. I was using a deeper pan w/ less surface area. Was that my issue? Any other tips for burning off the vodka in one go?
Thanks for the question. It very well could be the depth of your pan, not allowing oxygen to circulate or it could be a case of old vodka? However, a lot of times I don’t light it. I just reduce it to half until the alcohol is cooked out. Lighting. It is just a quick way through. Thanks and enjoy!
Hey Godfather. There's been a lot of debate where I'm at as to what makes a proper 'arrabbiata'. Do you have a tried-and-true recipe for it you can recommend?
I wish I could say I do, but our family is not really into spicy sauces. But, from what I know of it from other parts of my family that are, it’s just the same marinara sauce as I make on the channel plus some small, real deal, Italian red chilies, diced up and put into the appropriate heat level of the consumer. Thanks so much for your support!
So glad I found your channel. You are criminally under subscribed. Going to save this one. I love this sauce with prosciutto
Thanks so much and enjoy the channel!
I made this last night and it turned out SPECTACULAR. My wife is an extremely picky eater and she went back for seconds. I just left out the onions and used prosciutto. This video is saved for sure!!
That’s awesome, I’m so happy for you. Enjoy and please be sure to check out our other videos. There’s lots of them!
Chris, yet again, another awesome video!! Bob and I love penne vodka sauce and we both stated that this is definitely a mouthwatering recipe!! Excellent job. We will be making this for sure! Is it possible that you list the ingredients and measures in the description box below your vid? It would be appreciated! Thank you! Hello to Tina!
Great presentation and story telling. I make it the same way. Gotta love it. Thanks
I love this dish, truly one of my favorites.
Thanks again Richard!!
Great video and recipe! The story of your business and meeting the Chef's was great. You really show the process perfectly! Cheer Bud and a big thumbs up!
Great to hear!
Used your recipe as a base and it turned out great! Thanks for sharing and keep the videos coming.
Will do!
Thank you
Love your channel! Both of my grandmothers came from Italy through Ellis Island. My grandmother from northern Italy was a great cook and owned a tavern until my grandfather died. I loved her food but unfortunately she died when I was fourteen and only one of my aunts could cook like her. Thanks for sharing your family’s recipes and heritage. Luckily I live on the CT/RI border so great Italian food is only a short ride😊
Thanks Mike!
My mom and grandparents came through Ellis Island as well. I actually went there for a tour and it was very interesting.
Thanks so much for your support!
Thanks! I'm making this one early next week!
Awesome, let me know how you like it!
LOVE THE DOG! MOO MOO
She’s a real character!
Thanks again
I can't get over how great but straightforward this recipe was. Restaurant quality. Question: my pan wouldn't stay lit when I tried to burn off the vodka. Had to light several times and keep stirring. I was using a deeper pan w/ less surface area. Was that my issue? Any other tips for burning off the vodka in one go?
Thanks for the question. It very well could be the depth of your pan, not allowing oxygen to circulate or it could be a case of old vodka? However, a lot of times I don’t light it. I just reduce it to half until the alcohol is cooked out. Lighting. It is just a quick way through. Thanks and enjoy!
Hey Godfather. There's been a lot of debate where I'm at as to what makes a proper 'arrabbiata'. Do you have a tried-and-true recipe for it you can recommend?
I wish I could say I do, but our family is not really into spicy sauces. But, from what I know of it from other parts of my family that are, it’s just the same marinara sauce as I make on the channel plus some small, real deal, Italian red chilies, diced up and put into the appropriate heat level of the consumer.
Thanks so much for your support!
@@godfatherbbqitalian thank you!
@@AnomalyDocs no problem!
What do you call that sauté pan?
No idea, I ll try to find out for you
Thanks!
I notice you use Pantene tomato a lot? why that tomato brand?
are they DOP ?
No, but very good domestic tomatoes.
They’re a local company and have a great product line…a lot like Cento but smaller.
@@godfatherbbqitalian ill give them a try if I can find them in Brooklyn. LOL Graci'
@@MatthiasHamilton The name is actually Pastene.
I’ve gotten them in Brooklyn at Paisano’s Butcher shop on Smith St ……
They do make whole DOP SM’s but I grew up on their crushed “kitchen ready”
@@godfatherbbqitalian very good very good ill try it..... or will stick to my Alta cuccina Sauce
Ciao!