Italian Chef Reacts to Best Tomato Sauce in the World
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- เผยแพร่เมื่อ 9 เม.ย. 2024
- The best tomato sauce claimed by Italia Squisita. So naturally, I was curious about their recipe. After checking it out, I must admit, I'm a bit disappointed. Yeah the sauce looked really good but the fact that he didn't mix the pasta with the sauce, before serving, completely shocked me. 😨 C'mon, that is soooo wrong!
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I appreciate the way that Vincenzo expresses his disagreement firmly, yet in a very respectful way. It's a good trait. I think that many people should learn to do the same, not just about food but about the many subjects in modern life about which there is strong disagreement in the world.
Seeing Vincenzo stressing out while watching Italian recipes on TH-cam is becoming one of my favorite things of the week
This guy just likes to serve cold food😂❤ it must be summertime there where he is😅
He has every right to get sressed about primadonna chefs that treat peasant food as some kind of artistic rubbish. Put the peasant food on thye plate without the bullshit.
The videos on the "Italia Squisita" channel sometimes leave me very perplexed: I am from the Marche region, once a "chef" made vincisgrassi (the typical lasagna from Marche)... he said he respected the "Marche tradition", then he put coconut milk in the recipe... here in Italy you can only see coconut if you buy postcards from exotic countries, let alone use it in classic recipes... nice video Vincenzo, as always! P.S. Vincenzo is absolutely right, the penne should always be scored, not smooth, especially in "simple" dishes such as "pasta al pomodoro": the scoring of the pasta will help capture all the flavors of the tomato sauce, with smooth penne you won't can achieve the same result...
Usually the Italia Squisita concept is putting a very traditional recipe against a more evolved or fancy one. Maybe the one you saw was the fancy one?
@@c.f.7493 yes, you are absolutely right: I know the channel well, and in most cases it presents really well-made recipes from the Italian tradition, there is a lot to learn; And as you say, sometimes they also make modern "reinterpretations" of some typical dishes, and there is absolutely nothing wrong with this. However, Vincisgrassi is a lasagna from the Marche region that has been part of our culinary tradition for decades, and anyone can very well revisit the dish as much as they wish and modify it as they prefer, but they cannot tell me that the addition of coconut milk is in compliance with the "Marche tradition", because it is simply a meaningless thing... furthermore, the recipe will no longer be able to be called "Vincisgrassi", they will simply be "Lasagne made my way", which is a very different thing, don't you think?
Weird when I was in Italia. African people tried to sell coconut. you'd hear "coco bello coco" all day. I get it, not traditional Italian but not really a fantasy from a exotic land either.
@@andreitiberiovicgazdovici thanks for explaining, I got your point and I would agree
@@axMf3qTI for that matter, even bananas and kiwis for example are not part of the Italian tradition, but this doesn't mean that you can't find them in Italy... I'll tell you something, I hope it's not too shocking... even in Italy there are places called "supermarkets"...😆👍
When I was a young man in Italy, (late '50s and '60s) restaurants used to serve pasta bianca on a dish with sauce on top (not mixed) and a dollop of butter that you could either mix or remove. This was done to dispel any suspicion that the pasta was not served as "left over" from a previous customer.
That's a neat insight into the old Italian dining scene! Serving pasta with sauce on top and a dollop of butter is a clever way to reassure diners. It's cool how traditions like these have evolved over time. Thanks for sharing!
Every Italain grandma I ever knew would bottle their tomato sauce with some fresh basil leaves. It's like they should be born that way!!! Where's the basil?
I was shown how to make it Italian style. The tomato sauce was thick and then the basil leaves added into the top of the bottle. Finally the sauce was topped with olive oil roughly 10% of the total sauce was oil. The oil acts as the air barrier to help keep things fresh and gives a fruity kind of peppery taste to the sauce.
@@CloningIsTooGoodForSheep mm lovely!
what basil? you shall get PARSLEY!!!
Right, even dry basil is better than none at all 🌿🌿🌿
@@dynamicentry6157 yuck
Italia Squisita is one of my favorite channels, actually. Even if you don't like the way this one guy served the pasta, there are so many different chefs in so many different restaurants doing so many different things, it would definitely be worth your time to check out more videos, Vincenzo!
I generally like Italia Squisita because their usual process is to show a traditional recipe done with care and precision, followed by a modern interpretation. But in this case, Vincenzo is right: the "basic" tomato sauce is far from ideal. Very disappointing
I loved your reaction, My grandma would have had a heart attack to see that the pasta came as a piece of bread on the table.
I'm from Sicily and while many of the Italia Squisita recipes seem very nice, I just love the cooking of the south.
Penne rigate for me and always mix the pasta with the sauce. Get that starch to bind with the sauce and create a wonderful marriage of pasta and sauce.
I've followed some of your recipes as closely as possible and I've been told I make tomato sauce as good as any fancy Italian restaurant. LOL! Thanks for making videos Vincenzo to help non-Italians cook like Italians!
Sono proprio d'accordo! The sauce on the side... I'm just thinking of all the naked pasta not covered in sauce - cold and dry. The sauce locks in the heat. Pasta cools too fast without the sauce.
The parsley would also throw off the flavors.
E poi, Grana... Beh, maybe for a plain tomato sauce the more mellow Grana works. With soffritto o basil you need more bite, like pecorino. Parmigiano is ok if it is 36 months or older.
Pasta pomodoro, without basil is like soccer without a ball. All you have is a bunch of tomatoes running around trying to figure out what to do.
That last part gave me a good chuckle imagining a bunch of tomatoes in football kit
That small ladle of sauce is placed in a cold bowl, where it sits while the pasta is "oiled" to stop it completely drying out. Then the pasta is plated - probably on a cold plate - and then a very small amount of the sauce is dumped on top of the pasta. By the time that plate reaches the table, is actually served, and the guest(s) start eating, I'll bet it is all stone cold.
Preach! 🙌 Naked pasta is a tragedy waiting to happen. And parsley? More like party-pooper-ley! 🎉🚫 Stick to the classics, my friend. ⚽🍅
@@vincenzosplate Yes! 😁👍
Pasta pomodoro, without basil is like soccer without a ball.....you make my day 🙂
You know it's bad when even Vincenzo says there's too much olive oil. Like Uncle Roger saying there's too much MSG.
lol
Hate Uncle Roger
@@PinHeadThePopeOfHell First, don't care. Second, PinHead saying he hates Uncle Roger is a pretty good thing.
Omg thank you for covering this video! I knew you’d react this way :)
Vincenzo, you should try to recreate this pasta and make it yourself. I think it would be an interesting experience for you. To get out of your cooking comfort zone
I was going to write the same.
Try it step by step and you never know, it could surprise him
earthen stone pot and bowls and everything haha
It's even better if you can grow your own tomatoes to use or know someone who grows them. The tomatoes you buy at the super markets are mass produced and there is a noticeable difference in flavor between tomatoes you grow yourself and ones that are mass produced.
He used 'the best' for SEO reasons to get higher rates with search engines.everybody does.
It's like ' the 10 best ....to....'
I agree this is not the right way !
Supermarket tomatoes in america are garbage. They're picked while they're still green to survive the processing and transport. They're turned red by exposure to a gas. For this reason I tend to only use Pomi pasatta.
Unless it’s from a farmer’s market, then canned is better way to buy them.
The canned tomatoes are ready when they are picked and canned, while the ones in most supermarkets are picked early so they have the right color for when they actually arrive to the stores.
Fruits/Veggies allowed to ripen on the plabt before being harvested usually have the more desireable depth of flavour as it has had that much more time to draw minerals & nutrients from the soil. Additionally, organically grown and raised food have less chemical agents that would affect the natural flavours of food and you get something much richer as a result that wouldn't necessarily be financially cost effective on large scale productions.
If you can, grow your own food, buy from trusted farmers, and companies that/manufacturers that actually care about the quality of their product (do your research).
Noticeable difference between tomatoes you buy at a supermarket and tomatoes you grow yourself?
You're right I tried it and there was a difference the supermarket tomatoes were better unfortunately 😅
I didn't understand the use of a sofrito until I watched your content! Thank you so much for that!
Love the reacting video vincenzo love your content your a amazing TH-camr 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
We've gone from, "needs more cowbell" to "needs more basil"! Lmao
I think Vincenzo needs to go try this dish next time he is in Italy.
Because…
I think the point of this sauce to make the tomatoes the star, and the other ingredients, including the pasta, to disappear. Also, it seems like it is mixed at the table - so it’s all about presentation. The “ooooh” factor similar to a flambé at the table.
It would be nice to see how he makes other dishes. I for one, don’t see the point behind a sauce without a sofrito or some aromatic base unless for very specific reasons.
I just realized why I always liked rigatoni over other pasta - the ribbing on it. Even cheap rigatoni always has the ribbing… other ones are smooth - more for an American casserole.
Come on Vincenzo! he is from the north, what does he know!! Kidding, I love your videos and agree with everything you say, especially here ALWAYS finish the pasta in some sauce!! I think it cooks right into the pasta and is really the only way. I seriously cant imagine ever going into an Italian restaurant and be served pasta like this.
Yes, and the plate looks like a dog's breakfast after you mix it yourself. Am I at a cafeteria???
I'm not Italian so I grew up with "bolognese" plonked on top of dry spaghetti, and still this chef lost me at "serve separately."
I am not Italian, but I love to cook Italian food. It took some time to convince my wife (and her family) to appreciate my pasta mixed in the pan, but I think that I have won them over.
Must be the funniest video of yours 😂 the way you're gradually escalating 😂😂
One of your best reaction videos 😂
That expression on your face when you saw the parsley - just priceless! 🤣
Dear Vicenzo I am from Athenes Greece and I know how not to break the basic rules for a real Italian pasta. Basil is mandatory in tomato sauce as garlic too. Mixing the sauce with pasta on fire, using some pasta water for thickening ia also mandatory! I can understand your reaction very well and I totally agree with you! I think you should call the kitchen police to arrest these guys!🤣
I watched this video of him making the sauce before I saw your reaction video and I also reacted the same exact way.
I could not believe I was seeing this on Italia Squisita. I normally like the videos they have.
I almost want to try it just to see
i love the passion italians have for their cuisine and traditions. can‘t vait to visit italy this summer 🤌🏻
Love what you cooking and showing us yours recipe... I love classic... Best lasagne ever Im avilable to make becouse of you. Thank you.
Congratulations on your beautiful TH-cam awards strategically placed on the back of your couch 😊 you and Steven are my favorites, well Townsends too
I like the thick sauce.I would toss the pasta with the sauce and some pasta water, then added extra sauce after plating.
Very good taste. It’s nice to be able to titrate the amount of sauce to your personal liking.
Normally it's not customary to put pasta water in tomato pasta, use it only if strictly necessary, that is, if the sauce is too thick. the paste should not look like putty but not liquid either.
Love your reaction!
Glad you enjoyed😁
Hi Vincenzo, Talk about sauce! I made 2 Pastieras for Easter and had some Ricotta left. I went to your site and searched "Ricotta" and your recipe for Tomato Ricotta Pasta popped up. That is one of the best things I've ever eaten. Bravo, Vincenzo!
I agree with you, Vincenzo. For over 50 years my sauce has been traditional: Fresh Basil, good tomatoes, real extra virgin oil, sofrito, garlic and dried pasta. Yes, cook the sauce as long as you want but we don't need to reinvent the wheel. Thank you.
My sauce never comes out the same, the meat,lamb or pork are never the same quality.
@Vincenzo’s Plate…I am drooling, just waiting for your cookbook! You need to do one, my friend! It would be fantastico
After Italians immigrated to the US in the early part of the last century, started Italian food companies & popularized pasta, they invariably presented it this way, with the sauce sitting atop a serving plate of spaghetti. The only rationale I can think of for doing it like that is if you are using fresh pasta & its quality is so high you don't want to obscure its flavor with sauce. With dry pasta it's just wrong. Everything about it is wrong.
In France the cuisine is so developed and refined, your success as a cook depends in great part on how well you can execute accepted practices. I'm beginning to realize that in Italy chefs just make shit up, and sometimes what they make up is laughable. At one time this chef's method would have been very confusing to me, but I've become much more enlightened in recent years about pasta, and that's mostly due to your influence, Vincenzo! You are doing great work!
I was under the impression of this being an ignorant comment, but then I realized I was reading it wrong. This chef is definitely a bit too out there, raffinando la pasta al pomodoro, or "refining tomato sauce pasta" as if it is some hipster restaurant. The techniques he used are not widely accepted. I understand his theory of purity, but also think he is making shit up to justify his subjective tastes in making tomato sauce. I am glad you are learning a lot about pasta, my friend. Pasta is a whole new world to discover, and there are so many reasons for the "right way" to do things.
70 to 90% of cousine chef talking and stuff are most likely just gibbirish bullshit, specially when on videos.
I haven't laughed like that in a long time! 🤣
Me too 🤣🤣
I just made your guy from Bologna’s pasta bolognese. I followed his directions to the letter, cooked it for a total of almost 5 hours, and served it with Marulo tagliatelle. It was heaven. I now have enough for another 10 meals packaged in the freezer. (Even my 90 year old mother loved it-and she doesn’t like meat!) She said that even though there was pork, veal, and beef mince in there that the wine and milk and the pecorino and Parmesan, combined with 4.5 hours of slow-cooking, made it seem like the meat “almost disappeared” in the sauce. Gave some to my friend and his wife-who is Italian (DeCello) and she said she it was so good she was making me an “honorary Italian!”
It makes me so happy to hear that my Bolognese recipe was a success for you! Stay tuned for more delicious dishes❤️
I'm proud of you for maintaining tradition. You DESERVE good food, greg! Hope you enjoy all those meals. Auguri a te!
@@vincenzosplate I also cooked your and David Berti's Bolognese sauce. I had to stop myself three times from adding a clove of garlic. I slapped the back of my hand! But I cooked it for 4.5 hours and it was the best I have ever made. Simple and delicious. My nono was born in Sezze and I visited the town in 2018. I learned during my Italy holiday to stop complicating these recipes. Arrabiata, Amatriciana, Carbonara and Bolognese are now on our menu.
Ha-aa .... absolutely agree with you Vinny! Watching this makes me think back when I was 20 years old thinking that you 'pour sauce on top' of the pasta! Oh boy....was I ever wrong and haven't ever done that again in 4 decades! And basil .... *PLEASE* 😉
If the pasta isn't finished in the sauce, it doesn't absorb the sauce, an the pasta isn't half as delicious it could be, when finished in the sauce.. If you've never done that before... Finish your pasta in he sauce just once and taste how much better it can be. ❤
That's what I always say! We need the pasta to absorb all the delicious flavors of the sauce!
Wouldn't be surprised if there is an olive oil company sponsoring the original video. The sauce was drowned in oil, and then added to a plate of pale pasta covered in oil.
Vincenzo think he is only Italian chef knows everything,but he is just home cook nothing else 😃
So it was YOU who invented the italian tomato sauce? Wow. Credit where its due.😊
The soffritto has its use. Not in every tomato sauce, though. The risk is to make it a tomato soup. Especially the celeriac carries the risk to give it a "soupy" fragrance.
In some regions of Italy, it is common to make sauce without basil or celery. Only with onion, garlic and pepper.
Our great-grandmother also served the pasta separately, covering it with sauce only on the plate. When you make a big pot of pasta, the sauce stays alive for dinner or the next day, without drying out on the pasta. It is normal in some regions of Italy. Don't be shocked by this.
I must admit Vicenzo that before I started watching your channel, I added a dollop of shop bought sauce on to the pasta. I didn't know any difference. You showed me the error of my ways! I now always make my own sauce following your recipes and mix in the pan!
7:58 I agree with you on the sofrito. But I HATE using a blender or food processor to make certain things. And Italian tomato sauce is one of them.
If he can sell it…then logic says…it must be good 🧐. It looked superb,
Is that why McDonald's is one of the most popular restaurants in the world? Because it's good?
Pizza Hut confirmed as some of the best pizza
@@elvickRULES exactly 😆
@@JohnVC Of course its good:P Is it quality? Off course not but its definitely tasty.
@@JohnVC comparing the guy in the video with mcdonalds is pretty pointless. Maybe some here need to get off their high horses, out of their comfort zones, and try some new shit. fr. Italians are also fucking tradion nazis, like they bitch about everything that is served differently. They moaned all day long about Massimo Bottura serving only one Ravioli, lmao, yet he won best restaurant in the world several times. Sometimes one needs to be also a bit open minded.
The pasta this guy serves is likely so fucking good that he WANTS you to try it both separately and mixed with the sauce. I doubt customers in his restaurant leave, after trying it.
Vincenzo here in Europe you can get a garlic grating plate made from porcelain which does the same thing as the shark skin.
I got mine from a German guy who has a factory in Portugal. I use the to mince any veg for soup or sauce, and they work with Parmesan and hard cheese too.
My niece in Napoli has a little ceramic shop, she makes them
I don't cry easily but seeing the beautifully cooked pasta, cheese and sauce so separated bought me close to tears 😂😂
i like both. pure tomato sauce, where there is only garlic, oil and basil in it, and i like the richer sauce with sofrito (and white wine). in first, i add roasted cut in half datterini/cherry tomatoes to the sauce, because it adds a nice, very rich, exciting note to the smooth tomato sauce. the second, i also use for pizza and seafood.
When I was little my Calabrese grandma and mother made a big pot of “gravy” every Sunday. It started with braising the meat beef cubes, pork hocks (or ribs or chops) with a bit of olive oil. They always said “beef for color, pork for flavor. Some times they would then braise beef braciole. Take the meat out, then par cook the sausage. Take out then add a bit more oil and chopped carrot onion and garlic; sauté till soft then add whatever tomatoes you like. Put the meat back in the gravy, add salt and pepper and cook for an hour or two on a simmer. Take the cooked meat out and bring gravy to a strong simmer and add uncooked meatballs. They are cooked when they rise to the top. Add basil and when the meatballs are cooked the gravy is done. We never finished cooking the pasta in the gravy or added pasta water. We covered the bottom of the serving bowl with gravy added the cooked pasta and topped with more gravy and mixed it. The big pot of sauce was meant to also be used on Wednesday and some to freeze. We would never dirty another pan to finish cooking the pasta in the sauce. It’s just recently I’ve seen that tossing method, but that can’t be done with our huge pot of sauce.
If I was served this in a restaurant I would send it back...I'm not on the payroll and do not want to have to prepare my own food in a restaurant...I'm with you Vincenzo!
This a purist approach. No matter the opinions here I can see it as s delicate and very flavorful dish.
I can’t judge Italian cooks for how they serve their sauce. Maybe house rules matter, but in restaurants, they do it their way and they think it’s ‘correct’. Also on why they serve it that way is maybe they want to let the customers decide how little or much sauce they want on their pasta. I, for one, love too much sauce on my pasta. If they served me two tablespoons, i’d be fine with that.
The further south you go in Italy; the sweeter the people and the better the food!!
❤️🇮🇹🙌🏼👍🏼💪🏼
In Calabria and Sicily they truly have the best climate for produce. They can grow everything and anything they want. 🙌🏼.
Vincenzo another amazing video brother!!
-Ciao
I'll make this immediately!!! Thak you Vincenzo!
Happy cooking 🍝
Which pasta, which dish ... A science in itself
I really love this kind of Episode we learn and investigate how to make real Italian testy food 👌🏼
Happy to see Vincenzo taking some advice from the pros
For ragu bolognese I add a LOT of soffrito. I like having lots of veggies in my sauce: 1.5 kg ground meat with 3 sticks of celery, 3 carrots and 1-2 onions.
Trust me, the man is cooking.
Putting the sauce in later has its pros. Especially if the sauce is the star of the recipe. With his recipe, put in turkish yoghurt before the sauce, and the sauce ontop of the yoghurt (its important that its reduced and thick) and you will have some insane flavor explosion you might not have experienced before. this combination is amazing
I agree 3-4 hours is to much. You can always cook the pasta the night before, heat it up slowly when ready to cook the next day. The flavors blend overnight beautify and the tomatoes do not over cook. Same reasoning why leftovers of anything always taste so good. The flavors are allowed to blend without overcooking.
Fantastic Vincenzo! Lovely lovely film of you again! I think he puts the tomato sauce on afterwards because of the smooth pasta that doesn't grip the sauces so we'll. I think fuzing, by tossing in the pan, the sauce the cheese and the pasta is the way to go. I don't know why he's explaining explaining his different techniques and reasoning to us? Warm greetings Eke
I love the passion of the Chefs ... each have their own ideas. Each equally valid. Keep it coming!
I've been to many restaurants in Florence - not all are good.... I agree with you Vincenzo!
My tomatoes come from my grandfather's farm in napoli, for the past 55 years we seed a few every year
I do understand his sauce, he is trying to create a pure concetrated tomato flavour with nothing really getting in the way. I love to add basil but it really does change the flavour parsely is going to add more, erm, grassy leafy notes to the sauce (like the leaves on the tomato.) The olive oil is also going to add this kind of flavour, especially if a really good one.
Love the video
You are hilarious, Vincenzo 😂🎉😅
8:30 oh yeah, nothing smells better than sofrito! Especially when you add the wine. It’s the best. I can’t imagine doing a Bolognese without it.
Now,
I like doing a fresh San Marzano sauce too. I only use garlic, evoo, basil, salt pepper. Plate with parmigiano, extra basil, and some drizzles of a Calabrian chili infused oil.
I fine cut 1-2 chilis with scissors, right on top of the pasta.
Idk if the “TuttoCalabria” brand is the best, and I know the oil isn’t 100% evoo but still, they are so good and I always add them to my plate, even add to the oil and cook with them if it’s just for me or people like spice too.
Having business in Italy for over 40 years required me to spend 2-3weeks every year, initially around Emilia-Romagna and I can verify that always the tagliatelle was served with the ragu on top the the camerieri would arrive with fresh grated Parmigiano to add. In the north, in many of the trattoria dei camionisti, and also in the factory mensa short pasta was usually served this way. At home With the exception of tagliatelle con ragu, I always mix pasta direct from water into the sauce as you do.
I love it! If this is wrong I don’t want to be right!
Fantastico Vincenzo. Mi fai morire con i commenti su questo "filosofo" della cucina che riempie la salsa di olio e prezzemolo ma non ama il soffritto. E alla fine ci mostra una pasta al pomodoro "destrutturata". Avrei voluto vedere il cliente a cui l'ha servita dove gliel'ha tirata 😂😂😂
"with the basil.. manneggia... " hahahahahaha..
La penna liscia di qualità con una buona salsa ridotta è totalmente su un altro pianeta, no si può neanche paragonare il piacere del masticarla a paragone con una penna rigata. Che spettacolo
My wife bought salmon for herself tonight, so that means a nice pasta for me, I don’t eat salmon and she doesn’t eat pasta. Watched this other guys video looking for something different for my sauce recipe. As I was watching, it did look like he was into the details, but reaching for a niche method to make himself unique. I went with the sofrito, garlic and a can of San Marzano tomatoes. Tossed the pasta in the sauce, the proper way. You just can’t go wrong.
For us in Argentina that kind of smooth penne (or any short pasta) pasta is commonly used for stews called "guisos" where the sauce is thicker and is cooked at least one hour. Generaly with a sofritto and tomatoes base, but also meat (beef or chicken) and big chunks of potatoes.
I just learn from all these videos. I'm not Italian, that I know of, but I like to cook. I don't know the traditions of the Italians..etc..I just like food that tastes good! Today I served up a couple of Pita's stuffed with cheddar cheese, slightly smoked chicken thighs in a marinade that had Italian dressing..and some other ingredients, Sweet red pepper, red onion, Arugula, Ranch dressing, and bacon. And they enjoyed it! Cook..experiment!! And learn! Thanks for the video!
Years of Italian Traditions throw into these Japanese bowls 🥣🍝 Ciao grande Vincenzo 🫡
Vincenzo, I agree with you
I made your spaghetti pomodoro according to the video, Vincenzo. It was really easy and delicious!
I said this in an older video, but I always hated spaghetti growing up because they just dumped the sauce on top, and some bites didn’t have enough sauce covering the noodles. And some bites the noodles would be cold too. 🥴
And I think watching your videos had my family mixed it up I would’ve actually liked it.
18:45 ish - the flashbacks to that nasty spaghetti of my childhood 😭the horror
I've had pasta both ways drained or added directly to the sauce. Such a huge difference. I prefer the pasta directly into the sauce, everything taste soo much better.
Growing up (as a non Italian family) "pasta" was either spaghetti or macaroni. Spaghetti was boiled (with the usual and unnecessary oil added.. but not olive oil, just vegetable oil) , flopped onto a plate (after it had been rinsed...!!!) with some manner of canned or bottled sauce ladled on top, I rather liked it back then but it was years later that I learned how it SHOULD be done. We live and learn.
Ricetta pasta all'arabiata: no Basil, very similar, still one of the best. On my opinion parsil goes well with sugo.
I'm impressed at how thick and rich this sauce looks with having used so few ingredients. The cooking and the tools are very important.
I use penne lisce usually just in one case.
I do them like a Risotto allo zafferano minus the broth - onion, butter, saffron, Parmigiano.
I think this works amazingly with penne lisce.
I’m with you - it looked cold and no basil was a sacrilege. And the plate was messy - you were right about that too.
I'm glad we're on the same page! Presentation matters, and missing basil in a dish like that feels like a culinary sin. Plus, a messy plate just doesn't do justice to the food.
This can be a great reaction series of Italia Squisita's pasta pomodoro, alle vongole and carbonara creations. For Spaghetti with tomato sauce you might be impressed by Chef Peppe Guida and Chef Andrea Aprea creations. I can't wait for you to react to Cristiano Tomei spaghetti with tomato sauce. Always great content
Viinie, you one day become gradfather of italian cuisine that legends would be told about you. I definetly found my passion in making propper pasta here in Czechia where people use ketchup and smoked edam cheese ot make pasta :D
❤ YOUR passion!
Again I have to agree with your verdict 100%. I also prefer penne rigate compared to smooth penne (lisce). I usually make a bit a stronger sofrito when used like for your
meatball recipe (which is just phenomenal) and a bit a weaker one for tomato sauce. And your remarks about Japanese looking dishes you are spot on. My wife is
Japanese and she has lots of little bowls but we don't use them for Italian dishes and we don't use pasta plates for ramen noodles.
Northerners! Is the US many Italian Americans call sauce “gravy”. In this case it actually is! It’s added on top at the table instead of infused into the pasta on the stove. Anyway, I’m sure it tasted great. I wouldn’t push it away!
The poor noodles look so thirsty and no one gives them some Tomatosauce to drink
They did look very sad 😕
@@vincenzosplate Yes
Noodles ?
@@likesunglass9256 yes Noodles
@@PrincessEllie1986 Were they in a chinese restaurant?
You are a legend vincenzo. My first time when i was a kid[ i am 47 now] i had my first spaghetti bologonaise in a europian city not in italy and i instantly fell in love with it ,but i noticed 😅 as a kid who knows nothing italian that they throughout this city restaurants this dish they dont mix the spaggetti with the sauce and the cheese all on the side and i was annoyed 😢 why do they seperate them and i eventually mix them all together do people leave a little on the saucer to preserve this to another poor hungry guy😅
Ah, the great spaghetti mystery! 😂 Mixing it all together is definitely the way to go. Who needs separate plates when you can have a delicious pasta symphony all in one bite? 🍝🎶 Keep spreading the pasta love, my friend!
❤
Everyone here knows that the garlic clove is best sliced using a straight razor, that way it liquefies with just a little oil.
It's a very good system.
Paulie used it for years.
Why don't you go get your shine box.
I feel he used too many onions, but it was still a good sauce…
@@doubanjiang I wonder if Vincenzo is a Scorsese fan? Otherwise, he might be extremely confused right now.
Love the reference but i tried this once and it indeed does not melt into the sauce. And I cut that thing THIN
@Vincenzo's Plate
Another wonderful brilliant video. Here are a few of my thoughts: pennelice is usually loved by people that enjoy a more al dente texture as the shape allows it to cool down and not hold onto as much sauce as a shape like Fusili which I also prefer.
The reason why I believe the chef uses parsley instead of basil is because the focus is the taste of the tomatoes. Basil can be very strong with time in a sauce and is sweet but a different type of sweetness to the tomatoes which can hypothetically distract a person from appreciating the tomatoes flavor on its own. Maybe try his recipe and react to it to see if there is any weight to this thought for yourself and maybe you might understand where the chef is coming from. (Basil is delicious with tomatoes, Not arguing that but I am saying you CAN obviously tell the difference between the flavors of Tomatoe and Basil while the chef doesn't want you to see different flavor notes but A purity of tomatoes)
The reason why so many people enjoy serving tomato sauce separately from the pasta, understanding rule of flavor marriage in a hot pan, is because you Chance to get to appreciate the separate tastes of the pasta without sauce, the sauce without pasta, and then the beauty of the two when the finally marry, like meeting two people separately before and then during a wedding.
Yes by traditional Italian conventions it is wrong, but as a person who loves to appreciate food, it is those small details where we get to appreciate quality of the individual pieces and how they come together as a flavor orchestra.
I’m a 68 year old half English half Italian male who cooks I have been told incredibly well , like you my tomato sauce is virtually identical to yours Basil is a must and you must mix the pasta into the sauce together before serving the flavours must live and marry each other
People in comments despising the recipe saying it looks like American style. When they learnt the tomato sauce is original from America…
Ad alcuni piace ballare lentamente, ad altri piace ballare velocemente. And, I often see the ‘Bella Coco' when I am at the beach......love that fresh and cool coconut. But I would rather have my pasta '100% totalmente originale' ! Hang in there Vincenzo and keep the pot stirred ! Bravo !
I have the Italia Squisita Pasta cookbooks. As you commented, I would never serve cooked pasta as this chef did.
Woohoo, he reviewed that video. I like to get some ideas from Italian Squisita they make some interesting dishes.