I love how in all of his videos, he stresses about not having to use expensive items to make good food. I love that & i agree. It's kind of annoying some of these chefs always say to use a good quality item or its crucial it won't come out right. You can make good food on a budget haha. Pasta looks FIRE omg 😋
I watch a lot of cooking videos and I watch a few that are basically product placement vehicles. But I’ve never heard a presenter say that if you don’t follow their directions and ingredients you won’t get a good result. I agree that Jim’s emphasis on making recipes your own is refreshing.
@Jason Lee Um… we’re talking about regular humans making meals at home from ingredients sourced at local grocery stores. Jim’s audience is probably not chefs. What the original commenter said - and I agree with - is he’s teaching us the basics that allow us to get a good result. I like that. Obviously better ingredients will produce a better result, but sometimes you have to go with what is in the grocery store that day.
The slicing was so smooth and weirdly satisfying lol. Great video! Tho had to get used to not having the speaking breaks. You did a great job speaking over!
9 out of 10 Foh-get-about-its! And I'm only leaving room for improvement because, once again, I had to substitute bacon for the Pancetta. And the call on the fat pasta is 100% correct. I used Pappardelle, which I had to order from Amazon. It's sad that in Chicago proper you can't find specialty pastas or good Italian meats, even at the higher end grocery stores. Still, this was so good that I may never make Bolognese again. Keep'em coming Jim!
I’m enjoying this channel quite a lot! It’s my family foods, and done directly and simply. Real Italian-American family cooking. (Does he know my grandma?)
Your cooking techniques are simple, yet informative...It reminds me of how we made our meat sauce ( I am an African American Woman, whose Parents and Grandparents were raised in the South )...Mama would get a lean ground sirloin and sagey hot country sausage, chopped and sauteed together...the remainder of our recipe is almost exactly as yours. I use hot pepper flakes..The Calabrian Chili Paste is a staple I will have to add to my pasta sauce arsenal, Lol. I've been binge watching your videos, ALL are very relaxing and engaging presentations. I love your adorable "Food Critics"...they are no nonsense Professionals , Lol.
I love your recipe videos. I've been binge-watching all of them. Thanks for sharing your recipes! I have one suggestion concerning the use of wine and tomato. In this video, you cooked out the alcohol before adding the tomato paste. I would suggest adding the tomato paste while there's still plenty of alcohol in there, because apparently there are flavors in tomatoes that either get activated by alcohol or are only soluble in alcohol or something like that, and if you cook off all the alcohol before adding the tomato, you won't get the benefit of that alcohol's synergy with tomato. But if you add the tomato products while the alcohol is still present, and then cook down the alcohol afterwards, the flavors are liberated from the tomato before the alcohol is burned off. Actually, I would love to see you test this to see if this is a myth or if there's something to it. Could you do a test with a fairly basic tomato sauce to see whether or not alcohol makes a difference? Use vodka in test (since it is a neutral tasting alcohol) and none in the control (but perhaps add a bit of water to match the quantity of water added in the vodka), do the simmer-down on the tomato sauce to boil off the alcohol, and see if you or your kids or any other taste testers can tell the difference.
Hey thanks for liking them. I normally do it your way. Not sure why I did it like this. I often wish I could change things in my earlier videos, but alas they're up here forever lol.
Can't wait to try making this. Do Italian sausages contain garlic? I was just wondering if perhaps I should add a little to the dish? I don't like garlic when it's overpowering but I like a bit of it. It's the same with fennel. Your daughter is very pretty! 💕
You used a large wooden spoon at 6.08 minutes into this video to scoop out pasta water to add it to the sausage ragu. I looked on your website shopping site and it is not listed. Please let my daughter and I know where it can be purchased. We have been following you for awhile and have made quite a few of your fabulous recipes. We are originally from Rhode Island now living in South Florida. Thank you in advance.
I hope and pray you will see this Jim, because this South Buffalo Irish girl made her North Buffalo Italian husband, and our sons, extremely happy this evening!! I watched this this video 100x’s to make sure I had it down perfect; and, absolutely impressed my husband, and my sons🥰 The Mafaldine worked so perfectly, and was special enough to put it over the top! Plenty of locatelli in my house too… It was outstanding! Thanks for making me a star!✨✨✨ btw, Your girl is just darling!
Looks amazing! I would love to try this with the sweet Italian sausage. I am a huge chili head and love my hot but that sweet Italian sausage just makes me tingle all over! 🤣🤣
That looks amazing! Just bought mafaldine pasta the other day and haven’t ever tried it before. Will definitely follow this recipe when I use it 😁 great job!
You have some fantastic videos posted - including this one - and I have added several to my list to try this Fall. But right now it's 104 in Dallas and the thought of standing over a hot skillet...it ain't happening until this Fall. Keep up the good work!
Oh man, I know what I'm cooking on Sunday for dinner now. I forgot to comment back on an earlier video, but these past two weeks I made your Manicotti, shrimp Fra Diavolo, and eggplant. I've loved eggplant since I was young but have never been able to make it just right. I followed your recipe and it was without a doubt the best I've ever made by far. Thanks for all the great videos, content, and recipes.
Thanks Dave! Eggplant can sometimes be a challenge, so I wanted to get a few versions of it out. I'm happy you enjoyed the recipes and really appreciate the feedback!
this is luxurius and knockout but per portion still probably cheaper than a restaurant :) - The Calabrian Chillis are sooo hot - we recently been to Tropea - beaches are in TOP 10 of Italy - and they have the onoins i love - well done mate - Regards from the UK
Your daughter is as beautiful as your son is cute (and he's going to be as handsome as his Dad when he's a young adult, easy to see). Looks like another excellent dish. I bought myself a pasta spider yesterday, and am looking forward to using it later tonight. It's always fun to use the right equipment, no matter how simple.
Great video! I just made this and loved it! I mistakenly thought you said to add garlic though, so I added it right after the onions. How do you feel about garlic in here?
"Mafaldine" are named after Princess Mafalda, a Piedmontese "royal" person. She had the bad luck of being married off to a Nazi. The pasta is also frequently called "reginette", which means "little queen".
@@SipandFeast oh also I've even more recently seen some information that indicates the *name* of the stuff may be considerably more recent than the pasta shape. In any case, it's a fantastic way to eat thick rich sauces. Thank you for the video!
This is one of my go to recipes now. We absolutely love the simplicity of making it for guests, and always get rave reviews when we serve it. We make the sauce up and let it simmer until everyone arrives, We just have a pot of water on a slow boil until we are almost ready to eat. cook off the pasta and serve. Feels like a meal I have worked on for hours and its so quick and easy. We served it to a coworker a couple weeks back. He thanked me for sending him the recipe link, apparently his family has already made it 3 times! Everything we have made from Jim's channel has been amazing. We really enjoy his no-nonsense, make it how you like it approach.
Hey Newer subscriber here, been watching a lot of your videos and this was the first recipe I tried. I made it for my girlfriend and I and we absolutely loved it. We never use the type of noodles that you recommend and im obsessed with them now. Looking forward to trying others. Thanks!
2:28: I discovered Calabrian chili paste last year! Serious heat. I like to use it in my chili as an unexpected ingredient. 5:45: That looks delicious 6:27: All but one: 6:18🤣
When you say Spicy Italian sausage, is that Hot Sausage ? I ask because I usually find in my stores Sweet Italian sausage or Hot sausage but not Spicy Italian sausage.
I love watching your videos! Your food looks so delicious and i like how you dont need fancy appliances or ingredients. These recipes are realistic for a normal person to make on a typical day and they dont take hours of work to make!
If you live near an Italian pork store, that would be your best bet to find this type of pasta. Pappardelle would also be great. I hope you enjoy the recipe!
Uncle Giuseppe's?!?! I was just thinking to myself that I bet UG will have those thick noodles. Not 20 seconds later did you mention it. Great store. I live on Long Island - I imagine you might too. This looks really good.....
Hey dude! I'm new to your channel, and I have to say I really enjoy your spin on Italian dishes and this one, especially. I just cooked up the ragu, and it's absolutely insane!! I did have to adjust the heat more to my liking, but overall, this is insane! I love Italian food, and I'm adding this recipe to my top lists and adding a generous amount of pecorino romano next level 😋 👌 cheers!
For Sunday sauce or most red sauces I just like the stronger flavor. My favorite thing to do with a good block of Parmigiano Reggiano is just to eat it as is or on a cheese board.
Just made this tonight, BEST recipe and so easy to make, used 'normal' bacon instead of panchetta just because it wasn't available but turned out amazing!
I have a suggestion concerning cookware. I notice that for all of your long pasta, it never quite fits into the pot, and you have to poke it into the boiling water. There are pasta pots out there which are oval shaped, which are specifically sized to be wide enough for you to drop long pasta such as spaghetti into the pot sideways such that all the pasta lands in the water without any poking. I got one with a strainer lid, and I love it; it has made cooking pasta just a bit less annoying. I think Bialetti is the brand, I forget. If you cook a lot of pasta, it's worth the trouble of getting a pot that makes it easier.
When you say “spicy” Italian sausage, are you referring to hot as opposed to mild? I’d like to try this but our sausage here in Chi-town only comes in sweet, mild and hot. Thanks.
What I love about your videos are your pasta dishes are completely covered with the sauce, ragu. I miss that. I was used to this when growing up in Northern New Jersey.
Thanks! There is a trend to show pasta dishes with just a blob of sauce in the middle. I guess to make the photo look better, but to me it looks and definitely tastes better like this.
@@SipandFeast, So true. The pasta should be one with the sauce, in my opinion. The two flavors and textures should be United as if married to each other, again, in my opinion.
I didn't use garlic in this one. But, by all means add as much as you like. I always try to communicate in these videos, that you should make adjustments to make the recipe your own.
I am dying watching your posts. New York has such diversity of ingredients with everything Italian. Pasta. Italian sausage! Cheese! Here in Texas pretty pathetic. I do love sausage but it’s so limited here. 😔
Hi Susan. I sometimes take for granted the ingredients we have, but do know how it is in other states. I lived in Minnesota for 3 years and didn't have much selection for Italian ingredients. I recommend you try Costco or Sam's club for the cheeses and sausage. I'm pretty sure they sell the Parmigiano and Pecorino blocks in their stores all over the country.
Some places sell it whole and you can ask for a 1 pound block, etc. If not I recommend prepackaged cubed pancetta or slab bacon. They both will be great!
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
Love how you were so quietly proud of your daughter knowing it had pancetta in it 😂. She has a natural cooks palette!
I love how in all of his videos, he stresses about not having to use expensive items to make good food. I love that & i agree. It's kind of annoying some of these chefs always say to use a good quality item or its crucial it won't come out right. You can make good food on a budget haha. Pasta looks FIRE omg 😋
Thanks so much! I try to, when I remember show a couple of different versions of the ingredients. Appreciate the comment!
I watch a lot of cooking videos and I watch a few that are basically product placement vehicles. But I’ve never heard a presenter say that if you don’t follow their directions and ingredients you won’t get a good result. I agree that Jim’s emphasis on making recipes your own is refreshing.
@Jason Lee Um… we’re talking about regular humans making meals at home from ingredients sourced at local grocery stores. Jim’s audience is probably not chefs. What the original commenter said - and I agree with - is he’s teaching us the basics that allow us to get a good result. I like that. Obviously better ingredients will produce a better result, but sometimes you have to go with what is in the grocery store that day.
Agreed. Very unpretentious home cooking and he comes across as a genuinely nice guy. Salute from England! 🍷
@@emmgeevideo Amen! 😄
The slicing was so smooth and weirdly satisfying lol. Great video! Tho had to get used to not having the speaking breaks. You did a great job speaking over!
Thanks! All newer videos (last 50 or so) have no voiceover and are filmed with me talking and cooking the whole time.
@@SipandFeast thanks for responding! I love the atmosphere you create in your newer videos! So soothing.
I'm going to try this and I will use Bucatini.
Oh man! This was so good thanks! We added your garlic green beans recipe as the side dish. So good! Grazie!
9 out of 10 Foh-get-about-its! And I'm only leaving room for improvement because, once again, I had to substitute bacon for the Pancetta. And the call on the fat pasta is 100% correct. I used Pappardelle, which I had to order from Amazon. It's sad that in Chicago proper you can't find specialty pastas or good Italian meats, even at the higher end grocery stores. Still, this was so good that I may never make Bolognese again. Keep'em coming Jim!
Great to hear! That pasta I used is hard to find, though I think I have seen it on Amazon.
G'day again from Australia. I'm making this tonight and pulsing some garlic and basil and a small bird's eye chilli. Can't wait. Thanks mate !
It was spectacular !!! Cheers !!
So glad you liked it!
I’m enjoying this channel quite a lot! It’s my family foods, and done directly and simply. Real Italian-American family cooking. (Does he know my grandma?)
Lol I might. This is the food I grew up eating and love.
Your cooking techniques are simple, yet informative...It reminds me of how we made our meat sauce ( I am an African American Woman, whose Parents and Grandparents were raised in the South )...Mama would get a lean ground sirloin and sagey hot country sausage, chopped and sauteed together...the remainder of our recipe is almost exactly as yours. I use hot pepper flakes..The Calabrian Chili Paste is a staple I will have to add to my pasta sauce arsenal, Lol. I've been binge watching your videos, ALL are very relaxing and engaging presentations. I love your adorable "Food Critics"...they are no nonsense Professionals , Lol.
Damn I’m trying this tomorrow, looks so good !!
I would never imagine seeing Keanu reeves cooking american italian food on youtube.
Looks and sounds super delicious!! Thanks!
Thanks very much!
I love your recipe videos. I've been binge-watching all of them. Thanks for sharing your recipes!
I have one suggestion concerning the use of wine and tomato. In this video, you cooked out the alcohol before adding the tomato paste. I would suggest adding the tomato paste while there's still plenty of alcohol in there, because apparently there are flavors in tomatoes that either get activated by alcohol or are only soluble in alcohol or something like that, and if you cook off all the alcohol before adding the tomato, you won't get the benefit of that alcohol's synergy with tomato. But if you add the tomato products while the alcohol is still present, and then cook down the alcohol afterwards, the flavors are liberated from the tomato before the alcohol is burned off.
Actually, I would love to see you test this to see if this is a myth or if there's something to it. Could you do a test with a fairly basic tomato sauce to see whether or not alcohol makes a difference? Use vodka in test (since it is a neutral tasting alcohol) and none in the control (but perhaps add a bit of water to match the quantity of water added in the vodka), do the simmer-down on the tomato sauce to boil off the alcohol, and see if you or your kids or any other taste testers can tell the difference.
Hey thanks for liking them. I normally do it your way. Not sure why I did it like this. I often wish I could change things in my earlier videos, but alas they're up here forever lol.
Nice.
Ok. I’m gonna need you to adopt me now so you can teach me to cook too. Plus I will be happy to taste test items;)
Can't wait to try making this. Do Italian sausages contain garlic? I was just wondering if perhaps I should add a little to the dish? I don't like garlic when it's overpowering but I like a bit of it. It's the same with fennel.
Your daughter is very pretty! 💕
Put chuck of fresh 🍅 and a bit of concentrate of tomato with the rest of ingredients, And let it cook in the blue cooker for 1-2h
You used a large wooden spoon at 6.08 minutes into this video to scoop out pasta water to add it to the sausage ragu. I looked on your website shopping site and it is not listed. Please let my daughter and I know where it can be purchased. We have been following you for awhile and have made quite a few of your fabulous recipes. We are originally from Rhode Island now living in South Florida. Thank you in advance.
Maybe I missed it, but is crushed red pepper flakes the only spice that you put it? How do you feel about this dish with garlic or basil?
Love your videos! We have a very similar cooking style. I’m born and raised on LI so I guess it’s not too surprising. Keep it up!
Thank you sir! Glad I found a fellow Long Islander who likes my videos!
I hope and pray you will see this Jim, because this South Buffalo Irish girl made her North Buffalo Italian husband, and our sons, extremely happy this evening!! I watched this this video 100x’s to make sure I had it down perfect; and, absolutely impressed my husband, and my sons🥰 The Mafaldine worked so perfectly, and was special enough to put it over the top! Plenty of locatelli in my house too… It was outstanding! Thanks for making me a star!✨✨✨ btw, Your girl is just darling!
So happy you and your family enjoyed this one, and thank you for the comment and kind words!
Looks amazing! I would love to try this with the sweet Italian sausage. I am a huge chili head and love my hot but that sweet Italian sausage just makes me tingle all over! 🤣🤣
Thank you! I think you can't go wrong with either sweet or hot for this one.
That looks amazing! Just bought mafaldine pasta the other day and haven’t ever tried it before. Will definitely follow this recipe when I use it 😁 great job!
You're in for a treat! Mafaldine is perfect with a hearty ragu. Let me know how the recipe turns out for you.
I'm on Amazon looking for that pasta now lol
It's a great pasta. Unfortunately it's pretty pricy on Amazon.
You have some fantastic videos posted - including this one - and I have added several to my list to try this Fall. But right now it's 104 in Dallas and the thought of standing over a hot skillet...it ain't happening until this Fall. Keep up the good work!
I hear that! I appreciate the support and look forward to hearing how the recipes turn out when you try them in the fall.
Oh man, I know what I'm cooking on Sunday for dinner now. I forgot to comment back on an earlier video, but these past two weeks I made your Manicotti, shrimp Fra Diavolo, and eggplant. I've loved eggplant since I was young but have never been able to make it just right. I followed your recipe and it was without a doubt the best I've ever made by far. Thanks for all the great videos, content, and recipes.
Thanks Dave! Eggplant can sometimes be a challenge, so I wanted to get a few versions of it out. I'm happy you enjoyed the recipes and really appreciate the feedback!
That was a brilliant video
Good news Costco Adelaide have Mutti tomatoes
You had me at pancetta. And hot sausage. And sauteed onions. And... 😅😅👍
this is luxurius and knockout but per portion still probably cheaper than a restaurant :) - The Calabrian Chillis are sooo hot - we recently been to Tropea - beaches are in TOP 10 of Italy - and they have the onoins i love - well done mate - Regards from the UK
Beautiful, thick sauce! Stick to the pasta. Dude you are THE MAN!
Your daughter is as beautiful as your son is cute (and he's going to be as handsome as his Dad when he's a young adult, easy to see).
Looks like another excellent dish.
I bought myself a pasta spider yesterday, and am looking forward to using it later tonight. It's always fun to use the right equipment, no matter how simple.
If something happens with Seth MacFarlane Peter will survive.
Looks great! I'm the only one in the family who likes spicy food....... but I'm gonna have to try this!
Hope you enjoy it!
Great video! I just made this and loved it! I mistakenly thought you said to add garlic though, so I added it right after the onions. How do you feel about garlic in here?
What’s the name of the chef knife that you use
so good and simple recipe
Thanks very much!
looks wonderful brother.. I wish I could post pics. I cure my own pancetta, I'd love to send you some.
went and bought some of that pasta..........i love lg pasta with a thick sauce💪👍✌
Cool recipe… looks great…I’ll bet your kid would eat all of that as soon as you left the room..)).
Hi Jim, can't find this recipe on your website. Is it there?
Sorry it is not. It is available in the description though.
Your kiddos are so cute and your recipes look very good. My grandchildren love pasta so I’m going to try this one out 🙂
Thanks! Hope you all enjoy it.
"Mafaldine" are named after Princess Mafalda, a Piedmontese "royal" person. She had the bad luck of being married off to a Nazi. The pasta is also frequently called "reginette", which means "little queen".
Thanks for the info!
@@SipandFeast oh also I've even more recently seen some information that indicates the *name* of the stuff may be considerably more recent than the pasta shape. In any case, it's a fantastic way to eat thick rich sauces. Thank you for the video!
This is one of my go to recipes now. We absolutely love the simplicity of making it for guests, and always get rave reviews when we serve it. We make the sauce up and let it simmer until everyone arrives, We just have a pot of water on a slow boil until we are almost ready to eat. cook off the pasta and serve. Feels like a meal I have worked on for hours and its so quick and easy.
We served it to a coworker a couple weeks back. He thanked me for sending him the recipe link, apparently his family has already made it 3 times!
Everything we have made from Jim's channel has been amazing. We really enjoy his no-nonsense, make it how you like it approach.
I very much appreciate it!
Hey Newer subscriber here, been watching a lot of your videos and this was the first recipe I tried. I made it for my girlfriend and I and we absolutely loved it. We never use the type of noodles that you recommend and im obsessed with them now. Looking forward to trying others. Thanks!
Goddam I’m starving. I’m ready to toss the “all American burger” that I just picked up and make a ragu now. Lol.
Lol thank you! Eat the burger and put this in the fridge overnight for even better flavor.
Add a good knob of butter to the pasta to take it to the next level
Thank you for your recipes! I made this last night and it was the best Italian dish we’ve ever had.
Awesome. Thanks for the feedback.
Another excellent video Jim. I'm going to try this recipe this weekend.
Greetings from New Zealand! Your recipes are 10 out of 10 man :)
Scared to not drain the fat from sausage..
That slow motion pour of the tomatoes had me drooooooolin
It's kinda like Arrabbiata ( hot )
2:28: I discovered Calabrian chili paste last year! Serious heat. I like to use it in my chili as an unexpected ingredient.
5:45: That looks delicious
6:27: All but one: 6:18🤣
How have we not known there's a daughter?
I am Italian and it's clear to me how every receipe of Italian-American families is a sort of melting pot from several Italian regions.
When you say Spicy Italian sausage, is that Hot Sausage ? I ask because I usually find in my stores Sweet Italian sausage or Hot sausage but not Spicy Italian sausage.
Yes hot sausage.
It looks really tasty,but im not sure if a sausage would last that long to get into a ragu.
Fry it then eat it with some fresh bread. :]
Is it just me or did I not see any garlic.
I love watching your videos! Your food looks so delicious and i like how you dont need fancy appliances or ingredients. These recipes are realistic for a normal person to make on a typical day and they dont take hours of work to make!
I am sooooo Gunna make this. I am having a hard time finding these noodles in stores though. Anyone have any ideas that's not amazon?
If you live near an Italian pork store, that would be your best bet to find this type of pasta. Pappardelle would also be great. I hope you enjoy the recipe!
This recipe is fantastic! The wife likes it every other week now. Great job.
I need to Make this ASAP
Do I have to use pancetta?
This guy LOVES pancetta and I am here for it.
you are a italian
Uncle Giuseppe's?!?! I was just thinking to myself that I bet UG will have those thick noodles. Not 20 seconds later did you mention it. Great store. I live on Long Island - I imagine you might too. This looks really good.....
Yup I'm from and live in Long Island. It's a great pasta shape that I'm looking forward to using again soon. Thanks for liking the video.
Hey dude! I'm new to your channel, and I have to say I really enjoy your spin on Italian dishes and this one, especially. I just cooked up the ragu, and it's absolutely insane!! I did have to adjust the heat more to my liking, but overall, this is insane! I love Italian food, and I'm adding this recipe to my top lists and adding a generous amount of pecorino romano next level 😋 👌 cheers!
Welcome to the channel!
Great video, making this tonight. Subscribed!
Thanks for the sub! Hope you enjoy it and would love to hear how it turned out.
@@SipandFeast It was amazing! Can't wait to have it for breakfast 😂
Awesome! That sounds like a great breakfast!
Exemplary✨
No garlic?
I love you
Never mind Carmine... YOU are The Big Ragu !
Why do you prefer pecorino over Parmigiano?
For Sunday sauce or most red sauces I just like the stronger flavor. My favorite thing to do with a good block of Parmigiano Reggiano is just to eat it as is or on a cheese board.
I can't find pancetta, can I use salt pork instead?
Absolutely or you can omit and just use olive oil.
Keep bringing your beautiful recipes there amazing,u inspired me to go culinary school,thank you
Thanks so much!
NEW SUBSCRIBER. I love the accessability of your recipes. As a pasta enthusiast, I want to make each one. Including your kids is awesome!
Thanks very much for liking the channel and for subbing!
Just made this tonight, BEST recipe and so easy to make, used 'normal' bacon instead of panchetta just because it wasn't available but turned out amazing!
Great to hear!
I made this for lunch today and it was sensational. Thank you so much for the recipe, keep them coming. Have subscribed :)
Great to hear!
That looks very tender and full of so much flavor. I love the sauce and all the seasonings and spices.
Thanks so much!
whats with the green bits in the panchetta?
It's seasoning. This pancetta is from Whole Foods and it always looks like this.
Love this recipe I love spicy sauce I will try it thank you and may God Bless 🙏
Thank you very much!
Will have this tomorrow. Thanks bunches for sharing your recipe.
Thanks! Hope you enjoy it!
Awesome looking Pasta
Thank you very much!
I have a suggestion concerning cookware. I notice that for all of your long pasta, it never quite fits into the pot, and you have to poke it into the boiling water. There are pasta pots out there which are oval shaped, which are specifically sized to be wide enough for you to drop long pasta such as spaghetti into the pot sideways such that all the pasta lands in the water without any poking. I got one with a strainer lid, and I love it; it has made cooking pasta just a bit less annoying. I think Bialetti is the brand, I forget. If you cook a lot of pasta, it's worth the trouble of getting a pot that makes it easier.
Hey I do have a big long pot. I do a lot of things just to be able to get the camera into a visible position.
Another great recipe. This one especially appeals to me. Thank you for sharing.
Thanks so much!
Your videos are awesome
Thanks so much!
When you say “spicy” Italian sausage, are you referring to hot as opposed to mild? I’d like to try this but our sausage here in Chi-town only comes in sweet, mild and hot. Thanks.
Yes I mean hot Italian sausage. You could use any type you prefer, but for this one it's great with hot imo.
@@SipandFeast Thanks. I’m definitely going to try this.
Made this last night and it was fantastic. Excellent recipe and love your videos!
Glad you enjoyed it and thanks for liking the videos!
What I love about your videos are your pasta dishes are completely covered with the sauce, ragu. I miss that. I was used to this when growing up in Northern New Jersey.
Thanks! There is a trend to show pasta dishes with just a blob of sauce in the middle. I guess to make the photo look better, but to me it looks and definitely tastes better like this.
@@SipandFeast, So true. The pasta should be one with the sauce, in my opinion. The two flavors and textures should be United as if married to each other, again, in my opinion.
I just finished making this it came out sooo good thanks doood
Great to hear!
Your kids have no idea how lucky they are 😇
Thanks! My daughter gives me great compliments. My son is the food critic haha.
No garlic ?. If you used it, I missed it.
I didn't use garlic in this one. But, by all means add as much as you like. I always try to communicate in these videos, that you should make adjustments to make the recipe your own.
Nice 👍
I am dying watching your posts. New York has such diversity of ingredients with everything Italian. Pasta. Italian sausage! Cheese! Here in Texas pretty pathetic. I do love sausage but it’s so limited here. 😔
Hi Susan. I sometimes take for granted the ingredients we have, but do know how it is in other states. I lived in Minnesota for 3 years and didn't have much selection for Italian ingredients. I recommend you try Costco or Sam's club for the cheeses and sausage. I'm pretty sure they sell the Parmigiano and Pecorino blocks in their stores all over the country.
Love to see you make Tuscan chicken!
I will add it to the list.
I wish I could buy that much pancetta 😄
Some places sell it whole and you can ask for a 1 pound block, etc. If not I recommend prepackaged cubed pancetta or slab bacon. They both will be great!
Omg that looks delicious.
Thanks very much!
Looks Amazing.
Thanks very much!
Dude... Delicious
Thank you very much!