Not to sound dramatic in the TH-cam comments but I’ve been severely depressed lately and haven’t really eaten anything but frozen dinners and ramen for a few months. This is the first thing I’ve really cooked in a while and it feels amazing to be eating real food. Also it’s damn delicious. Thank you for this.
hope you're doing well! i personally lean toward soups if i get into slumps. you can really chuck in anything and get bowls of food. i recommend it if you'd think i'd help
My son is a new firefighter in a mid-size city in NY. The FNGs as they are called are expected to cook for their crew at least once per week. He's been hitting it out of the park because he watches your vids and drops bombs on his fellow FFs. He will definitely make probation because no one is going to let a good chef walk out the door. Thank You.
I LOVE how he just gets started with the cooking IMMEDIATELY, no long lead-ins or unnecessary descriptions. just gets right to it! Maybe a little chopped parsley or chives on top? A little sprinkle of green goes a long way! This looks SO good!
its so refreshing, so many people waffle on about their family history for what feels like months on end before doing the bit Just rock up, cook and enjoy. this is a lovely take on how it should be presented
im absolutely in love with how you just jump straight into making the dish - no frills, just pure cooking (with some lovely explanations as you go). i've added this to my to-cook list, will definitely be trying it out soon!
“Pasta alla Norcina” …. the name of this dish comes from the city of “Norcia” in the Umbria region, in central Italy. City very famous for its cured meats (of high quality) and sausage (which is traditionally used for the preparation of this recipe). Ciao and greetings from Italy ! 👋
Hey there. Thanks for sharing. I had all the info in the video but I had to cut down. There is actually a place that just opened near my house Osteria Umbra that makes all dishes from the area. I saw the dish on their Instagram, looked it up, and had to make it.
@@SipandFeast As you know, there are several traditional Italian dishes that take their name from the city where they were born or created. To give some examples .... "All’Amatriciana" (from the city of Amatrice), "Alla Nerano" (from the city of Nerano), "Alla Bolognese" (from the city of Bologna) ... etc.
My wife has been ill the past few days so my daughter and I cooked up a plan to help her feel better. I stopped by the grocery after work and got the ingredients and it came together exactly like it did in the video. It was an absolute win and she loved it! Thanks for posting.
So good that you have your son as the tester. So many cooks just eat themselves and praise themselves for how good it is! Kids are so honest and would say it as it is, so great move 😀😀
I appreciate how nice this video SOUNDS. First time viewer, great recipe, great looking pasta, but really blown away at how cohesive the entire video looks and sounds. Amazing.
love that you discuss the expense of the ingredients, i'm a college student so that's always important to me when trying a recipe and this was super helpful!
It's important to note about cheap pasta vs quality Italian pasta. The flour there (from good sources) is just superior. You get a pasta with higher protein and slightly lower carbs that don't spike blood sugar near as much... Look for the white color.
Ever since I watched this video like a year ago, I’ve made this pasta this exact same way to the tee on numerous occasions and I cannot tell you how many people asked me to “make that pasta again” seriously, probably became my #1 favorite. Thank you for this gem
I knew it was awesome when your son wouldn't stop eating it and didn't really want to look up at the camera, but just kept taking bites! I love your channel and your approach to cooking. It speaks to me...simple, authentic and delicious.
I've been looking for a cooking channel that does simple yet delicious pasta dishes for years. Your recipes are amazing, simple and well explained with substitutions. Keep up the great work!!
"You’ll see when the taste tester comes down here". I love how his son has this very important title to go with his very important role in his videos, that’s so sweet! Also, food looks AMAZING. I have already watched a bunch of the pasta dishes, but now that I know there’s vegetables and fish on here too, that’s where I’m headed next!
I just love your recipes. I was raised by my northern Italian mom and grandma, who was the butcher for my grandfather’s Italian grocery store. I learned to cook in the industrial kitchen where my Grandmother made and sold her gravy, meatballs, lasagna, etc. I will always cherish the fact that I learned how to cook at her knee. Your recipes remind me of that wonderful time in my life. Thank you for that.
As you're a real Italian, what's your opinion on Barilla brand pasta? It's all that's available near me. The old school Italians and delis sort of left my town. So, barilla?
@@jackieblue787in Italy there are at least 6/7 brands way better than Barilla, but abroad it is probably the best pasta you can possibly find, so go for it (I’m Italian)
Favorite moment...when he explains how TH-cam metrics work. Like the man said...you want healthy recipes, search for healthy recipes. You want delicious recipes, stay right here
Italian white sauces are soooo underrated! When I was a poor beginning teacher, one of my fav. struggle meals was ground beef with cream cheese, sour cream and some spices served over noodle or my favorite ... a mound of cheap-ass mashed potatoes. It is still good eating! Thanks for all you do. I'm sure it takes a ton of your time!
The style of these videos are literally perfect. Immediately 5 second intro says the name and what it is, then immediately into the recipe. Then reviews everything for simplicity. Excellent B roll as well
For recipes that call for truffles, I keep a bottle of truffle olive oil in the cupboard and add it right at the end. The bottle is about $20 and lasts for years because you never need more than a teaspoon. A few drops mixed into the butter for popcorn is amazing.
Several of your recipes are on my regular rotation. With the cost of food at this point, I am making pasta four days a week. Nobody is complaining! This recipe is so delicious. Makes everyone happy!😁
Chef… I love how much is an option or choice, e.g., with the garlic, “if you want to leave them in, leave them in”. This is the way to cook. Flexibility. Recipe seasonings in my cooking typically vary from time to time as I try something different depending on mood or desire to experiment. It’s how we figure out what works and what improves. By the way, your presentation style… so natural and casual. Love it. 👍 Thanks for sharing your skills and guidance. Cheers.
That's the way to cook SOME things. A lot of things in cooking are not flexible and that's good too. That's what makes a good chef is to have the knowledge and experience to know the correct way to do most of this. Anyone can just do what they THINK they may like...may turn out good maybe not.
I’m obsessed. I watched it yesterday. Stopped by the store to get the ingredients ($35 including a four pack of single serve Pinot Grigio) I made it. Devoured it. And now I’m watching it again. Oh and I sent the link to five friends.
I could live on pasta, have always loved it. You have become my favorite pasta cook. Your pasta Norcina was absolutely delicious. Forget the naysayers who don’t want you to make “fattening foods”. You just keep doing what you’re doing… You do it best. By the way your son is a real gem. ❤️
If they don't want to be fat then they should just watch their portion sizes or be more active. This is healthy it's got mushrooms, onions, pork, pasta, it's not junk food it's a regular dinner. Not everything has to be ultra high protein and low in everything else like a bodybuilder. Hell, I go gym regularly and this is the type of food I eat daily and I still get bigger and stronger. I made this one today and it was great!
James, I came back to your channel as soon as I learned that there's no healthy nor unhealthy foods. There's only unhealthy portions. I'm now happily eating what I please (and sill losing weight!) and that will be many of your lovely dishes! And TIL a much better way to cook sausage/ground beef, by leaving those little patties to really get some lovely color and break it up afterwards.
Completely agree. This food IS healthy because it's unprocessed and satisfying, so you don't overeat. This is how I eat and I am at the lowest weight of my adult life.
Be sure to read up on hyperinsulinemia and the different kinds of protein and you can maintain a target bodyweight, eat pretty much what you want, AND not be hungry. Keep at it!
Been eating one big meal a day for 2 years now and went from 265 to 184. Feel better than ever. Eat whatever you want, it's the timing that is important.
I appreciate that your recipes include simple ingredients that are put together exquisitely well. I'm a longtime fan of cooking from scratch, and nothing is more frustrating to me than being confronted with a recipe that is mostly prepackaged food. Thanks to your son too - he's a fun and believable taste tester.
I made this tonight and loved it. As a single person who cooks for one, I was pleased that this recipe doesn't call for any herbs. I can never use them up before they go bad and they wind up in the trash. It was extremely flavorful and decadent. I'll be making this again.
I made this last night 😀 The only thing I changed was to mince the garlic and leave it in, also finished with parsley. This was so good, everybody loved it and very quick and easy to put together. Served with crusty bread and a nice green salad and of course a nice glass of wine. I printed this recipe because it's a keeper. Thanks!
Hey Jim, just wanna let you know your channel is definitely under appreciated! Your quality of video and straight forward style is really well executed, you’re now one of my favourite TH-camrs. Best of wishes for your future videos. Cheers.
Dear Mr. Sip and Feast, I made this dish today but I used chipolata sausage instead of regular because it’s what I had on hand. I hope I don’t offend anybody 😁 Let me tell you, this was absolutely delicious!! The mushrooms, the wine, the nutmeg, MY LORD what a flavorful dish! My family absolutely loved it, they finished the whole pot! I thank you a million! ❤️
All the cooking channels are relatively the same thing, some more artsy, some more scientific. Whatever it is, I just like this dude for some reason lol
Your channel and Recipe in 30 do SUCH good work. Well produced, no nonsense, and you're clearly passionate about making food. This is one of my next dishes I must make, and it looks so good!
Love how you break down every video to make them super practical and basically fool proof for all of us who aren’t so confident in cooking! Tried this recipe last week and it was amazing! Whole family loved it!
This is a very nice formula to you presentation. Not to over produced. Simple straight forward without being too excitable. Just a nice, calm, and honest cooking program with a defined maturity. Well done, subscribed with all notifications, liked, commented. Cant wait for your videos
I just made this tonight for a friend of mine and my husband. Oh my Lord it was absolutely delicious and so easy to make. Thank you so much for this recipe. It will definitely be a go to. ❤️❤️❤️❤️❤️
I've watched several of your videos and am excited to cook American-Italian dishes for guests! I would like to compliment you on the great balance you strike in your videos - conversational and informative, and completely devoid of extraneous and self-important talk. I appreciate that you get right down to business in your videos and add helpful information about using quality yet budget-friendly ingredients. Well done! Thank you!
This dish looks amazing and your instructions are straightforward and timed really well. But most importantly, I really appreciate how you stay on the side of being positive and not negative (like when you get borderline negative comments). Keep on going strong, I think you’re videos are great.
@@SipandFeast Holy cow, respect for hanging in there for so long! You're freaking amazing, I just love watching you making these American-Italian and sometimes authentic Italian (German here) dishes. No BS, always straight to the best part with great editing... Have never made one dish specifically after seeing your videos because my wife couldn't eat pasta every day (still married her tho, she is awesome in all the other ways) but damn you made my to do list long ;)
@@SipandFeast I have shared your videos with several friends and I'm sure other subs are doing the same. Keep these great Italian cooking videos coming. Love it.
Love how you cook, explain the dish, and the reasons behind your timing and not too much of this or that or add it after!! Also telling the commenter how the system works, it'll feed you what you watch! Great job!!!! Love your dishes, and I'm going to start doing them, because I need new meals!!!! Thanks!!
I keep saying, "One more video from this guy. I'll watch just one more." Wow, you're the best cook on TH-cam. No memes, intense focus on one general cuisine (Italian), a pro chef keeping it pro. Thanks for the ideas - though I don't EVEN know where to start, lol. Subbed!
YESS. Thank you for finally clarifying how much salt to use when boiling pasta, I see SO MANY recipes everywhere that say "til it tastes like the sea" which is vague as all hell. I'm convinced nobody knows what amount to actually use and they under season the water instead of admitting they don't know. So for anyone reading the comments: ~2 Tbsp kosher salt per gallon of water, or 1 Tbsp fine salt per gallon of water (aka ~4L if you want metric instead)
Hey James. Was at my moms today and watched Rachael Ray from her home show. The level of of your production vs hers is not even comparable. She’s been doing this for years and years but your videos are spot freakn on. Perfect, from sound to video, to editing, to music, humor and above all, recipes that kick ass. Please keep all this great work coming. I made a few of ur dishes and they never disappoint.
You're one of my favorite cooking channels by far (another is Pasta Grannies). I'm happy for you that your subscriber count is growing. I have no doubt you'll get into the hundreds of thousands!
I have been following your channel for a while now, and the is was the first dish I found from you. I appreciate that you showcase how fluid cooking can (and should, in my opinion) be, and more importantly how Italian food actually has so much diversity in its dishes~ I don’t really comment on many things on TH-cam but imma tell you I will always come back for this recipe and others you make on hidden Italian gems
I just made this a hour in a half ago. It came out delicious and it was very easy. It was a lot of fun to prepare and cook for my girlfriend and her son. I’m from NJ, 10 mins from the Lincoln Tunnel. I will make more of your recipes!
I literally made this dish last night ( here in Sydney, Australia) - diced onions/ minced garlic/ ginger/chili / onion salt/garlic salt/ lemon herb salt/ and a tonne of fresh Swiss and normal mushrooms. but USED chicken breast that I sliced small then marinated in soy sauce/fish sauce/sugar/salt/pepper/onion powder/garlic powder - and let marinate for maybe 1 hr. then fried onions/garlic etc, then added mushrooms, chicken, then added cream, then also added finely diced spring onion/ green shallots, and also added fresh bunch of finely sliced Basil. then when serving ( I literally used the same pasta as you ) - I added on top some fresh Parmesan , and also some asian fried shallots, and crushed cashews..... AWESOME!
James, Thanks for the effort you put into these videos. I live in California and have let Italian cuisine fade away over the years because so many of the Italian restaurants out here try to make things healthy. Your remarks on the subject of healthy dishes really struck home. A cup and a half of heavy cream and sausage are always going to win out of zucchini in my book
Thanks man! Food is changing quickly all over. Much of the food I make is almost a time machine to the past. But when I get down to it, it's the type of food l love the most, so I'll keep adding the cream and sausage in lol.
The best thing about living in California culinary wise is having easy access to an incredible number of fresh and dried chili peppers -but I hate not being able to find guanciale.
i love how he prepped everything and then just went back through and said, 1 cup of this, half cup of this, etc. I hate watching chop onions, peppers, etc. for the first 5 minutes
I love watching all the “fattening food” videos! I torture myself watching them since I can’t eat them. It looks delicious I will definitely be making it for my fiancé & son to try they love pasta.
youtube just recommended this video to me and i'm so charmed by your way of teaching how to cook. very down to earth and looks delicious as well :) can't wait to try it out on my college friends!!
I love watching your videos...very classy presentations...and now that I know you have fish and vegetable videos I will watch them. I come from Italian heritage but as an All-American, my whole life has been one of trying to stay slim and salmon and vegs are all I eat. Thank you and your family for your delicious videos.
That looks fantastic! I'll be giving this recipe a try soon! Thanks for sharing! (BTW: It's only 'fattening food' if you eat the whole pan in one sitting! lol)
You are a wonderful presenter! I am so glad I found your channel while searching for a. pasta recipe. I really enjoy watching and trying your recipes. Thank you.
Thanks for specifying about the salt level. Everyone (for some reason) says the water should be salty as the sea, but I wonder if they ever tasted how salty that is. I live in Wisconsin and went to Florida last year, finally tasted the ocean and that is salty as hell.
Yes! Finally someone addressed the elephant in the room! I hate when they say “salty like the ocean!” That would literally ruin any pasta before even boiling it! If you can’t drink ocean water why would you cook with it?
They say "salty like the sea" because americans are squeamish about salt. Italian grandmothers don't make their pasta water salty like the sea, but it is saltier that 95% of american home cooks' water. The saying is to encourage you to make it saltier than [most[ people thin necessary. I have this problem with my family. They will tell me that my pasta is delicious and ask why, and when I tell them "you need to season the pasta in the water. Like, a handful" they stare at me like I'm trying to poison them. (note: my family has never even *heard* of salting the water, let alone that you want ~2tbsp)
@@jenniferabreu4363 Not sure what your point is? You can drink ocean water it just dehydrates you so you aren't supposed to drink it if if you have nothing else, but it won't kill you. When you boil the pasta in salt it just changes the taste. I still don't use that much salt but I'm just saying your argument doesn't really work
After watching this video the other day, I knew I had to make this. I literally went to the grocery store the same day to get some of the ingredients I didn't have and I wasn't sorry! This recipe is off the charts delicious and super simple to make! YUM-O! Try it!
It's nice to see someone cook competently without verging into pedantic or fussy! This looks amazing, I can't wait to try it. Love your presentation and how high quality the visuals and editing are!
I am new to Italian cooking and this practical, easy step by step approach helped me prepare this dish wonderfully. I made this yesterday for mother's day and everyone loved it!! I'm a fan of this site, and excited to try more of these recipes! Thanks so much!
"Looks delicious, I never had a pasta I didn't like." I've had just one. Pasta alla norma. Eggplants are nasty. But literally every singe other pasta I've tried has been amazing when prepared well.
I love your channel, your dishes are fantastic and I especially love how you teach us as you go along. I’ve been cooking for over 50 years and I learn something new with every video. Please keep bringing us such wonderful content and best wishes for an even more Happy and Healthy New Year!!
The key word is moderation. A delicious pasta like this can have a place in a healthy diet. Great recipe, will make this pasta soon. You deserve more subscribers. One of the best food channels right now. Keep up the good work!
I honestly can't remember the last time I tasted something I'd cooked and went "oh DAMN". Because that's literally what happened haha. Was giving it an idle first taste while waiting for the pasta to cook up to be ready to add and I just about dropped my spatula. Can't wait to try out more recipes from your channel if this one is THAT good - I bet they're all phenomenal!
I love how he's talking to the camera like he's really talking to us, like as if he's talking to someone infront of him. Its not scripted or unnatural sounding.
Ok, the Taste-Tester’s opinion convinced me and I made it. What a lovely, heartening pasta-dish. Thanks also for your natural presentation style. Serious but relaxed and with humour there as well. So watchable.
I'm a firm believer that, as long as you use ingredients with little to no additives, eat in moderation, and get some exercise, you'll be fine. This isn't an everyday dish, but it's a great once-every-now-and-then treat. The viewer's comments remind me of a funny greeting card I saw years ago... Front of card: Do you know why people who eat health food stay slim and trim? Inside card: Because health food tastes like sh**. 🤣
I love to cook and I feel like that is communicated in your cooking. So enjoy watching your” taste tester “,seeing a young man enjoy good food. I have friends whose kids only eat chicken nuggets French fries and Mac and cheese, which have their place in the food chain but to see a young kid enjoy that homemade food warms my heart. And as far as the fat shaming FAT is not the enemy of healthy eating sugar is so I would argue more about the pasta but again in moderation is everything. Anyhoo love watching your channel
Awesome pasta! One of my favorites to cook after just getting back home from school If you slightly caramelize the onions before adding the meat to brown and deglase, it'll be a different nutty flavor, it's a curious one tho! Can't really explain, must try it Also if you skip on the heavy cream and just use a little splash of whole milk and the starchy pasta water, you'll get a more intense sausage and mushrooms flavor, without missing out on ANY of the creaminess, that's a really a must to try
@@kurtjohnson3917 I know that it can dilute fat-soluble flavors etc, but people use it incorrectly 99% of the time, as a lazy way to make a sauce and get a little more flavor When I started cooking, I was using it often, now it's been years since I've used it in pasta Especially because industrial cream REALLY sucks compared to the one I buy from local farmers
This one looks good. This is a good, hearty winter dish for this time of year. I've been cooking and eating pasta my whole life and if there's a universal truth, it's that the possibilities are endless. Hey James, have you ever considered doing wine pairings with your food? Every video you make, I consider which wine I'd serve with it. I'm curious if we're on the same page. Thanks again for another great video.
Hey thanks. When I started my website I used to add drink and wine pairing suggestions (hence the name Sip and Feast) but got away from it. I think I might add some more info or at least recommend a few wines. Thanks for the suggestion.
I've never made this with mushrooms but the versions I've made without them are indeed very, very good. I imagine it's even better with mushrooms. I must try this version very soon.
Not to sound dramatic in the TH-cam comments but I’ve been severely depressed lately and haven’t really eaten anything but frozen dinners and ramen for a few months. This is the first thing I’ve really cooked in a while and it feels amazing to be eating real food. Also it’s damn delicious. Thank you for this.
Hey internet stranger, I’m proud of you for this. You’re doing amazing :)
that's pretty awesome!!
It makes me happy to hear this helped you! ❤
hope you're doing well! i personally lean toward soups if i get into slumps. you can really chuck in anything and get bowls of food. i recommend it if you'd think i'd help
Keep cooking-- you deserve to eat well as often as possible
My son is a new firefighter in a mid-size city in NY. The FNGs as they are called are expected to cook for their crew at least once per week. He's been hitting it out of the park because he watches your vids and drops bombs on his fellow FFs. He will definitely make probation because no one is going to let a good chef walk out the door. Thank You.
Thanks for the comment, and so happy the FFs are enjoying the food!
How did he do? Hope he made it 😊
I LOVE how he just gets started with the cooking IMMEDIATELY, no long lead-ins or unnecessary descriptions. just gets right to it! Maybe a little chopped parsley or chives on top? A little sprinkle of green goes a long way! This looks SO good!
I made this tonight for the family, had some parsley left over and threw it on top. Amazing meal considering how few ingredients there are.
Gonzo Food Porn. Lol!
You are so right. I cannot stand those long lead-ins, and can't understand why anybody would do that.
its so refreshing, so many people waffle on about their family history for what feels like months on end before doing the bit
Just rock up, cook and enjoy. this is a lovely take on how it should be presented
10 points to Griffindor!!!!!
im absolutely in love with how you just jump straight into making the dish - no frills, just pure cooking (with some lovely explanations as you go). i've added this to my to-cook list, will definitely be trying it out soon!
exactly what I was gonna say
So nice to see a cooking channel with no frills no crazy editing or obnoxious music and meals that average people can make and can afford to make
This man is a natural communicator and performer, and feels very unforced - possibly the best presenter-chef I've seen on TH-cam. Bravo.
Really appreciate that, thank you.
Anyone else getting strong Billy Crystal vibes from this guy?
haha it's just the Long Island accent I think@@dcsoriano
He reminds me of Claire Saffitz. He’s very comfortable at presenting and just gives you the information you need without fluff.
@@lauracortes7720I’ll have what she’s having!
“Pasta alla Norcina” …. the name of this dish comes from the city of “Norcia” in the Umbria region, in central Italy. City very famous for its cured meats (of high quality) and sausage (which is traditionally used for the preparation of this recipe). Ciao and greetings from Italy ! 👋
Hey there. Thanks for sharing. I had all the info in the video but I had to cut down. There is actually a place that just opened near my house Osteria Umbra that makes all dishes from the area. I saw the dish on their Instagram, looked it up, and had to make it.
@@SipandFeast As you know, there are several traditional Italian dishes that take their name from the city where they were born or created. To give some examples .... "All’Amatriciana" (from the city of Amatrice), "Alla Nerano" (from the city of Nerano), "Alla Bolognese" (from the city of Bologna) ... etc.
Finally, a dish from my people (Norch - Norcia)! Norcino is actually a word for pig butcher
@@logannorch That's interesting, love this website.
@@aris1956 I always wondered where Amatriciana got it's name, now I know. Thanks! 😄
My wife has been ill the past few days so my daughter and I cooked up a plan to help her feel better. I stopped by the grocery after work and got the ingredients and it came together exactly like it did in the video. It was an absolute win and she loved it! Thanks for posting.
So good that you have your son as the tester. So many cooks just eat themselves and praise themselves for how good it is! Kids are so honest and would say it as it is, so great move 😀😀
Thanks so much, he takes his job very seriously! lol
@@SipandFeast I adore your Official Taste tester. He tells it like it is too.
He probably promised the boy a Nintendo if he said it was "really good, great" ...
I dunno I’m an amazing cook but one of my kids are like the famous rotten tomato critics giving shit score for a good movie 🤣
@@SipandFeast lol that’s was me. I would always be my moms taste tester!
I appreciate how nice this video SOUNDS. First time viewer, great recipe, great looking pasta, but really blown away at how cohesive the entire video looks and sounds. Amazing.
I very much appreciate it!
something about his accent too just flows well with the video
samee
Very True! I completely agree.
CHomp chomp chomp....those are the sounds I make as I eat this.... yum!
love that you discuss the expense of the ingredients, i'm a college student so that's always important to me when trying a recipe and this was super helpful!
Thanks very much!
It's important to note about cheap pasta vs quality Italian pasta. The flour there (from good sources) is just superior. You get a pasta with higher protein and slightly lower carbs that don't spike blood sugar near as much... Look for the white color.
Also important for folks on a fixed income.
@@shahram72 What about pasta made with semolina flour? Won’t that be yellowish?
@@tiahnarodriguez3809 I think the yellow color comes from the drying process. I just eat much less pasta now so I always buy good imported pasta.
Ever since I watched this video like a year ago, I’ve made this pasta this exact same way to the tee on numerous occasions and I cannot tell you how many people asked me to “make that pasta again” seriously, probably became my #1 favorite. Thank you for this gem
This is a healthy recipe. I made it and eating it made me very happy. And that’s good for health. Simple but gorgeous dish.
That is a great way to look at things. Glad you enjoyed it!
your son is very lucky to have a great chef like you
I knew it was awesome when your son wouldn't stop eating it and didn't really want to look up at the camera, but just kept taking bites! I love your channel and your approach to cooking. It speaks to me...simple, authentic and delicious.
I've been looking for a cooking channel that does simple yet delicious pasta dishes for years. Your recipes are amazing, simple and well explained with substitutions. Keep up the great work!!
Thank you so much!
Try Not Another Cooking Show aswell, guy makes great traditional Italian pastas
@@deefjj I second this! NACS’s version of this is way better
Good - Great - cooking is simple. Your stuff is great. I too, enjoy cooking with wine. Sometimes, I even add it to the food! Cheers 🥂.
"You’ll see when the taste tester comes down here". I love how his son has this very important title to go with his very important role in his videos, that’s so sweet! Also, food looks AMAZING. I have already watched a bunch of the pasta dishes, but now that I know there’s vegetables and fish on here too, that’s where I’m headed next!
Typically, kids are fussy eaters. If it passes the "Taste Tester" then I'm sure moms around the world will rejoice...lol💖
I just love your recipes. I was raised by my northern Italian mom and grandma, who was the butcher for my grandfather’s Italian grocery store. I learned to cook in the industrial kitchen where my Grandmother made and sold her gravy, meatballs, lasagna, etc. I will always cherish the fact that I learned how to cook at her knee. Your recipes remind me of that wonderful time in my life. Thank you for that.
As you're a real Italian, what's your opinion on Barilla brand pasta? It's all that's available near me. The old school Italians and delis sort of left my town. So, barilla?
Take barilla its not bad. Or better make your own pasta 😉
@@jackieblue787in Italy there are at least 6/7 brands way better than Barilla, but abroad it is probably the best pasta you can possibly find, so go for it (I’m Italian)
I don’t think I can EVER bring myself to discard garlic : ) Great recipe…cooking tonight…thanks!!
hell ya, I'd dice them up
Discarding garlic should be akin to committing a war crime.
Seriously.. that part threw me off and made me second guess the video a bit.. like who discards their garlic?
I'd pop it in my mouth. Yum.
Would it leave any flavour if you remove at that point?
Favorite moment...when he explains how TH-cam metrics work. Like the man said...you want healthy recipes, search for healthy recipes. You want delicious recipes, stay right here
I like how straightforward this video is. Kinda feels like making food with a friend.
All of his videos are like that, it's great.
Italian white sauces are soooo underrated! When I was a poor beginning teacher, one of my fav. struggle meals was ground beef with cream cheese, sour cream and some spices served over noodle or my favorite ... a mound of cheap-ass mashed potatoes. It is still good eating! Thanks for all you do. I'm sure it takes a ton of your time!
The style of these videos are literally perfect. Immediately 5 second intro says the name and what it is, then immediately into the recipe. Then reviews everything for simplicity. Excellent B roll as well
For recipes that call for truffles, I keep a bottle of truffle olive oil in the cupboard and add it right at the end. The bottle is about $20 and lasts for years because you never need more than a teaspoon. A few drops mixed into the butter for popcorn is amazing.
Several of your recipes are on my regular rotation. With the cost of food at this point, I am making pasta four days a week. Nobody is complaining! This recipe is so delicious. Makes everyone happy!😁
Just made this, the only change I made was to add in some red pepper flakes since I like heat. It’s delicious! Will be adding this to my repertoire
I tried making this the other day the only change I made deciding to just buy a lean cuisine.
@@maxazzopardi7446 😂😂
@@maxazzopardi7446 lol you made me spit out my drink
Yes to the pepper flakes!!
This is the kind of cooking video I like. Just the facts, without dragging the thing out with music and amateurish editing. Good stuff!
Best food channel in my opinion. Done two dishes and both were fantastical. Doing this next, love nutmeg.
Chef… I love how much is an option or choice, e.g., with the garlic, “if you want to leave them in, leave them in”. This is the way to cook. Flexibility. Recipe seasonings in my cooking typically vary from time to time as I try something different depending on mood or desire to experiment. It’s how we figure out what works and what improves.
By the way, your presentation style… so natural and casual. Love it. 👍
Thanks for sharing your skills and guidance. Cheers.
Thanks for the kind words.
That's the way to cook SOME things. A lot of things in cooking are not flexible and that's good too. That's what makes a good chef is to have the knowledge and experience to know the correct way to do most of this. Anyone can just do what they THINK they may like...may turn out good maybe not.
This is the way.
@@killabeez321 thanks pedant
I’m obsessed. I watched it yesterday. Stopped by the store to get the ingredients ($35 including a four pack of single serve Pinot Grigio) I made it. Devoured it. And now I’m watching it again. Oh and I sent the link to five friends.
I could live on pasta, have always loved it. You have become my favorite pasta cook. Your pasta Norcina was absolutely delicious. Forget the naysayers who don’t want you to make “fattening foods”. You just keep doing what you’re doing… You do it best.
By the way your son is a real gem. ❤️
Thank you so much and happy you're enjoying the pasta recipes!
If they don't want to be fat then they should just watch their portion sizes or be more active. This is healthy it's got mushrooms, onions, pork, pasta, it's not junk food it's a regular dinner. Not everything has to be ultra high protein and low in everything else like a bodybuilder. Hell, I go gym regularly and this is the type of food I eat daily and I still get bigger and stronger. I made this one today and it was great!
@@phantomflame0658 Hear Hear 👏
Discovered his channel one day I was bored at work...Now I'm addicted to it! Great recipes from a humble guy! Love it! 🙂
same here!
I can't describe how good this is!! Made it in 20 minutes, my first time making this. Best pasta dish I've ever had!
James, I came back to your channel as soon as I learned that there's no healthy nor unhealthy foods. There's only unhealthy portions. I'm now happily eating what I please (and sill losing weight!) and that will be many of your lovely dishes! And TIL a much better way to cook sausage/ground beef, by leaving those little patties to really get some lovely color and break it up afterwards.
Glad you came back! Everything in moderation is key imo.
Completely agree. This food IS healthy because it's unprocessed and satisfying, so you don't overeat. This is how I eat and I am at the lowest weight of my adult life.
Be sure to read up on hyperinsulinemia and the different kinds of protein and you can maintain a target bodyweight, eat pretty much what you want, AND not be hungry. Keep at it!
And that about sums it up.👍 Nice job!
Been eating one big meal a day for 2 years now and went from 265 to 184. Feel better than ever. Eat whatever you want, it's the timing that is important.
The ‘tester” is amazing! No one more honest and brutal than a teen! Thanks- just found your channel and loving it!
I've got ZERO problem with fattening food! Like it like that! ❤
I appreciate that your recipes include simple ingredients that are put together exquisitely well.
I'm a longtime fan of cooking from scratch, and nothing is more frustrating to me than being confronted with a recipe that is mostly prepackaged food.
Thanks to your son too - he's a fun and believable taste tester.
I made this tonight and loved it. As a single person who cooks for one, I was pleased that this recipe doesn't call for any herbs. I can never use them up before they go bad and they wind up in the trash. It was extremely flavorful and decadent. I'll be making this again.
Really glad you enjoyed it!
Dry dried herbs soaked innoil
I made this last night 😀 The only thing I changed was to mince the garlic and leave it in, also finished with parsley. This was so good, everybody loved it and very quick and easy to put together. Served with crusty bread and a nice green salad and of course a nice glass of wine. I printed this recipe because it's a keeper. Thanks!
Hey Jim, just wanna let you know your channel is definitely under appreciated! Your quality of video and straight forward style is really well executed, you’re now one of my favourite TH-camrs. Best of wishes for your future videos. Cheers.
Thanks a lot for putting me up there on your list!
Made this tonight and it was ahhhmazing! I’m a novice home cook and it was really easy to make! Thank you!
Great to hear!
That’s probably one of the nicest looking pasta dishes I’ve seen in awhile. It looks absolutely delicious. Thanks for sharing.
You and Kenji Lopez essentially provide all my cooking ideas now, and you've both gotten me to cook way more often. Really great stuff, thanks
2nd video in and now I’m officially hooked. Love your easy going personality - and teaching style.
I love watching you make food. Your easy low key attitude makes your show not just informative, but also relaxing. Thanks!
Dear Mr. Sip and Feast, I made this dish today but I used chipolata sausage instead of regular because it’s what I had on hand. I hope I don’t offend anybody 😁 Let me tell you, this was absolutely delicious!! The mushrooms, the wine, the nutmeg, MY LORD what a flavorful dish! My family absolutely loved it, they finished the whole pot! I thank you a million! ❤️
You videos are top notch my man. No BS, right to the point. Thanks for sharing your recipes and techniques for making amazing Italian food! 🤘
I appreciate that!
All the cooking channels are relatively the same thing, some more artsy, some more scientific. Whatever it is, I just like this dude for some reason lol
Your channel and Recipe in 30 do SUCH good work. Well produced, no nonsense, and you're clearly passionate about making food. This is one of my next dishes I must make, and it looks so good!
Love how you break down every video to make them super practical and basically fool proof for all of us who aren’t so confident in cooking! Tried this recipe last week and it was amazing! Whole family loved it!
Thanks for the feedback and glad everyone liked it!
Made this last night it was excellent. Everyone loved it. Thank you.
This is a very nice formula to you presentation. Not to over produced. Simple straight forward without being too excitable. Just a nice, calm, and honest cooking program with a defined maturity. Well done, subscribed with all notifications, liked, commented. Cant wait for your videos
I just made this tonight for a friend of mine and my husband. Oh my Lord it was absolutely delicious and so easy to make. Thank you so much for this recipe. It will definitely be a go to. ❤️❤️❤️❤️❤️
I've watched several of your videos and am excited to cook American-Italian dishes for guests! I would like to compliment you on the great balance you strike in your videos - conversational and informative, and completely devoid of extraneous and self-important talk. I appreciate that you get right down to business in your videos and add helpful information about using quality yet budget-friendly ingredients. Well done! Thank you!
This dish looks amazing and your instructions are straightforward and timed really well. But most importantly, I really appreciate how you stay on the side of being positive and not negative (like when you get borderline negative comments). Keep on going strong, I think you’re videos are great.
Your subscribers have grown a LOT just since I first started watching your channel. Keep up the good work!
My short rib pasta started it all. It took 150 videos before my channel got a popular video.
@@SipandFeast Holy cow, respect for hanging in there for so long! You're freaking amazing, I just love watching you making these American-Italian and sometimes authentic Italian (German here) dishes. No BS, always straight to the best part with great editing...
Have never made one dish specifically after seeing your videos because my wife couldn't eat pasta every day (still married her tho, she is awesome in all the other ways) but damn you made my to do list long ;)
@@SipandFeast I have shared your videos with several friends and I'm sure other subs are doing the same. Keep these great Italian cooking videos coming. Love it.
Love how you cook, explain the dish, and the reasons behind your timing and not too much of this or that or add it after!! Also telling the commenter how the system works, it'll feed you what you watch! Great job!!!! Love your dishes, and I'm going to start doing them, because I need new meals!!!! Thanks!!
Made this tonight for dinner and my family loved it! My sister (who hates mushrooms and sausage) went back for seconds! Thanks man!
Great to hear!
I keep saying, "One more video from this guy. I'll watch just one more." Wow, you're the best cook on TH-cam. No memes, intense focus on one general cuisine (Italian), a pro chef keeping it pro. Thanks for the ideas - though I don't EVEN know where to start, lol. Subbed!
Thanks so much!
YESS. Thank you for finally clarifying how much salt to use when boiling pasta, I see SO MANY recipes everywhere that say "til it tastes like the sea" which is vague as all hell. I'm convinced nobody knows what amount to actually use and they under season the water instead of admitting they don't know.
So for anyone reading the comments: ~2 Tbsp kosher salt per gallon of water, or 1 Tbsp fine salt per gallon of water (aka ~4L if you want metric instead)
Hey James. Was at my moms today and watched Rachael Ray from her home show. The level of of your production vs hers is not even comparable. She’s been doing this for years and years but your videos are spot freakn on. Perfect, from sound to video, to editing, to music, humor and above all, recipes that kick ass. Please keep all this great work coming. I made a few of ur dishes and they never disappoint.
I appreciate that, thank you!
You're one of my favorite cooking channels by far (another is Pasta Grannies). I'm happy for you that your subscriber count is growing. I have no doubt you'll get into the hundreds of thousands!
Thank you so much!
I have been following your channel for a while now, and the is was the first dish I found from you.
I appreciate that you showcase how fluid cooking can (and should, in my opinion) be, and more importantly how Italian food actually has so much diversity in its dishes~
I don’t really comment on many things on TH-cam but imma tell you I will always come back for this recipe and others you make on hidden Italian gems
I just made this a hour in a half ago. It came out delicious and it was very easy. It was a lot of fun to prepare and cook for my girlfriend and her son. I’m from NJ, 10 mins from the Lincoln Tunnel. I will make more of your recipes!
I literally made this dish last night ( here in Sydney, Australia) - diced onions/ minced garlic/ ginger/chili / onion salt/garlic salt/ lemon herb salt/ and a tonne of fresh Swiss and normal mushrooms. but USED chicken breast that I sliced small then marinated in soy sauce/fish sauce/sugar/salt/pepper/onion powder/garlic powder - and let marinate for maybe 1 hr. then fried onions/garlic etc, then added mushrooms, chicken, then added cream, then also added finely diced spring onion/ green shallots, and also added fresh bunch of finely sliced Basil. then when serving ( I literally used the same pasta as you ) - I added on top some fresh Parmesan , and also some asian fried shallots, and crushed cashews..... AWESOME!
James,
Thanks for the effort you put into these videos. I live in California and have let Italian cuisine fade away over the years because so many of the Italian restaurants out here try to make things healthy. Your remarks on the subject of healthy dishes really struck home. A cup and a half of heavy cream and sausage are always going to win out of zucchini in my book
Thanks man! Food is changing quickly all over. Much of the food I make is almost a time machine to the past. But when I get down to it, it's the type of food l love the most, so I'll keep adding the cream and sausage in lol.
The best thing about living in California culinary wise is having easy access to an incredible number of fresh and dried chili peppers -but I hate not being able to find guanciale.
i love how he prepped everything and then just went back through and said, 1 cup of this, half cup of this, etc. I hate watching chop onions, peppers, etc. for the first 5 minutes
Looks amazing, definitely gonna try that.😊
Just made this last night. The best pasta dish me and my family have ever had. Thank you!
Really glad you all enjoyed it!
This looks absolutely sensational. Nutmeg in cream sauces, I've never thought of doing that but it sounds delicious.
Béchamel for Lasagna 😉
Thanks!
Thanks so much!
The most genuine, original Italian pasta dish I've seen cooking in America. You did amazing.
I really appreciate it.
I love watching all the “fattening food” videos! I torture myself watching them since I can’t eat them. It looks delicious I will definitely be making it for my fiancé & son to try they love pasta.
why can’t you eat them?
I absolutely love your videos and recipes!! I especially love it that you include your family. Your sons raw reactions are the best.
youtube just recommended this video to me and i'm so charmed by your way of teaching how to cook. very down to earth and looks delicious as well :) can't wait to try it out on my college friends!!
I hope everyone enjoys it and thanks for liking the channel!
Your food looks amazing. I’ve only tried one dish so far, but I’m definitely trying more in the future! Thanks for the content.
Thanks and I hope you like this one too!
I've got an internet file called food and have all his series on file to go back and see what I need. because this guy is amazing
I love watching your videos...very classy presentations...and now that I know you have fish and vegetable videos I will watch them. I come from Italian heritage but as an All-American, my whole life has been one of trying to stay slim and salmon and vegs are all I eat. Thank you and your family for your delicious videos.
That looks fantastic! I'll be giving this recipe a try soon! Thanks for sharing! (BTW: It's only 'fattening food' if you eat the whole pan in one sitting! lol)
I 100% agree. Hope you enjoy it!
thanks for posting. I always find pasta dishes that are unfamiliar to me on your channel. fattening or not, these look like great recipes!
Thanks so much!
You are a wonderful presenter! I am so glad I found your channel while searching for a. pasta recipe. I really enjoy watching and trying your recipes. Thank you.
Thanks for specifying about the salt level. Everyone (for some reason) says the water should be salty as the sea, but I wonder if they ever tasted how salty that is. I live in Wisconsin and went to Florida last year, finally tasted the ocean and that is salty as hell.
Yes! Finally someone addressed the elephant in the room! I hate when they say “salty like the ocean!” That would literally ruin any pasta before even boiling it! If you can’t drink ocean water why would you cook with it?
They say "salty like the sea" because americans are squeamish about salt.
Italian grandmothers don't make their pasta water salty like the sea, but it is saltier that 95% of american home cooks' water.
The saying is to encourage you to make it saltier than [most[ people thin necessary. I have this problem with my family. They will tell me that my pasta is delicious and ask why, and when I tell them "you need to season the pasta in the water. Like, a handful" they stare at me like I'm trying to poison them. (note: my family has never even *heard* of salting the water, let alone that you want ~2tbsp)
@@jenniferabreu4363 Not sure what your point is? You can drink ocean water it just dehydrates you so you aren't supposed to drink it if if you have nothing else, but it won't kill you. When you boil the pasta in salt it just changes the taste. I still don't use that much salt but I'm just saying your argument doesn't really work
One of my all-time favorites. Try adding rehydrated dried porcini mushrooms for extra layers of flavor.
After watching this video the other day, I knew I had to make this. I literally went to the grocery store the same day to get some of the ingredients I didn't have and I wasn't sorry! This recipe is off the charts delicious and super simple to make! YUM-O! Try it!
It's nice to see someone cook competently without verging into pedantic or fussy! This looks amazing, I can't wait to try it. Love your presentation and how high quality the visuals and editing are!
I have family members that eat pasta everyday and they are in there 90`s that guy is crazy. Keep showing us great food.
You know you're right about that. My Grandmother and great Grandmother both lived into their 90's.
I am new to Italian cooking and this practical, easy step by step approach helped me prepare this dish wonderfully. I made this yesterday for mother's day and everyone loved it!! I'm a fan of this site, and excited to try more of these recipes! Thanks so much!
Looks delicious, I never had a pasta I didn't like. I'll be giving this a try for sure. Thanks for sharing. Stay well and safe.
"Looks delicious, I never had a pasta I didn't like."
I've had just one. Pasta alla norma. Eggplants are nasty.
But literally every singe other pasta I've tried has been amazing when prepared well.
I love your channel, your dishes are fantastic and I especially love how you teach us as you go along. I’ve been cooking for over 50 years and I learn something new with every video. Please keep bringing us such wonderful content and best wishes for an even more Happy and Healthy New Year!!
I very much appreciate it. Happy New Year!
The key word is moderation. A delicious pasta like this can have a place in a healthy diet. Great recipe, will make this pasta soon. You deserve more subscribers. One of the best food channels right now. Keep up the good work!
It’s all about portion control. A serving of this delicious pasta with a veggie…. Perfect meal.
I made this tonight. It's phenomenal just exactly as it is. Now I really need those healthy recipes you were talking about.
Love your stuff. All of it.
I honestly can't remember the last time I tasted something I'd cooked and went "oh DAMN". Because that's literally what happened haha. Was giving it an idle first taste while waiting for the pasta to cook up to be ready to add and I just about dropped my spatula. Can't wait to try out more recipes from your channel if this one is THAT good - I bet they're all phenomenal!
haha so happy you liked this one!
I love how he's talking to the camera like he's really talking to us, like as if he's talking to someone infront of him. Its not scripted or unnatural sounding.
Ok, the Taste-Tester’s opinion convinced me and I made it. What a lovely, heartening pasta-dish. Thanks also for your natural presentation style. Serious but relaxed and with humour there as well. So watchable.
Made my own adaptation of this, given the ingredients I could find on short notice. It was phenomenal! Thank you for this ❤️
I loved the way you smoked the guy who complained about the "fattening foods", just say TS buddy! Great dish, will go on the menu soon
Lol. Thanks and I hope you enjoy it!
I'm a firm believer that, as long as you use ingredients with little to no additives, eat in moderation, and get some exercise, you'll be fine. This isn't an everyday dish, but it's a great once-every-now-and-then treat. The viewer's comments remind me of a funny greeting card I saw years ago... Front of card: Do you know why people who eat health food stay slim and trim? Inside card: Because health food tastes like sh**. 🤣
That dude should learn to put his fork down if his meals are making him fat.
Source: I'm a fat guy who loves tasty food.
I love to cook and I feel like that is communicated in your cooking. So enjoy watching your” taste tester “,seeing a young man enjoy good food. I have friends whose kids only eat chicken nuggets French fries and Mac and cheese, which have their place in the food chain but to see a young kid enjoy that homemade food warms my heart. And as far as the fat shaming FAT is not the enemy of healthy eating sugar is so I would argue more about the pasta but again in moderation is everything. Anyhoo love watching your channel
Awesome pasta!
One of my favorites to cook after just getting back home from school
If you slightly caramelize the onions before adding the meat to brown and deglase, it'll be a different nutty flavor, it's a curious one tho! Can't really explain, must try it
Also if you skip on the heavy cream and just use a little splash of whole milk and the starchy pasta water, you'll get a more intense sausage and mushrooms flavor, without missing out on ANY of the creaminess, that's a really a must to try
I agree. The cream is too much.
@@kurtjohnson3917 I know that it can dilute fat-soluble flavors etc, but people use it incorrectly 99% of the time, as a lazy way to make a sauce and get a little more flavor
When I started cooking, I was using it often, now it's been years since I've used it in pasta
Especially because industrial cream REALLY sucks compared to the one I buy from local farmers
This one looks good. This is a good, hearty winter dish for this time of year. I've been cooking and eating pasta my whole life and if there's a universal truth, it's that the possibilities are endless. Hey James, have you ever considered doing wine pairings with your food? Every video you make, I consider which wine I'd serve with it. I'm curious if we're on the same page. Thanks again for another great video.
Hey thanks. When I started my website I used to add drink and wine pairing suggestions (hence the name Sip and Feast) but got away from it. I think I might add some more info or at least recommend a few wines. Thanks for the suggestion.
Wine parings would be HUGE! Do it!
I've never made this with mushrooms but the versions I've made without them are indeed very, very good. I imagine it's even better with mushrooms. I must try this version very soon.
@@hadronoftheseus8829 glad to hear it's good without mushrooms too. Family is super fussy and won't eat mushroom.