Sam the cooking guys loves the Puttanesca sauce and in this video he wanted to play with it. He did a great experiment and I think he did a great job. He didnt call it Puttanesca sauce so this is not a puttanesca sauce but its a great invention
Too damn American for me, it is sauce a pasta but not a pasta dish, I bet Sam puts cream in his Carbonara to avoid breaking the sauce. Sam is right about one thing, I always use half a much pepper as the recipe suggests, much more balanced. Pasta is divorced from the sauce. On same plate but not together.
This is why I love Sam he will provide a pretty good description of the dish in it's purest form first. Then sometimes he will say what changes he's making if he makes any. Then proceeds to break down and simplify the recipe for anyone watching. This is why Vincenzo was so happy to those complaining about so called inconsistency. As most people will make a version they edit and claim it's the original when it isn't anywhere near the original. Sam described the original told the origin story of it to boot and made his own version. While keeping as close to the original as possible truly excellent.
Great job vincenzo! Don't listen to all the haters. Im glad to see you're being more like yourself. We all know you're a sweet and friendly guy. Keep it up and don't let the negativity of the comments get to you. They love to be angry and hate to see happiness. If they are attacking you, you're doing something right
I appreciate this so much my friend. Being criticized is alright, so this will help me become better and improve my skills too. Although, some might be already below the belt. Reddit is a free speech platform. They do what they seem is okay.
My two favorite Cooking Guys in one video!!!! THANK YOU, Vincenzo!! I'm so glad you like Sam. I've been watching him for many years, and I have learned so much from Both of You!! He also has wonderful knives! I have 4 or 5 of his knives, and they stay sharp forever! Thanks again.
My pleasure my friend! Happy to hear that you enjoyed watching this video! And thanks for the review about his knives, I will make sure to order some 😊
I experimented with this recipe using home grown tomatoes from my back yard. My tomatoes were not Italian plum tomatoes (and less fleshy, more watery) and the result was rather more "tart" than expected, leading me to surmise why adding sugar often happened. The pureed soffrito and long, slow cooking did thicken it up. It is not at all bad though. I have an absolute mess of cherry tomatoes and I plan to try a similar approach to them. Thankfully, a local supermarket regularly has bags of fresh basil (even in the winter) and good peeled tomatoes from Italy (Mutti and even a couple of brands of San Marzanos) so that I can re-create your recipe even in the depths of winter (winter here that is, as while we are up to our butts in snow, at the same time you will be rather warm in Australia!).
So glad you found something to be super positive about! Vids of bad cooks must get hard to do. You are my pasta authority. Thanks for a great recipes suggestion. More like this, please!
We were taught that it was a fast meal that could be made in between appointments. No owner in restaurants made this for them. It’s harlot style pasta. Ok, we’ll if I’m wrong who cares. But I hate olives, and this friggin dish is really popular so I’ve made it a million times. God bless, Vincenzo, and everyone who watches his vids. Much love to everyone
There are many different stories about the origins of Putanesca! Some others say that this was actually created by the ladies for their clients 😅 Despite which story if the true one, it remains a delicious pasta dish! 😊
There is a pizzeria here in my hometown in Sweden where they make a pizza with ingredients very similar to those in pasta Putanesca: olives, anchovies, garlic and capers. They call it pizza Siciliana, though.
After having made traditional puttanesca many times (one of my favorite pasta dishes before the revelation of Zozzona), I tried adding come canned clams and fresh shrimp and it turned out awesome. I thought it was a nice little change up.
Love the reacting video vincenzo love your content your a amazing UA-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
Puttanesca is a dish that is full of ingredients that compliment the sea, I'd say tuna is a better addition to a sauce like this than beef is. Pork might be better as well. But I'm sure it's still a nice dish.😊 Also best not to use tomatoes on cast iron as the acidity removes the seasoning.
Hmm I'm not so sure about usung tuna instead of the beef, it may end up being too much. I would definitely give a try to his recipe! I found it genial! 😊
@@vincenzosplate Maybe it's just me but I see Puttanesca as a very similar to Pasta Tonno. One is has tuna, the other has anchovy. Tuna and anchovy go well together, so do the olives, you should try it 😉 Also look up hobz biz-zejt, best sandwich you'll ever have.
Sam has a lot of good recipes and I've learned a lot from his channel. Of course, he doesn't have the knowledge and technique of Cooking With Jack, but very few can reach that high skill level.
I've been watching your videos for a while now but I was astounded to see you in a video playing an angry chef from 8 yrs ago in a music video. Thirsty Merc - The Good Life [Official Music Video] Loved it!!
@vincenzosplate…I am a huge fan of yours since you showed me how to make carbonara approved by Romans. I am also a huge fan of Sam The Cooking Guy! Both of you Rock my food world! Thank you
I PERSONLLY don't like the idea of adding short rib to puttanesca (I think shrimp or fish would be a better choice). However, if this can impress our man Vincenzo, I suppose I must give credit where credit is due. Good job, Sam.
What if you braised a piece of short rib using puttanesca as the braising liquid? I feel like the flavors would be incredible. Could even add a bit of red wine to really bump up that umami flavor. The meat would be so tender and flavorful, it would fall apart and you just mix into the sauce. It would not be traditional at all, but that sounds pretty next level to me.
This was great and I can see why you enjoy him and have followed this chef for so long. I look forward to seeing more of his videos. Now can you please reach out to Chef James Makinson for a collab? I think y’all could make some very, very good content together and have fun doing it.
Oh you should seriously reach out to him soon. He’s got a big video coming up that’s in editing and it’s going to be very interesting. He obviously knows how to make a paella, but after Uncle Roger and Chef James reacted to the Jamie Oliver paella video, Chef James decided to make Jamie’s version per request of fans and viewers. He said editing will take some time, but I’m very much looking forward to this one and either way, y’all are two of my favorites and I’d love to see y’all collaborate. I know he’s wanting to do some collaborations.
4:59 bro I love capers too! But Non Peril wild caught small ones. Non Peril is a must, otherwise they have bad taste. but I been putting them in Hummus, with Calabrian Chilies Lemon juice, and basal! so good! best snack. and some times mix some asain chili garlic sauce too but not needed.
I love Puttanesca, though personally I prefer to put 2/3 green olives to 1/3 black (not a big fan of black olives myself). I never thought of putting meat in there (though I add some Pecorino on occasion). I put some canned tuna every once in a while. But it is such a great sauce, so try it! I hate bucatini honestly, I use Spaghettoni or Linguine with this sauce
Sam is Sam. What can one say? Sam is incredible. He has some of the most incredible recipes. Not always authentic but still very tasty. Both of you guys are of the three top UA-cam chefs I watch the most. And of course I also watch Jean Pierre. A great threesome to teach cooking techniques and ideas
Delicious pasta, made with a delicious cut of meat, is always next level. Now Vincenzo, I give you a challenge, make a Biryani! Also, in some of your reaction videos, the audio from your laptop is sometimes caught on your mic, wearing a pair of earphones or headphones can remedy this. :)
I realize why I am not too fond of bucatini: its hole within the pasta makes it more difficult for me to slurp in the pasta. Ha ha ha! It takes me longer to eat my meal when bucatini is the pasta used! I dunno if others experience this, but that's my little gripe. Otherwise, it's a nice thick round long pasta.
@@vincenzosplate I think for the same purpose of a bucatini, the ol' spaghetti will do just fine. But if there's a pasta dish on the menu that uses pappadelle, I will usually order that!
Puttanesca is also great with canned tuna, mackerel, mussels or some other seafoods (avoid canned seafood in sunflower oil, better go with brine or true extra virgin olive oil). If the black olives are too strong and bitter for your taste you can opt with some varieties of purple olives. (other unrelated tip, to avoid mercury poisoning do not consume more than 400 grams of tuna or 100 grams of swordfish per week, king mackerels from the gulf of mexico are also very high in mercury while other mackerels are generally much safer, source: FDA & EFSA)
Hello Vincenzo i dont know i you changed anything but since 2-3 video your mic is picking up the video audio so we hear some echo, amazing video and amazing recipe.
Puttanesca. First word that came to mind was the lady of the night. Now I am looking at Vicenzo to see Sam confirming this. These is the funnier things of yt😂
Hey Vincenzo, I am a big fan. But recently when you are making a reaction video there is a slight microphone echo sound while you are listening to the video. Can you resolve that somehow?
I’m always cautious of American Chief making “Italian” dishes because often times they butcher it. Even when Sam added the pasta on a plate and the sauce on top was very stressful 😂 But it’s worth a try.
He should have stirred in 1 tbls of peanut butter before adding the tomatoes. Flavor explosion. All italian food is much improved by adding a tablespoon of peanut butter...
Maybe we should just say a twist on a dish as tiramisu as example for many is sinful if not authentic However,if one sticks to the bones of a dish without interfering with the concept then why not I agree with no cream in the Big C pasta,however if one wants cream then it is another dish altogether as Big C is egg based In the end make food to your liking and leave our beloved Vincenzo to do his thing Meanwhile in Bali I tried finding a decent Calzone Ciao ❤
0:28 È così triste vedere la gente fare in quel modo. Anche la pasta stessa fa una faccia triste ! Purtroppo lo fanno troppe persone nel mondo, così come anche qui in Germania. Sinceramente non so proprio perché non riescono a capire una cosa così elementare, così semplice da capire.
Vincenzo, I grew up with the sauce on top of the pasta. But I started watching videos and saw italians mix the 2. I don't like sauce on top of pasta now. It must be mixed!
Sam the cooking guys loves the Puttanesca sauce and in this video he wanted to play with it. He did a great experiment and I think he did a great job. He didnt call it Puttanesca sauce so this is not a puttanesca sauce but its a great invention
finally...VIncenzo, how about reacting to Sam's bolognese? i m very curios on your take on it :D....
It doesn’t always have to be traditional to be good!
Where in Italy did this recipe originate? I know the original doesn’t have short ribs - though it sounds pretty good!
Too damn American for me, it is sauce a pasta but not a pasta dish, I bet Sam puts cream in his Carbonara to avoid breaking the sauce. Sam is right about one thing, I always use half a much pepper as the recipe suggests, much more balanced. Pasta is divorced from the sauce. On same plate but not together.
This is why I love Sam he will provide a pretty good description of the dish in it's purest form first. Then sometimes he will say what changes he's making if he makes any. Then proceeds to break down and simplify the recipe for anyone watching. This is why Vincenzo was so happy to those complaining about so called inconsistency. As most people will make a version they edit and claim it's the original when it isn't anywhere near the original. Sam described the original told the origin story of it to boot and made his own version. While keeping as close to the original as possible truly excellent.
Great job vincenzo! Don't listen to all the haters. Im glad to see you're being more like yourself. We all know you're a sweet and friendly guy. Keep it up and don't let the negativity of the comments get to you. They love to be angry and hate to see happiness. If they are attacking you, you're doing something right
I appreciate this so much my friend. Being criticized is alright, so this will help me become better and improve my skills too. Although, some might be already below the belt. Reddit is a free speech platform. They do what they seem is okay.
@@vincenzosplateYeah, you have to be careful of what is constructed critcism though.
A lot of redditors like to just insult.
P.S. I'm italian too
I’m grateful for Vincenzo’s channel and purist attitude when it comes to traditional Italian cookery. He’s taught me quite a few great techniques.
Thank you for these kind words and for your support! It means a lot 😊
When I make puttanesca I usually put some quality tuna in it. the good stuff packed in olive oil. It is OUTSTANDING!
My two favorite Chefs. Way to go guys!
Aw thank you so much for the love and support! It means a lot 😊
Sam knows what he's doing. He has a number of great recipes. I'm glad you shared his variation with us.
Hé only makes burgers
Yeah he’s great, and I loved this recipe!
Sam is good at grilled stuff . Mmm as we are Italian. Mmm it's different
@@mistertnoname1653This comment doesn't make sense? Sam isn't a one trick pony like Guga is.
@XBluDiamondX I get what you’re saying and don’t necessarily disagree, but Guga does make some damn cool side dishes.
I love Sam. I cook a lot of what he does and it always turns out great.
Fantastic! Have you ever made my Puttanesca recipe?
Need a Sam and Vincenzo crossover show.
Hahaha that would be fantastic! Maybe in the future, who knows 😊
Sam is awesome and very respectful to European cooking "customs".
Major support and props!😋💪
We appreciate your dedication and hard work. You'll always have our support no matter what happens.
This means a lot to me, really! 🙏🏻❤️
Sam is awesome, Vincenzo is awesome, awesome seeing Vincenzo review one of his recipes.
Love both your channels. Cheers Vinny!
We appreciate it so much! Thank you.
My two favorite Cooking Guys in one video!!!! THANK YOU, Vincenzo!! I'm so glad you like Sam. I've been watching him for many years, and I have learned so much from Both of You!! He also has wonderful knives! I have 4 or 5 of his knives, and they stay sharp forever! Thanks again.
My pleasure my friend! Happy to hear that you enjoyed watching this video! And thanks for the review about his knives, I will make sure to order some 😊
@@vincenzosplate I use Sam's 7" Nakiri every single day. There's not a better knife for dicing and chopping. Give it a try, brother!
My favourite sauce, with or without meat, so will try this one with linguine to help the sauce stick. Thank you for your channel, no nonsense!
Sounds great!
I experimented with this recipe using home grown tomatoes from my back yard. My tomatoes were not Italian plum tomatoes (and less fleshy, more watery) and the result was rather more "tart" than expected, leading me to surmise why adding sugar often happened. The pureed soffrito and long, slow cooking did thicken it up. It is not at all bad though. I have an absolute mess of cherry tomatoes and I plan to try a similar approach to them. Thankfully, a local supermarket regularly has bags of fresh basil (even in the winter) and good peeled tomatoes from Italy (Mutti and even a couple of brands of San Marzanos) so that I can re-create your recipe even in the depths of winter (winter here that is, as while we are up to our butts in snow, at the same time you will be rather warm in Australia!).
Two of my favourite You Tube chefs
Thank you for your support ❤
Thanks again Vincenzo, and Sam did it justice, always honest about his cooking.
I appreciate Sam as a cook! 😊
Vincenzo, the ball is in your court. Go for it.
MOST UNDERRATED 🍝 RECIPE
Can’t wait to make this dish this weekend!!
Great. Make it and let me know how it goes 😋
Sam is one of the good ones out there. Really looks like a cool "Puttanesca" recipe. I'll give it a go.
So glad you found something to be super positive about! Vids of bad cooks must get hard to do. You are my pasta authority. Thanks for a great recipes suggestion. More like this, please!
My pleasure my friend! Happy to hear that you enjoyed this video 😊
Yes, make this the Vincenzo way.
Hi Vincenzo - I just subscribed to Sam The Cooking Guy! I love this dish!
Hope you enjoy
We were taught that it was a fast meal that could be made in between appointments.
No owner in restaurants made this for them. It’s harlot style pasta.
Ok, we’ll if I’m wrong who cares. But I hate olives, and this friggin dish is really popular so I’ve made it a million times. God bless, Vincenzo, and everyone who watches his vids. Much love to everyone
There are many different stories about the origins of Putanesca! Some others say that this was actually created by the ladies for their clients 😅 Despite which story if the true one, it remains a delicious pasta dish! 😊
There is a pizzeria here in my hometown in Sweden where they make a pizza with ingredients very similar to those in pasta Putanesca: olives, anchovies, garlic and capers. They call it pizza Siciliana, though.
After having made traditional puttanesca many times (one of my favorite pasta dishes before the revelation of Zozzona), I tried adding come canned clams and fresh shrimp and it turned out awesome. I thought it was a nice little change up.
Never heard of this one. Anchovies, capers, and olives? That sounds like a sauce bursting with flavor.
You're in for a treat my friend! Pasta alla Putanesca is one of the best 😊
I love Sam & you as well. Nice going Sam!
Thank you so much for your support! It means a lot 😊
Love the reacting video vincenzo love your content your a amazing UA-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
Thank you so much, this is much appreciated!
Puttanesca is a dish that is full of ingredients that compliment the sea, I'd say tuna is a better addition to a sauce like this than beef is. Pork might be better as well. But I'm sure it's still a nice dish.😊 Also best not to use tomatoes on cast iron as the acidity removes the seasoning.
Hmm I'm not so sure about usung tuna instead of the beef, it may end up being too much. I would definitely give a try to his recipe! I found it genial! 😊
@@vincenzosplate Maybe it's just me but I see Puttanesca as a very similar to Pasta Tonno. One is has tuna, the other has anchovy. Tuna and anchovy go well together, so do the olives, you should try it 😉 Also look up hobz biz-zejt, best sandwich you'll ever have.
Sam has a lot of good recipes and I've learned a lot from his channel. Of course, he doesn't have the knowledge and technique of Cooking With Jack, but very few can reach that high skill level.
Totally agree! Which if his recipes is your favorite? 😊
🤔😂😂😂🤣
I've been watching your videos for a while now but I was astounded to see you in a video playing an angry chef from 8 yrs ago in a music video.
Thirsty Merc - The Good Life [Official Music Video]
Loved it!!
Love the video
I've made almost as many of Sam's recipes as I have yours. So happy your approve..whew!
He's an excellent chef! 😊
👍 And the cheese. I call it monte bianco😇
Cool & thanks !!! If I ever decide to cook Don Vincenzo 😂
My pleasure! I hope you do give a try to this dish! 👨🍳🇮🇹
Two of my absolute favourite channels. I want to start a channel just so you might some day review my eight-hour Bolognese.
@vincenzosplate…I am a huge fan of yours since you showed me how to make carbonara approved by Romans. I am also a huge fan of Sam The Cooking Guy! Both of you Rock my food world! Thank you
I PERSONLLY don't like the idea of adding short rib to puttanesca (I think shrimp or fish would be a better choice). However, if this can impress our man Vincenzo, I suppose I must give credit where credit is due. Good job, Sam.
What if you braised a piece of short rib using puttanesca as the braising liquid? I feel like the flavors would be incredible. Could even add a bit of red wine to really bump up that umami flavor. The meat would be so tender and flavorful, it would fall apart and you just mix into the sauce. It would not be traditional at all, but that sounds pretty next level to me.
You guys should collaborate one day! I watch you both and love both channels equally.
I would love that! Maybe in the future we will! 😊
Sam got me cooking, enjoy his videos. Also enjoy yours
Thank you for the support! Which of Sam's recipes is your favorite?
This was great and I can see why you enjoy him and have followed this chef for so long. I look forward to seeing more of his videos. Now can you please reach out to Chef James Makinson for a collab? I think y’all could make some very, very good content together and have fun doing it.
Glad you enjoyed it! As for chef James, it would be a beautiful experience! Maybe in the future I will make a colaboration with him! 😊
Oh you should seriously reach out to him soon. He’s got a big video coming up that’s in editing and it’s going to be very interesting. He obviously knows how to make a paella, but after Uncle Roger and Chef James reacted to the Jamie Oliver paella video, Chef James decided to make Jamie’s version per request of fans and viewers. He said editing will take some time, but I’m very much looking forward to this one and either way, y’all are two of my favorites and I’d love to see y’all collaborate. I know he’s wanting to do some collaborations.
Anchovis, the Italien MSG!
Joe from Germany
I skipped lunch. I'm very hungry now. The kitchen calls.
Aw never skip your lunch! Glad this video inspired you 😊
4:59 bro I love capers too! But Non Peril wild caught small ones. Non Peril is a must, otherwise they have bad taste. but I been putting them in
Hummus, with Calabrian Chilies
Lemon juice, and basal!
so good! best snack.
and some times mix some asain chili garlic sauce too but not needed.
Thank you for sharing your way of having capers! It sounds inviting!
Great.
Totally forgot about stg. He was a big inspiriation for me some years ago. He is both: traditional chef but also creative amd progressive imo.
He is a well balanced chef indeed! I love him! 😁
I love Sam I used to watch him on TV he had a show called Cook This
Which of his recipes have you liked the most? 😁
I love Puttanesca, though personally I prefer to put 2/3 green olives to 1/3 black (not a big fan of black olives myself). I never thought of putting meat in there (though I add some Pecorino on occasion). I put some canned tuna every once in a while. But it is such a great sauce, so try it! I hate bucatini honestly, I use Spaghettoni or Linguine with this sauce
Sam is Sam. What can one say? Sam is incredible. He has some of the most incredible recipes. Not always authentic but still very tasty. Both of you guys are of the three top UA-cam chefs I watch the most. And of course I also watch Jean Pierre. A great threesome to teach cooking techniques and ideas
Sam the cooking guy is good to watch.
Which of his recipes is your favorite? 😊
@@vincenzosplateAlmost any of his burger cooks.
Love Sam
I like Sam.. Been watching him for years
He's a great chef indeed! Which of his recipes is your favorite?😊
I can almost smell it from home.
Will you give a try to his recipe?
I wouldn’t make sauce in a cast iron pan. The acidity will wear down any seasoning you’ve built up on the pan. Other than that this looks amazing.
Thanks for the tip! You're right about the acidity affecting the seasoning of a cast iron pan. I appreciate your input. Enjoy the recipe!
Delicious pasta, made with a delicious cut of meat, is always next level.
Now Vincenzo, I give you a challenge, make a Biryani!
Also, in some of your reaction videos, the audio from your laptop is sometimes caught on your mic, wearing a pair of earphones or headphones can remedy this. :)
Challenge accepted! Stay tuned 😊
i love Sam's channel. and i like that he was very clear it wasn't traditional. AND i'd eat the sh** out of that lol
Hahahah same here, I'd love to eat his Putanesca pasta! Which of his other recipes do you like?😊👨🍳
I realize why I am not too fond of bucatini: its hole within the pasta makes it more difficult for me to slurp in the pasta. Ha ha ha! It takes me longer to eat my meal when bucatini is the pasta used! I dunno if others experience this, but that's my little gripe. Otherwise, it's a nice thick round long pasta.
Which pasta shape is your favorite?😊
Same here. You can't twist bucatini around your fork like you can with spaghetti.
@@vincenzosplate I think for the same purpose of a bucatini, the ol' spaghetti will do just fine. But if there's a pasta dish on the menu that uses pappadelle, I will usually order that!
Puttanesca is also great with canned tuna, mackerel, mussels or some other seafoods (avoid canned seafood in sunflower oil, better go with brine or true extra virgin olive oil).
If the black olives are too strong and bitter for your taste you can opt with some varieties of purple olives.
(other unrelated tip, to avoid mercury poisoning do not consume more than 400 grams of tuna or 100 grams of swordfish per week, king mackerels from the gulf of mexico are also very high in mercury while other mackerels are generally much safer, source: FDA & EFSA)
Thank you for sharing your tweaks to the original Putanesca! They do sound delicious 👨🍳🇮🇹
Ciao Vincenzo, cosa pensi della pasta Zaccagni? Mi è piaciuta tantissimo, penso che solo la Cocco riesca a superarla (normalmente compro La Molisana)
It’s that Adam’s rib that book is talking about, right? 😊
And on the same day, Sam publishes a video making pasta al assassina
Did he do a good job at cooking pasta alla assasina?
@@vincenzosplate maybe it didn't get enough caramelization in the pasta (too much sauce at once), but the tecnique seems fairly accurate
I like Sam the cooking guy
This is a great version- you need to have meat or fish with pasta dishes for a well rounded meal to fill you up 😋
Yes, if you want some protein in every meal, this sauce would be perfect😊
If i have to buy new pots and pans wutsh should i buy
Hello Vincenzo i dont know i you changed anything but since 2-3 video your mic is picking up the video audio so we hear some echo, amazing video and amazing recipe.
Thank you for the feedback! I'll make sure to check out the mic😊
@@vincenzosplate NP enjoy your day
Puttanesca. First word that came to mind was the lady of the night. Now I am looking at Vicenzo to see Sam confirming this. These is the funnier things of yt😂
You're correct! That's the origin of the name of this dish 😊
Can I make puttanesca without anchovies ?
If you add worcestershire sauce it's also OK I think? Because it's also made from anchovies
I would LOVE to see you do a reaction to Chef John's peposo.
Haha thanks for the suggestion! Stay tuned for the video 😊
Bet it tastes good to be honest
I share the same opinion as you! I will definitely give a try to his recipe! 😊
Hey Vincenzo, I am a big fan. But recently when you are making a reaction video there is a slight microphone echo sound while you are listening to the video. Can you resolve that somehow?
Looks like a mix between puttanesca and bolognese.
I think the short rib sounds great, but in the spirit of Puttanesca regular old ground beef seems more fitting.
Feel free to experiment with the recipe and find your favorite flavors 👨🍳🍝
What would some pasta water changed? Just watered the sauce, I don’t think he made a mistake not adding it here
It makes the sauce more creamy because of the starch
Just surprised he did not throw in 3 onions.. Think it is the first thing i have seen him make that he did not ruin with insane amounts of onion..
Very nice, I use a couple red cherry peppers per 28oz can Julianned no seeds for heat along with sliced onion.
Sounds great!
I have a suggestion you should try recreate the recipe and give your final thought on every single reaction video
There is no right or wrong way when you want to add extra touch, but it's important for the fundamental steps to be followed.
I totally agree with you! What did you think of his recipe? 😊
@@vincenzosplate I like how he improved it without overkill.
I add canned sardines to my anchovies. :D
Haha looks like we have a seafood lover here! Enjoy! 😊🐟
I’m always cautious of American Chief making “Italian” dishes because often times they butcher it. Even when Sam added the pasta on a plate and the sauce on top was very stressful 😂 But it’s worth a try.
Yeah that step should be skipped for sure! Always mix the pasta in the sauce pan! It's a rule 😊
I want Sloppy Joes with the Puttanesca sauce.. And a diet Coke.
He should have stirred in 1 tbls of peanut butter before adding the tomatoes. Flavor explosion. All italian food is much improved by adding a tablespoon of peanut butter...
Kalamata olives are usually in a brine. so there is a lot of salt.
Which olives do you use instead? 😊
Maybe we should just say a twist on a dish as tiramisu as example for many is sinful if not authentic
However,if one sticks to the bones of a dish without interfering with the concept then why not
I agree with no cream in the Big C pasta,however if one wants cream then it is another dish altogether as Big C is egg based
In the end make food to your liking and leave our beloved Vincenzo to do his thing
Meanwhile in Bali I tried finding a decent Calzone
Ciao ❤
Haha did you manage to find a good calzone in Bali?
@vincenzosplate Sadly the Calzone bottom was soggy,however Massimo gelato had a decent pistachio gelato
It is a ragu using Puttanesca additives.
Surf 'n' Turf Puttanesca ;)
can you do a salami carbonara like an italian?
Haha that would be an interesting recipe! Stay tuned 😁
@@vincenzosplate you once said that salami goes better than bacon in carbonara
A proper Puttanesca does not need cheese, this is WHY you do not add salt or herbs to a ragu, so you can add cheese when serving.
Why is Vincenzo mentioning word "toss" so many times? Hha
Sam sears steaks with Olive Oil !!!!🤣🤣🤣🤣🤣
Oh no! 😅😅
0:28 È così triste vedere la gente fare in quel modo. Anche la pasta stessa fa una faccia triste ! Purtroppo lo fanno troppe persone nel mondo, così come anche qui in Germania. Sinceramente non so proprio perché non riescono a capire una cosa così elementare, così semplice da capire.
Concordo pienamente! La pasta va sempre mescolata con la salsa!
Vincenzo, I grew up with the sauce on top of the pasta. But I started watching videos and saw italians mix the 2. I don't like sauce on top of pasta now. It must be mixed!
That looks like a Pasta Puttanesca Ragu
Oh yeah, exactly!
Please react to the new carbonara world record of 35kg
So, no sofrito for this sauce?
No, we don't make a sofritto when cooking Putanesca 😊
@@vincenzosplate got it, thanks!
Im glad he didnt add chicken and peas 🤣🤣
bro the music layered ontop of the other video's music is difficult...
Thank you for your feedback! We'll try to fix this problem