These videos are the best way to start the day. I admit I cooked like a lot of these videos he reacts to. I started making the lasagna and noodles the way he recommended. Best decision i ever made.
@@vincenzosplate Please continue to do this. We really need more food ambassadors to teach the right way of cooking, but also tell when and how others do wrong.
I think that was a pretty successful recipe. She missed the point though. She made a pasta that made you angry. She didn't realize she was supposed to make the pasta itself angry.
InfiniteQuest86 I will say this as someone who has tried making Ina's version. You may laugh, but this was good. The garlic literally mellows and it almost melts into the sauce the same way when you cook oven-roasted garlic that it almost sweetens. I honestly don't care, I loved this recipe and will still be making it.
@@rumblefish9 She should call it Inas pasta recipe, the Italian recipes that Vincenzo teaches us about are registered recipes, and they should be made the right way, slight variations are acceptable, but she has changed the recipe and called it by its registered name
@@stevieg4201 wow that’s a stretch, then you could bitch about 99.9% of all recipes, as all recipes have hundreds of variations. Every chef would have to write the same cookbook. Hamburgers 1 recipe, spaghetti and meatballs 1 recipe. No you can’t put extra garlic, or a touch of fennel, an you can certainly taste difference between cut and torn basil. Lighten up Francis….. I made Ina’s version, it was fantastic both times and is now a regular at my house.
@@kevinW826 I've made this recipe and it's actually really good. The way the garlic is cooked it mellows in the same way that oven-roasted garlic does.
@@rumblefish9 As a garlic lover I’m sure I wouldn’t mind the 24 cloves but not everyone is going to love it. The red wine however is very wrong and there’s too little chilli flakes.
LMAO! I've been making Pasta Arrabiata for 50 years but happened to watch Ina's video. I almost fell off my chair when she used 24 cloves of garlic. I confess that I use more garlic than traditional Italian recipes call for (personal preference). But 24 garlic cloves? Maybe it's good? But not all'Arrabiata!
It's surprising how much garlic italian Americans have come to enjoy. I definitely like more garlic than Vincenzo would approve of, but 24 seems a bit overkill.
I think when I make my own „arrabbiata“, it’s just the basest of basic recipes. Spaghetti 500g 1-2 cloves of garlic Enough olive oil and chili flakes to satisfy my needs …I think I basically make a spicy alio e olio xD
@@gailmcgarry5852 indeed; it’s quite sad that the food industry always tries to pull a sneaky one on us :/ but I am glad there are still good companies with genuine product out there
WOW!! WOW!! My jaw dropped when she said she was putting 24 garlic cloves (it's CRAZY!!) in the sauce, then again when she was putting in fennel seeds and wine....Seriously!! It's esp frustrating when so many folks who follow her will believe it is how to make the authentic Italian Arrabbiata sauce. With all due respect to her, I actually do not follow her and for that matter Gordon Ramsey (always rushes thru his vids and never ever tastes his own meals). Not a fan of either. Yet, they both have a serious following. Sometimes I just don't get it. This is just my personal opinion, of course. And, like you said, I totally agree, they should invite YOU to cook an Italian meal. Arlene
I think it's really sad and infuriating that people bastardize the recipes for beautiful and simple traditional dishes and are still allowed to call them the original name... I see that very often here in Germany with Pasta Carbonara... probably 95% of "Italian" and Italian restaurants here use cream and ham or bacon and some random pasta and call the result "Carbonara"... not even alla Carbonara. No, Carbonara. I went to a relatively fancy Italian restaurant once here in Munich (they called themselves "authentic italian restaurant") and ordered Spaghetti Carbonara. They brought me a milky cream sauce with bacon bits in it. I stood up and went into the kitchen to ask the cook what I did wrong for him to punish me with such a monstrosity. He was perplexed and offended and said that that was the way he learned it in culinary school. They were thaught to add cream because otherwise the pasta would suck up all the sauce and it would arrive dry at the table... I just wanted to cry... 😟 So please, don't stop educating people about proper, authentic Italian food. There are a lot of us who love you for it and stand behind you.
I totally understand your frustration! 😔 It can be disheartening to see traditional dishes misrepresented. Authentic Italian cuisine is indeed something to be cherished and respected. We'll keep spreading the love for the real flavors of Italy and proper cooking techniques. Grazie for your support! 🇮🇹👨🍳💙
Mrs. Ina, please: 24 cloves of garlic is, more or less, the total quantity I use a year. But I am sure that, after a portion of Your own heavy-garlic version of "arrabbiata" You will certainly find a free seat in the theater near your home, You will not need to book it
I love your friendly and fair critiques of your internet colleagues. And I love your instructional videos as well of course but I was so distracted by that very cute video of you as a very handsome younger man that I forgot to pay attention. I can honestly say you are much better looking now.
I’m Sicilian Italian. My parents were born there. As a child I took for granted how delicious my mother’s cooking was. These food network people miss the mark completely when it comes to authentic cooking.
Unfortunately many people grew up with Italian food,, they meant American Italian food. Not the real Italian food. there are even still many people who can’t cook pasta properly.
She IS a lovely woman and has a wonderful sense of humor, and would have many stories to share; she used to work for the government, writing policies for US nuclear energy budget. But I'm not peeling 24 cloves of garlic. I also don't want to wash the food processor.😂
When I first learned to cook I didn't know the difference between a head and a clove of garlic, so I added an entire head to my sauce. I like garlic, but it was barely edible. I can't imagine using 2-3 heads like this. nvm the huge chunks floating in it. And she's teaching ppl to do this... I also started learning on food network recipes, which I don't recommend. The tv hosts take basic recipes and try to improve them by throwing in more and more ingredients.
I make foods from all around the world. I always make sure to keep the ingredients and way of cooking them true to their origins. I want to treat the food and the culture with respect. Example: I live in Mexico. One of my brothers also lives in Mexico, and his girlfriend is a Mexican national. I cooked Pork Pozole for them. She said it was the best she ever had, and it was better than her mothers.
I am a cook for years and still learning from this guy about italian cooking. I strongly dislike watery tomato sauce. A lot of cooks put too much water on their sauce then simmer it so they end up with still watery overcooked sauce.
24 cloves? 2 will do the same. The secret to getting that fragrant kick of garlic in a recipe (if that's what you want) is to add it the pan and cook for no more than 30 seconds at medium heat. Anything more will remove the garlic magic and turn what's left to bitter.
I thought she would remove the garlic cloves after it adds flavor in the pasta like I have Eva do in Pasta Grammar. Still way too much, but it would at least make a little more sense if you love garlic that much. Then, when she pulsed it together, it blew my mind. I LOVE garlic, but really!?
Overkill that is way too much garlic and I agree that is not the original recipe . I get angry too when the tv chefs add all kinds of ingredients to an original recipe. I can see adding maybe one or two more cloves of garlic i would never add 25 cloves to any recipe even if it calls for it.
If this lady can have a cooking show any one can. Fennel seeds? Where does that cross ones mind to do that in arrabbiata? I’m tired of all these “chefs” who just massacre authentic dishes.
Americans who can actually trace their ancestry to real people who came from other countries and from whom they actually learned to cook shudder when they see most American cooking shows. The food that results is not authentic and mediocre tasting. The most often butchered ethnic foods are Italian, Mexican and Chinese. I live in So-so California, which is for the most part a culinary wasteland. There are a few good restaurants, but you have to search diligently for them, and that's time consuming. I live in Ventura County, a county with nearly a million residents. There is not a single restaurant in this county I would recommend. Not one. Orange County has a few, as does San Diego county. The Bay Area has many. Vincenzo is right, but I'm afraid he's a voice crying in the wilderness. Americans simply don't know what good food tastes like, and that's why they can't prepare it. Plus, they are always in a hurry.
@@geraldarcuri9307 There are dozens of versions of Chilli con Carne besides the authentic ones, too. But I still like the addition of a few vegetables and spices besides the basic chilli. Though this recipe for arrabiata definitely went over the top. It tastes nothing like the original. Especially the fennel seeds and the red wine are of completely different flavors. And the garlic is OK but adding too much will overpower the taste of the tomatoes and the red pepper.
@@geraldarcuri9307 Indian food is butchered too. With European dishes, you can at least find an expensive restaurant that will do it the right way but since Indian food isn't fine dining there, it's completely ruined. There's heavy cream in everything and no depth of flavor. Not to mention that only one kind of Indian cuisine is known around the world. There's a wild variety of dishes that are completely unknown to Americans. They think all Indian food is curry or kebab.
Is this Pasta Arrabiata or Garlic with a little bit of Pasta? Garlic is the main ingredient here. Halloween today in USA, maybe that's why this video showed up on my feed.
If you have a properly sharp knife, it is fine to chop the basil - the flavour will remain. Most people in their homes have knives that are no where near as sharp as they should be
She has her recipes mixed up. She really trying to make Pici all'Aglione. Just got back from italy cooking school. Jees, even the schools recipe in Siena doesn't use that much garlic!
This is more a pasta anti-vampires or pasta making Vincenzo angry than a pasta all'arrabiata... You should write a comment under her Video with a link to your Video. Thank you for sharing, Vincenzo, your reaction Video with us. Greetings to Suzanne, to Sebastian, to your families in Australia and Italy and to you from the Swiss Kitchen Dummy.
@@vincenzosplate Here's a suggestion. Instead of outright saying "no" to the recipe, why not make it to see if it's any good? The recipe itself is based on Michelin- star chef Missy Robbins' pasta recipe.
@@vincenzosplate So.....How much of a rebel 😀 will I be if I make this recipe and add well-browned, caramelized, ground chuck to it. And since confession is good for the soul....know that I carmelize my beef when I make spaghetti. I'm pretty sure..... I would be considered a "barbarian" cook to Italians! 😂🤣😂🤣😂
Lots of personality dear Sir. Live watching you and the two other guys, one with long hair, can't remember their names, but those two aren't chefs like you.😅
I do like a little bit of fusion cooking myself, but I don't think she should call it an arrabbiata when it's clearly not. It almost like saying that you're going to make a classic McDonalds cheeseburger and start by frying cod liver and vanilla ice cream. That's not a McDonalds cheeseburger. So call it what it is. It's an arrabbiata BASED pasta dish or a pasta dish that is inspired by an arrabbiata.
These videos are the best way to start the day. I admit I cooked like a lot of these videos he reacts to. I started making the lasagna and noodles the way he recommended. Best decision i ever made.
Oh, I love to hear that my friend, that’s great 👏🏻 you couldn't have made a better choice!
@@vincenzosplate
Please continue to do this. We really need more food ambassadors to teach the right way of cooking, but also tell when and how others do wrong.
Keep teaching us the correct way!!! Love ya!!
Thank youuu
I think that was a pretty successful recipe. She missed the point though. She made a pasta that made you angry. She didn't realize she was supposed to make the pasta itself angry.
Hahahaha that’s so accurate!!
🤣🤣🤣
InfiniteQuest86 I will say this as someone who has tried making Ina's version. You may laugh, but this was good. The garlic literally mellows and it almost melts into the sauce the same way when you cook oven-roasted garlic that it almost sweetens. I honestly don't care, I loved this recipe and will still be making it.
@@rumblefish9 She should call it Inas pasta recipe, the Italian recipes that Vincenzo teaches us about are registered recipes, and they should be made the right way, slight variations are acceptable, but she has changed the recipe and called it by its registered name
@@stevieg4201 wow that’s a stretch, then you could bitch about 99.9% of all recipes, as all recipes have hundreds of variations. Every chef would have to write the same cookbook. Hamburgers 1 recipe, spaghetti and meatballs 1 recipe. No you can’t put extra garlic, or a touch of fennel, an you can certainly taste difference between cut and torn basil. Lighten up Francis…..
I made Ina’s version, it was fantastic both times and is now a regular at my house.
Ready to learn more about italian food ❤️
☺️☺️
You should check out Ina Gartner 😂😂😂
I love your passion about traditional recepies❤
is she trying to prove that she's not a vampire by using 24 cloves of garlic 😂
Hahahahaha probably 😂
Even I don’t use that much garlic. And I’m not even Italian
😂😂😂
@@kevinW826 I've made this recipe and it's actually really good. The way the garlic is cooked it mellows in the same way that oven-roasted garlic does.
@@rumblefish9 As a garlic lover I’m sure I wouldn’t mind the 24 cloves but not everyone is going to love it. The red wine however is very wrong and there’s too little chilli flakes.
Love to learn the authentic way to cook!! Please keep it up!
Thank you! Will do!
LMAO! I've been making Pasta Arrabiata for 50 years but happened to watch Ina's video. I almost fell off my chair when she used 24 cloves of garlic. I confess that I use more garlic than traditional Italian recipes call for (personal preference). But 24 garlic cloves? Maybe it's good? But not all'Arrabiata!
It's surprising how much garlic italian Americans have come to enjoy. I definitely like more garlic than Vincenzo would approve of, but 24 seems a bit overkill.
There are multiple errors in Ina's recipe. She even chopped the basil with a knife rather than tear it.
😭😭
Came for a lesson on arrabbiata, got a lesson on spotting fake premium tomatoes.
I am happy with that 👌
I think when I make my own „arrabbiata“, it’s just the basest of basic recipes.
Spaghetti 500g
1-2 cloves of garlic
Enough olive oil and chili flakes to satisfy my needs
…I think I basically make a spicy alio e olio xD
Hahahah great
Hate to say I bought that brand for years before I realized they weren't from San Marzano or Italy. Very sly labeling.
@@gailmcgarry5852 indeed; it’s quite sad that the food industry always tries to pull a sneaky one on us :/ but I am glad there are still good companies with genuine product out there
The same as champagne can only be called champagne if it was grown & produced in that region.everything else similar
is a sparkly wine of sorts ...
Love your take ! Thank you 😊
Many thanks!
She has a chicken recipe that requires 40 cloves of garlic. Imagine if that dish was served along with this Arrabbiata lol.
Oh my god! 😱 Crazy!
I like how she said the basil will give lovely peppery flavor..
Hahahaha 🤦🏻♂️
You are the Online Watcher of all Italian cooking. Thank you. Now we we have a proper guide.
WOW!! WOW!! My jaw dropped when she said she was putting 24 garlic cloves (it's CRAZY!!) in the sauce, then again when she was putting in fennel seeds and wine....Seriously!! It's esp frustrating when so many folks who follow her will believe it is how to make the authentic Italian Arrabbiata sauce. With all due respect to her, I actually do not follow her and for that matter Gordon Ramsey (always rushes thru his vids and never ever tastes his own meals). Not a fan of either. Yet, they both have a serious following. Sometimes I just don't get it. This is just my personal opinion, of course. And, like you said, I totally agree, they should invite YOU to cook an Italian meal. Arlene
Thank you for your critique
Glad to help eheh
I think it's really sad and infuriating that people bastardize the recipes for beautiful and simple traditional dishes and are still allowed to call them the original name...
I see that very often here in Germany with Pasta Carbonara... probably 95% of "Italian" and Italian restaurants here use cream and ham or bacon and some random pasta and call the result "Carbonara"... not even alla Carbonara. No, Carbonara.
I went to a relatively fancy Italian restaurant once here in Munich (they called themselves "authentic italian restaurant") and ordered Spaghetti Carbonara.
They brought me a milky cream sauce with bacon bits in it. I stood up and went into the kitchen to ask the cook what I did wrong for him to punish me with such a monstrosity.
He was perplexed and offended and said that that was the way he learned it in culinary school. They were thaught to add cream because otherwise the pasta would suck up all the sauce and it would arrive dry at the table...
I just wanted to cry... 😟
So please, don't stop educating people about proper, authentic Italian food.
There are a lot of us who love you for it and stand behind you.
I totally understand your frustration! 😔 It can be disheartening to see traditional dishes misrepresented. Authentic Italian cuisine is indeed something to be cherished and respected. We'll keep spreading the love for the real flavors of Italy and proper cooking techniques. Grazie for your support! 🇮🇹👨🍳💙
Yeah... That's an angry pasta.
No pasta in the world would be happy if you throw that much garlic on it.
Hahahaha well said
You nailed it, Vincenzo. Subbed!
Welcome aboard!
Thank you for your reviews. I was always taught you have to start with basics, and keep simple and will be fabulous.
Mrs. Ina, please: 24 cloves of garlic is, more or less, the total quantity I use a year. But I am sure that, after a portion of Your own heavy-garlic version of "arrabbiata" You will certainly find a free seat in the theater near your home, You will not need to book it
😂😂😂
I appreciate your reactions! Where can I find a good recipe? You made it very clear with angry pasta…..spicy!
You can find my recipe here www.vincenzosplate.com/recipe-items/arrabbiata-sauce/
Honestly it looks like the pasta we had in middle school. Watery sauce with weird chunks in it.
Eeeww
I love these videos Vincenzo 😂😂😂
I love the part:
“I love how the wine makes the fennel taste better”
Vincenzo: COME ONNNN.........what are you trying to say to me?????? 😂😂😂😂😂😂😂😂😂😂😂😂
Hahahaha I’m glad you enjoy it 😁
I believe this recipe should be declared illegal and dangerous … no words
I fully agree with you!
Dude your hair is awesome
Ahah thank you
24 cloves of garlic is what we use in our pepper sauce here in trinidad. That amount of garlic would make you faint 🤣🤣🤣🤣.
🤣🤣🤣🤣
I love your friendly and fair critiques of your internet colleagues. And I love your instructional videos as well of course but I was so distracted by that very cute video of you as a very handsome younger man that I forgot to pay attention. I can honestly say you are much better looking now.
I love your videos Vincenzo.....cant believe im first
Thank you a lot!
I am Chinese. There's no such thing as too much garlic.
Too much garlic will make Dracula run 🧛♂️🧛♂️🧛♂️
That’s why all Asian smell 24/7
I’m Sicilian Italian. My parents were born there. As a child I took for granted how delicious my mother’s cooking was. These food network people miss the mark completely when it comes to authentic cooking.
Good video Vincenzo
I’m glad you enjoyed it
I will be happy to see you make it and taste it to be sure
Nooo I prefer making the real Arrabbiata
Love your videos
Many many thanks Alex!
Unfortunately many people grew up with Italian food,, they meant American Italian food. Not the real Italian food. there are even still many people who can’t cook pasta properly.
I loved your reaction!! Ina is actually very popular, but I agree with your opinion, it is not penne arrabbiata as we know it!!
I remember I stopped watching this Ina video because it was wrong in so many ways. And Im not even Italian but I respect the cuisine
Thats the most important thing to consider, is when you respect cuisines and not destroy the tradition and culture brought upon the food we create.
She IS a lovely woman and has a wonderful sense of humor, and would have many stories to share; she used to work for the government, writing policies for US nuclear energy budget. But I'm not peeling 24 cloves of garlic. I also don't want to wash the food processor.😂
When I first learned to cook I didn't know the difference between a head and a clove of garlic, so I added an entire head to my sauce. I like garlic, but it was barely edible. I can't imagine using 2-3 heads like this. nvm the huge chunks floating in it. And she's teaching ppl to do this...
I also started learning on food network recipes, which I don't recommend. The tv hosts take basic recipes and try to improve them by throwing in more and more ingredients.
Love the videos Vincenzo
Thank you a lot!
Ti ammiro perche dopo aver sentito 24 spicchi d'aglio sei comunque riuscito a vedere tutto il video, complimenti! :-)
Hahaha è stata dura
1 kg of garlic.
hahahaha
HAHAHAHHA
Thank you. I learned a lot. 😊
It was a pleasure 🙏🏻
Hi Vincenzo, what do you think about the brand Mutti for canned tomatoes ?
That’s quite good!
24 cloves of garlic? Man she's going to have so low blood pressure after this, she will be sleeping all day.
😭😭😭
As Ina says in the video, the recipe itself is based on Michelin- star chef Missy Robbins' pasta recipe.
No worries, she only ate 1 penna 😀
@@rumblefish9 and still a bad pasta
24 CLOVES??? 🤮 FENNEL SEEDS??? 😒 I thought she had a good reputation. Oh geez... 24 cloves.😳🙄
I can't imagine how 24 cloves of garlic taste. Very overpowering I must say.
Love the vids
Many thanks 🙏🏻
Thank you !
A terrible recipe I can't believe Americans think this is Italian food. Just sad!!
😭😭
24 cloves of garlic 😭🤣🤣🤣
HEEEELP
I make foods from all around the world. I always make sure to keep the ingredients and way of cooking them true to their origins. I want to treat the food and the culture with respect. Example: I live in Mexico. One of my brothers also lives in Mexico, and his girlfriend is a Mexican national. I cooked Pork Pozole for them. She said it was the best she ever had, and it was better than her mothers.
I think whenever I watch these types of videos I feel as much pain as Vincenzo.
💔💔
So many questions and no answers...
sometimes I like biblical quotations "Padre perdona loro perchè non sanno quello che fanno"
👏🏻👏🏻👏🏻
Thank you Vincenzo 😊😃💕
It was a pleasure for me
16:31 you are really make sense and funny hahahahaha
Haha thank youu
I am a cook for years and still learning from this guy about italian cooking. I strongly dislike watery tomato sauce. A lot of cooks put too much water on their sauce then simmer it so they end up with still watery overcooked sauce.
Thanks for the input, I completely agree! It's important to maintain the integrity of the recipe and not water it down 👨🍳🍅👌
I remember one time when she was cooking pasta, she put olive oil. I said "no Ina. What are you doing? " 😢
This Arrabbiata really made Vincenzo angry, so, job done.
😂😂😂😂
24 spicchi d'aglio 😂😂😂😂😂😂😂 ma cosa cazzo
Ma come si fa 😰
lol
Hilarious! And I agree!!!!!!
I'm glad you agree with me!
Vincenzo, can you please review Ina's eggplant parmesan recipe?
So, she not only destroy mexican food, but italian food too...
Yeah 😭
I'm not one to easily say 'that's too much garlic' but more than 2 cloves per person really is too much.
Exactly
America owes Italy a thousand apologies
😂😂😂
24 cloves? 2 will do the same. The secret to getting that fragrant kick of garlic in a recipe (if that's what you want) is to add it the pan and cook for no more than 30 seconds at medium heat. Anything more will remove the garlic magic and turn what's left to bitter.
Stanislaus are my favourite. California 😊let’s drain the tomato juice , so not to have a watery sauce , but save water in case dry. I’m confused
Arrabbiata Lite could work as a name.
I personally love love love garlic in my pasta dishes…. 24 is way too much!
Exactly
I thought she would remove the garlic cloves after it adds flavor in the pasta like I have Eva do in Pasta Grammar. Still way too much, but it would at least make a little more sense if you love garlic that much. Then, when she pulsed it together, it blew my mind. I LOVE garlic, but really!?
Overkill that is way too much garlic and I agree that is not the original recipe . I get angry too when the tv chefs add all kinds of ingredients to an original recipe. I can see adding maybe one or two more cloves of garlic i would never add 25 cloves to any recipe even if it calls for it.
If this lady can have a cooking show any one can. Fennel seeds? Where does that cross ones mind to do that in arrabbiata? I’m tired of all these “chefs” who just massacre authentic dishes.
Yeah I agree with you Lukas!
Americans who can actually trace their ancestry to real people who came from other countries and from whom they actually learned to cook shudder when they see most American cooking shows. The food that results is not authentic and mediocre tasting. The most often butchered ethnic foods are Italian, Mexican and Chinese. I live in So-so California, which is for the most part a culinary wasteland. There are a few good restaurants, but you have to search diligently for them, and that's time consuming. I live in Ventura County, a county with nearly a million residents. There is not a single restaurant in this county I would recommend. Not one. Orange County has a few, as does San Diego county. The Bay Area has many. Vincenzo is right, but I'm afraid he's a voice crying in the wilderness. Americans simply don't know what good food tastes like, and that's why they can't prepare it. Plus, they are always in a hurry.
@@geraldarcuri9307 One more for the Americans have bastardized it list: Bratwurst.
@@geraldarcuri9307
There are dozens of versions of Chilli con Carne besides the authentic ones, too. But I still like the addition of a few vegetables and spices besides the basic chilli.
Though this recipe for arrabiata definitely went over the top. It tastes nothing like the original. Especially the fennel seeds and the red wine are of completely different flavors. And the garlic is OK but adding too much will overpower the taste of the tomatoes and the red pepper.
@@geraldarcuri9307 Indian food is butchered too. With European dishes, you can at least find an expensive restaurant that will do it the right way but since Indian food isn't fine dining there, it's completely ruined. There's heavy cream in everything and no depth of flavor. Not to mention that only one kind of Indian cuisine is known around the world. There's a wild variety of dishes that are completely unknown to Americans. They think all Indian food is curry or kebab.
Is this Pasta Arrabiata or Garlic with a little bit of Pasta? Garlic is the main ingredient here. Halloween today in USA, maybe that's why this video showed up on my feed.
Ahahahah a prova di Conte Dracula
Mamma mia 🤦🏻♂️
❤❤❤❤❤❤❤❤❤
Those tomatoes she’s using are not San Marzano, I believe they come from California. False labeling.
👏🏻
That's what I thought. They were the wrong shape.
If you have a properly sharp knife, it is fine to chop the basil - the flavour will remain. Most people in their homes have knives that are no where near as sharp as they should be
AGREE WITH YOU VINCENZO... DISGUSTING ALL THAT GARLIC.. AND NO PEPPER
🤢🤢🤢
Ina has been butchering Italian recipes on the Fake Food Network for years. She’s an absolute joke 😂😂😂
🤦🏻♂️🤦🏻♂️
You’re so funny, love u
Love you too!
She has her recipes mixed up. She really trying to make Pici all'Aglione. Just got back from italy cooking school. Jees, even the schools recipe in Siena doesn't use that much garlic!
She is using San Merican whole peeled tomatoes, grown in the US, but I believe she called them San Marzano which is not accurate
I love your videos chef and please do not stop your reaction to others cooking Italian
More to come!!
This is more a pasta anti-vampires or pasta making Vincenzo angry than a pasta all'arrabiata... You should write a comment under her Video with a link to your Video.
Thank you for sharing, Vincenzo, your reaction Video with us.
Greetings to Suzanne, to Sebastian, to your families in Australia and Italy and to you from the Swiss Kitchen Dummy.
Hahaha you’re right my friend!
@@vincenzosplate Here's a suggestion. Instead of outright saying "no" to the recipe, why not make it to see if it's any good? The recipe itself is based on Michelin- star chef Missy Robbins' pasta recipe.
Amount of F words in my kitchen is way too high, but I kinda find it therapeutic.
😂😂😂😂
Its more an Pasta "inferno" than arrabbiata...ma percheeeeé 😂😅
Totally ahaha
@@vincenzosplate 😂😂😂😂
People who were raised on trashy food can eat anything.
Yeah
Yes and US are the Kingdom of trash food , i leave in California and i know .
You should make Arrabiatta the right way so we can learn
You can find my Arrabbiata recipe here www.vincenzosplate.com/recipe-items/arrabbiata-sauce/
@@vincenzosplate So.....How much of a rebel 😀 will I be if I make this recipe and add well-browned, caramelized, ground chuck to it. And since confession is good for the soul....know that I carmelize my beef when I make spaghetti. I'm pretty sure..... I would be considered a "barbarian" cook to Italians! 😂🤣😂🤣😂
There's a vampire soup that has 💯 cloves of garlic.
Both wearing denim 💙
It's part of the theme. Hahaha!
I think it would be really funny if you tried to recreate these recipes! Would be really entertaining
Oh nooo
@@vincenzosplate 😂😙
Stanislaus are my favourite. California 😊
That is more garlic than I use to make garlic sauce (thoum) for Shawarma
😂😂
Yes, more than I use for skordalia - garlic spread!
I think she is confusing making the arrabbiata sauce for Ragú.
That’s wrong even for Ragù
It's become penne agliabbiata 🤣🤣
Hahahaha omg 😂😂
Lots of personality dear Sir. Live watching you and the two other guys, one with long hair, can't remember their names, but those two aren't chefs like you.😅
I do like a little bit of fusion cooking myself, but I don't think she should call it an arrabbiata when it's clearly not. It almost like saying that you're going to make a classic McDonalds cheeseburger and start by frying cod liver and vanilla ice cream. That's not a McDonalds cheeseburger. So call it what it is. It's an arrabbiata BASED pasta dish or a pasta dish that is inspired by an arrabbiata.
I can't understand why you don't have 3 to 5 million subscribers Vincenzo ???
Hahahaha wow that’s a lot
Because people don't like the quality
🤣🤣🤣🤣🤣 write her!
This is disgusting
I really would like to Cook with you
Show you my skills
🤢🤢🤢
24 spicchi d'aglio. E tra l'altro di aglio cinese che fa schifo. Well done.
Che schifezza
You spelled Arrabbiata wrong too in your title lol
I wrote it the way she did!
Garlic overkill!!!!
Too much!!!
You can definitely can use a blender to break up the can tomatoes
24 cloves of garlic isnt anything in Korean dishes lmao.
Omg 😱