Gordon Ramsay Challenges a Next Level Chef Judge to Make Pasta Sauce...Quick!
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- Опубліковано 18 тра 2024
- Gordon is putting the challenge out to Next Level Chef Judge & Mentor, Nyesha Arrington to turn the humble tomato into an incredible dish....And Nyesha has just the right pasta sauce recipe up her sleeve!
Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu here: hulu.com/series/next-level-chef
INGREDIENTS
Kosher salt
2 pounds tomatoes, stems removed
Olive oil
2 large carrots, peeled and diced
1 medium white onion, diced
2 large cloves garlic, peeled and grated
2 tablespoons tomato paste
½ cup vegetable stock or water
1 ounce fresh basil, plus more for garnish
Freshly ground black pepper
1 pound linguine
Freshly grated parmesan
PROCEDURE
1. Place a large pot of water over high heat and bring to a boil. Season the water liberally with salt.
2. Use the tip of a sharp knife to create an “x” pattern and score the bottom of each of the tomatoes. Gently lower the tomatoes into the boiling water and cook until the skins begin to peel back from the flesh. Remove the tomatoes from the boiling water and place in a large bowl filled with ice water. Reserve the boiling water to cook your pasta in.
3. Let the tomatoes cool, then peel the skins and remove the seeds. Roughly chop the tomatoes and set aside.
4. In a large pot over medium heat, add 2 tablespoons of olive oil. Add the carrots and onion and season with salt. Cook until the vegetables begin to caramelize, about 5 minutes. Add the garlic and tomato paste and cook until the paste has turned a burnt orange color, about 2 minutes. Add the vegetable stock and bring to a boil. Once boiling, add the fresh basil and black pepper and stir to combine. Place the sauce in a blender and puree until smooth.
5. Place the pot back over medium heat and add 2 more tablespoons of olive oil. Add the pureed sauce to the oil and bring to a simmer.
6. In the reserved boiling water, cook your pasta until al dente. Transfer the pasta from the water directly to your sauce and toss to combine.
7. Season your pasta once more with salt and black pepper.
8. Serve your pasta with freshly grated parmesan, whole basil leaves and a drizzle of olive oil.
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Gordon Ramsay Challenges a Next Level Chef Judge to Make Pasta Sauce...Quick!
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#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #NextLevelKitchen - Розваги
Gordon's teaching Nyesha what a 'touch' of olive oil is haha meanwhile everyone's now a food critic 🤣
Such a great teacher, voice is so clear and she tells everything simply, great job
Who is this woman? She’s taught me more in a 10 minute video than every single cooking video I’ve watched,,,,, I need her to teach me more!!!🙌🙌🙌🙌🙌❤️❤️❤️
she's a mentor/ judge on the show next level chef, it's on hulu...it has Gordan Ramsay, her, and another guy...it's a pretty cool cooking competition show
Her name is Nyesha Arrington, definitely watch Next Level Chef she's one of the judges.
Very nice presentation 😊
She’s your mother in law
I love her voice. Super charismatic person.
I will never use can tomatoes again from now on i'll make my own like this one...Wow!!! iam making pasta for dinner tomorrow for my wife ❤😊
I wouldn’t mind a few slivers of tomatoes there for texture.
This recipe looked so great that I ran into my kitchen and started preparing everything just as the chef was demonstrating
Just Wow, she blew me away. Wish I could see her in Vegas
LOL! Nyesha says 2 tablespoons and it really look like it! Gordon say 2 tablespoons and it's about 1/2 a cup. And a "little" olive oil!! LOL This is a great idea from Next Level Chefs!
Great video, Nyesha explained why, not just how. Learnt a lot - thank you.
I love making hot spicy pasta sauces. Sad part is I have to make two separate batches since wifey can't take hot heat. Little bit of olive oil 🤣
Lol
Haha I have the same situation. I usually take a little of the sauce and add the spicey extra spicey though. Cook that for a while then add some of the pasta sauce back in. It's easier for me that way. And leftovers are great because we both get what we want 🤣
Great video.
Inspiring and learned a lot. I will be taking some of these tricks myself. I didn’t know making tomato sauce was this quick and easy.
Looks amazing! Now I know how to make fresh sauce at home. Will definitely be trying this
Amazing!!! Great to See Chef Arrington in that moment.. wonderfully done. Thank You and the Recipe Rox
I love to eat tomatoes in and carrots. Bringing them together in a delicious pasta source like just puts a big smile on my face. Can't wait to try it out. Thanks for sharing
I absolutely LOVE Nyesha ! Girl you have taught me alot !!!!!!!
14:14 "Gordon, what do you think of that?"
*Absolutely no feedback from Gordon whatsover*
Excellent, such a great teacher.
I make my own sauce every time. The carrots are a good idea but I can guarantee this needs more seasonings and more sweetness to cut the acid.
Simply delicious
Pretty nice carrot sauce she got there. Should pour the whole pot into the blender next time. You can see how all the heavy parts (carrots) went into the blender while most of the tomato stayed in the pot. Hence why that sauce looks so orange.
Makes sense
And olive oil!
It's edited. The end result has way more sauce in the blender than the first batch she put in.
@@bejaypurrsIkr! Like I totally get garnishing at the end with olive oil - it's decadent. But to use a decent amount to begin with before using a big glug in the pan as an extra base to the sauce even before the garnish is madness lol
Everyone on the internet is a food critic now huh
I felt like I was here for at least 30 mins to see that it only took 10-15 mins, gyat dam and it looks so good man I can't wait for when's school over I'm going directly to culinary school, that or I'm going to take part in computer science first then culinary
LOOKS AWESOME!
seemed pretty nice and legit. ill give it a shot, i wasn't sure on how to peel tomatoes although i had heard of it (i don't know anybody that peels tomatoes). but its nice to how its done, i'd give this a shot and possibly add to it. THANKS FOR THE GREAT VIDEO
very good, will try
wow, I really appreciate your advice regarding carrots and garlic!
She makes it look so easy, I may try to make it some day, Thanks.
This video should be titled, if charisma was a person ❤
A little red pepper flakes and I'm there.🤔😍
I hear you, but the quality of those tomatoes, (etc) are A1 🔥 Sometimes less is more.
@@Jenisising1 True, I would taste first before adding anything,... besides cheese.🤔🤦🏾♂️😂🤣🤣🗽🗽
Not in a base tomato sauce
Great dish, although way too heavy on the oil for me. I made my own sauce a few months back.And I added carrot to it.Wow what a difference so I definitely agree with that part
Love it! ❤
Good, she's using carrots as the sweetener. Something i only learned 10-15 years ago. Its amazing what difference those make.
Surprised she didn't cook the 'sauce' longer. I let my carrot, onions, garlic, root celery (be careful, its only there to balance the flavour), tomato's /and a nice tasting red wine if you like) sit for quite some time often an hour or more (very low heat), then pour it through the sieve (never ever in a blender) and be left with a "coventrate" of delicious tomato sauce i can use for serval pasta dishes.
Great!!. Question: Does it matter which salt you use?
Damn that looked tasty! I definitely picked up some great tips!
Looks great, I'll have to try making it. Maybe use a little macadamia oil for final flavour.
I've never cut tomatoes like that before blanching, I'll have to try it to see what difference it makes.
So delicious😂
Yummy 😋 delicious 😋 Thank-you very much ❤
You only need one carrot diced slightly smaller, half an onion and one celery stick to make a sofrito - it is the body of an Italian tomato sauce (like a mirepoix) 👍
You can actually blend it before adding it to the tomatoes to give more body to the sauce (viscosity) 👍
This is awesomely delicious 😋
Mr Gordon 😊
My mouth was like a swimming pool watching that ❤
Looks like ill be attempting to make this when i go home again
You're a fabulous teacher!!!
Sort Of……RIGHT??? 🙄
Dish looks amazing
Looks delicious ❤
Looks delicious 😋
Absolutely will be trying out this dish, with just caveat that everyone has already noted...maybe with about 1/2 the amount of olive oil, lol. Great job, Nyesha!
Looks delicious but isn’t that alot of olive oil used? I’m going to try this recipe tho. Can’t wait
I tried this and I like it. I only wonder if blending is the right way to go? I was reading that adds air into the sauce which makes it less red and more orange and changes the texture. But it does seem a lot simpler than trying to mill tomatoes by hand.
WOW! THAT LOOKS DELICIOUS!!🎉
“I’m like. Okay tomato, you can come out now” ☠️
I’ve made tomato sauce with cherry tomatoes. Just cut them in half and cook it down. Also celery could be used in conjunction with the onion and carrots for the sofrito or perhaps some red bell pepper to darken the sauce.
As the tomatoes break down in the pan you can use a potato masher to extract more liquid and flavour to the sauce and finish cooking it out rather than blend it too early. You did not need the oil in the pan. 😕
Add the basil towards the end and then the spaghetti and serve 👍
To mix the spaghetti in with the sauce and finish cooking it use approx. half a cup of pasta water 👍
That's NEXT LEVEL! Easy day!
Awesome vid
I disagree
I would watch her cook 24 hours a day!!! Gorgeous lady!!!❤❤❤
I eat the seed soup lol i lige tomato seeds w juice
I find your cooking, your explanations so inspiring! I have never really understood how to make my own tomato sauce that I could like until watching you. Thank you!
Shot every time she says "Right".
egg salad sandwich challenge! GJ Nyesha!
she's amazing! i love her!
Can’t wait for the salsa
I’m hungry just looking at the pasta
Yes sir
Delicious recipe. I added some sundried tomatoes. I will cook it again. Thank you .
the mirapoix is missing celery. Apart from that it is flawless...
Hey Nought awesome video 😄😄
"Right?" - Nyesha
Right! Right! Right! Right! Oh I missed one more right!
I'm starting to worry about the productions budget 😂😂😂😂.... seriously cool dish , looks delicious
She’s great
right...
I'm going to wrap my car in hexclad
you dont use onions and carrots in a tomato basil pasta.. the trick is to get the right tomato variety so it will have flavour. definitely no stock. mutti canned tomato are safer if you dont have authentic italian piennolo, heirloom tomato is a good mix. use good quality olive oil. you can flavor it with garlic infusion. also use spaghettone, a thicker spaghetti. use the real parmiggiano reggiano or pecorino if you are adding cheese. the italian name for this is pasta allo scarpariello.
Yepp, cause you're a Michelin star millionaire chef right?
@@TaxiGirlOra yep from italian michelin star chef since pasta is italian food
Best tomato sauce fresh tomato olive oil garlic & thyme
“It look good” - Kaitlin
I wonder if there is a way to make it with less oil? It's added so often, my dietary restrictions don't allow for much. Is there any substitute that adds less grams of fat?
It looks amazing, by the way.
Yes, don't worry about cooking it with less oil. It adds some flavor and it gives it a better texture, but for this recipe the flavors come mainly from the vegetables, salt and basil, not so much from the oil (unlike an aglio e olio, which is basically just oil and garlic). You can try adding a little bit of the pasta water into the blender instead of the extra oil. I also don't add too much oil to my pastas because of diet and it works just fine with 2 to 4 teaspoons per serving
Extra virgin Olive oil is good fat you can literally drink it (assuming it’s pure) I’ve been taking shots of it for years
Chef Arrington is the best! More Arrington ❤
Meanwhile half the critics eating at Cracker Barrel tonight talking about fresh and delicious it is.
I am such a big fan of Gordon Ramsay!!
Loved it! It gave me an idea for using a roasted cashews and kabocha squash with basil garlic.
Wow my mentor
That looks so nice I love it 😍 By the way I have the same birthday as you 😮
Who doesn't love a bowl of pasta? Me. Could I just have the sauce with extra olive oil and I'll dunk some bread in it.
I’m hungry
nice videos
10:35 what is the extra seasoning supposed to be please tell
Hi! Not too sure but I guess it means that you can substitute a vegetable stock for some other/extra seasoning and water so you can keep the extra flavor that could’ve came from stock.
Sis Top chef❤
This looks sort of good
❤❤❤❤❤
If we have a carrot allergy in the family, can we replace carrot with a sweet potato or is there another alternative?
Can you imagine what it must be like to be trying to serve Gordon Ramsay breakfast on Father’s Day? Slightly intimidating.
His wife apparently does most of the cooking at home
Watching this while eating a tomato-carrots sauce pasta but mine was way simpler with exact ingredients and took me hardly 15 minutes.
3:48 helium boost incoming
Love it but if Gordon wasn’t on kitchen nightmares he would say “so you didn’t make this pasta fresh” jk GR it’s all 💕
I feel like it's 2000 calories of extra virgin olive oil
Removing the skin and seeds removes the lectins, so I approve.
Loved it ❤
ispeci 4 velika, tanko isecena koluta mortadele u tiganju i zacini ispecenu mortadelu zacinima po zelji. u isti tanjir sa mortadelom iseckaj 300 grama dinje na krupnije kockice. uz to ide 2 parceta ispecenog tosta.
🤤🤤🤤
I would be interested to know whether Americans mostly cook at home, buy ready-made or semi-finished food, use food delivery, or eat in cafes and restaurants? I understand that people watching such shows cook themselves, but in general the situation in the country is curious.