Just made this. As with all your recipes, it was excellent. I didn't change a thing, and made it in a 14" Bialetti pan. Usually I have to make home made pappardelle because it's not often available in the stores here in Florida. But this time I lucked out and found a great package of pappardelle made with semolina and eggs, imported from Italy. That saved me a bunch of effort. We just returned from a month in Europe, mostly a road trip up the Italian Adriatic coast from Puglia to Venice. We had this dish with Prosecco and an after dinner espresso. It felt like we were back in Italy! Thanks for all the great recipes!!!
I almost always add some cream to my sauces now, it adds such a wonderful silky feel to the sauce and the pasta. papardelle and sausage ragu is one of my favorites! If I don't have papardelle I like to use orichette and add mushrooms. Thank you for sharing your wonderful recipes!
Yo this recipe is straight 🔥🔥🙌🏿 I made some last night and my fam and I absolutely pigged out...I woke up today and was at Walmart right as the doors opened to get the ingredients to make it again......on everything I love this is better than any pasta I've ever had at a restaurant I'm nvr going to Olive Garden again
I just made this recipe for dinner. I also made a side dish of your lemon and ricotta zucchini boats. It was a wonderful meal to help celebrate Father’s Day and our 39th wedding anniversary. My husband and I truly enjoyed both dishes. These are keepers. We were married in West Hempstead. Would love to know what part of Long Island you are from. We now live in CT. Thanks for sharing.
This is an awesome recipe! I tweaked it using red onion, canned diced tomatoes, Italian herbs seasoning, then garnished with parmigiano reggiano, pecorino romano, & parsley (forgot I had basil). The family LOVED it! Thank you!
Am in the process of making this right now! My house smells amazing! I will say...I misunderstood the 28OZ of tomatoes.....Bought em, blanched em, and peeled em! Next time I may use canned, because that was a process loll Excellent recipe, 10/10 will make again!
Hey man I made this tonight. I doubled it all so we had leftovers. 10 premio sweet sausage out of the casing. It was incredible. I only had one serving and wow does that ride heavy afterwards. Excellent recipe. Thank you.
Making this right now as we speak omg the house smells so good My husband was outside in the garage and he came in to only say what are you making babe it’s smells so good all the way outside Thank you for this recipe 🥰🥰 Can’t wait to taste it ❤️
Beautiful - I added a little pancetta and white wine too. But that was just because they had been opened already! Excellent family favourite now in my house!
Hey Jim! I see that this recipe has been around for about a year? I have no idea how I missed it! 😱 Thais is one of those recipes that i swear I can taste it’s deliciousness as I read it…lol! 🤣 I also already know that this will turn into a family favorite as soon as I bring it to the table! I just wish I could get the imported pasta shapes that you’re able to get in NY here in Fl. I miss living in Brooklyn and having the best Italian butchers, pizza places, and bakers right around the corner. Hubby and I both grew up that way in the same neighborhood and man do we miss it! 😝 I can’t remember the last time I had the sheer joy and happiness. I always found from picking my sausages and aged provolone off a hook in the ceiling. Never gave it a lot of thought back then, but take it to heart when people say you don’t know what you got till it’s gone…. 💔SIGH 😦🫤😳 Well Jim….thank you for another wonderful recipe! And I might as well thank you from my whole family now since I have no doubt they’re gonna be sopping up that gravy with their bread 🍞 and/or licking their plates! ssshhh! 🤫👅 Ha! 🤣😂😅🤪 Now is this one that you created yourself? 🧅🧄 To me those are the most fun, especially for surprising everyone and bringing over to the Sunday family macaroni dinner. 🥯🍝🥖 And with food prices going through the roof right now, it’s hard not to mention that this seems like an economical meal too. Win, win! 💵💰 Till next time! 🍽🫖🍵🍮🧁🍰 CIAO 🙋🏻♀️❤️ CIN CIN a SALUTE🍷🍷
Man im tellin ya you have not cooked anything that has not made my mouth water i think your a great cook thank you for sharing your knowlege of these great recipes with us all.
I have enjoyed making this recipe then adjusting it to make it my own. I like to make a large batch up to the point of adding the double cream, at this point i divide it up and freeze the extra in ziploc bags which are flatted out for easier storage and thawing. Mark it with the date and what it is and you can have a full meal in 15 minute with little effort. I like to add garden peas to the pasta while it cooks. Thanks for the video, take care, God bless one and all.
Hi. I'm lactose intolerant, but I still like dairy ( However, milk and cheese, doesn't like me ); I was curious, are you excluding the double cream from your recipe ENTIRELY? OR just to freeze the tomato-basec sausage sauce WITHOUT tyr Cresm? Are you adding the double cream when you are ready to heat and prepare the sauce and pasta meal for serving? Thanks.
Hello, I am a new subby and just wanted to say thanks for making videos that even I can follow along with. I have Zero cooking skills and my daddy always did all the cooking for me. I am able to watch and believe that I can possibly cook some of these dishes you have on your channel 😳🤗😁. I also think your son adds the missing ingredient to all of your videos, he is so cute and honest with his dad lol. I look forward to trying some of these dishes and so glad you popped up in my feed. I live in New Orleans, La an would love to see some videos on how to make some of our dishes. I know there are a million here on YT but not sure I could follow as easily as I do yours. You have a way of explaining all steps and you show all steps…..well done!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 thanks again, Shelly
Is this the same recipe for vodka a penne? Where you just add vodka to the creme/sausage tomato sauce and use penne? Also if someone is lactose intolerant, does the enzymes in the heavy cream dairy disappear while cooking, such that it can be tolerated by a lactose intolerant diner? Thanks. Love your channel.
Video quality and editing are nice maybe some more sounds of the cooking under your voice and get a better microphone and I don't see a reason why you shouldn't be the next big cooking youtube. Keep it up man
Edit out the breathing and the video will be significantly better. Also, your energy at the beginning of the video is good, much better than the voice over. Either way, gonna try making this tonight.
Just made this. As with all your recipes, it was excellent. I didn't change a thing, and made it in a 14" Bialetti pan. Usually I have to make home made pappardelle because it's not often available in the stores here in Florida. But this time I lucked out and found a great package of pappardelle made with semolina and eggs, imported from Italy. That saved me a bunch of effort. We just returned from a month in Europe, mostly a road trip up the Italian Adriatic coast from Puglia to Venice. We had this dish with Prosecco and an after dinner espresso. It felt like we were back in Italy! Thanks for all the great recipes!!!
I almost always add some cream to my sauces now, it adds such a wonderful silky feel to the sauce and the pasta. papardelle and sausage ragu is one of my favorites! If I don't have papardelle I like to use orichette and add mushrooms. Thank you for sharing your wonderful recipes!
Yo this recipe is straight 🔥🔥🙌🏿 I made some last night and my fam and I absolutely pigged out...I woke up today and was at Walmart right as the doors opened to get the ingredients to make it again......on everything I love this is better than any pasta I've ever had at a restaurant I'm nvr going to Olive Garden again
Thanks man! I'm very happy that your whole family enjoyed it!
I absolutely agree, straight fire indeed. I make a huge batch and freeze. Thanks for an awesome go to pasta meal for us.
The video quality is there, sounds awesome and edits are just brill! The recipe is quite nice too, you deserve more views!
Thanks very much! Just trying to improve on each video.
I agree!
Made this today - killer - Love the channel. Cooking correct, Italian American fare made the right way. Keep up the great work!
I just made this recipe for dinner. I also made a side dish of your lemon and ricotta zucchini boats. It was a wonderful meal to help celebrate Father’s Day and our 39th wedding anniversary. My husband and I truly enjoyed both dishes. These are keepers. We were married in West Hempstead. Would love to know what part of Long Island you are from. We now live in CT. Thanks for sharing.
This is an awesome recipe! I tweaked it using red onion, canned diced tomatoes, Italian herbs seasoning, then garnished with parmigiano reggiano, pecorino romano, & parsley (forgot I had basil). The family LOVED it! Thank you!
Am in the process of making this right now! My house smells amazing! I will say...I misunderstood the 28OZ of tomatoes.....Bought em, blanched em, and peeled em! Next time I may use canned, because that was a process loll Excellent recipe, 10/10 will make again!
Hey man I made this tonight. I doubled it all so we had leftovers. 10 premio sweet sausage out of the casing. It was incredible. I only had one serving and wow does that ride heavy afterwards. Excellent recipe. Thank you.
Yes this is absolutely not diet food lol. Glad you enjoyed it.
Making this right now as we speak omg the house smells so good
My husband was outside in the garage and he came in to only say what are you making babe it’s smells so good all the way outside
Thank you for this recipe 🥰🥰
Can’t wait to taste it ❤️
That's great to hear. I hope you both enjoy it!
Beautiful - I added a little pancetta and white wine too. But that was just because they had been opened already! Excellent family favourite now in my house!
Sounds great with the two adds. Glad you enjoyed it!
Just made this for dinner tonight and it was really delicious. Love the creaminess and the zip the red pepper flakes add!
I just made this and it turned out great!! Instead of using crushed plum tomatoes I used a larger can of tomato paste and added chicken stock.
That's great to hear! Glad you enjoyed it!
Hey Jim! I see that this recipe has been around for about a year? I have no idea how I missed it! 😱 Thais is one of those recipes that i swear I can taste it’s deliciousness as I read it…lol! 🤣 I also already know that this will turn into a family favorite as soon as I bring it to the table! I just wish I could get the imported pasta shapes that you’re able to get in NY here in Fl. I miss living in Brooklyn and having the best Italian butchers, pizza places, and bakers right around the corner. Hubby and I both grew up that way in the same neighborhood and man do we miss it! 😝 I can’t remember the last time I had the sheer joy and happiness. I always found from picking my sausages and aged provolone off a hook in the ceiling. Never gave it a lot of thought back then, but take it to heart when people say you don’t know what you got till it’s gone…. 💔SIGH 😦🫤😳
Well Jim….thank you for another wonderful recipe! And I might as well thank you from my whole family now since I have no doubt they’re gonna be sopping up that gravy with their bread 🍞 and/or licking their plates! ssshhh! 🤫👅 Ha! 🤣😂😅🤪 Now is this one that you created yourself? 🧅🧄 To me those are the most fun, especially for surprising everyone and bringing over to the Sunday family macaroni dinner. 🥯🍝🥖 And with food prices going through the roof right now, it’s hard not to mention that this seems like an economical meal too. Win, win! 💵💰
Till next time! 🍽🫖🍵🍮🧁🍰
CIAO 🙋🏻♀️❤️
CIN CIN a SALUTE🍷🍷
Looks fantastic. I make a similar dish same sausage same sauce but I use Penne, with Portobello, and cherry tomato's.
Made this for dinner tonight. Awesome. Thanks Jim.
Man im tellin ya you have not cooked anything that has not made my mouth water i think your a great cook thank you for sharing your knowlege of these great recipes with us all.
Thanks so much! Appreciate you watching and commenting!
A very good-natured person, and I love the accent!
Just needs a splash of red wine 🍷
I was thinking about making something like this on a Sunday morning for dinner that night..didn’t have to look far..Thank you again!
A lovely and easy recipe,it tastes so nice.
Thank you!
I love the recipes, and the vids. Rock on brother! Peace from Seattle. ✌🏼
I found you just the other day and I'm making this for dinner. Even made my own pasta.
Today in this kitchen thy shall make for dinner, thanks so much for all your amazing recipe videos... 🇨🇦👍🙏🙏🙏
you've come a long way buddy - the cohesiveness of your vids now vs then is 500% not that the older ones are bad at all
Thanks! This was one of my first videos when I was trying to learn the camera. I'm still learning, but a bit better now lol.
@@SipandFeast really just the whole thing - camera and sequence and all
I have enjoyed making this recipe then adjusting it to make it my own. I like to make a large batch up to the point of adding the double cream, at this point i divide it up and freeze the extra in ziploc bags which are flatted out for easier storage and thawing. Mark it with the date and what it is and you can have a full meal in 15 minute with little effort. I like to add garden peas to the pasta while it cooks. Thanks for the video, take care, God bless one and all.
Thanks for sharing!
Hi. I'm lactose intolerant, but I still like dairy ( However, milk and cheese, doesn't like me ); I was curious, are you excluding the double cream from your recipe ENTIRELY? OR just to freeze the tomato-basec sausage sauce WITHOUT tyr Cresm? Are you adding the double cream when you are ready to heat and prepare the sauce and pasta meal for serving? Thanks.
Hello, I am a new subby and just wanted to say thanks for making videos that even I can follow along with. I have Zero cooking skills and my daddy always did all the cooking for me. I am able to watch and believe that I can possibly cook some of these dishes you have on your channel 😳🤗😁. I also think your son adds the missing ingredient to all of your videos, he is so cute and honest with his dad lol. I look forward to trying some of these dishes and so glad you popped up in my feed. I live in New Orleans, La an would love to see some videos on how to make some of our dishes. I know there are a million here on YT but not sure I could follow as easily as I do yours. You have a way of explaining all steps and you show all steps…..well done!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 thanks again, Shelly
Thank you very much! I hope one day to make more than just Italian food videos. I would love to tackle some New Orleans favorites!
I’m making this for Father’s Day, which also happens to be our 39 wedding anniversary.
Let us know how it turns out and happy anniversary!
We both grew up on Long Island! What town are you from?
Going through all your videos and picking out the recipes I want to make, I can't wait, making the Carbonara soon
Yay making this for dinner this week - thanks for the vid :)
Thanks for watching! Would love to hear how it turns out when you make it.
Lovely video and editing. Delicious recipe too, thank you! :)
Thanks so much!
This looks amazing! A definite this week.
Man this is so simple and looks so good
Your video quality has improved a lot since you first started out. I think you've struck a perfect balance. 👍
Thanks Marty! This was my 7th video I believe. Now up to 143.
I’m all in. Love me some ragu. Yours is a favourite channel :)
We’re fixing this tonight. Thanks for sharing!
Hope you enjoyed it!
this recipe looks awesome. gonna try it tomorrow
Thanks! Hope you enjoy it.
Looks amazing!
Thank you!
I've made this for years but I add in extra half 'n half, parma cheese and sliced black olives...
Made this for my family and everyone loved it!!! Thank you!
That's great! Thanks for the comment!
thank you for the recipe . looks yummy
Thanks very much!
Looks delicious 😋
thanks!
Who in their right mind would dislike a video like this?? Lol
Thanks for the support!
mouth watering/1 looks yummy! Stay safe! count me in~ Watching from Taiwan!
Thanks! Appreciate you watching!
Thanks.
I like this recipe for Angel Hair Spaghetti...but I do Love❤ Pappardelle pasta! Thank you...
Thank you!
Great video!! Thanks!!!
Thanks so much!
Looks Good 💯💯💯💯💯
what do you do with the leftover sauce? surely you wouldnt throw it away after everyone has eaten...i love your recipes and have made several so far.
My next meal.
came for the sausage pasta stayed for the cheese
Awesome👍👍👍👍
I enjoy over saucing actually.
You are great come to DC cook for us
Is this the same recipe for vodka a penne? Where you just add vodka to the creme/sausage tomato sauce and use penne? Also if someone is lactose intolerant, does the enzymes in the heavy cream dairy disappear while cooking, such that it can be tolerated by a lactose intolerant diner? Thanks. Love your channel.
It's similar. I wouldn't use cream at all if someone is lactose intolerant. Thanks for liking the videos!
Best😍
thank you!
Assuming this can be done without cream ??
I'm one of your biggest fans. What is the portable stove you use?
Thank you sir. It is a butane burner made by Iwatani.
Recipes in grams options would be goog 😊
Grams are in the description.
Video quality and editing are nice maybe some more sounds of the cooking under your voice and get a better microphone and I don't see a reason why you shouldn't be the next big cooking youtube. Keep it up man
Hey there! This was one of my first videos. My audio is a touch better but remains probably the hardest thing to get right. Appreciate the critique.
Edit out the breathing and the video will be significantly better.
Also, your energy at the beginning of the video is good, much better than the voice over.
Either way, gonna try making this tonight.
waaaaah. Where's the Taste Tester😂.
is that sweet sausage?
Yes it is.
4:50 ...he’s Italian for sure.
Bloody hell, so simple.
Thank you!
No mushrooms?
👍👍
I know what Im making tomorrow
Hope you enjoy it!
✨✨🔥
Keanu Reeves?
Americans use so much double cream. 😮
Great recipe. But I have to say I'm glad the buns gone these days
This look really delicious but man why heavy cream😭😭😭 you can use Sugar to balance the acidity of tomato or Just a Little bit of milk
Because sugar and milk are poor subs. Heavy cream won’t break.