Simple Butter Pasta Sauces: The Secret to EASY & DELICIOUS Dishes
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- Опубликовано: 4 июн 2024
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We just got back from Italy and, when we first opened the fridge, we realized we had no food in the pantry! Well, not quite... We had dry pasta, some cheese we brought back from Italy, and some butter. With those ingredients, we made a classic and SUPER SIMPLE pasta dish that happens to be one of our favorites.
This pasta dish got us thinking about what a versatile ingredient butter is. With it, you can make a ton of incredibly simple, easy, quick, but delicious pasta sauces. Today, Eva's sharing some of them with us!
If you enjoy this video, please be sure to give it a thumbs-up and subscribe to the channel! It helps us a lot :)
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00:00 - Simple, Easy & Delicious Butter Pasta Sauces
00:52 - How to Make Pasta with Butter & Parmigiano Cheese
04:48 - Trying Pasta Burro e Parmigiano (the REAL Alfredo Sauce)
07:27 - How to Make Ravioli with Butter & Sage
10:48 - Trying Ravioli Burro e Salvia
12:36 - How to Make Pasta with Butter & Anchovies
15:01 - Trying Pasta Burro e Alici
16:24 - How to Make Butter & Saffron Pasta
19:10 - Trying Pasta Burro e Zafferano
21:10 - Pasta Grammarian in Action!
21:37 - Introducing a NEW Pasta Grammar Tour!
#butter #recipe #italianfood
Ciao, guys! What's your go-to, "I got nothin' in the pantry" meal?
Pasta e mollica
My favorite is what I call “Hair Pie.” It is made up of capelli d’angeli (angel hair pasta), caramelized onions, and parmigiana. It takes time to caramelize the onions, but it is worth it. That onion flavored sauce on the bottom of the skillet adds something special to the pasta! Caramelized onions go with anything- even mixed into purè di patate…. You always have an onion, you might as well use it! Are caramelized onions used in Italian cooking? I have never eaten them there, but that does not mean they do not prepare them - maybe they are part of the northern borders cuisines…
Rice and beans. Its ALWAYS in stock and iui ts basicly a complete meal for me having adequate protein and can be made side by side OR made together in one pot (with the correct ingredients of course) and its always delicious and sayisfying for everyone and is actually perfect if you have unexpected company. You can tell someone who half assed pasta because let's face it, a chimp can throw a box of pasta in hot water and itll come out great regardless but rice takes a bit of knowledge and if you sit down to a plate of steamy perfect rice ita always satisfying I mean who doesn't love rice right?
"Ive never had pena this big before, it's huge" THATS WHAT SHE SAID. HAHAHAHAHA. I saw you both grin)))
Your first dish which I've always called alfredo. I add fresh medium cracked pepper, that's it.
I'm 55.
When I was a child growing up poor in North London outside loo and tin Bath etc we had an Italian neighbour Tina.
If ever the kids got sick either her 2 or our 3 she would always make us spaghetti with butter and cheese as a comfort to make us feel better.
I can't tell you how many times I faked it just to eat that dish.
Over the years I made it for my children and they now make it for theirs..ooh the memories it brings back.xx😢😂❤
My Italian neighbor (native born) always coated her warm pasta in butter before adding any other sauces. She said olive oil was not as good a coating. I told my mother the trick and all of a sudden her spaghetti was almost as good as our Italian neitghbors. Frying zucchini blossoms stuffed with cheese (ricotta I think) in butter and parm was another thing I learned from a lady who perhaps knew four words of English, a sweet old grandmother whom we adored. She had a tiny property so we always kept her supplied with beans, tomatoes, corn, and squash blossoms.
I used to wash dishes at a busy Italian restaurant. They would cook massive batches of pasta.. drain.. then coat the pasta in oil. The reason for this, was just to keep the pasta from sticking together. They would put the lightly oiled pasta into large containers, and pop them into the large fridges. When an order came up.. they would pull the pasta out, and put it in a metal strainer... and dip the strainer into a large pot of boiling water. Basically, they were just re-heating it for a few moments, before putting the sauce on top, and then serving it.
I will say, that one of the dishes that they used to make me, was a hot-pepper + garlic + butter ..chicken dish. It was fantastic. (I Cant recall the exact order of operations) They coated some cut up chicken chunks into flour. Poured a heavy mix of butter.. and some oil into a frying pan. Put a metric ton of minced garlic into the pan (the garlic might have been mixed into the oil. Cant recall). There was also chicken bullion (in a paste form), along with a heavy dose of red pepper flakes, black pepper, and white pepper. Cooked the chicken in that pan. Near the end, they poured some white wine in there.. and flamed it up. Once the chicken was done.. they added the pasta into the pan, and then served it. I wasnt used to that level of Heat before.. but it tasted so good, that I didnt mind the tears rolling down my cheeks.
I adore this! You guys are clearly wonderful neighbours! ❤️❤️
tell her to come back here in Italy and learn how to cook... 🙂
If you want to add olive oil instead of butter you have to heat up the olive oil in a pan to smoking point then add it to the pasta
@@duke1724 I am an italian chef gratuated at the italian chef academy of Roma, the city where I was born... plz do not teach me how to deal in the kitchen, come on...
This is my 1st and only go to Italian food education place. Eva is a master. And with that hair, with that smile, with that personality and teaching is everything we need in life.
Thank you to both of you. Eva... you are very important to Earth.
As a child I used to beg my mother to let me have just the pasta without the tomato sauce (Ragu - it was 70s America). She'd occasionally relent and give me a serving with a pat of butter, and I think I put Kraft freeze dried parmesan. It was heaven to me. I've got to try these!
I still do that, but like it best with fine egg noodles.
Yes. I love pasta with just a little butter and a sprinkle of cheese. And some people will look at you like you have two heads if you mention it.
I've been eating pasta with butter with S&P since the 50's and I'm a strapping 75 yo .lol.
me too!!! how funny
That butter and sage smell IS amazing. I was in the audience of a Rachael Ray show where she made something with sage brown butter sauce, and the aroma had us all wanting to just gnaw on our arms it made us so hungry. I’ve been cooking with sage ever since, I have 2 big bushes outside.
I love the expression you used. It triggered a five minute string of chuckles. Best Wishes. I have seen that, I cook for athletes and there is a few aromas that are . irresistible.
The beep sound my waffle makers makes is the best. It is hardly louder than a whisper but it screams fresh crispy on the edges Belgian waffles and butter and Maple Syrup. One of them always sounds like he is falling down the stairs to breakfast on those mornings.
I can fry a pond of sage and eat them like chips!
As a Persian, where zafron is from... just a trick to release all the color and flavors of zafron. You can crosh them to make zafron powder, then add either hot water or ice cube to the powder. You will be surprised by the color and the flavor of it 😉
Interesting! Is the outcome the same with both of your methods or does it look/taste differently?
Wow thank you🌠
I saw a recipe for duck fesenjan, and in the comments a number of Persian posters were giving this advice. I am looking forward to trying it.
This was the first dinner I cooked for myself at age of 14. I’m not Italian but I instinctively did it exactly like Eva. These were the only ingredients available and boy was it goooood👌🏼.
Honestly, I think the best foods are the dishes that are so simple, they're obvious even to a kid 😃
@@PastaGrammar 😊👍🏼
My mom used to make buttered noodles for me when I was a sick child. I still make them now and then when I'm feeling nostalgic.
❤
As an Italian I don’t really have a “I don’t have anything” dish, but yeah, butter, parmigiano and pepper pasta is always a “I don’t want to use anything” dish together with aglio, olio e peperoncino 😂
p.s. Now that I think of it I have a “I only have one thing in the fridge” dish, it’s tuna pasta, I always have a can of tuna!
To make a super simple tuna pasta you can boil any pasta, and in a pan cook tomato sauce (or if you don’t have tomato sauce you can make it “white”), then add the pasta in the pan, add the drained tuna at the end!
Abroad they use a lot of tuna in water or low quality oils or even with strange condiments. So you should specify: good quality canned tuna in olive oil. Otherwise the pasta would be without any taste at best...
Yeah, tuna pasta is a great dish that's easy to make! As @Tpn35 points out, it comes with a BIG caveat about the quality of the tuna
@@tpn3561 I use Natural Catch exclusively. It's steaky, not mushy and packed in a good olive oil. I put lemon juice on it, and eat it right out of the can. The lemon and olive oil together makes a great dressing. It would be tasty on cooked pasta!
Bel nome fra
I just had to tell you that tonight I made a single serving of spaghetti just off the top of my head, but based on all the pasta dishes that Ava has taught us, that was so delicious that it knocked my socks off. I used all her techniques and tips and want to thank her for her patience and guidance. I used oil, pepper flakes, garlic, sautéed and removed, capers, anchovies and grape tomatoes. Topped it with Parmesan and Momma Mia! So delish! It’s so great to know I don’t always have to put red sauce on. Thank you so much, Ava! 😊
Prostitute's Spaghetti!
Prostitute's Spaghetti! Spaghetti alla Puttanesca.
Ravioli butter and sage is my favorite
We love them too!!!
Turns out that I have inadvertently been making pasta burro e parmigiano since university days, sometimes with a bit of fresh sliced tomato juice. I thought I was doing pasta a disservice for preferring it this way so glad to know that it's a time-honored tradition.
Just noticed that whenever you are just back from one of your trips to Italy, it takes a while for Eva's English to recover!
Love to watch and listen in. Thanks so much for sharing your fun with us!
With butter you can also try Ravioles (also known as Gnocchi della Val Varaita). It's like potato gnocchi also with cheese in the dough, cooked inside almost burnt butter. Soooo good and so special. It's an ancient dish from Alps near Cuneo and sadly is disappearing
I used to eat ravioles all the time when I was a child and I had to go to Cuneo once a month. At the station there was this restaurant, more a trattoria than a restaurant, that served delicious raviole. Most commonly station restaurants were crappy, as crappy as they could be. This one instead served good, tasty local food, and really superb ravioles.
Dubito che si trovino negli stati uniti 😃
@@gobbidimerda1 dettagli...
Browned butter is heavenly. My post WW2 US immigrant German/Polish mom used to make boiled potato dumplings similar to gnocchi but bigger, or cinnamon & shredded apple filled dumplings, same dough, served w sizzling hot browned butter poured over. I was too young to understand how she never measured & that cooking is an art until many years later having gone through my own exploration of food & cooking.
She also made raised yeast steamed dumplings that I think used a bit of sugar which I now recognize as quite similar to Asian Bao except they weren't filled. Those were served with gravy.
I wish I had been old enough to capture the ingredients & their relative proportions.
To this day I almost always brown my butter before frying my eggs (I occasionally try different chef recommendations) - so much more flavor from the Maillard reaction goodness imparted by those browned bits of milk protein in the butter. My daughters continue in that tradition.
As a high school aged teen temporarily in Germany in 1969 visiting relatives, I experienced the heavenly deliciousness of daily freshly produced unsalted butter & baked breads straight from the bakery which I never was exposed to in US. My palate was expanded but I'm still searching for anything approaching that available in US.
Butter has been vilified by bad science for far too long. Mangia!
This was my favorite dish to make as a kid. I could cook it all by myself and my parents would let me. ♥️🇮🇹
My goodness 😂, I literally spat out my drink with Harper's unexpected hilarious comment clarifying this won't really work with Cheddar! Harper is a very articulate and talented narrator! Subscribed for Harper's marvellous and witty storytelling and Ava's authentic and delicious cooking❤ Much love xxx
My mom would make me pasta with butter and cheese whenever I was sick ❤ I’ve always loved it !!!!
I love ramen cooked without the seasoning packet, which I save for when I need chicken or beef broth, and I dress the ramen noodles with butter, parmesan cheese and a little half and half!
The anchovy one reminded me of one of my favorite go-to simple pasta dressings, which I got from the Amalfi Coast: Briefly sizzle (but don't cook either oil or the ingredients) chopped garlic, reasonably generous chopped good anchovies, and finely chopped walnuts in a good olive oil. Dress pasta with it, generous black pepper, and some fresh chopped mint, and drizzle with a little colatura di alici.
Harper you make the food come to life with your descriptions. Of course looking at the food is part of it but your words add so much. love this show
Welcome home guys! Can't beat pasta with butter and parmesan for a quick meal!! Thank you Eva for the new pasta and butter sauce recipes ideas!!
My Italian Grandmother and Mother cooked this at least once a week. I always cooked it for my kids and we still eat it when I don't feel like cooking! My favorite!
My go to - spaghetti with olive oil and butter, a smidge of garlic, grated fresh Parmesan and parsley.
Just Lovely!!!
Eva ogni volta provo il piacere immenso di sentire che dici esattamente quello che vorrei tu dicessi.... 😍😍😍 State davvero migliorando la visione della cucina italiana nel mondo. ❤️
I can just imagine a whole suitcase full of cheese coming back with you guys from every trip to Italy ❤
Awesome! Simplicity at best!
Thank you for this vlog. Ciao. 2023.
My go-to quick and easy meal to make when I either don't have much in the pantry or fridge or I don't feel like "cooking" (which I also had last night) is pasta with butter and grated parm. I've been making that for myself since I was around 10 years old. I've had ravioli with sage butter sauce before but the filling was butternut squash. Not sure what else (spices or cheese) were added to the filling, but it was good.
spaghetti with mashed dried tomatoes( in oil alredy or not) with butter, literally did this one yesterday.
Love your videos! Lots of fun to watch!
My Grandmother ("Nanny") would make "Pastina for Christina" when I was a very little girl and feeling under the weather or just when the other options were too sophisticated for my young palate. It was just Pastina, butter & grated cheese......Yumm!!!
Eva is a national treasure!
Pasta, butter, garlic, parmesan is my go to meal usually, but I rice with cream of mushroom soup if I have it ready. BTW, I'm so jealous that you get to spend so much time in Italy, welcome back.
Thank you for sharing your skills ❤❤
Really glad I watched this video.
My go to is homemade pasta and peas with a butter sauce. love it! This is my go to for not only "nothing in the pantry" but also " I don't feel like cooking" meal.
Same. Salt, pepper, peas and parmesan cheese if we have it
Pasta peazoli
Mind. Blown. Just tried your pasta burro e alici (pasta with butter and anchovy) and it's amazing good! I'm not an anchovy fan but the result isn't fishy, thanks to the butter and parmesan cheese, it actually has a roasted garlic thing going for it! Thanks for the recipes, I can't wait to try the sage and saffron versions next!
All the dishes look yummy!😊
This was a great video. Thanks!
When I was growing up and wasn’t feeling well, my mom always made me pastina with some butter. It’s still my most favorite comfort food. I prefer the spinach pastina but unfortunately I can’t find it anymore. Love your videos ❤️
You had me at butter. Using butter always feels like a splurge 😉. Love these simple, but delicious recipes!
With Pasta Bianco (fettuccine alfredo) you can substitute butter for margarine or even corn oil based spreads like Country Crock, Fleishman, etc. Unless you're a food critic, it tastes just as good as butter.
@@emailuser8668 bit its not as good as butter-those fats are not only unhealthy-they're frankenfood! when they made margarine the cancer rate began to skyrocket!
The soundtrack of your episodes are always amazing ♥
Love your cooking videos and trip to Italy! Keep up the great work!
This is the pasta video I have waited my whole life for.
Also, today I learned that ravioli stamps exist.
This has always been my go to! Welcome back!!
I'm definitely going to make all of these!
My go to is soup. It is easy to make tiny pasta, and if you have broth or bullion, a few spices and DONE. My husband doesn’t like garlic but that with pepper and oil, perfecto!
Let's see if they begin to understand that we don't need cream.
Personally, I also add pepper to my pasta with butter.
Everything looks delicious. I love Safran. I use it on rice and chicken. Not every Safran is good. It has to be iranian. True it's expensive, but delicious. Thank you guys, I can't get enough of you two ❤️❤️❤️
I use Mexican saffron. It is a unique flavor, but I will have to try your brand too! My ex-wife made me a Zatar pizza once, it had just the thin rolled out pizza dough, olive oil, then zatar seasoning sprinkled all over. I've been craving it ever since. She sent me a box of the seasoning, but its not the same if I have to make it. She still cooks for me, but now she lives on the other side of the U.S.
My Granddaughters love this Pasta..💜
"I've never had pene this big, it's huge! "
That was hilarious 🤣
Love you guys, thank you for keeping us entertained each and every Sunday! Grazie
Same thought, dought hahahaha you're amazing guys! PENNONI
I love watching and have learned a lot💕
As an Italian-American we have grown up with the first dish in my family for Generations. My now two-year-old granddaughter is a huge fan.
Hi Eva & Harper,
I’ve been meaning to ask you guys this for ages: have you ever tried the “Kerry Gold” brand of butter instead?
It’s noticeably yellow butter, made from grass-fed cows in Ireland following the “European style” (i.e. higher fat-content than our whiter, plastic-tasting American counterpart), so it’s a great and easy way to upgrade most recipes into tasting far more delicious :)
Hopefully you can get your hands on a nice stick or three during your shopping runs some day (I’ve found their silver unsalted boxes on the shelves of Costco, Safeway, even Walmart here in California). Good luck on your search, and thanks for all the recipes!
Ali
I agree with you, I only buy European butter (I'm in Indiana), we can easily find Kerry Gold, Finlandia from Finland, or Président from France. Well worth the price, and ensures my French sauces come out right.
if you can find amish butter like at publix's it is amazing
@@daganbanks
Oh, great tip thanks
I always gravitated toward Kerry Gold not just for the making process but also the grass-fed cows, although if you can’t find any Kerry Gold near you then Amish butter seems like a great alternative as well :)
@@fabienneapril3478
Hear, hear! Now that I’ve stumbled across the flavor of European-style, I can’t really ever go back again 😅
As someone from Kerry, Ireland I recommend this butter
One of your best podcasts! Simple, easily reproducible and FABULOUS! Thanks!
Thank you guys for making cooking fun and almost educational. I always look forward to your videos and travels.
Watching you two and the love you sharing is a highlight of every video. Grateful you were safe in your travels and returned.
I made this just now, and I love it. Thank you.
Thank you 4 showing me ❤the right way to cook this simple dish👍👍
I love how he says it's one of his favorites for nearly each dish :)
Buttery BRILLIANCE!!!
Grazie Mille Eva!!!
(Thanks for sharing her culinary talents Harper!!!)
I LOVED the music for this video! Watching Eva work her magic was fun too. Grazie😊
excellent recopies and its all in the techniques
I just love your channel! I have been an Italian food fanatic for decades but you two bring so much fun and enjoyment to cooking real Italian food! Mille grazie!!
I love my pasta and butter and what ever you put in it!
The saffron sauce looked delicious!! Thank you!!
Made it tonight, sooo good. Love your channel!
Love the anchovy and butter receipe
Thank you for sharing some wonderful butter sauces! As someone who is allergic to tomatoes, it’s easy to get bored with having to eat (Americanized) versions of Alfredo all the time.
I love the way Eva handles food. So delicate. The raviolis looks so delicious with sage and butter. oh. my. god.
I so look forward to Sunday and the newest Pasta Grammar, and this video did not disappoint. Butter, butter and pasta, butter and saffron, the drool factor kicked in at the ravioli stage! Great video Harper and Eva!
Welcome back home Eva, and Harper. I'm so happy that both of you made it safe and sound back to Arizona
tried it - enjoyed it! thanks for this simple but tasty recipe!
been making parm/butter pasta for years. Love it for it's simplicity and ease
You took a bite and my mouth started watering! I must make this.
Ava, another great show! Thank you so much...Grazia ❤
Great video. You two are great!
Love this video! You two are awesome and love these quick dishes. Thanks for sharing 😁👍❤️
Love you guys!!!
I really like the relaxing tempo of your editing !
Just found your channel! It’s amazing
Love you guys. Very entertaining and educational. Italian food is the best.
Wow. Whata great episode. All the recipes were so simple but looked fantastic
I love a simple, delicious, authentic recipe that I might actually have all the stuff to try it. So this video was amazing. Thank you.
Live the those dishes can’t wait to try specially the one with sage …thank you
The rule of Italian cooking is simplicity and the best ingredients 🇮🇹
you two are my favourites, i always come back and find such peace... its just so relaxing!
ONLY EVA CAN MAKE MAGIC WITH BUTTER AND PASTA😍🥰😍🥰😍🥰
You two are wonderful! You don't come up in my Playlist anymore, but I know where to find you. Keep bringing real Italian food to the USA! ❤
Welcome back. “Splurge” love it. I’m all in with all of these butter sauces!!!
I made this the other night exactly as you’ve taught here. It was so good I had it for the next 3 meals! Thank you!
Love the simplicity of this dish. I will definitely try it myself. Ty Pasta Grammer
The butter anchovy pasta sounds really good.
This video just encompasses the true simplicity of native Italian food! Love it so much! I already made some of these recipes and now I cannot wait to make the others! Thank you!
I am from the UK and have been to Italy (not nearly enough in my book) and adored the food and the emphasis on family and friends surrounding it before I visited! Since then my love for Italy and its food has just grown and finding your page showing proper true Italian recipes has only increased my love! So thank you! 😊 ❤️❤️❤️
I love you guys!!
I'm drooling
I absolutely love your channel! Your passion for cooking is amazing, Bravo!
I love it when you make her blush! 😊
This pasta dish is one of my favorites. My mom and dad’s parents are from Sicily, and this was our go to dish. I make this frequently. It’s so delicious.