I just want to thank you for pointing out Italian-American food/recipes. Too often I see videos and/or read comments on how traditional Italian-American recipes are not correct or not really Italian. To understand Italian-American recipes is to understand the history of Italians that came to American at the turn of the 20th century. They brought their traditions and culture but had to adapt to the new surroundings. You nailed it when you said by using what was locally available. Thank you again.
I made this last night and it was one of the best things I have ever made. The sauce is creamy and the spicy sausage worked so well with it. This will be a regular staple in our house from now on. Just amazing!!!
Steve, I love you man! You're the king of food channels. You make ONLY delicious recipes and I can see the passion in your eyes. You're sincere, you care and you really mean what you do. I can see you mostly make what YOU like to eat and you have fantastic taste! I've made like 10 of your recipes so far and all but one (the butternut squash pasta) were AMAZING!!! You are quickly becoming my number one favorite chef!
I made this and *wow.* Because of dietary restrictions, I used 1 cup of half and half and 1 cup of rich chicken stock in place of the 2 cups of cream. I also used 1/2 pound of ground sausage, then blotted it dry before adding it to the sauce. These three steps reduced the fat significantly, but I'll tell you what -- no one could tell. It tasted *that good.* Like "I want to lick this plate" kinda good! Thank you!
Made this today. Only one change - my family like sweet sausage better than hot. It was sublime. Great flavors. Really came together at the end when the sausage was added. A new favorite. Thank you for sharing.
I made this last night and it came out fantastic! I had sweet sausage on hand so I had to tweak the heat a bit to get it where I wanted, but in the end it absolutely *SLAPPED!*
I made this tonight and it turned out fantastic. Made a few tweaks that made it easier on myself, not sure how much it would change the end result. 1. Instead of making the pepper sauce first, I sauteed the sausage first, then removed it into a bowl and put my vegetables in the fond covered pan, deglazing with the moisture from the vegetables and a tiny splash of water 2. I didnt have calabrian chilis, so I just used some pepper flakes instead when cooking the vegetables. 3. Since I did the sausages first, I just pureed the vegetables right in the pot with my immersion blender, then added the cooked sausage back in 4. I found it could use bit of acidity at the end, so I just hit it with a splash of white wine vinegar. I'm sure red wine vinegar or balsamic would work great too
I’ve made this about 3 or 4 times now for friends and family and it has been amazing every time. You can tweak it with chicken if you want but the sausage still reigns supreme.
I made this last night and it was hands down the best pasta dish I've ever executed. It leverages the flavors of all my favorites. Not sure where to go from here. Might just keep this on repeat.
My man, Ive made multiple dishes from your show. I started with Cacio e Pepe, and did a couple other pasta/sauces from there. Your videos have served to motivate me to cook more often, and cook tasty stuff. Thank you for passing on these lessons and doing it in a fun way. That motivation has been hugely valuable also. Bless you sir.
Dude I'm absolutely overjoyed that you put this recipe on your channel. This expands the other sauce that you taught us how to make, and it can be made with either hot or sweet sausage, or even ground beef. Depends on who likes and who dislikes heat in their food.
@@s1mo really? Don’t you like… gain a lot of weight cuz of the carbs? I’ve been trying to improve my diet so that’s usually my concern when I eat pasta, I don’t wanna eat too much because I’m worried I’ll get fatter than I already am
@@Latino_Burrito I'm losing weight (like a lot lol, 50 down, 50 more to go) and I eat pasta regularly. It's all about calories and portion control. For instance, to lose my weight I eat a hardy breakfast so I can skip lunch and don't drink alcohol. Pasta is very filling, delicious, and fun to make so getting hungry before dinner makes it that much better! I make a side salad to fill myself up. Just remember, when it comes to eating something delicious and calorie dense like pasta you have to make some sacrifices and control yourself. BUT pasta has a secret advantage over other comfort dishes: you can actually make just one serving. Very hard to do with some other recipes. It's impossible to overeat if you don't even make enough to get fat on!
I make the old pepper sauce on every occasion I can. During the school year I make it once every two weeks to take back to my dorm and feed all the roommates. Never met a single person who dislikes it.
This dish is insane.. I’ve made this multiple times after seeing this.. Monday/Christmas dinner there will be a whole tray.. great job- not another cooking show!
I have no idea why it is taking me this long to find this video but this looks like the most beautiful thing I've seen. I so can't wait to make this for dinner tonight. Running to the store now.
I made this tonight and Mama Mia, it was beyond delicious. Thank you. Your videos are always clear and informative. I appreciate the effort you put into them.
Bro. You are awesome. Love the way you think outside the box when recreating the flavors, seasonings, and textures of the meals you grew up with or experienced. Please keep up the great work!
This recipe is amazing. I am not a great cook, but I tried my best to follow this recipe. Didn't have Calabrian chilis. Had to use Rigatoni pasta Even poorly following the process with bad timings, the dish still came out the best pasta dish I have ever made. Thanks for sharing!
Greta to watch someone who knows how to cook and appreciate fantastic, authentic Italian cuisine, but also be able to try new things and experiment with ideas and foods traditionalist would probably overlook
Been watching your show from a minute now Steve, first stumbled upon it looking for different versions of vodka sauce, a substance I consider to sacred lol. Next I was looking to sharpen my technique for Bolognese. After seeking and seeing your recipe for it I decided to sub. Then I was looking for a red pepper sauce and pow. Now you've literally combined three of my favorites sauces into one. I'm here for it bro
I've roasted and skinned more bell peppers in my life than I'd care to count. But the method you demonstrated here never occurred to me. Thanks for making my life easier!
I really just want to Thank you for your Superb and really easy to follow recipes, I’ve cooked now 5 of your dishes for my family and friends, now they are asking for take out!! Your braciole 😮 wow, I add a layer of Nduja to it for a little kick. Really thanks for sharing your recipes & keep up the amazing work ‼️👍🏻
Great video! I've actually been making a sauce similar to this for a few years now as a sort of summer friendly version of Bolognese. I'd recommend giving it a try with a smaller amount of mascarpone instead of heavy cream, I find it adds a nice acidity and makes the final sauce feel less heavy.
I just made your meatloaf a couple days ago. This is another that will soon be a staple of our dinner too. Thanks for sharing your recipes. My family loves it.
My husband hates peppers. I know, I know. But I’m going to make this sauce and I’m betting he’s going to love it. The Romano would pair so nicely with sweetness of the onions and peppers. I’ll be going to Nicastros and getting some hot Italian sausage for sure. Thank you for posting😁
Dude, I just made this tonight and it was out of this world. It may be the best sauce I've ever had. And I made it lol. Thanks for the recipe. Time for a nap lol
This was absolutely fantastic. I've made a similar dish myself before but also roasted a few roma tomatoes along with the red peppers, and added some crimini mushrooms with the sausage for extra body. But this pure pepper version was wonderful, a nice change up from the tomato sauces!
Love the way you do your cooking & recipe videos. Every detail from the ingredients, to why your doing a specific technique, is so informative and just well done.
Steve! Once again another great episode thank you! I can’t help but notice the quality of ingredients you choose. You should consider doing an episode on how to shop and identify good quality ingredients. Like that sausage & pasta you were using. Many people, especially if you’re not from the east coast or been exposed to the products available there don’t know how to shop or identify higher end products and it makes a difference in the end results.
I’ve actually made this dish, just without that massive amount of onions (cos I simply hate onions) and I gotta say it’s really delicious. Only thing I added was a soffritto before frying the meat. But the pasta was really, really delicious. There’s a short cut version: instead of slicing the bell peppers, broiling them etc you can just substitute that step by using Ajvar (either spicy or mild). Ajvar is nothing else but blended bell peppers and some other veggies. Tastes almost the same and takes less time and effort.
#BringBackThePhotoShoots this isn’t mean to be a negative comment or a complaint, I just always loved seeing that at the end of the videos. Huge fan Steve!
I hadn't heard of paccheri pasta until Alex French Guy talked about it with Josh on his podcast, and now I am seeing it everywhere. Are we all watching/listening to the same sources?
Made this tonight. Was a tad lazy and used pre-roasted bell peppers. Still came out great. Also couldn't find Calabrian chilies so I use hatch green chilies instead. It's delish.
I was an early adopter of your original red pepper sauce. I think I’ll adopt this one, too. I have some fresh fig tortellini in the fridge calling my name, and I think this would go very well with that.
@@zma6779 it’s egg pasta dough stuffed with ricotta and figs. Pretty good. Would recommend. It goes really well with sausage. The sweet of the figs compliment the salt and spices of the sausage perfectly.
Did it again! This time I just roasted the peppers in a very hot iron pan with good color, then lower heat to soften them. Using a PowerMixer no skins there anymore ;-) quite speeds up the process!
First let me compliment you on your skill and authenticity. I have made the more authentic pestoa la calabrese...I love the heat added and it was wonderful, but your differences seem to add another level of flavor. I will definitely be trying your recipe very soon. Grazie
6:05. The word "Vodka", when pronounced in English, for an Italian like me, I hear something like the Italian word "Vacca". Which then in English would be „cow“. :).
I just want to thank you for pointing out Italian-American food/recipes. Too often I see videos and/or read comments on how traditional Italian-American recipes are not correct or not really Italian. To understand Italian-American recipes is to understand the history of Italians that came to American at the turn of the 20th century. They brought their traditions and culture but had to adapt to the new surroundings. You nailed it when you said by using what was locally available. Thank you again.
Thanks!
The meat is gonna steam and then your gonna hear the meat fry. Underated cooking tip right there!!!
I made this last night and it was one of the best things I have ever made. The sauce is creamy and the spicy sausage worked so well with it. This will be a regular staple in our house from now on. Just amazing!!!
Made this dish tonight and it slapped.. awesome video and dish! Thank you for sharing.
Steve, I love you man! You're the king of food channels. You make ONLY delicious recipes and I can see the passion in your eyes. You're sincere, you care and you really mean what you do. I can see you mostly make what YOU like to eat and you have fantastic taste!
I've made like 10 of your recipes so far and all but one (the butternut squash pasta) were AMAZING!!! You are quickly becoming my number one favorite chef!
I made this and *wow.* Because of dietary restrictions, I used 1 cup of half and half and 1 cup of rich chicken stock in place of the 2 cups of cream. I also used 1/2 pound of ground sausage, then blotted it dry before adding it to the sauce. These three steps reduced the fat significantly, but I'll tell you what -- no one could tell. It tasted *that good.* Like "I want to lick this plate" kinda good! Thank you!
Great idea on the sauce, I will use the stock and half and half
Made this today. Only one change - my family like sweet sausage better than hot. It was sublime. Great flavors. Really came together at the end when the sausage was added. A new favorite. Thank you for sharing.
I made this last night and it came out fantastic! I had sweet sausage on hand so I had to tweak the heat a bit to get it where I wanted, but in the end it absolutely *SLAPPED!*
The red bell pepper sauce was already the best thing I’ve ever tasted. Can’t wait to try this now
I made this tonight and it turned out fantastic. Made a few tweaks that made it easier on myself, not sure how much it would change the end result.
1. Instead of making the pepper sauce first, I sauteed the sausage first, then removed it into a bowl and put my vegetables in the fond covered pan, deglazing with the moisture from the vegetables and a tiny splash of water
2. I didnt have calabrian chilis, so I just used some pepper flakes instead when cooking the vegetables.
3. Since I did the sausages first, I just pureed the vegetables right in the pot with my immersion blender, then added the cooked sausage back in
4. I found it could use bit of acidity at the end, so I just hit it with a splash of white wine vinegar. I'm sure red wine vinegar or balsamic would work great too
Good idea, saves on Pan/pot usage. 4 as used in the video seems excessive and can definitely be reduced to 2.
I made this for the family, clean plates all round. Lovely recipe
I’ve made this about 3 or 4 times now for friends and family and it has been amazing every time. You can tweak it with chicken if you want but the sausage still reigns supreme.
I made this last night and it was hands down the best pasta dish I've ever executed. It leverages the flavors of all my favorites. Not sure where to go from here. Might just keep this on repeat.
My man, Ive made multiple dishes from your show. I started with Cacio e Pepe, and did a couple other pasta/sauces from there. Your videos have served to motivate me to cook more often, and cook tasty stuff. Thank you for passing on these lessons and doing it in a fun way. That motivation has been hugely valuable also. Bless you sir.
Dude I'm absolutely overjoyed that you put this recipe on your channel. This expands the other sauce that you taught us how to make, and it can be made with either hot or sweet sausage, or even ground beef. Depends on who likes and who dislikes heat in their food.
This is my absolute favourite pasta recipe ever. Thank you for this video!
One of the best pastas I've ever made and eaten. Good shit.
This dish looks amazing and I love pasta. The sauce is on point. You make me want to eat pasta everyday, but I will not.
I eat pasta everyday, trust me it's fine
@@s1mo really? Don’t you like… gain a lot of weight cuz of the carbs? I’ve been trying to improve my diet so that’s usually my concern when I eat pasta, I don’t wanna eat too much because I’m worried I’ll get fatter than I already am
@@Latino_Burrito I'm losing weight (like a lot lol, 50 down, 50 more to go) and I eat pasta regularly. It's all about calories and portion control. For instance, to lose my weight I eat a hardy breakfast so I can skip lunch and don't drink alcohol. Pasta is very filling, delicious, and fun to make so getting hungry before dinner makes it that much better! I make a side salad to fill myself up.
Just remember, when it comes to eating something delicious and calorie dense like pasta you have to make some sacrifices and control yourself. BUT pasta has a secret advantage over other comfort dishes: you can actually make just one serving. Very hard to do with some other recipes. It's impossible to overeat if you don't even make enough to get fat on!
@@Latino_Burrito no.
Word brother
I make the old pepper sauce on every occasion I can. During the school year I make it once every two weeks to take back to my dorm and feed all the roommates. Never met a single person who dislikes it.
Ive been watching you for 2+ years dude but this has got to be one of your most thoughtful vids ever
So glad you are championing Italian American food deserves its own type of cuisine ( for years looked down upon)
This dish is insane.. I’ve made this multiple times after seeing this.. Monday/Christmas dinner there will be a whole tray.. great job- not another cooking show!
I've watched the show for quite some time now, but this is the first recipe I tried to make today. Took me like 1,5 hours but man was it delicious!
I have no idea why it is taking me this long to find this video but this looks like the most beautiful thing I've seen. I so can't wait to make this for dinner tonight. Running to the store now.
I made this tonight and Mama Mia, it was beyond delicious. Thank you. Your videos are always clear and informative. I appreciate the effort you put into them.
Simple ingredients. Basic techniques. All combined in a really creative way to make a dish which is new and exciting. Well done!
I've never watched so many videos of a guy I don't like all that much. Well done as usual.
Bro. You are awesome. Love the way you think outside the box when recreating the flavors, seasonings, and textures of the meals you grew up with or experienced. Please keep up the great work!
This recipe is amazing.
I am not a great cook, but I tried my best to follow this recipe.
Didn't have Calabrian chilis.
Had to use Rigatoni pasta
Even poorly following the process with bad timings, the dish still came out the best pasta dish I have ever made.
Thanks for sharing!
Greta to watch someone who knows how to cook and appreciate fantastic, authentic Italian cuisine, but also be able to try new things and experiment with ideas and foods traditionalist would probably overlook
Great Recipe! I made this for my family and everyone loved it!
Been watching your show from a minute now Steve, first stumbled upon it looking for different versions of vodka sauce, a substance I consider to sacred lol. Next I was looking to sharpen my technique for Bolognese. After seeking and seeing your recipe for it I decided to sub. Then I was looking for a red pepper sauce and pow. Now you've literally combined three of my favorites sauces into one. I'm here for it bro
I've roasted and skinned more bell peppers in my life than I'd care to count. But the method you demonstrated here never occurred to me. Thanks for making my life easier!
I really just want to Thank you for your Superb and really easy to follow recipes, I’ve cooked now 5 of your dishes for my family and friends, now they are asking for take out!! Your braciole 😮 wow, I add a layer of Nduja to it for a little kick.
Really thanks for sharing your recipes & keep up the amazing work ‼️👍🏻
Great video! I've actually been making a sauce similar to this for a few years now as a sort of summer friendly version of Bolognese. I'd recommend giving it a try with a smaller amount of mascarpone instead of heavy cream, I find it adds a nice acidity and makes the final sauce feel less heavy.
Ah! I love this idea :)
You are THE pasta guy. My go-to for all pasta recipes
OMG, I thought the pink sauce was fabulous. I can't wait to try this one.
This looks insanely good. Very original approach too, so kudos for that. My tummy is screaming for this dish, so now I have to make it...! 😄
Just made this and it was ridiculous. So good with a fresh loaf of Italian bread and salad. Whew!
I made this a couple of weeks ago. IT WAS AMAZING! A new staple in our house 😋
Love this recipe. Big sausage and peppers fan. Thank you.
I just cooked it and it's tasty af. I used pancetta instead of sausage. Next time I'll do it with this sausage. I'm very amazed by this recipe ❤️
Dude. I’ve been following you for awhile. And you really helped me step up my culinary game. But you out did yourself on this recipe.
I just made your meatloaf a couple days ago. This is another that will soon be a staple of our dinner too. Thanks for sharing your recipes. My family loves it.
This channel has really changed my perception of what pasta can be.
Im so happy I cooked pasta today. Because im craving another portion again watching this :D
Looks amazing. Love all the ingredients. Friday night menu decided.
We made this last night, absolutely rockstar dish. The sweet pepper sauce is so different from traditional red sauce. Incredible!!!
This was AWESOME!! I made it with rigatoni and it was amazing!!!
My husband hates peppers. I know, I know. But I’m going to make this sauce and I’m betting he’s going to love it. The Romano would pair so nicely with sweetness of the onions and peppers. I’ll be going to Nicastros and getting some hot Italian sausage for sure. Thank you for posting😁
I’m making some of that sauce again -amazing recipe. I even froze some for lazy days and it was fine!
I've made it twice and this is delicious.
Dude, I just made this tonight and it was out of this world. It may be the best sauce I've ever had. And I made it lol. Thanks for the recipe. Time for a nap lol
Amazing! Simply AMAZING
Heck yeah! I'm going to make this for the kids this week, might use mild sausage, and add chilli to my bowl so the kids eat it. Grazie!
You're a beast bro. All of these Italian based dishes look amazing
This guy makes food worthy of a last meal, every time, this is so good
Those italian sausages looked amazing! Far far better than anything even at a local butcher near me and pork is king here.
I made this last night. Delicious pasta. Thank you Paisan.
This looks amazing. I’ll check back when I have made it.
This was absolutely fantastic. I've made a similar dish myself before but also roasted a few roma tomatoes along with the red peppers, and added some crimini mushrooms with the sausage for extra body. But this pure pepper version was wonderful, a nice change up from the tomato sauces!
Love trying new pasta dishes definitely trying this one out
I've watched 20 seconds of this and I already know i'm going to make it
Dude, every time I watch one of your pasta videos it makes me want to cook and learn more. Keep it up buddy!
Love the way you do your cooking & recipe videos. Every detail from the ingredients, to why your doing a specific technique, is so informative and just well done.
Just wow!
Steve! Once again another great episode thank you! I can’t help but notice the quality of ingredients you choose. You should consider doing an episode on how to shop and identify good quality ingredients. Like that sausage & pasta you were using. Many people, especially if you’re not from the east coast or been exposed to the products available there don’t know how to shop or identify higher end products and it makes a difference in the end results.
This one needs more views. While my kids prefer your penne ala vodka recipe (an absolute banger), this is my wife's favorite. Fantastic stuff.
I just made this, would highly recommend, it was amazing!
I’ve actually made this dish, just without that massive amount of onions (cos I simply hate onions) and I gotta say it’s really delicious. Only thing I added was a soffritto before frying the meat. But the pasta was really, really delicious.
There’s a short cut version: instead of slicing the bell peppers, broiling them etc you can just substitute that step by using Ajvar (either spicy or mild). Ajvar is nothing else but blended bell peppers and some other veggies. Tastes almost the same and takes less time and effort.
I must be Italian!! I love this!
#BringBackThePhotoShoots this isn’t mean to be a negative comment or a complaint, I just always loved seeing that at the end of the videos. Huge fan Steve!
I hadn't heard of paccheri pasta until Alex French Guy talked about it with Josh on his podcast, and now I am seeing it everywhere. Are we all watching/listening to the same sources?
Made this tonight. Was a tad lazy and used pre-roasted bell peppers. Still came out great.
Also couldn't find Calabrian chilies so I use hatch green chilies instead.
It's delish.
Made this last night actually just pure delicious
Dude. You are a champion! Thanks
That ragu (with zucchini instead of noodles) fits nicely into my lower-carb dietary lifestyle. I'm making this for sure. I'm excited!
thank god for this man
That looks amazing-I have to try that sauce!
I was an early adopter of your original red pepper sauce. I think I’ll adopt this one, too. I have some fresh fig tortellini in the fridge calling my name, and I think this would go very well with that.
Try the pepper sauce with some home made meatballs. I think I even used his recipe for those too. It is amazing.
@@terryowens3860 Did the same, godly combination
Fig tortellini sounds crazy amazing, what else is in it?
@@zma6779 it’s egg pasta dough stuffed with ricotta and figs. Pretty good. Would recommend. It goes really well with sausage. The sweet of the figs compliment the salt and spices of the sausage perfectly.
I ❤️ u
Did it again! This time I just roasted the peppers in a very hot iron pan with good color, then lower heat to soften them. Using a PowerMixer no skins there anymore ;-) quite speeds up the process!
Literally my favorite sauce for pasta is that pell pepper sauce 🙌🏼 thank you for this!
First let me compliment you on your skill and authenticity. I have made the more authentic pestoa la calabrese...I love the heat added and it was wonderful, but your differences seem to add another level of flavor. I will definitely be trying your recipe very soon. Grazie
Just made it today for dinner. Excellent recipe and simple to make too
I just cooked the sauce and tried it with some gnocci. It's really amazing and I'm definitly going to cook it regularly.
OMG that looks amazing!
I have to make this really soon. Looks amazing
I love this recipe 🤌🏼
That look Fantastic!
About as good as it gets. Thank you as always!
MUST TRY
Never a recipe that isn't amazing. Thanks, Stephen!
I can’t wait to make this. Looks so good
Me and my husband live your videos. I make some of your recipes and we have loved them so far! Keep up the fantastic work🌸
6:05. The word "Vodka", when pronounced in English, for an Italian like me, I hear something like the Italian word "Vacca". Which then in English would be „cow“. :).
Amazing!! 👏🏾👏🏾🔥🔥🔥💯
Love it. Thanks
This looks freakin incredible. It's very southern Italian.
Cometeer is fantastic coffee. The first order is well worth it.