3 Levels of Tomato Pasta

[@danielsantiagourtado3430]

Levels of carbonara please

[@Ash_Wen-li]

It's just 5 ingredients (pasta, cheese, guanciale, eggs, pepper). So there aren't really levels to it

[@MirA12334]

I mean tomato sauce is just the same thing lol😂😂😂😂😂 ​@@Ash_Wen-li

[@razia6046]

​@@Ash_Wen-liBut there are with just tomatoes though?

[@Ash_Wen-li]

​​@@MirA12334 You can make unlimited types of tomato pastas. Carbonara just has one recipe Unless you want to include styles of 'Carbonara' that aren't Italian then sure

[@jackydor3273]

​@@Ash_Wen-li I agree unless you are cooking it wrong there's only one way to do it.

[@gabry2558]

Paste all'assassina is more it's own thing rather than an improvement on pasta al pomodoro but i can see the progression, make sure to make it REALLY SPICY tho for maximum killer instinct

[@thumb.]

average italian spice level wont be real high

[@gabry2558]

@thumb. Well I can tell you it strongly depends where in Italy you're from, south (where this dish is from) are much more used to spice than the north. In any case since you're cooking it you can obliviously adjust it to your liking

[@allisonhunter1063]

​@@gabry2558What type of chili is best? I need spicy without making me taste metal. I HATE spicy stuff like that. I want to taste the peppers unique flavor not JUST the heat.

[@gabry2558]

@@allisonhunter1063 I'm sorry I don't really have any specific recommendations, I really get what you mean tho. Usually for spicy stuff I've had the best result using the freshest and least processed peppers I could find, if you live in a sunny area or if you have garden space you can try growing your own even if just in a little pot, the plant doesn't take too much space. That way you are guaranteed to have them fresh, just pick a ripe one the moment you want to cook, for long term storage you can freeze them whole, for me it worked

[@onerainiday]

❤❤❤

[@BoarsInRome]

A quick tip: August is when tomatoes are in season and are the most mature. When you buy fresh tomatoes, you are buying them off-season most of the time; for that reason I actually reccomend buying a high quality canned tomato instead since the flavour is preserved. Something like San Marzano is perfect In Italy (at least with my family) we rarely do sauce with fresh tomatoes unless they are in season!

[@user-tl5bk9uv8x]

Mmm yummy preservatives

[@BurgoYT]

Canned san marzano tomatoes make the best sauce

[@BoarsInRome]

@@user-tl5bk9uv8x Just because they are canned it doesn't necessarily mean they have preservatives, thankfully. Tomatoes can even be canned at home by filling a jar and covering them with salty water. You can almost certainly trust a canned tomato if it's labeled "DOP or IGP" Unless you meant that the off-season tomatoes have preservatives. I'd guess they probably do unfortunately...

[@米空軍パイロット]

​@@user-tl5bk9uv8xCanning predates preservatives. It's a sterile preservation method all on its own.

[@Can-0-Soup]

@@user-tl5bk9uv8x Italy actually doesn't really use many preservatives since when canning things you have to heat it up which kills a lot of the bacteria.

[@maraartigas6767]

I love these videos they’re so helpful when you wanna make something familiar but a little bit more elevated. Thanks!❤

[@Valdentia]

I see you too learned to use garlic and olive oil prior to adding in the canned tomato sauce.

[@usamaepekonis]

Nice video, you're killing it

[@ankurbhattacharya5184]

Video al'assassina

[@Alan-ug2qm]

​@@ankurbhattacharya5184 *all'assassina

[@sleazymeezy]

This guy paid for alot of bots.

[@WinterWyvernE]

@sleazymeezy fr

[@carljarnhamn9888]

is that a pun or...

[@yeetyoot4433]

...that last one sounds FASCINATING i gotta try it sometime

[@DetroitTyler]

never seen that before

[@liligotz7462]

It’s SO GOOD especially for how simple it is, go make it! ❤️‍🔥

[@Nightmster]

Definitely worth checking out. Just make sure you have a big enough pan for it!

[@bruhbruh4635]

Add banana ketchup

[@JoFlex2003]

The last one, the pasta all'assassina, is a traditional dish of Bari, in Apulia. I don't think you can find it in other regions of Italy

[@samd.bazinga7926]

Bro as Italian I really appreciate you knowing Assassina, it's a regional dish and I love it (make it spicier guys) For a good tomato sauce I also suggest you to cook canned tomatoes or raw tomato sauce veeeery slowly in a pot (adding water for 1/3 of the quantity) , as some of the aromas really get activated after 45 mins of boiling.

[@yourfavoriter1v3r]

Italian here too cook yours for 3 hours with a lid on low after trust it’s very worth it. And also san marzanno tomatoes are extremely good would recommend

[@JFenixGG]

it's my favorte pasta

[@jonolabarrieta2234]

Levels 2 and 3 are really great. God work Kwook

[@federicapiccinin6730]

when i do the second method (my fav too) i put the cherry tomatoes cut in half in the pan and i let them burn a little before adding salt

[@NotYanisYanis]

If lionfield reacts, it would be Lionfield vs Romanian chef? Intersting...

[@YashKarlekarYapoleonBolekar]

Battle of romance

[@madameannalisa6386]

Lionfield approved.

[@nadiaricci9167]

Lionfeld would approve because spaghetti all'assassina is an actual Italian dish! Probably the only time we accept cooking pasta like that hahahhaha

[@Poptanic]

@@nadiaricci9167italians 😒 You don’t accept pineapple on a pizza, but accept burnt pasta

[@vergorance]

@@Poptanicthey literally made it😭

[@Futuretitan4890]

Keep up the good work man👍 at this point im kind of living of your tips

[@captainsgrave7878]

Level 3: cook a whole different meal jk, keep up the great work🙌🏼

[@buyelani]

Yeah, I'd add basil as well

[@dakittengamers4046]

I actually love how this video doesn't make the third level just a huge jumble of hella expensive ingredients and 5 hours of prep/cooking time. It's actually unique and interesting which is something I'd love to see in more videos

[@bloxfruit700]

The one with the lil tomatos is soooo good

[@matejsantak9153]

please make this croatian breakfast dish called Sopjanski bošpor it is fast to be made it needs around 15 to 20 minutes and it is very filling here is recipe Place pork fat and two tablespoons of flour in a pan and fry on low heat until the flour takes on color. When the flour acquires a golden brown color, pour about 8-9 dl of water and about 5 dl of concentrated tomato juice into the container and stir gently until it boils. Mix 1 tablespoon of flour in 1 dl of water, making sure to break the lumps of flour. Slowly pour the water and flour into the container with the boiling bošpor while stirring. You add the amount of water and flour that is needed to get the thickness of the soup you want. Add salt as desired, if you feel that the dish lacks acid, add more tomatoes. If the tomato is too sour, you can add a small amount of sugar... for the end after you made it you can add sausages or how we say it Kulen mostly made from pork and you can also take some bread and here you go (this is as close as my family recipe i dont remember it corectly)

[@KaitoGillscale]

Here's my family's recipe. My Sicilian grandma passed it down to my mom, and then down to me: Pre-open 6 cans of 29oz Tomato Purée and 6 cans of 29oz Crushed Tomato. Olive oil to line the bottom of a very large pot. One large moderately-thin sliced onion…yellow or white…two-3 spoonfuls of crushed garlic. Once sweat down, add the sauce one can at a time and add just enough water to each can to clean the inside of each. Now we stir this sauce half-covered once every 10-15 minutes on medium heat for 6-8 hours. If you don’t cook this sauce for 6-8 hours, you won’t be giving the heat time to slowly burn off the acidity. That’s why so many “Italian” shops sweeten their sauce with sugar. This sauce has no sugar, and it’s just as sweet as theirs. Not by adding sweet, but by removing bite and acid naturally. Now, at the 4th hour you'll want to add a can of tomato paste to revive some of the flavor. If you notice the heat is too high and the sauce is losing too much water, add more give the sauce more liquid to evaporate. The can of tomato paste will offset this added water (usually added at around the 6 hour mark). The final product should be a sauce with absolutely no twinge of sour/bitter in the corners of your mouth. Give it another 10-20 mintues of cook once it's done, and then turn off the stove and allow to rest to room temperature. You may portion it into freezer-safe containers once it cools but DO NOT cover until the sauce reaches room temperature naturally. Covering and trapping the escaping steam may sour the sauce.This portion should last you around 2-3 months if frozen properly, and despite costing around $25 to make, will save you far more than buying the same amount from the store. Note: if you wish to flavor the entire sauce, please do so at the 5 hour mark. Adding fish bones and shellfish will create a puttanesca once you sift those additions out at the end. Adding a piece of london broil or sirloin to create a Bolognese. This meat should be seared softly but not fully cooked to allow to come to temperature in the sauce. Remove after an hour to infuse the sauce with a meatier flavor. Also note that doing this will shorten the lifespan of the sauce, as the meat and fish are more spoilable than the regular sauce. If you want to ensure the longest shelf life, prepare the sauce plain, then take a portion a little early in the cook and create these mixes at a later date to be used up at the time of preparation.

[@leni8744]

Wtf. Is this for a whole football Team or what? 🤦‍♀️

[@LewisBowels]

​@@leni8744You have no idea how huge Italian family dinners can be.

[@KaitoGillscale]

@@leni8744 Haha. A family of 3 can eat off this for about 2 months if they use the sauce about twice per week. An entire portion can be used to make lasagna or baked ziti. You'd be surprised how quickly it can go if you use it instead of grabbing fast food.

[@Darker_Editrn]

Bro share family secert recipe

[@KaitoGillscale]

@@Darker_Editrn Food unites us all...and another few people learning how to make sauce as good as my family makes it is no secret to me.

[@LunaLamperouge]

Your cherry tomatoes pasta are my all time go-to recepie! I'm probably 10% of the views on that video lmao

[@IkiyouKai]

Omgggg yessss. My Japanese home stay teacher made spaghetti in the tomato sauce (level 3) and I was mind boggled. I'd never cared for spaghetti with tomato sauce until that moment. 10/10!!

[@shehzadsingh3411]

The last one is the type of shit souma would make

[@gabrielintano2202]

I take the pasta sauce, i had extra seasoning, meat (usually ground beef bc it is the easiest to get a lot of), and cook that together, top on pasta with with cheese and bread!

[@KeithOlson]

...and when you want to warm it up for lunch the next day, fry it in a good oil, letting it develop a good crust at least twice, deglazing it with leftover pasta water/wine/etc. So good!

[@Geo_serb]

Your videos always make me hungry even tho i ate

[@INDAlake]

"the tomatoes will start breaking down and cooking in their own juices" Yeah me too man

[@jensenraylight8011]

should also use wok and stir fry it

[@frankpearsun]

As an Italian I love that u used Rummo for sauce in the first one, generally speaking in Italy it's a pretty rare brand to find for the sauce but a well known for the pastas. Nice

[@blondeclb]

My dad used to fry up leftover spaghetti in a cast iron skillet. Most definitely was/is the best way to heat up leftovers. Level 3 unlocked a childhood memory for sure.

[@meakimon]

Thanks for the tips. I can't eat raw tomatoes, but cooked is great. I wanna try the level two!! But I'll add a bit of carrot grated. Hehe.

[@Futuretitan4890]

Next video idea: levels of pizza

[@theFury07]

Definitely going to try level 3, I’ve always loved eating Italian. Thanks for the idea

[@ashkirby8896]

I bet a certain pair of Italian TikTokers would give this an “APPROVED”!😄🤩😏😎👌👍

[@nanniuowo]

Nothing beats some pomodori datterini with pasta 🥰🥰

[@ripwednesdayadams]

yum i feel like the texture of #3 would be awesome!

[@te.madara]

“cooking in their own juices” got me 😂

[@thatoneguy2320]

The level 1s in all of these videos are better than the way I make it😭

[@existing196]

Quick tip if ur using jarred/canned tomato sauce/paste season it to ur own taste. I add extra seasoning to the premade stuff and it makes it taste way better. If im feeling fancy I’ll make a sauce with the plain canned tomato sauce which is just puréed tomato

[@Andrea-n4o]

as an italian i fully agree whit you good job

[@thatoneguy-cj1rd]

1 has the most memories but 2 is probably the best

[@JaycobSirduke]

Yo, big ups for All’Assassina! It’s a classy southern Italy dish. Loads of Americans get it so wrong. Yours looks proper. Well done.

[@Iman_artistyay]

Can you do more of these vids pls

[@nerdstown997]

Level 2 looks great!

[@StellaMario-k9n]

He almost said my name there 😌😳😳😲😮😅

[@MisterDutch93]

The best thing about most classic pasta dishes is that they require very little ingredients and are easy to learn / hard to master.

[@Spector209]

Think you’re messing with us wit that last one

[@micheledaniloleone2197]

Hey, barese here (from bari, where the assassina is from), be sure to make it really spicy, as intended in the original recipe, and add some stracciatella, belive me, it is on another level ;)

[@agatavalente2967]

Great job! Just one thing , in Italy we don't chop up garlic, as we usually use a whole garlic cloves, that we remove after the sauce it's done!

[@kid-ava]

that killer pasta looks so good

[@srichandrabhattiprolu7575]

"Cooking their own juices", what a phrase!😂

[@Enrico-ke4pr]

as an italian, i am proud of you! This is PERFECT pasta. And, for whos who don't know, the cooking the pasta directly on the pan thing is called "risottatura"

[@リセア_75]

Can you try Filipino food next? If not its completely fine I understand you have more ideas!

[@user-cg4ml5je3w]

This guy will be loved by all Italian's

[@StanBach-u7z]

We NEED @lionfield to react to this

[@rosegraham5780]

As a pasta lover i see this as an absolute win ❤😋😋😋😋

[@Yisbro8]

I grew up eating pasta with tomato sauce, so , good job 👍

[@Wannabearborist]

Lvl 2 looks like what I’d do, it’s not very complicated but I still can use fresh ingredients and I have to put in that little bit more time and effort what I like because I love cooking…

[@amiigaf4476]

We grow tons of own tomatos. They have incredible flavor. We tend to cook them down into a sugo like in step 2, freezing them afterwards. For that, we put them in plastic bag, then into a square container. When they are frozen, we take the square block out and store them in the freezer. Safes a ton of space. We have heavenly home made tomate sauce all throughout the winter.

[@virginiahaskins8900]

I usually do like a 1 & 1/2 AKA a very jazzed up jarred sauce But now I wanna try a #2!! That looks so yummy!!

[@aleneg8614]

Sei la prima persona non italiana che non sbaglia né la cottura della pasta né la pronuncia dei nomi italiani

[@18155456]

Bring back Christmas dishes around the world this year please!!!

[@ivorytorea]

Finally, my ability to burn pasta will show its true potential to count as professional cooking!

[@das_harti8128]

I recoment adding a bit of sugar. It helps get the sauce more fruity

[@davidfiorini2565]

Approvo! Si può migliorare. Ma è un buon lavoro. Bravo. Continua così

[@rip_zoroshorts4760]

We being g lion field with this one🗣️🗣️💯💯🔥🔥

[@allisonhunter1063]

One of my favorite hacks is buying a premade sauce and adding heavy cream, some cheese either parmesan or italian blend, and I make sure to buy the chunky veggie kind but I add a can of diced tomatoes too, and its SO GOOD. If I only have cans of either tomato paste or tomato sauce on hand, I'll use those and add in some double concentrated tomato paste for extra depth of flavor. For paste, add water to make it a lil looser than I want it to end up so it can really develop and I can control the thickness. Cook it up w some onions and garlic that I've already softened and then add the diced tomatoes, cream, cheese, salt and pepper, some dried herbs like Italian seasoning, and you're done. I also use pink Himalayan salt bc it has a better flavor IMHO. My Mom really likes my sauce, which even I was surprised by lol. I think I'll add mushrooms next time, maybe some bell pepper too❤❤

[@123FireSnake]

hmm option 3 and jsut walking away for 15 minutes sounds like an interesting plan

[@ballonstudios7799]

I love how he pronounced the word "two"

[@BZZZZZZtium]

Did you know? No matter how fast you can accelerate, a human can't suddenly turn backward.

[@SebastianKirby-c1o]

I’d say my level three would be a da vittorio kind of sauce. Learned it from a coworker who did a stage there, an insane amount of effort for a tomato pasta, but absolutely worth the time. Super rich, incredibly well balanced, and super satisfying to eat.

[@anneko6842]

Sometimes when I cook spaghetti the ends get burnt due to the burner flames being bigger than the pot. It’s actually so good because of that extra texture.

[@katjosephperez8772]

In my family, we sweat a little diced onion before adding a jarred sauce and cooking it. Adds nice bits of flavor and texture. Just whichever type of onion we have that week (white, sweet, or yellow)

[@FORO1705]

As an Italian obsessed with food I approve this message👍🏻 Bravissimo

[@branypoo]

Yum! I’ll take all three :)

[@veronicah.3004]

Level 2 is sooo good i usually add basil, chili flakes, (maybe a little sugar depending on the ripeness of the tomatos) and freshly grated peccorino romano

[@abskhairoun]

I feel like lionfield would likely approve level 3 aggressively

[@melancoholic]

christmas food around the world please

[@carbine090909]

Level 3 sounds like Depression Pasta.

[@djguidopolese]

Everything well done bro. As a Neapolitan livin in Napoli Italy, i approve 😎🔥❤️

[@ScrungusBungus]

Here is what I do, this seems like the video to comment this on; Slowly brown off onions/shallots in melted butter for about 20 minutes until golden brown on low heat, adding in minced garlic as the onions and shallots become transparent, add in canned pasta sauce, black pepper, salt, oregano, and thyme. Add a pinch of sugar. Cook off the sauce on low heat until the smell has become more savory and the color has darkened.

[@armandovera2304]

Great video. Beginning to eat more at home. I have never made pasta and felt intimidated. Thanks for encouraging me.

[@87axal]

Love how level 1 is actually in the range of what a lazy college student with no cooking skills would be able to do and not what a seasoned home cook would consider "easy". Love it when cooking channels try to meet people where they are, makes the videos so much more viable as educational videos.

[@PunyBasilisk758]

All the pasta is missing is an entire mountain of parmesan - if I could eat this through my screen, I would!!

[@sparkledragons2570]

I personally don't like using the pasta water to "bring it all together" like many homecooks. I just feel like the tomatoes are already watery so, i put a little heavy cream or milk instead, also to hwlp mitigate some of the acidity. I know it's not traditional but still

[@JimmyMatis-h9y]

Sautee the tomato sauce until it's brick red. Add water back to the thicknesses you like. This will naturally decrease the acidity. ✌️🤓

[@user-zadeu2makarites]

99 missed calls from Lionfield😂

[@dereksmith3353]

I love this channel thanks

[@Mr.DG_888.OFFICIAL]

APPROVED 🤌👍

[@NotCuriousShades42]

Bro you're telling me there's more levels when my ass just figured out 2 min noodles 😭

[@sephirothjc]

My wife's favorite tomato sauce is when I fry some onions and garlic in olive oil, then I blend some tomatoes and put them through a sieve to get as much water out as possible and add the blended fresh tomatoes to the fried gralic and onions, usually I blend it all again, the taste of fresh tomatoes makes for a different sauce, not better but certainly different. The water from the tomatoes can be used to make some unexpectedly good tomato soup.

[@riccardogiovannotto5777]

The level one is the best you made

[@rubenjansen4929]

They should offer these 3 levels of pasta as 3 options on the menu of restaurants for people to choose, with each a different price too 👌🏽👌🏽

[@eminkilicaslan8945]

Level 4: We start by planting wheat and cherry tomato seeds

[@keatonwastaken]

I love making the 3rd one, add some sausages and it tastes even better.

[@longpigpie3584]

I don’t live in a very hot country so tinned tomato’s harvested at the peak of season are always better then fresh.

[@yuktub_king]

"cooking in their own juices" goes 🥶

[@gregforse2563]

Level 3 looks like it wouldn't taste that nice. But I'm still gonna try it. Great video

[@thevictoriousone_7444]

"Cooking in their own juices" just sounds so sinister for some reason, like imagine we're talking about a human

[@JohnnyJacoby]

Level 3 feels like a war crime 😅

[@matchamitminze]

It isn’t lol

[@lucadort]

Try this, simple recepie, it's called:salsa a paro a paro •Oil •salt •pepper •30% onion •Cherry tomato •basil Low fire: put all togheter in a covered Pan, for more and less 30 min, dont open it during the process dont shake it. This Is my favourite tomato sauce

[@iluminameluna]

I keep a jar of anchovy in olive oil in my pantry just to add to my tomato-based sauces. If I have finished it & forgotten to get a new one, I'll add a dash or 2 of patis (fish sauce), of which I NEVER run out. 😂 However, my secret ingredient is the addition of hot chili flakes 🌶️. The kind you add to pizza, & that's pretty cheap. You don't add that many, just a pinch or 2, to add a bit of heat but NOT spice. I began doing this overseas when I couldn't find either patis or good anchovy, & mushrooms just didn't cut it. I found that adding the hot pepper🌶️ flakes did the trick. And the only ones I had in hand were a couple of packets from a pizza we'd bought a month back. My visiting guests said it was the best spaghetti sauce they'd had, & they usually didn't like spaghetti sauce. They had actually packed an entire suitcase w/ RAMEN bc they weren't expecting to find anything edible when they arrived. They left it all w/ us in the end. 😮

[@BotturasStudios]

Do pesto please its my fav spaghetti sauce

[@trunkmunk3y]

Wow. Turns out I have actually made Level 3 by getting distracted

[@LTwka]

It happens that I'm always doing level 3, didn't know that I'm chef😂

[@MarcusMainali]

You guys call Chowmein, Pasta?