a RARE PASTA SAUCE I ate weekly when I lived in ITALY

This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
shopfelicettip...
ITALY TRIP BOOKINGS:
www.trovatrip....
SHRIMP SCAMPI
• scrumptious SHRIMP SCAMPI
STUFFED SHELLS
• how to make perfect ST...
RED WINE RISOTTO
• how to make PERFECT RE...
PASTA DOUGH
• Southern Italian Style...
RECIPE
www.notanother...
(Website Design by: www.kristasdes...
PATREON:
goo.gl/5Nr1oB
HATE LESS COOK MORE HOODIE:
teespring.com/...
MUSIC BY FROOK

[@DoobieFerguson]

I made a variation of this yesterday for my 94 year old grandma that can't really taste much at this point. I didn't have Calabrian chilies on hand so I substituted a red serrano from the garden and also two san marzano's from the garden instead of the tomato paste. I also threw in a couple sun-dried tomatoes with the oil from the jar. I walked in after she had started to eat and her eyes lit up and she goes "now THIS is good!". Well done, Chef! You gave me enough influence to revive an ol' ladies taste buds.

[@doublecheez4073]

Thats so sweet! I wish i had a grandma

[@OrganicGreens]

Your comment made me smile.

[@kentredwine9515]

That made my day

[@poiopop]

That’s so heartwarming

[@DuploBone]

God bless that this made your grandma that happy! Truly a beautiful miracle right here.

[@deadrituals]

Tip from an Italian - you could replace the cream with some grated Parmigiano and blend it in - Adds a bit more thickness just like cream would, but will accentuate the peppers and other stuff a bit more - you can also use ricotta for a creamier texture instead - cream is more of a french cuisine thing, in Italy we don't tend to use it as much, especially in the south

[@Opi0id-z]

Good for storing but the cream + cheese is just better

[@KA54the]

What is the sauce called?

[@tulopadullo_n_5700]

Yes I was quite intrigued by the sauce until I saw the cream: panna is a no no in Italian cooking, especially in pasta sauces. You use it if you're a student and cannot cook. I'm sorry but this sauce is truly awful. And butter added too at the end... Bleah!! 🤮

[@lf1496]

Agreed, I live in Rome and I am married to an Italian. Cream is never used in any of the sauces we eat. It's an American adaptation to Italian cooking. The combination of cheese and the starchy pasta water mixed properly gives you the same creamy richness.🇨🇺🇵🇷🇮🇹

[@synlion]

@@tulopadullo_n_5700 Sounds like you’re a wannabe Italian cook. As long as the sauce tastes good at the end, who cares?

[@FelesAdamantis]

This is almost the exact recipe I asked my mum every year for my birthday when I was a child! The only difference is that she didn’t blend the ingredients in the food processor and we just added the grated Parmigiano Reggiano cheese on top. This recipe is like the elevated version of my mom’s dish and I HAVE to try it asap. Bravo from an Italian girl!

[@nonmorto3563]

what was it called?

[@FelesAdamantis]

@@nonmorto3563 To be honest I don’t know if it has a proper name, we just called it “Pasta con panna e peperoni” (Pasta with cream and bell peppers)

[@alessandromascherin6827]

Però io non sono d’accordo con la cipolla e l’aglio assieme

[@nicologiordani5293]

@@alessandromascherin6827 ma certo che non sei d'accordo, è una schifezza da americani. Quando si è mai visto aglio e cipolla assieme ? e non farmi parlare della " heavy cream " che usano al posto della ricotta, del pecorino o del grana. Quelli che si fingono italiani e scrivono: " eh MiA mAmMma La FaCeVa UgUaLe " ma dove ? non esiste uno stramaledetto cuoco italiano che usa la " heavy cream . Perchè non rivisiti la carbonara e ci metti il pesce al posto della carne....

[@Greyswyndir]

I would have reserved some of the sauteed peppers, onions, and garlic to add in at the end. I like texture in my pasta. I also think the dish needs some color to contrast with the orange look.

[@tcgWHADDUP]

I just want to say…This is the best pasta dish I have ever had in my entire life. Me and my boyfriend made this on a random monday and it changed my life. It is different than anything I have ever had before and it is worth the time.. SERIOUSLY. This video was a great help in the process and I hope everyone tries this recipe atleast once!!!

[@stewhv94]

After thoroughly analyzing the thumbnail and cross-referencing the image with other vegetables, I can conclude with confidence that, yes, a red bell pepper is indeed not a tomato.

[@nyndndkdkjs6683]

I think some americans need the thumbnail

[@littlebigcubing6062]

@@nyndndkdkjs6683 I’m pretty sure it is making fun of Tim the tat man because he mistook a bell pepper for a tomato

[@ellieblunden1463]

@@littlebigcubing6062 well it's also the fact that most people think of pasta sauce as tomato based as it's the most common kind (with variations).

[@anneshirley95]

I beg to differ.

[@jamesv6990]

Peppers and tomatoes are botanically classified as fruits. Vegetables are things like broccoli, radishes and carrots.

[@sophia3099]

My mom made this for me growing up and I never knew what it was called! She passed away almost a year ago and I thought I’d never get the recipe. Thank you

[@ninoblaze4347]

thats awsome 😃

[@GumpterCrayon]

@@ninoblaze4347 someones mother dying isnt that awesome. very insestivie of you!

[@ninoblaze4347]

@@GumpterCrayon or u too sensitive

[@GumpterCrayon]

@@ninoblaze4347 it was a joke. obviously nino wasnt talking about her dead mom

[@ysapb]

@Bryn I think Nino Blaze was saying that it was awesome he finally found the recipe after his mother passed away.

[@lindahrushanyk83]

To my surprise, my daughter made your sauce for tonight's dinner, and I have to say, it was one of the best pasta sauces, I have ever had. It's restaurant quality and so full of flavor. Thank you, Steve, for sharing this recipe, it's absolutely delicious!

[@redwards209]

😊😊 pool OO😊 OO OO OO ooy😊oooo

[@redwards209]

oko😊😊okkoo😊kkooooo😊ook😊lkkk😊 of Koo koo😊

[@fire6475]

@@redwards209 ???????

[@TheSummoner]

@@fire6475 it's a bot

[@pateicialane4740]

Had to give a thumbs up it was on 666😂

[@marcusroussy9271]

in the restaurant we use to put the pepper directly on the flames of a burner for like 5-10 mins a side, then throw it in a bowl of ice water and the skin would just peel off on its own mainly

[@jameshenrysmith7385]

This seems like tteokbokki or creamy sriracha flavored pasta or kimchi flavored pasta.

[@macthompson9750]

7:30 this is where a stick blender really shines. and if you are making it in a pot or dutch oven you can even just blend it in the pan.

[@estndr]

it's really satisfying to watch it

[@SirPhilMcCrackinVonBeggington]

This is an underrated comment, thanks for the tip.

[@smievil]

i bought a stick with a whisk, blender and a blender bucket. it's pretty convenient, whisk part is probably not the most heavy duty whisk though

[@hippiemetal7]

I dont know why but americans dont really use stick blenders

[@YiSLGaming]

I love how he explains the cooking process and teaches whilst entertaining us!

[@soccer3862022]

I've never commented on anything before but my dad made this sauce and it was absolutely incredible. Restaurant grade. I've never had a sauce like this before and will now be a staple in our house. In my top 3 pasta sauces for sure.

[@petertumminaro4528]

Growing up my Italian Dad always put his peppers on the stove without a pan to burn off the skins. Just right on the gas stove pan holder without the oil. I could see him making a sauce like this. Thx for sharing.

[@hrodvithit]

I do this with Peppers and Aubergines, adds a heap of flavour and especially draws out the sweetness in Peppers.

[@MacLaw3084]

yea man for sure. i always do my peppers on the stove top with a steel grate. its pretty quick

[@nadianava6057]

In Mexico do this for chiles rellenos, on a comal and then put them in a plastic bag 😂😂😂

[@DraconiInfernalus]

@@dansiekman1454 yep i think of that too ^^

[@Raptorschapter]

Peel away the skin Everytime you cook them, otherwise they will never go away from your stomach 😅

[@StemAndFriends]

I get recipes online all the time, but this is the first time I’ve ever felt compelled to comment. Not only is this sauce absolutely incredible, but you also turned me on to Calabrian peppers, which will most certainly be a main ingredient for me for the foreseeable future. Thank you!

[@schleig04]

It's funny calabrian is one of the new peppers to my garden this year

[@StemAndFriends]

@@schleig04 gonna need you to mail me some of those bad boys.

[@anonym-k7m]

@@schleig04 This is how i remember when KZbin and the world was good and that was in 2006...

[@schleig04]

@@anonym-k7m yeah it's bad out there and getting worse not better

[@roderickfernandez8554]

How what are calabrian peppers some wonderful I never heard of them are they dry or in the jar or fresh help

[@goradian2542]

I steam the bell peppers by putting them on a chopping board then covering them with an upside-down bowl. Same result, but without the need for cling film!

[@annunacky4463]

Great idea. There are volatile chemicals in those wraps that can transfer into your food. Trust me I’m a chemist. Ha ha.

[@chimeracooks]

awesome idea! Im gonna do this from now on!

[@bugrakaganatik]

Yeah that chopping board flavor will be the main depth of the dish...

[@nikiTricoteuse]

I wrap mine in paper that l recycle from packaging or shopping bags. Steams the skins off beautifully and it's handy to wipe any bits of char off the peppers and my hands. Easy to bundle the paper and skins up together for the compost heap too.

[@sevenandthelittlestmew]

I just put a plate on top of a bowl, with a tea towel between.

[@krishm16]

When you travel to Italy and you want to explore for food. I highly recommend you check out Bologna. Lived there for about a year and I fell in love. I tear up every time I think back on it. Beautiful days.

[@finolacat8355]

Thank you! Greetings from Bologna! Its porticos have finally been declared UNESCO world heritage. :)

[@krishm16]

@@finolacat8355 Mi Manchi Bologna!

[@rosezingleman5007]

It was Roma for me. Oh my.

[@krishm16]

@Sandy Shines Indeed. Very fortunate.

[@thetemptedvida8650]

As Italian I totally agree. I consider Bologna one of the three capitals of Italian food (Bologna for Northern Italy, Rome for Central Italy and Naples for Southern Italy). Of course there are other cities to not ignore, but if someone wants to start an italian food tour these are the places to begin with

[@RoseBornagain]

I'm Italian and living in Italy, I never tried, but I will make it cause I love red bell peppers and I will plants so many this spring.

[@xelmorexx]

I have made this about 4 times now. I can’t get enough of it. I can’t stress enough how important the last step is when the pasta is cooked in the sauce. That last step completely transforms the dish.

[@prjndigo]

did this with the little sweet peppers and shallot, a LOT of work and I used ancho powder stirred in at the end - it works most places paprika would but has a much broader more woody flavor and works with pineapple powder for the oh-mammi thickness. You can slow roast and use a wire de-fruiter to scrape the inside off the skins as an alternative.

[@matthewmoore5015]

I love the color of this sauce. Also, props for how you include timing (when to begin heating a pan, for instance) into your vids. Small detail, but makes a difference.

[@PanicLedisko]

Yeah small details that separate being good and being an amazing chef!

[@edwardrosser938]

Tip: Cut the bell pepper in half lengthwise and put on parchment paper for roasting. No rotating necessary.

[@Opi0id-z]

Yup also you can get the seeds out while it's easy

[@chrismenezes]

My only concern with this is the potential for it to reduce the internal cooking of the pepper (as the air pocket inside would reach oven temp, and therefore hold the inside hot for longer once removed) I don’t necessarily think the above is true btw, just thinking aloud i g

[@andrewframe8046]

Better yet, toss 'em whole onto your gas burner, rotating every few seconds until it's mostly black. Wrap in aluminum foil and let sit for 10-ish minutes, then with gloved hands just peel off all the charred skin. Better result, less fuss.

[@therealnicksmith]

Yes but then it doesn’t steam as well because you’ve removed all the moisture.

[@edwardrosser938]

@@therealnicksmith I’ve never had any issues with losing moisture roasting this way.

[@ennisdelmar807]

A tip whenever you make a dish with tomatoe paste is to put it directly on the surface of the pan and let it cook for a lil minute before mixing it it, it really enhances the flavour.

[@KAESowicz]

Makes it also sweeter

[@TheGreatConstantini]

Good tip

[@michaelfromaustin]

@@KAESowicz I guess you need to keep an eye on the sweetness if you do this?

[@KAESowicz]

@@michaelfromaustin Depends, usually when making Italian tomato sauce you add sugar to make it sweeter. If you fry paste too much it might be hard to make it homogenous with sauce. I guess not frying it too much should be enough, unless you actually want some sourness from tomatoes. I haven't explore this topic to give you full answer on your question :)

[@sazji]

It’s not Italian, but if you see it, try some Turkish pepper paste. Usually sold in middle Eastern food stores. It’s de rigueur there but not well known outside Turkey. You can get hot and sweet versions. It’s amazing.

[@MidnightMoonday]

I had to come back to this video, I made this pasta and IT IS SO GOOD. It is now my staple pasta sauce, thank you so much for sharing!

[@man_of_many_pants]

I just recently started watching your videos and you make great food! I've roasted peppers before under the broiler and I'd suggest cutting them in half and removing the seeds and stem them lay them skin side up so you dont have to turn them, takes way less time. Roasting red peppers fresh is so much better than buying a jar and you can jar them yourself if you want. Will definitely try this pasta

[@TheRealBalloonHead]

Nice tips on roasting the peppers, thanks.

[@airplanesbreaksthelegs1508]

This is going to be a dumb question, but I thought about this approach as well but was concerned that the peppers may be burnt if exposed under the broiler?

[@man_of_many_pants]

@@airplanesbreaksthelegs1508 not a dumb question at all. You're just charring the skin of the pepper, which will be removed anyway

[@truth4004]

I was thinking the exact same thing. :D

[@jiminirvana8065]

Of course especially if one ever makes Mexican dishes this is the Norm

[@slowemm]

"This pasta sauce has no tomatoes in it..." (squeezes two giant globs of tomato paste into sauce)

[@theknappster2067]

lol, thinking the same thing.

[@elizabeth414]

Came here for this comment

[@Edbrad]

😂😂😂😂😃😃

[@StephanieTips]

that's considered no tomatoes for Italian standards - I'm Italian

[@theknappster2067]

@@StephanieTips tomato paste is made from tomatos no?

[@ravenousravendesign]

That whole pasta on a plate thing blew my mind. I don't know why I never thought of doing that. I just throw the bag in and hope for the best. woooowwww

[@Engineer_Heathen]

I just weigh it. 4oz (dry) per person generally.

[@pizzatimecomedy3403]

I've been using this recipe for a few years and have altered it by using chipotle peppers in adobo sauce. It's really good and is a crowd pleaser . Thank you for sharing!

[@mikeobrien1559]

When I saw this video in July, I thought "ah, that's what I'll make my vegetarian wife for her birthday!" I didn't bother peeling the peppers and I used parmesan instead of romano (both were fine). I also just kept the seeds from the chilies instead of using pepper flakes. This came out great and tasted just like imagined it would. Best part? My wife loved it. In fact, she's looking forward to having the rest for dinner tonight. Huge hit. Thank you! 🙏🏻😻🍷

[@areswalker5647]

There are many Italian dishes that are vegetarian, if your wife liked this just search for some of the other vegetarian pasta dishes (i.e with zucchini, with eggplants, lentils etc)

[@mikeobrien1559]

@@areswalker5647 Oh yeah, she's got a ton of them.

[@2ndChanceWilkins]

Ma, my Sicilian Great grandma always made zucchini patties as a snack before dinner. Very simple to keep and its super delicious. Honestly if you're not careful, they could fill ya up before dinner. And if you're full before dinner, beware of Ma's wrath

[@PaigePlates]

How sweet and thoughtful of you to see this months before her bday and thinking of her and actually remember when her bday came around. You’re wife is a lucky lady

[@mikeobrien1559]

@@PaigePlates Thanks.

[@liladi432]

Why have I been sleeping on your channel? I found you, and I don’t ever feel like letting go. Thank you for inspiring me to get my behind you and cook every day. Thank you for the much needed enthusiasm and the deliciousness.

[@jan-simonelsasser6614]

Barilla has a jared pesto called Calabrese. I used to eat it a lot when I was in college. This sauce must be just that thing, but way better! I will definitely try it. Thanks!

[@oskarderoover]

I just tried the recipe and it is exactly that!

[@mattjay6633]

I’m not sure why exactly this recipe showed up in my recommended videos, but it did and I watched it. I honestly don’t even really like bell peppers, but ever since I saw this video last week I’ve been wanting to make this pasta. So, the other day when at the store getting stuff for dinner I grabbed the ingredients for your pasta and saved for today. I couldn’t find whole Calabrian chilies, but publix had a jar of diced. My god, this is probably my new favorite pasta. I fired up the grill for the peppers, and it worked great. Amazing recipe, I will absolutely watch more of your videos and follow more of by our recipes my friend.

[@angelaambrosone90]

You are so fantastic! I love how polite, comprehensive and professional you are.

[@AlexZeBeast]

The final part where you portioned out the sauce, heating up again in the pan and then adding pasta, was genius

[@xXcoolio1Xx]

Made this last week after a few months of having it on the backburner and it was so good, definitely a keeper. Just wanted to say thank you ,& hope you are well!

[@AccordingtoNicole]

I just veganized this recipe for dinner tonight and its is delicious. Swapped the cream for Silk NextMilk, the cheese for nutritional yeast and the butter for margarine. Also left the seeds in the chilis for a bit of extra heat. It's so good.

[@PiotrFoot]

One of the most glorious pasta recipe I ever tried, thank you man

[@ZeroShot13]

Everyone else: That pasta looks so tasty! Can't wait to try it out! I love that color! Me, an uncultured swine: Man. That looks like fancy mac and cheese...

[@kathleen8627]

first thing that I thought of, too!

[@joshuawatson1940]

it is man. I made it knowing full well that it was adult mac n cheese and it was. it didn't disappoint though.

[@havok2022]

Except that there is very little cheese in it.

[@Flippokid]

Looks like are the right words. I was afraid this was gonna be a cheddar sauce. But it's SO damn good. (I made it tonight)

[@foxopossum]

Haha yes! Me too!

[@lw1717]

Looks delicious! Small tip for people that also don't digest bell peppers that good, you can also quite easily peel them with just a normal patato peeler. It maybe does not take the skin of 100% but that's fine to digest it

[@wyssmaster]

IIRC you can also roast them and then put them under a bowl for a while for the skins to soften up and separate ...he did exactly what I said just as I typed that...

[@Craigskitchen360]

This is an incredible recipe and using fresh garden peppers is great too! Thank you Steve your a master. I also stumbled into roasting our garden tomatoes along with the peppers and garlic too. Same as this recipe. INSANE!😅 I can’t help but we made soup and now we can’t get enough. We add prawns, lobster tails or spot prawns with garlic toasts 🥂 Makes us so happy, like watching your show Take care and feed your self

[@rainnmoon114]

Hello I just recently became a fan and I just want to let you know that I've been binging on your channel for on and off two weeks now. You have amazing content and I am so grateful that you have decided to make this channel. God bless you sir.

[@cbhbklyn]

Made this last night and it was awesome. I was a little concerned at first because the Calabrian chiles were pretty hot, but once mixed in with other ingredients they settled down. This is really outstanding!

[@ChrisfromLeedsinUK]

Florence is one of my favourite cities. For anyone tempted to go, there is an amazing park you can visit in the hills to the north called Villa di Pratalino, has a colossus there plus lots of other cool sculptures and gardens. We had one of the best antipasti ever in a restaurant in the village nearby too.

[@worldofquotes9098]

watch this channel variety if cooking recipe. kzbin.info/door/gE_mHHv9B6dQwIX7nj3XTQ

[@Jdjustsaying]

Can we start using a plate to cover a bowl instead of making more plastic waste? This is how grandmas did it.❤

[@Bree-K8]

Omg. The fact that I've literally never thought of this blows my mind , thanks! 💜

[@okay6703]

“These cloves are kinda big” Literally drops elephant garlic

[@Tri_n_ity]

Too bad it tastes like onion and not garlic

[@supertobino]

maybe his hands are tiny?

[@erwinwoodedge4885]

I've never seen garlic this big.

[@patriciamampel3601]

Love elephant garlic!! Much easier to peel & mince. It's a li'l less hot than small ones also. Problem stores don't stock them around here (I relocated to NV & people don't eat as well imo as my beloved Texas as far as spices & herbs are concerned..lol).

[@CerpinTxt87]

He didn't say 'kinda big,' he said 'huge.'

[@thesunexpress]

Do not underestimate the importance of tossing when finishing a cream-based sauce in the pan. It'll sound silly, but aerating a cream sauce in this manner adds to the overall result.

[@blakpild2945]

Now I know why my cream sauce hasn’t been working out !!!! thanks bro ✊

[@mastroitek]

@@blakpild2945 also putting a bit of pasta water while mixing the pasta in the sauce really helps. It makes the sauce less thick which might sound "bad" but this makes it feel less heavy while retaining its taste. In the video he also say that the pasta should retain a bit of whater when you move it into the pan.

[@bleezham]

in this case would the blender take care of this step?

[@thesunexpress]

@@bleezham No. Blenders smash things up & mix. Think of it in the same way "folding" cream into certain cake mixes really won't work using a blender / stick blender. Or making milk froth with anything other than steam...

[@garthl2954]

Good advice, thank you!

[@alicegray9934]

Thank you for this! I think this plus walnuts might be the sauce I found once at an Italian grocery outside of Detroit. My mother and I thought it was super delicious but when I returned to the store there were no more jars on the shelf and the employees weren't sure what I wanted. Now its 4yrs later and I've periodically checked back at that store and others with no luck, but I can't forget the taste.

[@littleolbear]

You might be thinking of Romesco sauce! It’s a roasted red pepper sauce that has almonds and pine nuts in it

[@joecrupi9381]

Australian with Calabrian heritage here and I’ve never had this. Just made it and it’s sensational! The wife and kids loved it and I’m looking forward to making this for mum who returns back from Italy later this year. Definitely a keeper - thanks!

[@DanielleTinkov]

I think it's not a "sauce" that inspired this but the somewhat popular Pesto Calabrese which is traditionally made from roasted peppers, sun dried tomatoes, ricotta, garlic, and pecorino cheese. The ricotta will give that fullness that he is trying to replicate with the heavy cream and the body is coming from the sun dried tomatoes with the peppers remaining the dominant flavour. Italians generally don’t use a lot of cream when cooking, so any recipe that heavily rallies on it is probably reverse engineered by Americans or Northern Europeans.

[@tarantulady8565]

Great info…thx for sharing.

[@amapparatistkwabena]

Ugh. The stank on your tone is putrid. :)

[@DanielleTinkov]

@@amapparatistkwabena, here. I hope you have a horrible day too ^_^

[@nikiTricoteuse]

It depends which part of Italy. I spent almost 20 years in Northern ltaly, in Bologna and they traditionally use a lot of fats - cheeses, cream, lard and butter. Possibly because of how cold it gets. Further South where it's warmer the food is "leaner" and lighter and they use olive oil in preference to other fats and would be unlikely to use ceam.

[@DanielleTinkov]

@@nikiTricoteuse that's fair. There is quite a bit of Italian food that's heavy on milk products, but in my experience most Italians will prefer a soft cheese like ricotta over heavy cream which is more popular in Norther European and American cuisine, which is why it is a go-to substitute when people from those regions try to reverse engineer Italian recipes. I reckon people generally go for the tastes that will feel natural to them based on the food they grew up with.

[@michaelspiotta927]

I made this one and it was fantastic! Everyone just loved it. Even though it is made with heavy cream and cheese, it seemed surprisingly light. Thank you so much for this recipe!

[@TheMillennialGardener]

I really like the idea of this sauce, and especially how easily it's stored. I think I'm going to make it tomorrow, but store it for Tuesday.

[@jman8021]

Could you make me some too, please?

[@tanwera]

How was it?

[@debbyd5729]

Probably not good for Dale, though! 🐶☹️

[@abuhabibalkhair250]

NANI?! It’s you! My favorite fig farmer ☺️

[@saskimo3932]

hope it was good 😁

[@vco7531]

fantastic recipe ! I made it a few months back and gonna do again today. small tweaks from by me for those interested - a dash of white wine and don’t remove the seeds from the chillies if you’re blending the sauce

[@richardfabrizio8998]

Just when I thought you couldn’t have another sauce variation up your sleeve, you amaze me. Gotta try this thanks

[@Meisenking]

Same here! Need to cook this immediately!!!

[@danidast]

Carbonara is always an option 😄 kzbin.infoudtrCDXh4to?feature=share

[@SenorCoupon]

Probably hiding them under his neckerchief. The sleeves are short, but the neckerchief is omnipresent.

[@hocapito4061]

Made a large portion for my family and a friend and they all loved it! My brother is extremely hard to please and usually rejects anything that has peppers in it, but even he loved it! This recipe if for sure a 10/10. Thank you so much!

[@markholmes5589]

Excellent recipe! I just made this yesterday, and boy was it phenomenal! The entire family enjoyed this one, even my 8 year old. The balance of flavors is excellent here: you have the sweetness of the bell peppers and onions on the front, some nuttiness and saltiness from the cheese in the front/middle, and the spiciness of the Calabrian chilies on the back end that balances it all out. Plus the richness of the cream makes this a comforting dish. Definitely not something I'd eat every week, but maybe once a month!

[@hyrumprince5383]

Where can I find Calabrian Chili’s? I checked my local grocery store and they don’t have any.

[@superweedenjoyer]

I’ve made this recipe so many times and it never gets old! Thank you for sharing this, everyone I’ve made it for has absolutely loved it

[@rickroot2003]

This is an amazing pasta dish. I've made it three times since I first watched this video. My whole family LOVES it. Great recipe with great instruction.Love this channel.

[@notadog]

Made this twice since you posted the video, and the first time I couldn't find calabrian chili's in oil, but once I went to a store that had it, it made the world of difference in the taste of the dish. This is now one of my go to sauces at home.

[@mygirldarby]

You can get those peppers on amazon too, but they are pretty pricey.

[@tommyclarke3225]

I’ve been looking for this recipe for years. I used to work at an Italian restaurant that served this and it was amazing. Thank you for this.

[@BertLeighton]

I recently discovered your show and I am happy I did. I made this recipe today and WOW!! Thank you for expanding my recipe catalog. This will become a unique regular in my pasta regimen.

[@joechapman8208]

It sounds crazy at first, but you can do that first step without the oven by just placing the peppers directly on the burner of a gas stove (or put a wire rack in the way, if that's too scary). You can even blacken the skin very aggressively if you want to -- it's not going to burn the flesh inside, and it might be my imagination but I feel like more extreme cooking here leads to more sweetness in the pepper flesh, and certainly gets you a smokiness that doesn't happen quite the same way in the oven. Then you can do everything else the way you said, using cling wrap to steam it in a bowl, etc.

[@ilikeceral3]

If I had a blowtorch do you think it would work as well?

[@joechapman8208]

@@ilikeceral3 I've never tried it but it should work. Same principle of a naked flame hitting the skin. At worst, you lose one pepper finding out :) When I do it on the stove, I blacken it all over by holding the stalk with tongs

[@julianmarlin6438]

Don't know why I didn't think of that before. After all, you're basically doing the same thing in the broiler except upside down and more expensively. Excellent tip! 👍

[@MrWyzdum]

If you cut the peppers in half you won't have to rotate them in the oven.

[@brianbedonde3551]

This has become a weekly staple. A couple of minor adjustments. I have started using chicken stock instead of cream. It is amazing and i thank you for bringing this to us.

[@rebeccafalkner2876]

Yum!! I lived in Italy (Florence) when I was 20 - 15 years ago. What a wonderful time. I miss buying freshly made pasta at my neighborhood market.

[@48956l]

Florence is in France

[@breeandpurple2]

There is also a florence in Italy.

[@a.d.d.6188]

@@breeandpurple2 It's like saying that's Rome in USA and also Rome in Italy. Maybe it's the reverse...

[@a.d.d.6188]

@@48956l Ridiculous.

[@FrankZoldak]

Awesome recipe I tried it today for dinner. I added a lil protein, my homemade smoked chicken sausage after the pasta finished cooking in the sauce. Highly recommend.

[@PriestMelchizedek]

"The pasta sauce does not use tomato." Proceeds to add tomato paste.

[@CoreyMcLeanLeitch]

This sauce was an instant hit for me. I’ve already made it multiple times and it will be part of my regular rotation going forward!

[@scottmehigan]

Just made this, it's absolutely game changing thank you for teaching me how to make it. It's mind-blowingly good.

[@kc4699]

i make something very similar & easy - roasted garlic and red capsicums, cooked quickly with olive oil sometimes a fresh tomato & some basil, with soft goat cheese mixed through, & toasted pinenuts on top. so yummy!

[@jasons6604]

Made this last night, so simple, yet, it was one of the best things I've ever made. It was vibrant, spicy, peppery, sweet. Only things that I did different was use the extra starchy pasta water in place of the cream (didn't have any) and of course, it still made a thick sauce. I used scotch bonnet peppers instead & also added black pepper and dried thyme and it had herbal hints as well. Will definitely make more tonight.

[@valf156115]

Are you jamaican ? ☺️

[@jasons6604]

@@valf156115 I am lmao

[@valf156115]

I knew it by the scotch bonnet and the thyme lol! I have a jamaican auntie and know jamaicans cant resist that key seasoning

[@sylviapollock2198]

I made this for my family tonight and let me tell you it was INCREDIBLE! I actually did use Parmesan and it tastes just fine. It is definitely rich tho so would make it an monthly dinner. Highly recommend if you are looking for a new pasta recipe! Thanks for showing us this amazing recipe :)

[@roncaron8939]

VARIATION I've used Ricotta. Before blending, i put some of the mix aside and use a few spoon full as garnish ....add sundried tomatoes to the sautee..I've I've used, both red and yellow roasted peppers i guessing it's a variation of pesto alla calabrese.

[@11seb09]

How long can you keep the sauce?

[@sylviapollock2198]

@@11seb09 I wouldn’t say longer than a few days

[@gefitrop3496]

​@@11seb09late to the party but if you don't add the cream you can actually can it and it'll last unopened for a bit but if you open it, it's gotta go in like two days

[@lexistanford9734]

i have issues with dairy so in experimenting i found that if you blend it with an equal amount of silken tofu instead of cream and some chicken or veggie broth, it blends incredibly smooth and glossy, the tofu doesn’t add or take any flavor away and almost melts into the sauce. plus it’s way less expensive and less labor than cashew cream :)

[@LF-bn8ft]

Love that!

[@LeMondedeCarla04]

Thank you so much! Was looking for a vegan option :))

[@Aprillis29]

Or you can just add coconut cream

[@picturelife1631]

@@Aprillis29 coconut cream will give it a coconuty flavour though

[@lexistanford9734]

@@Aprillis29 that sounds really good, ill probably try that next time :D

[@kaldogorath]

Bro. Firstly, this sauce looks great, especially because I can't have tomatoes anymore. But man, you blew my mind with the pasta measurement. It's so obvious, how have I never thought of it before? So many people struggle with making the right amount and the solution was right there all this time.

[@x6j12]

I just made this recipe and it came out fantastic. I can't cook to save my life, but this was pretty simple to make. Very good. Thanks for sharing!

[@Brad933]

Dude I've made a good number of pastas you've put on your channel, but I'm extra hyped for this one. Just imagining the flavors of these ingredients together sounds delicious. Pure comfort food. I'm totally on board to go to Italy, but I worry the seats are going to fill up before I can get approval from my "boss", lol. Edit: Yup. Sold out already. Damn. Guess I'll have to plan my own trip some day!

[@sanuria1]

Please let me know how it went!

[@1griffinguy]

This dude is always in his bag... Always a great video

[@edy2982]

How is it not overly salty tho he salts the vegetables then the sauce again and then incorporates pasta water that has a cup of salt in it

[@Brad933]

@@edy2982 There is not a full cup of salt in the water, and the amount of salt you get from the pasta water is insignificant in this recipe. It's not like aglio olio or cacio pepe where you use a lot of pasta water and end up concentrating it. He then doesn't add too much to the vegetables, which is then diluted by the heavy cream. It's quite possible you will need to taste and add more salt where he says to adjust the seasoning. Ultimately you are the one in control if you make it. Be cautious with how much you add to the veg, and add the right amount when you adjust it later.

[@whoopp1746]

as a kid just about to be able to drive, but can’t yet, i’ve been SEARCHING and searching for a recipe that i can use from my parents leftover ingredients from grocery store trips. this, THIS!! this ONE recipe has changed the game, since i’m not completely comfortable with cooking with meat yet, but perfect my cooking skills without making a mess of a could’ve been great meal, or buying hard to find/ expensive ingredients to make ONE meal. i love cooking, and cooking for my family. this, is good. you did wonderfully, sir!

[@johnbagnato3896]

Just made this over penne & meatballs & spinach - I’m addicted

[@piercemchugh4509]

I don't usually do cooking channels but these recipes are so different, simple, and creative I feel like I'm getting valuable chef skills.

[@swettyspaghtti]

you really are not

[@ceciiMcShamus]

Earlier: "and a little bit of cream-" Later: "we're gonna add an entire pint of heavy cream"

[@ammech8750]

Lol

[@midnightmoonlight1597]

use yogurt, I did and it worked

[@digitalbrentable]

gross

[@veganmomma24b21]

I would skip the heavy cream and add cashew milk

[@mjmcphe]

@@veganmomma24b21 did you add anything in place of the cheese?

[@benrosen5902]

Just made this tonight, the sauce is absolutely insane!

[@ellie7637]

I don't know why, but this video has been a frequent comfort video? Idk, I watch cooking videos when I get stressed and like to think about good food I can make. Very well done, educational, and makes the food look so good!

[@vaughnprecision]

I just made this today.! It’s amazing man.! I tossed a few shrimp in mine for a little added protein and it was fabulous.! Love your work, keep it up.!

[@jilliankaiser9645]

I think we have something similar in Germany. It’s offered by the Italian company ‘barilla’ and it’s called ‘Pesto alla Calabrese con Peperoni’. I think the I ingredients are similar and I love love love the pesto in the jar. But I bet your spin on this tastes even better with all the fresh stuff 😍

[@nyndndkdkjs6683]

Barilla gibts überall

[@Baerserker26]

Allerdings werden für Calabrese eigentlich noch Pinienkerne, bzw. bei Barilla meine ich Cashewkerne genommen

[@jilliankaiser9645]

@@Baerserker26 hab ja auch similar ingredients gesagt und nicht same ingredients

[@bjjay3964]

This was a great recipe! Thanks so much! Just because I had them, I squeezed a light spray of fresh lemon over it before garnishing with basil and Pecorino. It really gave it a lively, refreshing edge. Thanks again!

[@Krys_P]

Made this dish for a family dinner party and it’s some of the best pasta sauces they have ever had. Absolutely love making and eating this. Thank You

[@deerogatory]

Whenever I'm grilling I always throw the peppers I have on hand to get another meal in prep mode. This is next. x

[@DailyPragmatism]

Idk how I just found your channel. I am a home chef who’s been cooking for 20+ years and I have to say - you’re the best on KZbin by a long stretch. Everything I’ve seen so far looks incredible, and you offer great technical pointers. Great work brother

[@ptperry9013]

I made this almost exactly, using the cavatappi. It’s really delicious and different. Be careful with the Calabrian peppers, they’re absolutely delicious, but can be too much if you overdose. I also threw in a few sun dried tomatoes which I liked too. Romano cheese is a must. My wife hated it, my daughter loved it.

[@beaboopiscyan0903]

dang better find yourself a new wife (i'm SERIOUSLY JOKING)

[@shinycheeto5779]

Made this except I added some Italian sausage to it. Cooked them crispy to provide some contrast to the texture. This has to be one of the best things I’ve ever ate. Thanks for recipe! So simple yet so delicious.

[@Frygonz]

This looks so good. I typically don't like straight tomato sauce, and cheese sauce is too heavy. This looks just right. I have to try it.

[@Frygonz]

Update: It tastes fantastic.

[@fariscem1413]

Thanks for the update, maybe I'll try it some time :)

[@pillow3209]

@@Frygonz this comment is me and now i wanna make this omg

[@MitchellWiggs]

I made this yesterday with a green bell pepper and a splash of oat milk instead of cream (because I’m allergic to dairy) and I got to say it’s one of the best pasta dishes I’ve ever had in my life 🥳 definitely making it again this week

[@CRneu]

Thanks for your comment. Very helpful.

[@cbdougla]

I've made something very similar. Occasionally a local grocery store has a sale on bell peppers and I will buy like 20 of them and make a red pepper cream soup (which I've also used as a pasta sauce). I haven't added the chilies or tomato paste before. I think I will do that next time though as it's a great idea. Thanks for the video!

[@bluekg13]

Just made this. It came out super delicious. But i have to make it again because i didnt have fresh garlic and i had to use the ready to use minced garlic in a jar. But this was amazing! Thanks man. My wife loved it.

[@HaChayalBoded]

You said you could only find it in a jar in Italy. If you're in NY (guessing by the accent) go to a Russian\Ukranian\Hungarian neighborhood. Walk through the isles and find a jar that looks like tomato sauce called Letcho or Lecho'. It's about 98% identical to what you made. I'm in Brooklyn, I make Hungarian and Italian food literally every day. I always made my own letcho until about 2 months ago I walked into a new European market and was walking through the isles and found it in a jar. It's actually pretty good, obviously not as great as fresh home made but not far off. And because it's an imported jar the ingredients are things you know, not loaded with a bunch of chemicals like stuff you get in the states.

[@KubanaHAFANANA]

I was about to call this bullshit but you might not be wrong ... Slovak guy here and yes letcho is basically: peppers, tomatoes, onions maybe garlic and sauteed in lard but I am making this tomorrow as a lunch with one of my home made letcho bottles :D :D I think this may very well work for a fraction of the price of fresh ingredients. All i need is to buy the cream and some chilies

[@szvivi1]

True, however traditional Hungarian lecso is made with Hungarian wax pepper and not red bell pepper :)

[@HaChayalBoded]

@@szvivi1 I'm sure the peppers would be a regional thing. But once cooked down with the rest of the ingredients I'm sure the taste is just as good if not perfectly identical. Making any Italian sauce with modern day chemical ridden Mexican tomatoes in NYC will also not taste the same as in Italy with their locally grown tomatoes either.

[@langustajableczna]

leczo is something completly different and the taste is incomparable.

[@KubanaHAFANANA]

@@langustajableczna nah , i actually tried cooking this using leczo and it worked

[@SK3564]

I like the idea of a sauce based on bellpepper :o I want to mention though, something I learnt from pasta grammar's channel is that italians don't use regular cream in their salty dishes. What they use instead is something called panna da cucina. It's just some milk and oil salted and blended together. Apparently the dairy flavor isn't as apparent so it doesn't mute the rest of the flavors in the dish. Hope this helps!

[@aaronshelley703]

Pasta grammars are usually over 70 years old? Just can’t form a good sentence. Yeah?

[@ManuelaOliveiraMusic]

Panna da cucina means cooking cream. It’s still dairy but in some countries they sell “cooking cream” and cream to be whipped. The former is not so easy to whip as the later, so it’s recomended for sauces and other dishes. That’s the main difference. But Iguess if you can’t find cooking cream, some milk and oil might be a good substitute.

[@SK3564]

@@ManuelaOliveiraMusic Yes it means cooking cream but if you watch the video I'm talking about (posted by pasta grammar), in italy, panna da cucina doesn't mean its literal sense. It's not actually cream. It's milk and oil. They're not a substitute.

[@elabuterin7150]

@@SK3564 ❤️Eva and Harper

[@TheGreatConstantini]

Whole milk, oil, pinch of salt

[@kyppoki]

i’m gonna probably gonna make this sauce when i get the time since my mom comes back from work extremely late and she’s too tired to make herself food and making this with the already made sauce can take a few minutes . ty man ,, genuinely . ty .

[@harambo88]

in germany we got this from barilla. (i am a bachlor and when i cook i cook from my country, pasta is just to fill the tummy) i and everybody i served it loved it more than tomatosauce. its my cheap , little secret and doing it myself will be exciting. i love calabrese

[@ragazzaccio9791]

I too lived in Italy and fell in love with pesto calabrese. Several years ago, Aldi started carrying it as a seasonal item around August or September. It tasted exactly like the Barilla variety they sold in Italy. They didn't have it this year unfortunately but I'm hoping they bring it back.

[@oskar5709]

In Germany this is all year around.

[@NicoleM_radiantbaby]

@@newunderthesun7353 I looked at Walmart (in store and online) and sadly can't find it (though Amazon has the Barilla for $17/jar). Maybe it depends on where you live. ☹

[@franksindoneii5410]

Why would you ever buy jarred pesto? Also Barilla is a joke in italia 🤣🙈

[@Inexpressable]

​@@franksindoneii5410 gatekeeping much

[@shazzboz]

​@@Inexpressable gate keeping?

[@debbyd5729]

I grew Jimmy Nardello peppers in my garden this year and this would be the PERFECT use for some of them! I’ll roast extra to freeze for fall & winter sauce. Thanks! 🙏🏽

[@melodybrookeboyett175]

That is such a good idea on how measured your pasta. I always seemingly aimlessly cook my amount of pasta. Lol. ✌💜💜💜

[@missmayflower]

Haha…I finally decided to read the box and discovered that a portion is 85 grams, so now I just weigh it. So many years of wasted pasta.

[@pb7199]

i've made this pasta sauce 4 or 5 times now, and each time i end up having it for lunch every day for the next week, i absolutely love it! but seeing as i eat it so regularly when i make it I've made a few changes to make it a bit lighter. - firstly I use 3 capsicums instead of 2 to increase the amount of vegetable - and instead of a whole pint of cream i use 300mL light thickened cream and the same amount of milk. - then i cook until the sauce coats the back of a spoon and you can draw a line through it. Usually i end up with a little less than 1 litre of sauce. - I also leave out the butter at the end, but i don't skimp on the cheese :)

[@msgottaneedtoknow]

I was recently told that I can’t eat anything with tomatoes. That sucks because I use so many sauces and recipes made with them. BUT now, I can make this and even use it as replacement for pizza sauce etc.!!!! THANK YOU SO MUCH! ❤️🙏🏼👍🏼

[@nansen1678]

You noticed it has quite a bit of tomato paste in it? Or is it only fresh tomatoes you can't eat?

[@msgottaneedtoknow]

@@nansen1678 I was just told no tomatoes 🤷🏻‍♀️

[@ianallen738]

Use scallots, BLACKEN those peppers on a flame (it tastes better), use some fresh rosemary and thyme, blend right in the pan with a wand-blender, and definitely use more butter. Tomato is entirely optional and completely changes the flavor if you go over a couple teaspoons. Same with a white wine deglaze when the onions are almost cooked -completely changes the style and isnt necessarily better. Toss in some finely chopped parsley as you toss in the poorly drained pasta and it looks and tastes fabulous. You can even leave the cream out it will be so smooth (but I wouldnt).