Penne in ARRABBIATA SAUCE / Italian Restaurant Pasta Recipe

[@ShinyBorel]

ANNOTATIONS 0:16.000 Here is another classic dish that has been dumbed down over the last few decades to the point that now even someone of the stature of Mario Batali offers a recipe that's nothing but canned tomatoes, red chili flakes and olive oil. Advantages: anyone can make it in 30 minutes or less and so simple that "no recipe is required" (the very mantra of mediocre cooking). Disadvantages: It tastes exactly like what it is-canned tomatoes and 0:16.000 There is a LINK to this book on Amazon in the information box below this video. 0:16.000 This will take a little longer to make, but it will be well worth the extra ten minutes you spend. It is layered with flavor and not technically difficult, but you probably will need a recipe to remember the steps involved the first couple of times (an expanded recipe with even more to it is in Volume 3). I'm also showing a method for combining the sauce with the pasta that people have been writing in asking me about for years now. 0:16.000 Top with freshly minced parsley. Even if you aren't a big fan of parsley, it works especially well with this dish and it is traditional for good reason. 0:16.283 Finally, I know this is not traditional Italian cooking. If you want to stick to the methods used a century ago, that's up to you. I have no reason to. 0:31.000 1 teaspoon Coarse Salt 1-2 T Basil Leaves, fresh (optional) 2-3 Dried Anchovies (optional or 1-2 bottled anchovies, rinsed 1 T Butter (optional - see video) Olive Oil, extra-virgin 0:31.000 Also, Pecorino Romano cheese is much preferred to the usual Parmigiano-Reggiano with this dish. Of course you have to use what you can get, and in Russia there hasn't been Romano available for nearly two years now, unfortunately. 0:31.000 Dried actual Cayenne chili cooked slowly in olive oil is what makes this dish authentic. That's the background flavor. Also, I meant to say that I would grind this up in a spice mill. A food processor won't work. 0:31.000 INGREDIENTS 320g (11.3 oz) Italian Tomato Purée (passata) 310g (11 oz) Penne Rigate 200g (7 oz) Tomatoes, vine ripened 45g (1.5 oz) Red Onion, coarsely chopped 15g (0.5 oz) Garlic cloves, peeled and halved 1 whole Dried Cayenne Chili Pepper ------------➢ 1 teaspoon Crushed Red Pepper Flakes, hot 11:25.600 For optimum results, use the sauce as soon as possible. It begins to lose its spicy edge rather quickly, and even after one day it is much less intense than it was. In the next section of the video, I'm using half of the sauce with half of the total pasta that you can use this for. It's easier to handle half at a time on a home stove. 11:25.600 If you can't get a whole dried cayenne chili, you can use a dried red Serrano chili, or even another teaspoon of red pepper flakes as a last resort. DO NOT USE GROUND CAYENNE! 11:25.600 In Volume 3 of my cookbook series there are two things you can do to make this dish even better, but they are too much to explain in this brief video. Finally, the color of this dish is much more red than it appears in the video. The still photoso are more representative. 12:04.400 You can use regular green basil, but then your Arrabbiata sauce will be brownish (green + red = brown). Opal basil will make it more red. 12:13.500 chili flakes thrown together quickly. It's about the same as eating ketchup and hot sauce on spaghetti. 1:16.300 CLICK TO SEE THE FREE VIDEO TOUR ON KZbin 3:32.000 This will burn easily because it was ground to a powder. This is a two-edged sword. If you pay attention, you'll get a much deeper flavor, but if you don't keep the heat low and you let it burn, it will be acrid. 4:41.900 The tomatoes will help moderate the temperature, but don't make the pan too hot on the bottom because the ground Cayenne in there can burn. 6:45.794 Also: Fresh Parsley Pecorino Romano to grate over the top 7:47.600

[@corliesitalian1232]

Another great recipe! Thank you for sharing it.

[@Tvalfager]

Delicious, easy, and cheap - it's going to be a new staple for me

[@Nataloff]

Your informational asides are as helpful as watching you perform your craft.

[@CookinginRussia]

Thank you. I appreciate you taking the time to leave feedback!

[@bearllande]

your recipes are awesome! i wish you'd make ebook versions of your cookbooks - it would make it more accessible to the rest of us from outside the US.

[@CookinginRussia]

Thank you for writing. The printed books are sent all over the world. What country are you in?

[@bearllande]

i'm in the philippines at the moment and they tax everything bought from overseas heavily here - even books which are supposedly tax free... i have hundreds of cookbooks on ebook format coz i can instantly get it and read it, and also bring all of them with me wherever i go anywhere in the world! can't you self publish the digital version?

[@CookinginRussia]

www I had a very bad experience with that last time. Within a few days of the ebook becoming available, it was pirated and offered online for free. I turned off the ebook option, but sales from that book have never been good since, so I'm not inclined to do it again.

[@bearllande]

i understand, will just wait till i go back to the US again!

[@michalbudzisz]

I had the same problem, and boom. Magically the volume one of the book appeared in my country in an amazing number of ONE :) And I've got it! Waiting for some more magic and the next issue. BTW. Thanks Chef one more time for all your work which I learned a lot from since Mr. Plex, and that you changed me from an amateur into a real passioner!

[@erickelsey1317]

I made the Pork Tonkatsu from your video. Sauce came out really nice I enjoyed making a sauce from nice fresh whole ingredients. Complimented the crispy tender pork so well and tasted so fresh. I have to say I enjoyed it most when I had leftovers later that evening after the sauce was in the fridge for a few hours. I served with jasmine rice and fresh lemon slices.

[@CookinginRussia]

Thank you. It's definitely a world apart from the bottled synthetic tasting sauces you get.

[@android61242]

This is my favorite pasta dish. Thank you for the Recipe.

[@CookinginRussia]

You're welcome! Say hello to Wendy for me. (sorry, I couldn't resist)

[@Rapture1469]

Made this last night - fantastic! I love the flavors - perfectly spicy (I used 1 large and one smaller dried cayenne). The anchovies add a nice flavor too. Your techniques really add the depth of flavors that are so worth the extra time. The way the tomatoes are cooked really adds something. So nice to be proud of the meal cooked, vice just getting something done quickly.

[@CookinginRussia]

Thank you. I appreciate you taking time to leave feedback!

[@carloalbertofozzer4237]

I just followed your recipe and the result was great. thank you very much. I added two fresh anchovies so the result was more of a 'marinara' sauce than an 'arrabbiata'. It was just for my personal taste. I'm also italian and it's obvious that just because i'm italian that doesn't mean i'm good at cooking italian dishes. In fact here i am taking your suggestion, simply because you are a chef and a great and generous one

[@CookinginRussia]

Thank you very much. I appreciate that. The addition of anchovies is actually part of the original Arrabbiata, so there was nothing wrong with that as long as it wasn't lots of anchovies, of course.

[@vicioussuspicious894]

I never thought you would make this because this is a standard dish I got served often when someone was in a rush or during a trip on a plane or boat to satisfy a lot of customers and keeping the costs low. But I must say, you brought it to a whole new level. Suddenly it's exciting to cook this again!

[@CookinginRussia]

Yes, as I said in the preamble here, this dish has been turned into something miserable by simplification. This version is quite delicious, though.

[@vicioussuspicious894]

A bit off topic, but I saw the olive oil you use and wonder if you tell something about that in your new series? The brand you use is about 20 euros here. I love the Greek olive oil named iliada extra vergin PDO to cook or for salads and I love it. It's only 13 euros for 1 liter which is very cheap compared to other brands with the same quality. Do you know that brand and have any advice on this topic?

[@CookinginRussia]

I actually wrote about that for 3 pages in the next Volume. :) By the way, Volume 3 is proof checked and will be in the gears of production as of Monday. It is 290 pages, which is larger than the last two books, and it contains a great deal that is not in any video. I'm surprised that this brand of olive oil is that expensive where you are, considering it is heavily taxed in Russia and still only costs about 8 euros here. However, very often food costs are much lower in Russia because companies know that they have no hope of selling such products at a high price to Russians, who generally don't care much about food. I know for a fact that there are many products sold here for a fraction of the price that they are sold in other countries by the same manufacturer. They just accept a lower price because Russians won't pay more.

[@vicioussuspicious894]

+CookinginRussia Well, that's good news then. Olive oil prices don't make any sense to me. I had very expensive ones with too mild flavors which you barely tastes when cooking or relatively cheap ones which can be very good. I jus avoid everything under 7 to 9 euro's for a liter here. But on the other hand, the best oil I had was from Morocco which this guy brought from his hometown and sold for 6 euro's for 0.7 liter. It was incredibly flavorful.

[@MrMeotet]

Hey, I'm Russian and I'm here, so I guess some of us care a lot about that they eat. Great dish btw, just made it. Delicious. Never liked arabiata before.

[@robinvonbrunow1471]

I know you're busy with your restaurant, which is a shame for all of us, this is the best 'cooking channel' that exists on youtube, I am sure of it. I have never had a chef that I idolize, but you're it my man. A question regarding if this were to be used in a restaurant, I understand the arrabiata can be made before hand and just reheated in the last step, but the pasta; would you cook it very al dente, then cool off and use it to order? (cold, blast it in boiling water -> pan with butter etc) Appreciate everything i've learned from you, apart from the fact that I sometimes feel like a poser when getting praised for cooking your recipes :)

[@CookinginRussia]

That's very kind of you, but if you cooked it, you deserve the credit. As for your question, it rather depends on the situation. If I was dealing with a restaurant where there were hundreds of guests at once, the pasta would have to be previously parboiled (even though that's not ideal - reality trumps optimal quality in this case). Otherwise the pasta is cooked to order. The trick is that you get an appetizer order going first so you have some advance time to cook the pasta. If they refuse to order an appetizer, then they get some little amuse bouche to tide them over.

[@robinvonbrunow1471]

@@CookinginRussia Thanks for your reply. In my situation I am dealing with a smaller place that primarily serves lunch, there's no appetizers to speak of ;) Also it's a very small kitchen where I work alone having alot of orders at once. I will try it out parboiling the pasta and see if the results are atleast similar. Ty chef!

[@CookinginRussia]

After you parboil it, toss it with some butter (or oil if it is going to be kept for a long time, or you have a small budget). Otherwise the pasta with stick together and be mush when you finish cooking it later.

[@robinvonbrunow1471]

@@CookinginRussia Yeah that's how I usually store it. I'm sure I will have more questions for you in the future if you have time. Is there any update on your current project with the restaurant in Finland? As I live close it would be interesting to possibly check it out.

[@CookinginRussia]

We hope to have the bar open in about 60 days with the rest of the restaurant open within another 45 days after that. I may be posting another video update soon, but finding time is the main problem.

[@shair00]

This was great! you are correct, I did not taste onions OR garlic and i used 3 anchovies and I could not taste them either, all the ingredients combined Made it a really good pasta sauce with a slightly nutty flavor to the pasta. I bought a hand turned food processor at a yard sale for a dollar a long time ago. The owner said she made baby food with it. Well I never thought I could use it but with a few of your recipes....yes. I have two blades with mine, course and fine. My son told me to tell you this is his favorite pasta recipe of yours that I have made. I think the meatball lasagna and although its not a pasta recipe, the Moldavian Eggplant is such an underrated recipe, mostly because most of your fans have not tried it yet, its the best! This is only a couple to mention, but this Arrabbiata is great, especially in a state of Arizona who is known for loving spicy food!

[@CookinginRussia]

Thank you for the feedback! Now you see what I meant by it not just being a matter of combining onions and garlic, because there's a reaction that takes place that changes them into something else. I'm getting Volume 3 out as fast as I can. There's some temporary hang up with the cover art - some kind of technical issue that I'm not involved in fixing, but hopefully it will only be another couple of weeks now. I did everything I had to do.

[@shair00]

Yeah, when the sauce is completed, it taste like a sauce, the only flavor that comes out is spicy, the rest of the ingredients combine to make one flavor. in some of your recipes, you can taste the individual ingredients, which is great, but in this one, its one flavor and very hard to describe. Not over acidic either, but well worth cooking again and like your recipe says, only sprinkle a small amount of cheese on it, you do not want to cover up the flavor. Damn I wish I could describe this dish with words, but I cant! Sorry.....

[@shutupack5389]

Just made this. God it was so good. So much flavor, the spice was so well-developed and not punch-you-in-the-face, it was so tomatoey and full of many different flavors and dimensions. Is this what real food is like?

[@CookinginRussia]

Thank you. I appreciate you leaving feedback!

[@Rapture1469]

@@CookinginRussia I have made this a couple times now. It is great! I even save extra sauce for several days and it is still fantastic - it doesn't lose much at all if vacuumed and sealed. It is awesome to taste these flavors that I never had experienced before but am now able to create thanks to Greg sharing his vast knowledge and experience. I never want to go out anymore to a restaurant because I can create much better food at home and for much less than I would pay for something mediocre in comparison. This is a fantastic dish that is not that hard to make, just do as shown.

[@mrdeafa25]

Nice one Greg.

[@CookinginRussia]

Glad you enjoyed it. I have an updated version of this with all of the annotations, in case you didn't know.

[@VeritasPanther]

8:08 can you achieve a similar taste to use olive oil instead of butter?

[@CookinginRussia]

No. The recipe specifies ingredients for a reason. Cheers!

[@jakesshopandtracktalk1835]

Glad you posted this when you did. I have a few tomatoes on my San marzano plant I am gonna need to use soon. Also there's a wing/rib cookoff at work Friday. Let's just say a couple of your recipes are about to win me a cheap plastic trophy.

[@jakesshopandtracktalk1835]

Note neither are your exact recipes. One is how I cook spare ribs after I trim them to a st Louis style rack (and end up with tender amazing rib tips) it's kinda the BBQ ribs recipe from volume 1. The other I haven't made it's your garlic wings. No changes. Only the use of my charcoal smoker for the second roast and second crisp on the grill instead of the broiler. No wood smoke.

[@jakesshopandtracktalk1835]

Although I was thinking about foregoing the initial 10 minutes in the oven so I could put a smoke ring on them. Not that that's anything other than an illusion pitmasters use. Actually, would you want me to add a half chunk of apple or cherry? I feel like using a hot charcoal smoker in place of the oven is enough deviation.

[@jakesshopandtracktalk1835]

I know you want me to make it exactly like the video. But if I am entering a contest. It has to be at least in part mine other than the labor.

[@jakesshopandtracktalk1835]

But then again, you aren't a recipe channel you are a pro that's chosen to help the serious home cook with a day or in my case night job learn pro methods. I can't thank you enough.

[@matthiaskleinert3141]

I tried out this recipe yesterday and it was a great success, albeit with a couple of hiccups midway through. To start I only had yellow onions, store bought (Fuchs) ground Cayenne Pepper and the small whole ones. The latter (six or seven of them) I ground in the mortar. I also don't own a food mill and didn't want to lose all the tomatoes in a sieve so I used the sauce with the bits. After all I don't mind rustic sauces. The result was delicious and the technique with frying the pasta in butter before adding the sauce will definitely go into my repertoire, because the texture of the noodles were amazing and I realised that's what one of the Italian restaurants in my town is doing as well. However I have to use fewer of the whole chilies next time because I had snot running down my nose halfway through. However it was a good and pleasant heat that had a satisfying richness and deepness unlike any arrabiatta I ever made before. I usually just dumped the spices into the Passata at the end of the cooking because that's what German celebrity Michelin rated chef Alfons Schubecks, self proclaimed king of spices, usually preaches on TV...the only spices he fries in oil are whole ones like cinnamon, star anise and the like. Truth be told though I chickened out and added the Passat prematurely close to five minutes after having added the fresh tomatoes skin side down (4.5/9 temp) into the olive oil because the spices were turning into very dark caramel. That's also probably why the tomatoes were not as nicely browned and homogeneous as in your video before I added the Passata. Next time I guess I'll be a bit more daring.

[@CookinginRussia]

Matthias Kleinert thanks. If you find the spices are burning then next time use a lower heat setting. Also, get a food mill. It is an invaluable tool with no equivalent and not expensive. Cheers!

[@matthiaskleinert3141]

CookinginRussia thanks for the quick reply! After rewatching your video I don't think the spices were actually already burning but it is one thing to dance on the edge between caramalisation and charcoal as a chef with your experience and quite another to experience it for the first time as an amateur. I am simply not yet competent enough to tell when something is about to actually burn. I followed the advice you gave elsewhere and made notes (amount of chilies, heat settings & time) and will just give it another 1-2 minutes next time. Now that I know for sure that it turned out great I'll probably be more relaxed and confident. The food mill definitely goes on the long list of items you inspired me to purchase. Thankfully I already have a decent knife, good pans, the food processor and stick blender but a better braising dish, the food mill, one of those Silicon spatulas and a spice grinder are definitely in the pipeline. Thanks a lot for all the effort you put into these videos. Next up as recipe #2 is the fried chicken in yeast breading.

[@CookinginRussia]

Thank you for taking the time to leave feedback. I do answer all posts, so feel free to write. Walking the line between caramelisation and burning is essential for deep flavours in meats and vegetables, but not in spices. You shouldn't have spices on the verge of burning ever because at that point they have lost most of their flavor.

[@oloindafolo]

Chef, Im currently planning on buying new kitchenware that should handle all your recipes. I would choose stainless steel pans and pots always with heavy bottom and one pan with non stick. Is there any application that needs pans and pots which are different from the ones I just described?

[@CookinginRussia]

Yes. You should watch my video on this very topic. kzbin.info/www/bejne/aWiblpiBepJ-rq8

[@graysonmike]

yum! was spicier than I thought it was gonna be. very tasty :) added some more parm and basil for garnish, lights out! :)

[@CookinginRussia]

Thank you for leaving feedback!

[@abhifoodie]

Amazing video

[@CookinginRussia]

Thank you. I have over 300 other videos, in case you haven't noticed them yet.

[@iworshipChrist]

Since I have the "Colatura di Alici" in my home, I wonder if you might tell me how much of it to use, and if that is added to the anchovies, or would I then not add the anchovies at all? Thank you.

[@CookinginRussia]

View this on a regular computer or a laptop to see the text annotations. They do not show up on cell phones or tablets.

[@iworshipChrist]

I'm now on a desk top computer. However, I do not see anything more in regards to your answer of my question. Best regards, Vincent

[@CookinginRussia]

I really don't understand your confusion if you can see the annotations. Just follow the directions - or am I missing something?

[@iworshipChrist]

I guess that the problem is that I do not see the annotations. I made your recipe for guests yesterday and it was a huge hit. I made your recipe and also added approximately 3 tablespoons of the "colatura do Alicia" as well. It was sensational. I purchased your 3 cook books on Amazon now volumes 1, 2 & 3. They just arrived. I am looking forward to many wonderful meals as I go through your books. God bless you, Vincent

[@ryansandy2433]

Do you finish the pasta by toasting it in butter for other types of tomato sauces? For instance, if I was making tagliatelle in your professional tomato sauce that uses wine and vodka, would I still finish it by toasting in butter?

[@CookinginRussia]

If you are in the north of Italy, yes. If you are in the south of Italy, you would just mix the pasta with the sauce and maybe some olive oil. Italy varies widely by region, but somehow most Italian Americans think it is homogeneous and have fixed rules in their minds that are only true in the far south. The bottom line is that butter makes it taste better, and I've had glowing praise from Italian customers who would undoubtedly have been horrified if they had known there was butter mixed in with their pasta. But flavor is what counts in food, not rules.

[@ryansandy2433]

Ok , so that technique started in China and made its way to northern italy? Interesting. I’ll have to try it that way..still have a few more months before tomatoes are in season here unfortunately.

[@CookinginRussia]

The old story about how Marco Polo brought pasta to Italy from China has been debunked. Pasta is a natural thing to think of and versions of it exist all over the world, including in remote jungles among native people who had no previous contact with outsiders.

[@ryansandy2433]

Oh I just meant the technique of toasting the pasta in butter at the end

[@CookinginRussia]

Chinese rarely use butter. There are a lot of lactose intolerant people. They DO toast noodles in a mix of peanut oil and sesame oil, though.

[@shair00]

This looks delicious. That onion garlic mixture is something I have done for years and years just because I think onions and garlic go together like salt and pepper, just my opinion. I was raised in the southwest, so spicy food is my favorite. In your first pasta sauce, you added tomatoes as well. Whenever I have made that sauce the tomatoes seem to melt in the sauce as time goes by. I have seen pasta sauces cook in the place I "work" and they are good, but yours is better. I have promised to prove this to my boss sometime! When this sauce is done it is perfectly homogenous, my guest will for sure ask me what is in the sauce. I still need practice cooking very al dente pasta in the sauce. Its a fun way to cook, but you really must know what you are doing....thanks again chef! BTW anchovies will be going into this dish, I have been known to eat them right out of the can!.

[@CookinginRussia]

You probably used both onions and garlic countless times, but the result is different when you do it exactly like this, as I'll explain in detail in Volume 3. That's going into publication on Monday now, but it will take a while to become available for purchase.

[@shair00]

I am going to see if I can be the very first client to purchase one....just a little competitive side of me coming out lol. I hope you sell a bunch, maybe someday after your 10th volume, you can sell one big huge book with all of them in one....might cost that of a car to ship by then lol

[@iworshipChrist]

The Garum is still available today. It is called “Colatura di Alici” and is available on "Amazon" www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=collatura+di+alici www.delfinobattistasrl.it/en/colatura-di-alici-anchovy-sauce/

[@CookinginRussia]

Yes, but it can not be delivered to Russia.

[@iworshipChrist]

Oh, I'm sorry. However, for those who are able to find it, they might find the information useful. I will be making your recipe this weekend for guests. All the best and thank you.

[@badoobidoo]

Amazing how the sauce really fills up the rigato. That's one thing I always try to accomplish but often fail to do so. I'll try this technique soon as I did with numerous of your videos. I wonder about your choice of parsley instead of basil a bit. But that might be personal taste.

[@CookinginRussia]

I like basil a lot on many pasta dishes, too - but this one is different. Give parsley a try with the Romano cheese and you'll probably see why this is the tradition.

[@burningdaylight4146]

Very quick question? Can I use a fresh chile/pepper? (not dried) I only have fresh on hand or packaged crushed red pepper.

[@CookinginRussia]

Use packaged crushed red pepper. Although some people do make it with fresh chilies, the flavor is neither authentic or as good. For a trial run, use whatever dried product you have on hand.

[@burningdaylight4146]

+CookinginRussia Thanks very much!

[@CookinginRussia]

Sure thing. Glad I could help.

[@eustacequinlank7418]

What's that electric spice mill make? I keep looking for a relatively cheap and sturdy one on Ebay since my coffee grinder went kaput. Adding butter to Penne is great in the way you did. Ruth Rogers and Rose Gray (RIP) add a splash of balsamic vinegar just before they add the sauce at that stage. I can't find the name of the recipe as I lent to the River Cafe cookbooks to my niece. How much of this is authentic and winds Italians up... I don't care. Lived next to an Italian couple once and they didn't know what a soffritto was when making a Ragu, but they were always keen to point out what and what not to do oddly enough.. Also, have to see yer Wok Hei and great tip with the Opal Basil leaves. I have some seeds, but the Thai ones and summer chillies have taken up all the room though I'm sure I can find a spot. Never grown it before.

[@CookinginRussia]

I'm using a Bosch brand spice mill / coffee grinder right now, but I've had Krups and Cuisinart in the past, and all three are similar. They all break after a couple of years of steady use, but they aren't expensive. As I said in the annotations of this video, there are a couple more twists to this recipe that are explained in Volume 3 (coming out in about 45 days now). I didn't understand what you meant by Wok Hei.

[@eustacequinlank7418]

CookinginRussia Wok Hei... imagine if Bruce Lee had dedicated himself to the art of Wok cookery instead of Kung Fu. Ok, this is going off on a tangent. Regards,

[@BlackyHBM]

As I remember from a former girlfriend who took Tai Chi to the trainer level, Kung Fu originally means to do something with much dedication and effort (eventhough in western culture only the martial arts component remained with the expression, so our 'Kung Fu' would be 'Kung Fu Tai Chi' or 'Kung Fu Tanglang' or similar). Thus you could follow Bruce Lee and CookinginRussia combined together in the path of 'Kung Fu chefdom'.

[@CookinginRussia]

***** LOL I actually was one belt short of black in Kung Fu many years ago, but I didn't keep it up.

[@BlackyHBM]

Now you could assess if others are worthy of a black one - albeit in the kitchen.

[@phillippesq]

can you just mince the onion and garlic with a knife or is the food processor necessary for the right chop here?

[@CookinginRussia]

You can do it with a knife, but don't actually mince it. That would be too fine. A food processor is an important kitchen tool. If you are serious about cooking you should invest in one, especially these days when they are rather inexpensive.

[@russellhesse7067]

Hello Greg, We can't get dried Cayenne whole chilli where I live, however I discovered today that I can get fresh Cayenne chillies. I can dry them myslef, but in the meantime can fresh be used and if so do I need to change the quantity?

[@CookinginRussia]

Russell Hesse - No, you need to dry them first. The drying changes their flavor, as is the case for all chilies.

[@russellhesse7067]

OK Thanks

[@skyday]

Chef, you mentioned garum in this recipe. I looked around and found a few different versions of it. It was basically ancient "ketchup." How would you modernize and make your own version of garum? ((BTW I am making this video recipe today!!))

[@CookinginRussia]

True garam is a product lost to antiquity, unfortunately. It was a guarded secret among a small group. What we do know is that each batch took years to produce with different things being added and left in the sun at some points, and buried in the ground at other parts during the process..This is what made it so expensive - the labor. I made a sort of "instant garam" for the "cat balls" recipe, if you read my book, "40 Years in One Night". The real thing would be impossible to duplicate.

[@skyday]

Impossible!? lol if anyone could do it I know you could but I expect the book for that in a decade ;) EDIT: and yes I have all of your books! Duh! you are a treasure.

[@CookinginRussia]

skyday Thank you. I could make something based on the idea, but it would have no chance of being authentic. Volume 3 is going into production on Monday, and within two weeks I'll put up a video describing the contents - unlike any other book.

[@dboydbromo4235]

the only peppers I can get are bird eye, scotch bonnet and jalapeño. would you recommend any of those in this recipe?

[@CookinginRussia]

Bird chilies, for sure. Just watch out that you don't' make it too hot - unless you like it that way, of course.

[@dboydbromo4235]

so just to clarify, I'm not missing out on any flavour by using a smaller quantity of hotter chillies?

[@CookinginRussia]

Well, yes you are - but there is nothing you can do about it.

[@dboydbromo4235]

thanks for your help, would it be possible to use a much milder pepper like a chopitle or ancho in addition to a bird chili or would I be better off using ground cayenne from a jar? sorry to be a bother, I just want to make the best possible dish with the available ingredients.

[@CookinginRussia]

Chipotle chilies are smoked jalapeño chiles - completely wrong flavor and the smoke is not good, either. Not to mention too hot. Ancho is a better choice. Cayenne from a jar (dried) is not good, either. Stick to bird chilies and ancho!

[@revoltoff]

Hey chef, what is the concentration of that tomato passata.

[@CookinginRussia]

100% - it is a purée of Italian tomatoes with nothing else added.

[@the3pvpers506]

I used a winter-long-dried scorpion pepper which was harvested in august last year and because it is Norway it did not become that hot, but this dish was amazing......I used a little more olive oil and no butter to get it smooth enough for my taste. Got the 3 books yesterday :) last thing, the smell after tomatoes get a little roasted/baked/ in the beginning was really smell of sun-dried tomatoes for me.

[@CookinginRussia]

That's great. Thank you for writing. Let me know if you have any questions.

[@hrvlassi]

Hello chef and thanks again for another great recipe! I've been meaning to ask you one question and this recipe gave me the perfect opportunity. As i've commented on your video on the pizza sauce the "sauteing" of the tomato pasata in the beginning has changed completely my view on tomato sauces and i use it a lot now. On the other hand , i've noticed that you do not use this technique on some other sauces that are tomato based or have tomato pasata as a significant component in them. It has to do with the depth of the tomato flavor you want to achieve in the final product? For example, you don't use the technique here because it would overpower the spiciness and the taste of the chillies that the dish calls for?

[@CookinginRussia]

Tomato chemistry is quite complicated. If you have Volume 2 of my cookbook series, you can see some of the answer to your question. The topic is picked up again in Volume 3. There's no way I can completely answer you in a short post here, other than to say it is about the balance of flavors (which is an ultra-abbreviated answer, indeed).

[@kllokoq]

The stages of aromas developed throughout are amazing. I dried some hot chillies myself to perfection, but not sure what kind they are. It's sometimes really hard to find that out, especially in the Balkans where I'm at the moment. Nevertheless I order your volume 3 from amazon uk which they shipped the next day, and vegetables for carnivores which they still haven't. They dont have in stock.:| Cant wait to get them. Thanks

[@CookinginRussia]

Thank you very much for your feedback. I appreciate it! If you have any problems, I'm here to answer questions 365 days a year. Also, if you have any dishes you would like me to post a video for, let me know. I honor all requests that are possible, but if it contains an ingredient that doesn't exist here, then it has to wait, of course.

[@BravingTheOutDoors]

Have you tried aci sivri chili and will it fit?

[@CookinginRussia]

No, I haven't. I have never seen that type of chili for sale. Sorry.

[@BravingTheOutDoors]

Visited family at Christmas. Saw it at a supermarket. Fresh. Evidently it's an heirloom variety of Cayenne from Turkey. I dried it at 70°C for 10 hours. Will keep you posted.

[@ericsachs1372]

Chef, this has been a recent staple for me, its simply fantastic and so easy to prepare. You mentioned that you will have something far superior to dried anchovies, were you speaking of your sicilian spice blend? And or is there a substitute for the dried anchovies I could find comparable? Got Volume 3 (have them all) and its simply blowing my mind! Great work!

[@CookinginRussia]

Thanks for writing;. You can also get dried anchovies in Asian grocery stores, or online, too. Yes - the reference I was making was to the Sicilian spice blend (see page 210 of Volume 3). I'm finishing up another book now, which is completely new material that I've never explained in any video before.

[@graysonmike]

man I love this channel, I promote it whenever I can :)

[@husmenusta]

Thanks for every recipe and knowledge chef, its been really helpfull. One question tough ; is there any reason you are not using home made pasatta over the cirio ? Is there a taste difference or just a personal preference ? Thanks a lot for the good work

[@CookinginRussia]

Thank you for taking the time to write. As I explained in Volume 1 of my cookbook series, you can't get the same kind of tomatoes that are grown in Italy to make passata, plus the cost of those tomatoes (unless you have your own farm) are much more than the package. There's no reason not to use the package, since it contains only vine ripened Italian tomatoes - however there is a wrinkle to that when you do need fresh tomatoes, but that's too complicated to explain here. It is fully explained in Volume 3 of my cookbook series.

[@husmenusta]

+CookinginRussia thanks for the reply chef. Actually I'm living in Turkey and we have quality tomatoes just like vined rineped tomatoes if not the better. Making a passata ( not like an Italian but similar) and a tomato paste for the winter is also tradition for the turkey for many many generations as well. Also one package of cirroti passata is close to 10€ atm and one kg of vined ripped tomato will be close to 0.2 cent on end of the August. That's why I asked because difference on money is really there. I will read your book and try it with both i guess afterwards and see what happens. Thank you again so much

[@CookinginRussia]

husmenusta The economics there are obviously different from here where the package of Cirro is about 1 euro and vine ripened tomatoes are typically 3-4 euros per kilo. If you want to make your own passata, you certainly can - but I would try Cirro (or another Italian brand) once and do an honest comparison. I'm wondering why it would be 10 euros there, too. You're right next door to Italy, practically, and they charge 10 times what they do in Russia? Very strange.

[@BravingTheOutDoors]

A few technical questions: I’ve never used a real, whole, dried cayenne. I’ve looked on Amazon and they are surprisingly expensive. They also come from various different places. So the first question is how much should I buy (in weight)? Meaning, how much does one whole cayenne chilli weigh? It’s just that… I’ve seen a pack of 30g and a pack of 250g but I have no clue whether 30g is one chilli or ten! Second, do you have a preferred origin? I’ve seen some that come from India, Indonesia, Mexico, etc. The other question is about the anchovies: I’ve used “fresh” ones from a can or a jar many times in stews and sauces to add the sought-after umami but never dried ones (though I’ve seen them being used a lot in Korean dishes). Here too there is a price difference between those that I assume were oven dried and those that were dried with salt and sun light. There are also packages of headless ones… Should I care about it at all? Do I want the heads or don’t I? Thanks

[@CookinginRussia]

30 grams of dried cayennes is still a lot. Dried chilies don't weigh much. The origin won't be that important, but the Mediterranean would be ideal (Spain, Italy, France, Portugal, etc.). Anchovies should be fillets packed in olive oil in jars from Italy. The other ones are completely different and not really suitable at all.

[@DannoCrutch]

Making this today. I need some A+ comfort food.

[@CookinginRussia]

Hope you enjoy it!

[@Forgottonannie]

Can i skip the anchovies part??

[@CookinginRussia]

You won't taste the anchovies as anchovies, especially if you use a quality product. Can you skip them? Sure. You can skip the salt and pepper, too. It just won't taste nearly as good. Most people imagine they don't like anchovies even though they eat them often without even realising it.

[@Forgottonannie]

CookinginRussia its not about not liking it, i just didnt have it. Btw just tried it but its veryyy delicious. Do u have penne with pesto sauce??

[@CookinginRussia]

Sorry for not replying sooner. Sometimes KZbin has a long delay before they notify the channel owner and this seems to have been such a time since the date on your message is 3 weeks ago, but it only showed up here a few minutes ago. As for penne with pesto, there's not really much to show. You boil the penne then fry it and stir in pesto, which is a standardised recipe if it is going to be authentic. It will never be as good as what you can get in Italy, though. The ingredients there are just better for pesto, but of course it will still be good anywhere if you use the best ingredients you can and make it fresh.

[@ionme982]

Looks brilliant, and I will definitely try it when I can, although I'll probably have to substitute some cayenne pepper instead (packaged, powdered), cause the actual peppers are impossible to acquire here. Also, what's your take on capsaicin extracts?

[@CookinginRussia]

Ah, I should have mentioned that - NO - do NOT use powdered cayenne pepper for this! That's too finely ground and will absolutely burn. I'll add an annotation about that. Use a dried red serrano chili if you can't get a cayenne one. Capsaicin extracts for what purpose?

[@ionme982]

Well, I was wondering if it's acceptable to put a few drops of high-scoville extract generally in food, and if you think it will affect the final taste or leave an unnatural heat that will unbalance a dish like this one. (thanks for the cayenne, you saved me time, oil and swear words)

[@CookinginRussia]

Ionme Yes, those bottles of ultra-super hot sauce are extremely unnatural. I would never use it personally, but some people get addicted to the stuff and they like it, so it is up to you. I has no place in a restaurant, though.

[@jakesshopandtracktalk1835]

thanks for this. tasted good, really good. I kinda made a couple mistakes. they are noted. I also didn't have anchovies.(was sure I did, but I didn't) I added a little thai fish sauce. thought back to the putenenesca.

[@CookinginRussia]

Live and learn. Don't go heavy on the anchovy, though. It's a background note.

[@jakesshopandtracktalk1835]

+CookinginRussia I didn't just a little. I mean a little of that stuff goes a looooooonnnng way. I actually love a hint of it in pasta sauce now. there were other things I did wrong. no need to get into them. I know what to fix. mostly to do with stove temp. it tasted good. but I can't say I nailed this one. although doing a pasta sauce with tomatoes ripened on your back deck may mask a lot of mistakes. dang they smelled goid when I cut them up.

[@CookinginRussia]

Jake Riethmeier Then all I can say is, live and learn. Rinse and repeat (rinse pots, repeat recipe).

[@jakesshopandtracktalk1835]

+CookinginRussia hell yeah chef. guess what I got a lot more tomatoes on the vine. hey man, could I puree a messs of them and make frozen pasata? nobody can eat that much salsa and one of my plants is a San Marzano.

[@jakesshopandtracktalk1835]

+Jake Riethmeier on a positive. the flavor of those tomatoes went humming through. other than you and others that read the comments... ie the next person to eat this isn't going to know what I did wrong. it was very flavorful, it will be easier with the book.

[@bemusedindian8571]

This is my best kept secret since last 4 years. Anyone who is serious about cooking should try this once. My kids say the pasta at really top end places does not taste as good as what I whip up at home. Too bad about the annotations though. Will Maggi seasoning sauce sub for anchovies?

[@CookinginRussia]

Maggi is quite different from anchovies. You could substitute a really good Thai fish sauce, but finding one of those is harder than finding anchovies. More to come about this soon.

[@DannoCrutch]

Nice! There are Italians who swear to never use garlic and onion in the same dish. Drives me nuts, especially because they can't tell you why. Adding that butter is brilliant. Can't wait to try that. Funny that you say you haven't been able to get Romano. Been really hard here to get Locatelli Romano. Any others I've tried sort of suck, and don't hold up to cooking, losing a lot of flavor. I have no clue why, and it's seems weird, but the food just doesn't come out right. Can't wait to try this! Thanks, Chef!

[@CookinginRussia]

Thanks for writing. The "no garlic and onion" together thing is another topic I should have gotten around to addressing in Volume 3, but it's too late now. I'll make a note to cover it in Volume 4, though. The reason Romano isn't available here now is due to the embargo. I'm not sure what the reason would be for your area.

[@ohsoleohmio]

+CookinginRussia not sure what you are talking about but at start of video you referenced Roman sauce and suggested this isn't the original arrabiata was hoping you would consider providing those in the future with your own interpretation and implementations, I'd like to see amatriciana also incredibly happy with your pasta recipes and tricks of the trade many thanks , Tony

[@68cbiagio]

DannoCrutch

[@giancarlogatti9593]

Random video, but i wanted to ask you chef, you talked abt before how there are a lot of people on youtube who have cooking shows who have no idea what they are talking about? can you be specific on who these people include and maybe some that are pretty decent...?

[@JohnLee-vn3eq]

Chef, on the internet I read you could cook pasta by setting the burner on high, throwing in a pot boxed pasta, with a few cups more of room temperature water than the pasta would absorb, basically barely covering the pasta and then in less than the time it would otherwise take to just boil a big pot of water, your pasta is done. I've tried it and it works, but there's got to be a reason people go through all that extra trouble and expenditure. I've hear explanations like you need a lot of space for the pasta to churn so it wont stick, but if you just stir in the method above, every so often there’s no problem, and with penne, elbow..... certainly there wouldn't be. Also I see you like to use pasta water as a "finisher" in many of your recipes, but that water isn't much use if its concentration isn't based on some water to pasta ratio to start with, what do you use and does it change when using fresh pasta?

[@CookinginRussia]

I'm aware of that method, of course. The problem is that the pasta does tend to stick together and it is coated with a very strong starch solution that doesn't work well with the next stage I show where you cook it in butter. It's okay - it isn't going to be terrible, or anything, but what's the point? Water is basically free. Salt is, too. The amount of time it takes to heat up a liter of water or 2 liters of water is just a couple of extra minutes.

[@badbanano]

I have to buy anchovy paste and keep it hidden to enjoy it's benefits with my guest being intrigued by the complexity of my dishes. I've always believed there to be a temperature threshold when cooking any tomato sauce. High heat seems to destroy flavor compounds.

[@CookinginRussia]

Regarding the cooking of tomatoes, it is more complicated than that. I explain this at length in Volume 3 of my cookbook series, coming out in another month. Cheers!

[@davidbrothers2765]

You keep bad mouthing the Italians and you might find yourself lying next to jimmy Hoffa in the jersey flats