This Vodka Sauce Has No Name (And No Vodka...)

[@wesleycampbellcaretto6942]

I can't believe Shaq has gone from "I'm not a recipe guy" to singlehandedly creating an ambitious new Mexican-Italian fusion dish. Excited to give it a shot!

[@xipalips]

@trapd00rspider Kormextalian

[@hya2in8]

@trapd00rspider AKA American 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

[@druhseenuh]

mans just completely forgot the gochujang huh

[@fliperotchy]

You mean Sofia from Kiln+Kitchen??

[@monhi64]

Closer to Korea-Italian IMO sure it has the mezcal but calling something Mexican fusion after a splash of mezcal feels slightly wrong for some reason. I’m like 90% sure that he got this idea from Ethan chlebowski who was experimenting with adding various liquors to vodka sauce including mezcal. He kinda sneakily referenced it was from Ethan without name dropping lol

[@mich7283]

Finally, pasta sauce as ethnically ambiguous as Shaq himself

[@bobbybobv]

Just made this! Used turkish pepper paste instead. The smokiness of the mezcal and the tomato sauce reminds me of food my grandma would make for me as a kid while blowing smoke in my face. Exquisite

[@ownertje78]

Literally made a similar recipe yesterday for a dinner party. Gochujang with gin (for its florar flavour) and I added pureed kimchi instead of the tomatoes which gave it a nice funky taste. Used gnocchi and topped it with spring onions, basil oil and sesame seeds and it was really good.

[@SunniDae333]

that sounds amazing

[@ownertje78]

@trapd00rspider you should its really great!

[@flmalegre]

See, that's so much easier to name - Gochuging sauce.

[@MikeAlwill]

Did you do ~15oz of pureed kimchi? It seems like it would be overpowering and without enough sweetness

[@ownertje78]

@@MikeAlwill i used 200 grams and also 60 grams of tomato puree along with the gochujang

[@m_a_k_e_n_n_a]

never getting over "olvidaboutit"

[@georgebabus2030]

I can't tell if he was just being funny or if there was actually a word in there.😆

[@pdfbanana]

@@georgebabus2030 it's spanish for forget. reference to this having a couple of mexican elements. fuggedaboutit

[@georgebabus2030]

@@pdfbanana oh thank you! Man if my grade 10 Spanish teacher could see me now.

[@seanflamand8354]

@@georgebabus2030 "olvida" (from olvidar, to forget), if it wasn't clear which part of that was a word

[@JackalJayzer]

and "chingadera-era" sauce

[@tinysurvivor4663]

This is one of those dishes where I always say , "I won't stand in the way of progress." Kind of like when my very much Southern GF gasped at my chorizo biscuits and gravy

[@internetshaquille]

Chorizo biscuits and gravy are pretty popular out here in the southwest 🤠

[@ArchenteronSA]

Now drift closer to Louisiana and try an andouille sausage gravy

[@chanceDdog2009]

​@@internetshaquilleChipotle in butter chicken sauce is delicious if you have not tried it yet

[@chanceDdog2009]

@@shadow_realm47 Chipotle mayo on fish tacos is my usual M.O

[@LinkaChu]

Literally just tried it, because I love Gochujang but never really know what to do with it. It was super delicious, thank you!

[@internetshaquille]

This has gotta be the new speed record

[@Finn959]

Use it as a base for soups after sweating the white part of scallions with ginger and garlic. Cook it until it creates a fond then stock/broth goes on top.

[@LinkaChu]

@@internetshaquille I was literally looking for music to listen to while making pasta, then your video got recommended. Perfect timing 👌🏻

[@DonnieX6]

@@LinkaChu I mostly use Gochujang for making a stir-fry sauce together with a lot of soy sauce and often also some Shaoxing wine, fits nicely together. And same as Finn, also use a lot of ginger, scallions and garlic :)

[@maartenvz]

I even put it on a peanutbutter sandwich :)

[@reneeciddio6926]

So I’m half Italian and half Hispanic New Mexican/Mexican in Spanish. My family and I have been infusing Italian and Mexican/New Mexican all our lives. I love what you did here. This is a great take on vodka and liquor for the sauce and the Crema to substitute cream, heavy cream great idea. It looks like you made this video a year ago. I just found it now but I’ll be following. Thanks for the recipe and thanks for the way that you deliver the recipe no yelling while screaming throwing stuff around and yelling into the camera, just simple instructions and beautiful camera footage of putting it all together. Makes it enjoyable to watch in informative, which is why people watch the video to begin with. Thank you great job.

[@LeNumberJ]

this recipe changed my life! im eating this sauce 2-3 times a week now and i cant get enough

[@jmitchell6094]

You’re my favorite webchef. Thank you for your service.

[@MinuteFood]

This looks AMAAAAZING. Love the smoky, spicy, funky-ness!

[@santiagoarce5672]

Man I love this guy. "Chingaderanera sauce" "Olvidaboutit"

[@v-ia]

as a certified gochujang enthusiast this one looks BEAUTIFUL

[@masterofktulu]

I am obsessed with how you run your videos! Thank you

[@kieran.grant_]

I made this sauce for my dad and I think it was the first time in years that he was genuinely proud of something I've made

[@jollyhank]

Finally got around to this. Exactly as advertised. I don't normally expect a normal pasta sauce like this to be smoky or have a nice, complex spiciness. Different and good. I found myself just eating it with a spoon after I ran out of pasta.

[@moodsbymark]

While you are a master at cooking, you are equally a master at writing/scripting. High value and straight to the point. Thanks for the new recipe! Can't wait to try it.

[@naomiben-porath3138]

Love it! One other thing I've messed around with is miso paste in vodka sauce (or marinating some chicken breast in it if I'm adding some). Couldn't recommend more, it makes everything just a little more savory in a really nice way. Can't wait to try it with these next time!

[@Emiliapocalypse]

Sounds great! ::writes that down furiously::

[@cooberr]

this was such a treat, was surprised to find gochujang in my local grocery store but super excited to see what i can use it for next!

[@internetshaquille]

It’s a stellar ingredient try it in a chicken wing sauce or in a flank steak marinade

[@vanessadbrot3133]

My bf sent this to me. As a peruvian who loves cuisine- I will admit- learning cooking methods is not my forte. Most of what I've learned was within the walls of my family's kitchen and country. Omfg... 🤯 Thank you for bringing more people to the table no matter where they're from

[@guacamolelover454]

I have been doing gochujang in pasta for a while now, but never actually cooked it on its own before adding the rest of the ingredients. It seems so obvious now but ill definitely be doing that next time ;-;

[@l.p.7585]

I like toasting gochujang or doubanjiang really low in a bit of oil or lard until the oil stains red, it'll add heaps of flavour that normally you'd have to add sausage for. Good luck!

[@djcarlo]

a match made in heaven!

[@111cvb111]

I had some packaged tteokbokki, cheese style, and I noticed it tasted pretty similar to vodka sauce. So next time I just got the rice cakes and made the sauce myself, though I just used vodka sauce from a jar combined with some gochujang. I'll try being more of a chef next time I pick some rice cakes up, I like how chewy they are.

[@yustwastaken]

The more I watch your videos, the more I want to try things you talk about. You got me to switch a lot of my paper towel use to kitchen towels and now I want to make this.

[@UnitedCuisines]

You are very eloquent, @internetshaquille. As a non-native English speaker, I enjoy listening to you very much.

[@lisaboban]

Never cared much for vodka sauce, but THIS is a version I can get behind! And I'll definitely be trying it with some meatball subs too!!!

[@PrettyH8Mach1n3]

Hmm. I like the idea of trying a gochujang swap for the tomato paste. Kind of reminds me of a recipe that used a combination of tomato and calabrian chili paste. Now I wonder if this would work with sambal oelek, harissa, or even chipotle in adobo.

[@knives7688]

I love using gochujang in place of tomato paste!! it's such a wonderful flavor profile. I'll also sometimes make a pasta sauce with some kimchi in it - both for the sour, fermented flavor, and for the gochujaru

[@Sarv7278]

I actually made penne with gochujang/vodka sauce for dinner a few hours before seeing this! First time using gochujang in the sauce and really enjoyed it, but not sure if it's going to completely replace my traditional vodka sauce recipe. Will try to get my hands on some mezcal and experiment with that, thanks for the suggestion.

[@tearoses1959]

How do you do it Shaq? Every single recipe that I've tried from you works extremely well, and there's never a surplus of information, so going back to reference a video is super easy. I hadn't tried vodka sauce before since it seemed really unapproachable, but it was really easy and I had a full dinner in less than 25 minutes. This recipe has a nice depth of flavor from the chili paste but it's not super spicy. I think I would prefer using it to tomato paste. My gochujang-obsessed boyfriend enjoyed it as well. Definitely going into the rotation!

[@mrdaym]

Once again Shaqs bringing culinary luxuries to us common folk. I'm not going to try it, at least not now, but I appreciate you and your efforts.

[@bill5761]

Someone made this for me during my Super Bowl party and it was absolute fire. 11/10 would recommend

[@kieran.grant_]

I just got back from the liquor store after a trip to get some mezcal for this sauce, and after trying a shot realized that it was too cheap to be aged in anything that could impart it that campfire flavor 🥲 I didn't even opt for the cheapest one either, I actually got the most expensive bottle that I could spot on the shelf. Thanks Utah!

[@MicahRion]

your channel is the best! can't wait to make this

[@seanflamand8354]

I always have gochujang, mostly for one recipe (that I make very frequently), but I'm always on the lookout for new ways to use it. This is definitely an innovation I hadn't considered, will have to try it!

[@wizman300]

What's your gochunang recipe? I just bought some and I have no clue where to start

[@MsTwingo12]

Yes please share your recipe, I have so much gochujang that I don’t know what to do with

[@jordanloux3883]

I haven't made this dish, but this video got me to buy crema for the first time and I love it on my morning hahs browns with a little hot sauce mixed in.

[@internetshaquille]

hell yeah crema rocks

[@IhsansShade1]

Um, excuse me. I'm Italian and.. I love cooking like this. So many different cultures have so many complimentary flavors and this combination is simply fascinating. Thanks for sharing!

[@stevenmeston9976]

I see you post, I click, I watch, I like. Ty as always Mr Shaq!

[@Yo_soy_Annna]

BRO you're so good at creating 🔥 thanks for these helpful videos

[@patriciasanchezwebb]

Yes, we DID throw tradition out the window long ago, didn't WE. Love you so much!

[@blackrosed8068]

"olvidaboutit" is the craziest thing I've ever heard. Spanglishtalian

[@SergioGonzalez-ek7gs]

Joder esto es arte! beautiful craft, I'll give it a shot

[@ruslan_oggy_ivashchenko]

dear Shaq Thank you for an amazing video Got me thinking to really try harder next time on my pasta sauses, this one seems very interesting too Love you, pal

[@MistElvensword]

THANK YOU!! mezcal isn’t my favorite to drink, yet a friend gifted me a bottle, so now i have a great use for it!!

[@ramby00]

Saw the mezcal sauce on your insta and was just waiting for the video

[@imaginelosinglul]

In my house if your aromatics are only onions, when they get translucent you can add literally micro dose of bicarbonate of soda and let it cook for a minute, it breaks down the outer layer of onion and it just cooks out, no chunks. Also i usually add more when im making tomato sauce, helps my heartburn tremendously. Sorry if my English is not adequate, but don't correct me ive lost all my respect for this language

[@paigeyelanich5740]

Gawd i adore you, your content style, jokes, and all de foods. Been around since vine. Rock on brother 🤘❤️‍🔥😎

[@JaePlay]

This is really interesting, really wanna try this later, will comment on what i think when i get around to it.

[@ddranimestyle]

I know this is meatless, but using chorizo in place of the usual italian sausage is what I think completes the magic of this dish. Thanks for sharing this recipe

[@user-xsn5ozskwg]

Definitely trying this one!

[@victorsantos4223]

Chingaderinera Sauce is so tasteful and funny, I love it.

[@oemart]

Chingaderanara sauce has gotta be the best name I’ve ever heard

[@mogator808]

probably not groundbreaking to anyone but it's also amazing as the tomato paste supplement/replacement in texmex chili

[@l_owercase7300]

Gochujang in pastas is amazing, hadn't considered a twist on the spirit (vodka). Wondering now if the tequila I have on hand + a dash of smoked paprika would make a decent substitute... is it lunchtime yet?

[@gotechi4569]

If I didn’t want to blend it after i simmer it, could I use tomato puree instead?

[@hotwheelsdeepstate]

Mezcal is severely underrated so i absolutely will try this

[@matthew-m]

"Emulsifies to a slightly less uniform color" is code for the sauce split LOL

[@uhGair]

You should try finely chopped canned tomatoes (polpa), the chunkier sauce texture has a better mouth feel in my opinion. I like the Mutti brand of tomatoes

[@jakedesnake97]

I didn't have any Mezcal so I substituted with half Islay scotch, half Blanco tequila. It was divine 👌

[@DarrienGlasser]

Molto interessante. Non è un nativo ricetta, peró e sta bene. Ho voglia di provare la ricetta con cavolo verde.

[@sangyoonsim]

You can call it gochujang rosé, we'll allow it

[@Anton-yx5fi]

I see this essentially as a follow up to that @EthanChlebowski video where he tests different alcohols in Penne alla vodka. But with a shaq twist. Noice.

[@QuantumPolagnus]

My thoughts, as well. As soon as he mentioned the mezcal, I thought of that video.

[@jac1011]

I watch these videos with my eyes close because his godlike hair makes me so jealous I cry and I can't see the videos through my tears. Don't worry, you still get the engagement

[@arthur3816]

Two of my favourite ingredients in one unexpected combination, nice

[@BigMitchyD]

thank u shaq very cool 😎

[@jeremyposts]

“olvídaboutit” merch when ?? 3:29

[@plincly]

This dude dropped a new recipe 😳🫳🏼

[@invo5]

This is one of those recipes where I saw the thumbnail and instantly knew I had to try it

[@notquitehim]

this is like a stoner recipe idea but for hipster foodie stoners. And I'm here for it

[@qwazynes]

Love the videos!

[@NewtonHamming]

Dude this recipe is so delicious sounding

[@sammyroberts8902]

This is a very good idea

[@leahmoogan5419]

I’ve been doing this with roasted red bell pepper, tomato paste, gochujang, and gin. Have made it twice in the past month!

[@pigeonqueeen]

Im a fan of chubky veg in things, but i always blend tomato sauce for pasta.

[@aldinsadic6453]

Aye, I just bought gochujang and was looking for recipes! 😊

[@supremeburgersims]

korean here- gochujang as a base for a sauce is legit

[@lili011]

oh my god i HAVE TO MAKE THIS

[@MeowjinBoo]

i should try using gochuchong for some greek meat sauce.

[@invaderzimismyfav]

I love this idea

[@PeytonPearson]

I'VE BEEN DEVELOPING THIS RECIPE FOR MONTHS AND NOW I FIND OUT IT'S NOT EVEN AN ORIGINAL IDEA?!?!?!? GODDAMN IT

[@PeytonPearson]

This actually pains my soul

[@Weeaboowonderland]

I love the name you’re thinking of calling it. 😂

[@gonzalezfreak]

Im gonna send this to Valentine

[@abigailbarreto6167]

Would dry cotija cheese give a sharper taste rather than Parmesan ?

[@internetshaquille]

give it a try! :)

[@jukechuu]

I always get compliments for the food that I cook and I basically just do similar things you show. Don’t want to make same boring beef in tomato sauce? Just add cumin, mince a chili and fry the beef with half a cup of salsa before adding crushed tomatoes. Suddenly you have something new to enjoy! Ditch the crushed tomatoes and you have insanely flavorful ”taco beef”

[@jdniedner]

There's a restaurant where I live that has a Curry Cream fettuccine with smoked salmon, black olives and shrimp. It's a heck of a flavour. I can't find any recipes that come close. Fettuccine Fulminante. Any thoughts on that?

[@flylorenzo2127]

I need more sauce with mine please.

[@hansolobutimdead]

Ive been through the desert on a sauce with no name

[@BlinkOnWheels]

I wonder if there’s an alternative I could use instead of tomatoes. I’m allergic to tomatoes. I’m also allergic to mushrooms.

[@yyyyyyexe963]

I made this sauce for a meatball dish at a dinner party few months back and ppl still talks about how its the highlight of the dinner

[@funtivitycolton1930]

Look at that PLATE!

[@Whisper_xx]

Mama Mia! Thats a SMOKEY Meat-A-Ball!!

[@durdudunsanders680]

As an italian that really likes korean and mexican food I will make this asap!

[@theonetruesarauniya]

I've been using soju or Nigerian palm wine and Turkish red pepper paste for my anti vodka sauces lol. We're big brain man lol. I've been trying to find mezcal forever. I'll try a more populated area next time.

[@LitCactus]

You might have better luck finding tequila

[@theonetruesarauniya]

​@@LitCactus Lmao. More than likely.

[@salmon1329]

​@@LitCactus tequila won't work, well it will but it won't taste smoky the way mezcal will, which was the point of mezcal instead of vodka

[@theonetruesarauniya]

​@@salmon1329 I'll keep looking. Going to one of the nicer liquor stores today. I think it'll be a lot easier to find then cachaça.

[@salmon1329]

@@theonetruesarauniya how'd you go?

[@bassguitarbill]

I bought my tequila-loving dad Mezcal about 5 years ago, he hates it, so I'm gonna send this video his way so he hopefully gets some use out of it

[@internetshaquille]

several mezcal-hating peers have loved this sauce (especially on the pizza)

[@karlstriepe8050]

I'm shocked that anyone would dislike Mezcal, but I guess it would strike Scotch drinks as normal, a clear Islay, as it were, but "clean" spirit vodka or tequila drinkers as slightly extra.

[@dangeroussecondaccount893]

Gochujang gochujang gochujang gochujang 🎼🎼

[@zachwilson3769]

I feel like a cilantro top would be good too

[@mickeyqtip7918]

My first time seeing that green container in the sponsored segment was 3 videos ago when you were talking about the 'muc. Now all I can think of is the orange flavored psyllium husk and your mentioning of trying it before other similar supplements. The reverse sponsor!

[@jessehunter362]

sour cream also works pretty well

[@HebrewTaija]

"it might sound weird to add gochujang" Shaq, half the pastas in South Korea use gochujang based sauce

[@hummerlimoVODS]

Love the name