Craving a spicy pasta dish? Try this Tuscan pasta all buttera. It’s a hearty pasta, said to have originated in the coastal town of Maremma, where cowboys worked the land. They raised cattle and couldn’t afford to use beef in cooking, so the original recipe used wild boar. For a more accessible version, I have used pork.
Pasta alla buttera uses rich flavors from pork sausage to tomatoes, and olives and combines them into a spicy sauce with red hot chili peppers. It’s rustic, just like the Tuscan cowboys who created it, and tastes fantastic.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-alla-buttera/
#pasta #pastarecipe #vincenzosplate
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43 Comments
Have you ever Heard about this Pasta before?
I made this this evening exactly to your recipe and it is amazing! So surprising how very little ingredients such as herbs and what not can still equal huge flavor if you take the time to let it "Make Love"…simmer it. The longer the better.
Hi Vincenzo, would like to see you review Sam the Cooking Guy’s latest Italian food, the caprese sandwich
Brilliant recipe ,,,if takes ,4 hours , can you cook it in a slow cooker .
Thanks David ? ,V
i really want to have my own kitchen one day, and then put to practice all the dish i learn in this channel. i used to hate pasta since here they always spam it with creams and such. but when i saw your videos, i just learned taht the real italian pasta look much more yummy than what i used to think.
I want a woman that looks at me the way Vincenzo looks at pasta while he's tossing it
Nonna's tomato puree plus other countries traditional food? something so disgustingly good shouldn't be done! Outdoing yourself as always my friend!
never heard of this specific pasta dish, but actually cooked something very similar a few times simply by following the basic rules of italian cooking – simple and good ingredients, making love together
Pasta alla Buttera looks awesome Chef, do you think if I used oil cured black olives, it would over power the other flavors? I use them a lot but they do have a potente flavor, thanks for the video chef, another one I’ll try, I’m still making Zozzona every week, what an awesome flavor. 🇮🇹😎🇮🇹
This sounds so much better with wild boar! Thanks for sharing, gonna make this
I’m craving looking at you eating a delicious pasta it’s my favorite food sir Vincenzo
Made this for my tea last night and I've just had it agaid for my lunch, OMG the heat from the chilli with the olives and pecorino of which you can never have too much, and the black pepper coming in, absolutely beautiful. I used a smaller dried chilli that yours minus the seeds and it just worked so well. Thank you for sharing this recipe yet again another great dish – Bellissimo 👌
Wonderful!
miam miam
I m hungry now 😀
Bùttera, non buttèra!
can I use chili flakes? Im not sure where to find hot chilis
What pan are you using?
Vincenzo I used to make a pasta dish very similar to this back in college. It was not an authentic Italian site but I think it was an Allrecipes or something. Basically the exact same recipe but with a touch of red wine and then some chopped Rosemary in the sauce. The flavor of the black olives and the rosemary together makes it smell and taste so good I could never successfully pack up the leftovers. So a little bit of an innovation but worth a try!
Greetings from Ireland vincenzo, have you got a recipe for an authentic Italian calzone? And what would you recommend I use the rind from the parmigiano regianno for? It would be a shame to waste it!!
Hello Vincenzo, Personally, I prefer Mediterranean and Asian cuisine, I learned most of the Mediterranean dishes that I can now cook well from your videos,
I would like to thank you for that! Great that you do so much work to present Italian cuisine in an understandable way. Greetings from Germany!
Damn, now i'm hungry… 🤤
Will definitely try it but I have found a summer heaven lunch pasta: Paccheri alla Cilentana!!
It's "pasta alla bùttera" not "pasta alla buttéra" as you pronounced Vincenzo. The name originates from "buttero" which is the so-called "tuscan cowboy"
Can I use eggplant instead of black olive??
Oh yes!
Why do those look like California black olives?
Never heard of this dish before. Looks amazing, and I plan on making this for dinner tomorrow!
watching video about how to make pasta alla buttera while eating pasta alla buttera made watching the video about how to make pasta alla buttera
Unbelievably delicious⋯ yummy！
Why you use black olives? They are bad. The dish itself is very good.
This is why I love with italian kitchen, first glance very easy dishes to prepare but the ingredients make it at the end, you'll never reach the "special Taste of Italy" by using the wrong ones 😉
How are you my friend? Looks great! Your old friend. Peace and Respect.
Great dish. Made the mistake of cooking this with Kalamata Olives, didn't quite work.
Repeated it with Black Olives, 100% better.
i am currently in the seaside in Montenegro, they have amazing fresh ingredients. I will make this for my family. thanks Vincenzo
Thanks for new recipe!
Gave me an Italian craving already, the first second I saw it I was in heaven
Never heard of this pasta shape before
I've heard of this before but it didn't have olives and they used sausage, pancetta, and prosciutto.
Doing this tonite! Albeit with Kalamata olives. Surprised no herbs – I'm trying to think of what would be nice as just a hint – tiny bit of fresh sage?
Its so easy, fast and delicious 👌❤️ Thank you my family loved it !
Every time i need to clean the fridge you make a video where i want to buy the ingredients to make something new 🤤
It looks great! How much passata?
Wouldn't it be better to add the sausages first, then the onions and finally the garlic?