Italian Chef Amazed By Pasta Puttanesca Recipe Taken to the Next Level

Puttanesca Sauce with Short Ribs really got my attention! I love Sam the Cooking Guy and I must admit he took this traditional Italian recipe to the next level and I LOVED it 😍
Finally someone who doesn’t bastardize a recipe, but who enhances it and modifies it in an smart way, not passing it off as the original recipe… Well done Sam! 👏🏻

💯 Follow this link to watch my original Puttanesca Recipe: https://youtu.be/-phYMHYiYew

#puttanesca #pasta #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

And that component is short rib looka with short rib oh I like this this sounds good banesa sauce with short ribs yeah great combination let’s see oh jeez okay I’m telling you this short rib that looks beautiful that looks very good that’s a putanesca taking it to the next

Level here’s how we do this there’s our bowl and here’s our drained pasta shake shake and in the beauti B Max so pasta should always be mixed with the sauce in this video we are reacting to Sam the cooking guy he made pasta lauta a few weeks ago just after I share my

Pasta La banesa recipe I like Sam the cooking guys very nice it’s got a beautiful kitchen and I like the way the film videos that can you make banesa let’s find out the video is called making one of the most most legendary pasta recipes ever Sam the cooking guy

Today we make it go even further up the list by adding one fabulous simple component what is that and that component is short rib look banesa with short rib oh I like this this sounds good banesa sauce with short ribs yeah great combination let’s see pasta putanesca is tomatoes and capers and Ancho is tomatoes and capers and ancho V and olives The Story Goes that many years ago in Italy when the ladies of the night were finished working they obviously built up some sort of appetite they they’d go to the restaurants but because it was late you know yeah

The restaurants were finished with their regular stuff starting to close down but the restaurant owners were like oh Bella please come I’m going to make you something and they’d go in the back and they just good accent throw together these handful of things make it into a

Sauce and and put it on the pasta great story that’s the that’s true 100% And it’s beautiful Rich delicious full of umami it’s fantastic paa nesca paa meaning Lady of the night yeah but we’re going to add Grand round short rib to it amazing amazing I mean it’s not a putes

Anymore he didn’t call it panes in the title this is great I’m interested intrigued intriguing just to make it better make yeah believe you can make it better but it’s already perfect as it is but yeah let’s take the Banes to the next level get a little harder make it insanely delicious

Insanely delicious and everything starts with us grinding our own short rib oh I could use a regular I love uh this t-shirt make America cooler game love it you know we’ve done this before you take slices of the short rib small enough to go into the feed tube and they go you

Push them down with something and not your fingers cuz you don’t want have to call the feed tube it’s the feed tube you push it down with something and not your fingers cuz you don’t want to grind your beautiful just nice when you do this by yourself home of course you know

The quality is going to be even better fingers oh it comes onto your little tray keep going till you’re done it’s beautiful boy do I love grinding my own me can’t wait to put it in my feed tube I don’t know to call it that’s what my

Mouth is a feed tube and we go oh yeah this is beautiful he going to cook the meat first go with a few glugs of oil and then our beautiful short rib and this we want to get some color and start cooking through and one of my favorite

Things when we use something that’s not Basic Ground Beef is the smell and this this is yeah you take it to the next level this is not brisket but still pretty amazing and yeah this I agree though it will end up being cooked all the way through we don’t need it all the

Way at this point we’ll make a little space okay you just need to basically make it a little bit gray in color looks a little bit gray another squeeze of olive oil and then some garlic put that in nice amount of garlic and some anchovies chopped up and this is this is

So interesting yeah so it’s going to really add the flavor so this meat I like where this is going going to build some amazing background flavor and you usually see them like this just take them out and chop them up and it will not yeah yeah even if you don’t chop

Them up they actually break when you cook them they break they kind of disappear so you don’t really need to chop them up you just put them straight in there not taste like anchovies I promise you it’ll just taste delicious yeah it’s true when you cook look I’m

Not a big fan of anchovies but when you cook ancho like this they just add flavors the enoy texture and the thing you don’t like will disappear the enoy flavors it’s a bomb it is a bomb b got a couple fat tablespoons of Capers I love

Papers are beautiful I love it them the Briney deliciousness is the best yeah I agree so good a 5 oz jar of whole pitted calam olives drained it yeah look in Italy they use papora black olives from Italy but it’s hard to find so the camata olives of ink are the perfect

Ones to use so well done and chop them up and there go now it’s dry isn’t it yeah it looks good to be honest but you do need the sauce yeah let’s fix that I have a 28 can of whole peeled Tomatoes like this beautiful that’s what you want

To do crush it by hand that we’re just going to break and drop in if you didn’t want to buy the whole ones feel free to buy them already diced up chop yeah no no buy like this because when it’s diced I think I feel like to put water or

Something in there no I don’t like diced tomatoes bro please bro why are you you can blend peeled Tomatoes when you make a sauce like a pasta sauce crush them is more rustic crushed by hand you get a beautiful rustic texture which which I love if you blend them it’s still okay

For pasta It’s just that for the pizza when you make pizza you always want to Crush by hand or with a Crusher to not blend the tomatoes when you make pizza because you don’t want it to be too wet you want a rustic flavor you want a

Tomato to cook in the oven and you want that texture of raw and crushed tomatoes when you have pizza up crushed whatever works there’s something about these ones that I really like and yes these are the San Marzano ones that oh very good quality up chopped up crushed whatever

Works there’s something about these ones that I really like and yes these are the San Marzano ones that are my faves but you use what you want because in the end no matter which ones you use you’re going to be very close yeah I guess I

Mean the flavors here strong so yeah but you do want to use something good and when you’re all in put the rest of the liquid in wash your hand off come back and stir everything together we haven’t seasoned yet so we’re going to add a teaspoon of red pepper flakes if you’re

We like U the spicy flavors shy about the heat put in a half but I think you’re going to be very happy with what that does and of course we haven’t seasoned yet so we’ll go with a big pinch of our BFF Co your salt pepper granulated G that didn’t put much I

Think it’s a good amount I know people go crazy with the salt he’s using a good amount of salt and because you don’t really use picino cheese or parmesano on this type of pasta well you’re actually using meat so maybe you can put parano

What I was going to say is if you don’t use cheese at the end you do want to put a little bit more salt but I’m assuming I believe it’s going to put some cheese on top of this pasta yeah because it’s a meaty sauce garlic and once everything’s

Mixed bring it to a little simmer and we’re going to leave it for oh 15 minutes turn yeah it doesn’t take long very quick down a little bit cover it with the lid to get magnificent remember those not when you cover with the lid what you get is you basically get the

Moisture going up and then come back down going up and down up and down so you keep the top moist doesn’t dry up inside a says nice and moist cuz it’s it’s a so so that lead really helps to keep the so moist not doesn’t dry up and

With my little face looking at you and our simmering time done oh jeez okay I’m telling you this short rip that looks beautiful that looks very good that’s a putanesca taking it to the next level has taken a delicious putanesca to a whole new level only I agree like it’s

A meaty banesa it’s not a traditional banesa we’re talking about being creative so he made a meat banesa nothing wrong is clear it’s a meat banesa it’s beautiful thing we need to do now is get it on some pasta here’s how we do this there’s our bowl and

Here’s our drained pasta shake shake and in a beautiful Bowl Max so pasta should always be mixed with the sauce do not put the pasta in the plate first nobody should be doing this it’s 2024 if you didn’t learn this by now I’m going be worried by you okay

Guys please do not do that pasta needs to be cooked when it’s ready it goes straight in the pan with the sauce mix it with the sauce in the pan with the sauce not in the plate you need the hot pan you need the heat combine all the

Ingredients together you need a little bit of pasta water you don’t do anything there you need to toss it okay the plate is not the right thing to do you make such a beautiful sauce to not ruin it at the end one more this is butini I know

It looks like there is butini I know spaghetti think of it as thicker spaghetti can you see that hole trust me there’s a hole in that so now butini Alana beautiful I love butini for that not a big fan of butini I don’t know why but lots of people love butini I see

People making butini and carbonara too if you love butini go for it but because it’s butini it’s a thick past go a hole in there you do need the sauce to go through the hole you need the ingredient you need you need this pasta to really

Make CL with the sauce and the plate cannot help you to do it you need the pain you need the sauce burn you need you need to toss it oh here’s a we we bring our sauce back look how beautiful that pennies I know it’s heavy cuz you

Use cast irion it’s not easy to toss next time don’t use cast irion use stainless steel use no stick pain it’s gorgeous sauce cast irion is great for the sauce but it’s not great for tossing okay just look at that we give a couple good ones right here and then we mix

Okay so your goal is yeah you need more to get all the beautiful pieces of pasta nicely coated and then again pasta water another one so just mix mix mix when you got it where you want it let’s play and I’m going to say right now I’m the my

God you go from one play yeah okay you could have done it in the in the pain worst at trying to make pasta look nice on a plate the worst it’s okay we don’t worry about the presentation look same youve done a great great sauce The Taste

Is what’s important we don’t really care about presentation I don’t know why I like that big swoop well let’s give you one more shall we it’s a nice plate too this let’s get a little more sauce here shall we and this would not be complete without a a little fresh parmesan see

He’s going to he’s using the cheese which is fine because it’s normally don’t don’t put cheese on the classic panesa but it’s a meat Ragu done in no time it’s a great great recipe and why not parano picino yeah why not good F not the junk prepackaged stuff nah well

Done Z you’re my friend now same just a little parsley okay and yeah parsley is important for a putan yeah this side beautifulness oh man look I am a huge putina fan but the me too the addition of the short ribbon here it’s going to make me really really happy and you make

Me want to try this it’s a mid Banes let’s not confuse the two classic panesa unbeatable like he said me putanesca it’s a great creation I love it he is not selling you this as a putanesca is telling you I added the ribs to the panesa taking the panesa to the next

Level I love the idea I love when people play like this it’s beautiful it’s nice why not you know but he’s not doing the banesa re the wrong way is just taking the putanesca recipe to the next level he use the right ingredients he made a

Panesa with extra ribs so it’s a me just look how fantastic why do I do this try and twist it all nice there you go spe and don’t judge him using the spoon my used to eat pasta with a spoon eating pasta with a spoon G you need the

Knowledge okay don’t watch the stupid video on Tik Tok where they say you don’t eat pasta with a spoon you do I don’t eat I don’t do I use the fork growing up watching my grand father eating spaghetti in the spoon was just beautiful it was really beautiful I

Think it’s classy to be honest but yeah it’s up to you that’s good we’ve talked about Umami before it’s that savory flavor taste this is so full of it it’s so packed the Capers check van chovies check the olives the whole thing I get a little back of throw

It heat from the red pepper flakes you must make it yeah the chili that’s I mean if you don’t like spicy you don’t add that but this that spiciness it goes very well with everything and like you said you know you can feel it here it

Adds to the experience I know I say that a lot if you ever hear me not say it then what I just made I don’t like but I like what we make so get in on it Sparky one of the greatest things ever one of this is it’s it’s transformative the

Short rib and if you only add regular ground beef go thanks hi well not everybody can has a grinder like you that’s looks like a nice grinder just go to the Butcher and ask for a good mate but otherwise just go to the supermarket buy the regular mean beef if you can get

Top Quality Meat just go to the supermarket buy grounded meat beef like I said use it those flavors banisa flavors that you add to the meat will make any type of meat taste beautiful for being here love you guys s Max and chance they do they really do all right

Leave a a like a comment well done Sam Sam the cooking guy is a guy that I’ve been watching for a long time you know he started YouTube long before me very very nice passion he’s a very good cook I reacted to a few of his videos but

Have to say he gave me the idea to make noi kacha paper he’s noi K paper wasn’t perfect was good but he he gave me the beautiful idea to make noi K paper so I will always be grateful to him and today he made this beautiful recipe which I

Cannot wait to try and I’m pretty sure I will be even more grateful to Sam the cooking guy a channel that you need to subscribe if you haven’t done it yet because he is a genuine passionate cook and he’s a very nice guy so I’ve been

Supporting him for a long time and I hope you do too guys thank you so much please write a comment below let me know what videos I should react to I enjoy reacting to uh to good and bad videos if you send me good videos that would be

Best because I want to have fun I want to enjoy watching videos I don’t want to be angry and cranky so thank you so much I will see you in the next Vincento pled reaction video aora Sima Sam the cooking guy banesa recipe taken to the next level