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This was the very first pasta I ever made. Back around 13 years ago, after I had closed the food truck and had developed some level of cooking skill, I got back into cooking at home, and this was a creation I cooked up that I can truly call my own: my Winter Pasta, an example of how American Pasta can be just as good as Regional Italian.
RECIPE:
Winter Ragu: The First Pasta I Ever Created
https://www.notanothercookingshow.tv/post/winter-ragu
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32 Comments
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"bound by tradition" is so strange to me. Italian cuisine was about making use of what you had and using it to the best effect. "Tradition" would be improvising and adapting. Making recipes and dishes your own, substituting what you have for what you don't.
It is not possible to put more flavor in a dish than you did with this.
That one piece of uncooked pasta running away is so funny.
This looks great. Any idea how many calories this is. I am sure it is worth it!
Gr8 winter break meal— mangiare bene!! -Str8
that was awesome! Thankyou
Those blue cookies that you used to post the cam next to the stove are the cookies I grew up on, I loved the pretzel ones with the sugar on the top! On another note, great job with the dish, I'll be trying this shortly! Much thanks! Fuggedaboudit…🤌🤌🤌🤌🤌🤌
Everything really is bigger in America. That 'small onion' would definitely be on the large side here in the UK
Was that a 3qt saucier pan ?
thanks you have taught me how to make numerous Italian dishes and i enjoy them all.
Hello…i am learning to cook with your recipes and love it. I have made minestrone soup and chicken francaise. I'm wondering if you can make Marry Me Chicken? I love the taste of sun dried tomatoes. Thank you for your great channel and I wish you an awesome 2025
If this was your first recipe, then you hit a home run your first time at bat. This was delicious, really outstanding. One thing, though: your written instructions do not match the video. I've noticed this on a number of your recipes. Just FYI. Keep the hits coming.
When he calls that bowling ball a small onion, you know he’s in the USA❤.
Love your channel…..wtf with all the commercials….holy shit balls.
I'm so making this
Thank you for another amazing video !!
I made this tonight, and it was amazing. There were a lot of steps, but each one was worth it. The crispy brussels were a nice touch, and the extras are a nice snack. wondering if adding some butternut squash might make it more wintery. gonna try that. thank you for these amazing recipes.
Nailed it. A well-known gourmet restaurant I eat at does little things like this, where they serve slight ingredient oddities on top of well-known dishes, like Brussels sprouts in dishes traditionally not known for them, make the ingredient ostensibly an afterthought, but it turns the dish into something unique and delicious. Of course, a chef has to realise the perfect combination of flavours, but when it's pulled off like this, it's spectacular. Bravo!
Thank you. I did a riff on this last night (left over pork butt for sausage) and really enjoyed it!
Brilliant.
Olive garden sucks bro.. you know it and so does the world!!!!
It hadn't occurred to me to shred brussels sprouts to cook them {I've only shredded for raw salads}. Doing so would certainly be a quicker option for adding in to a meal. I usually halve them, and then roast them with olive oil, salt, pepper, and sometimes garlic in an iron frying pan in the oven until they are very browned and sweetly caramelized. Your pasta recipe looks fantastic!
Thanks but no thanks, i'll stick to my natural plant called cannabis
What a classic NACS video and recipe. Looks great, can't wait to try! (when I'm off this diet lol)
Open a restaurant already!
If you only get 1 Tip for this Video, Cook your ground meats correctly! The water and grease will separate, remove the water and Actually Brown your Protein in the actual Fat!! 😮😊
when watching vincenzo react to other people doing pasta, you can't escape thinking "I see why it was italians, and not germans, who have invented f-ism" for real. that guy is so obnoxious I can't even watch him, so much chaos in the world, and all he thinks about is that someone added garlic before onion, or broke spaghetti in thirds – who cares
This is a broad question, but applicable here: why mix a stock from one animal with a meat from another? (Availability aside)
Here it's chicken stock with pork sausage, but I've seen, for example, Eric Ripert use chicken stock with fish. Is there a reason chicken stock is seemingly the go-to, even with other proteins? Or, if you can get some, would it not generally be best to have pork stock with pork sausage, beef stock with beef, etc?
Do you make everything I want to eat or is it that I want to make everything you make. Your instructions are the best because you really believe you want our version to be just as you present them. In my book, you’re the top! ❤️
Made it last night. Home run with the fam. It’s as good as it looks.
This was so good thanks for sharing this recipe