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Some of the best pasta sauces don’t simmer for hours – they happen FAST!
If you’ve been reaching for jarred sauce because homemade pasta sauce feels too time-consuming, then get ready to level up your weeknight cooking.
These three quick and easy pasta sauce recipes build restaurant-quality flavour in the exact time your pasta boils.
Maximum flavour, minimal time!
MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Arrabiata – https://www.andy-cooks.com/blogs/recipes/arrabiata-sauce
Pesto alla Genovese – https://www.andy-cooks.com/blogs/recipes/pesto-alla-genovese
Alfredo – https://www.andy-cooks.com/blogs/recipes/fettucine-alfredo
TIMESTAMPS:
00:00 Intro
00:31 Arrabbiata
09:08 Pesto
11:54 Fettuccine
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Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Ben Hasic
Editor: Caleb Dawkins
Kitchen Manager: Sarah Allchurch
#pastasauce #pastarecipes #easypasta #easyrecipes #weeknightmeals
28 Comments
With the addition of bacon, I'm not even sure you can call it "American-Italian" fettuccini alfredo. Most that I've had here are just the cream sauce and noodles. No bacon. No parsley.
Gracias por las receta ❤❤❤
Love how you have guru's jazzmatazz back there
That’s awesome Andy. I love your cooking. If i may, to be purist (as i live in Italy for quite a while now): less garlic, no basil and parsley on arrabbiata, trofie as pasta for pesto and thats pretty much it. Keep it coming.
Ive never bought jarred sauces tooooo expensive.
Jummy!!!!
andy where do you get your pots and pans from???
0:54 it’s so silly that you have to make that disclaimer because people think there’s only one set in stone way and you have to literally be italian in order to put ingredients together a certain way people who comment on cooking channels are so annoying lol “waaa you’re doing it wrong even though you aren’t. I was born in America but have italian grandparents and that makes me more qualified than a literal professional chef”
Stumbled upon your channel today, and I have been binging everything. Wonderful content! Thank you
Can you do Thomas kellers salmon recipe from BOUCHON. Have you done a video overview of fish? I made the dish but my sauce didn’t come out creamy. It was more liquid like water , tasted good . And there was no carbs in the dish so I made gnocchi
1:12 or 1 person if you question your life
I love your videos. The only benefit I noticed by adding a tiny ammount of oil/fat in the water is that it doesn't foam as much if there's not enough water…
I never liked pasta, I cooked the tomato one and I was surprised. Good job chef.
What olive oil do
You use? Woolies or Coles?
What cheese grater are you using huzz?
Ofc the most popular and most refined pasta sauces can be made in the same time as it takes to boil pasta, no one wants to keep cooking a sauce when you could already be eating.
Can you use regular pine nuts instead of toasted pine nuts for pesto sauce? If not how and how long do you toast the pine nuts for?? Thanks
Thanks for being one chef out of many that I will always watch😊💙🩷💜💚🦋
anyone know the fat percentage of the cream? half of half, something in between or 33%? thanks.
Thank you. I don't have the crazy skills or courage to start cooking pasta and then start cooking the sauce.
Just tried the fettuccine Alfredo recipe. SO good! Thanks for making this content 😊
Love the jazzmatazz at the back
Are you lonely? Everyone who stood in a kitchen once could've taught you, that the sauce waits for the pasta.
Don't believe everything in the internet. This is gross and disgusting
Watching this in the final 30 mins of my 24hour fast is torched. Looks epic and I have saved it for later.
please stop sponsoring square space, i have used there services before and its horrible
You’re so fun to watch! Thanks! 🎉
Why do you need to add oil for the garlic? Can you simply pour the tomato in and do the garlic oil and tomato together?? Why does order matter? Thanks for any tips, yes, I am unfamiliar with cooking.