Restaurant-worthy pasta in less time than it takes to order delivery.
Recipe: https://www.joshuaweissman.com/recipe-collection/3-lazy-pasta-recipes
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41 Comments
Says he prefers flat leaf parsley cuz curly is ugly, and then proceeds to mince parsley to the point where you can't tell if it's flat or curly 😂
🧂😅
veramente ben fatto (sopratutto il pesto al coltello)! detto da un'italiana!
This was hands down the best aglio e olio I’ve ever made. Countless times of bland outcome that I’ve made from endless content creators who never emphasize the important of salt, id finally made one that was delicious and it was from this video. This solidifies the fact that Weissman is one of the greatest YouTube chef ever
A nice variation on the original is to use chives instead of parsley. Because chives grow in my garden, I found this out when my parsley was revealed to be rotten and smelly. You need a lot of chives though, and it does change the character of the dish. Still good though, and I think I prefer it
What about also using a pestle and mortar
https://youtube.com/shorts/QAgZyNELl30?feature=share
Bro how much garlic? Jesus haha
you should do more pasta recipes
vodka helps draw out umami from the tomato. It's a fact
I love the handmade pesto sauce.
half a cup of olive oil and 1 1/2 cups of heavy cream, plus cheese plus pasta
i dont even wanna calculate the cals for the 2nd dish
this looks so good but cups of heavy cream and Olive Oil is irreconcilable with my current body goals
Definitely making these on my next busy weeknight.
Josh are you on Coke
Growing up we made pasta with butter, salt, and pepper. So simple. So good.
I want to try aglio e olio.
Really glad you started this channel to keep the recipe videos alive, been watching forever and the big crazy ones on the main channel just aren’t for me
More vegan recipes pls
Do a lazy stir fry please
this is not good pasta. this is some American shit
Hi, as a little tip – it's good to add a few stems of parsley when frying garlin for aglio e olio pasta, which you later take out of the pan but they do flavour the olive very nicely and then you do not fry the parsley but just add it before pasta so that they are not mushy
Josh 🙂 which version of your Vodka pasta is better? This one in the video or the one you have made with guanciale and Fresno chilies??? The latter is heavenly!
That giant chunk of parsley ends, you just threw into your stock bag, right? Or the compost? But definitely not the trash?
Now take the red vodka one. And add some flamegrilled (maybe smoked) paprika.
«Shut up!” 😂
Missed opportunity to show the italian flag with that shot at 0:28
U seriously made Pesto from scratch and u call it Lazy… Whats next? ‘Lazy’ Burger where you get a calf and let it grow? ‘Lazy’ Steak where you weld the grill yourself?
im learing how to cook, why did you choose this pan?
These look so good
Joshua, I wanted to write, I unfollowed you a while ago, cause you seemed to go off the rails and got full of yourself.
You started this channel for us the novices, then became a sarcastic chef making fun of fast food places and well, just us.
Tonight though, I saw a return of the old Joshua Wiseman. The one I bought his book from.
He taught us the novices, those who cooked in the fast food places, who wanted to learn.
I showed my new wife your last 2 videos and she commented how you spoke to us the folks learning but with real humor and flair.
I'm glad you're back, you're an exceptional teacher and communicator.
Cheers brother!
Salute!
@josh: these all look amazing and I can’t wait to make all of them. Question, what size pot and saucier from made in did you use in this video? I’m building out my own collection and I’m curious what to buy next.
We made the Vodka pasta this week and I was blown away by how good the sauce was with such simple ingredients. That gochujang really made all the difference.
The “Josh put gochujang in a dish” drinking game… Drink!
I'm going to try using gochujang next time I make pasta
My pasta with olive oil is: Cook pasta add just enough oil to nicely coat, basil, oregano and garlic power. Finish with Parmesan. I'd use whole garlic but my husband's tummy doesn't like it. So I sneak in a couple sprinkles or garlic powder or salt. It was yummy.
His lazy is my fancy 😂
you need to RUN and make the vodka pasta cause damn it’s good
Hey Josh! love the videos – I have a question, it confuses me why people cut an onion/shallot horizontally? the onion is in layers, how is this horizontal cut assisting the fine dice.
The amount of salt joshua uses is the same amount I use in a week 🤣🤣
You know it would be great to get like the most famous or viral movie cooking scenes and research the recipes and make them.
Stoplight? How about Italian Flag?