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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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“The First Pasta I Ever Created is The Best Pasta I Ever Created” üzerine 38 yorum
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Preach it, brother.
I tell you the truth. I've never had one of your recipes fail. That loudmouth from the UK? His recipes are garbage. He's mainly famous for being a loudmouth.
One of the first times I that someone browns the meat and then add onions. So many recipes do the reverse. Guaranteed to steam the meat whatever it is.
Hate to be that guy (or do I?) but you're aligning the knife PARALLEL to the lines. Perpendicular would be across the grain. Or in other words, when you said perpendiculr, your blade is still parallel to the grains on the bottom edge. Magic of spheres eh
People who obsess over authenticity and tradition are small minded and insufferable. Everything that is great about modern society was created by risk takers who didn't limit themselves based on the precedents of their ancestors. Innovation and culture are born because groups of people come together to share new knowledge and improve upon their own ideas.
Italian American is great!!! I don’t care what Vincenzo says. Little meatballs?? Yeah….pass give me some big boys. Italian American baked Ziti is amazing. Italians should be jealous that they didn’t think of chicken parmigiana. I love soprasatta!! But you know what? Pepperoni (especially cut off the stick) is pretty damn good too. Stop the straw man nonsense by going after Olive Garden. Italian American food is no joke!!!
You are absolutely amazing, I have followed you for years, God bless and keep cooking…..
been watching since day 1, literally years. you are by FAR my favorite cook on the internet and it's not close.
That Vincenzo guy is exhausting! Food is about incorporation of influences. Great dish!
I was out at 52 seconds w the word “Brussels sprouts.” 👀😖 Today ain’t been my day. 😮💨🤦♂️
good lord does that look good
YES… EXACTLY 💯
Did you say "locally sourced?" What about in 1635?
1635: The first Italian to be registered as residing in the area corresponding to the current U.S. was Pietro Cesare Alberti, commonly regarded as the first Italian American, a Venetian seaman who, in 1635, settled in the Dutch colony of New Amsterdam, what would eventually become New York City.
That looks over the top delicious, such a great video… Thanks!
LOVE ❤️ LOVE ❤️ LOVE…
your channel & been watching it since 2020. Thank you for all your hard work… your videos are always superb! Huge fan! Way to go man! 😊
Fum and all other sorts of vape is bullsh*t and shame on you for doing their dirty work for money…
Also who cares what Italians think when i comes to pasta?
Well done
Man, that looks delicious, but I think I gained 3 pounds just watching the video. That dish you had in front of you must have about 2000 calories, minimum.
Looks beautiful. I wonder how this would be with red wine though…
1:08 Following the lines gets you weird thinning on the onion pieces as you move to the edges. You wanna cut slightly off-angle from the lines.
2:27 "Why is that any less Italian?" …Because you're not in Italy. Seems pretty obvious. Literally all 'Italian' is is 'from Italy' so actually that Italian jar you imported is the most Italian thing there. Other than that, there is nothing Italian about what you're doing and honestly, who even cares.
That does look good.
"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!