Will the REAL Rigatoni Vodka Please Stand Up

Comments · 361

• NO

  @NOTANOTHERCOOKINGSHOW · 8 months ago · pinned

  If you’re in the mood for peak comfort food, check out my Sausage &amp; Broccoli Stromboli: crispy, cheesy, and finally no blowouts👉 <a href="https://www.youtube.com/watch?v=gmp8bQt502w">https://youtu.be/gmp8bQt502w</a>

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• BO

  @Bobsk3 · 8 months ago

  Dude, after watching your video, I got out of my bath tub, walked to the grocery store, bought all the ingredients, made the dish, drew a new hot bath, got into it with your amazing Rigatoni! 🧡

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• AR

  @arthurkraemer4885 · 7 months ago

  Served this vodka sauce to my wife. After the first bite, she turned to me and said,”I’ve had many vodka sauces in my life, this is by far the best I’ve ever had!” Cheers brother, this is a fantastic recipe!!

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• WI

  @willardcombes3194 · 8 months ago

  The ethanol in the vodka extracts many flavor components in the tomato products that are not water soluble, which is why sauces of this type taste more tomato-y, deeper, brighter, and rounder. Without the alcohol extraction, the sauce would taste like cooked marinara. There are also some flavor molecules in the cheese and onions that alcohol extracts. You get a lesser but similar effect when using wine in making tomato-based sauces.

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• JA

  @JayPatel-so2gb · 7 months ago

  charisma and teaching ability 10/10. Teachers in schools need to take note - this is how you engage people

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• JA

  @jamesinho28 · 8 months ago

  I&apos;ve been using your old penne vodka recipe for years, so I&apos;m excited to see how this one turns out!

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• RD

  @rdr9999 · 8 months ago

  This is certainly the best vodka sauce home recipe I&apos;ve come across. You’ll be rewarded for its many steps. A couple of things worth noting: This is a concentrated sauce that&apos;s full of flavor. Thinning it with pasta water isn&apos;t optional; it&apos;s essential to getting the right consistency. To that end, it makes sense to cook your pasta in something less than a full pot of water so that you concentrate the starchiness of the pasta water. You&apos;ll likely need more pasta water than you think, which is why Steve’s approach of finishing the dish in a small amount of sauce thinned with pasta water and some butter (as opposed to thinning the sauce all at once) is ideal: it allows you to adjust the consistency as you go. Also, this dish screams for fresh basil rather than parsley.

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• MA

  @mashie908 · 8 months ago

  Steve - I&apos;ve been running with your OG Penne Vodka for years and everyone loves it. &nbsp;This looks next level and I can&apos;t wait to give it a try. &nbsp;You are the BEST!

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• KI

  @kimjongyoul7992 · 7 months ago

  Cooked this to my parents the evening they came back from Italy (and they not the type to go to tourist trap places.)<br>&quot; It&apos;s better than anything we have been eating during our trip &quot; <br>That&apos;s what they said.

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• WI

  @WickedFelina · 8 months ago

  PERFECTION! &nbsp;I don&apos;t know why ppl don&apos;t add roasted garlic more into sauce. &nbsp;It adds a depth of flavor and a smooth feel. &nbsp;I also have discovered many ways to make roasted garlic fast too! &nbsp;Bravo!

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• RO

  @rodsaccon · 1 month ago

  BEST Vodka sauce I&apos;ve ever attempted! This guy is the real deal. &nbsp;The attention to detail compared to all the other recipes online, is insane. &nbsp;Thank you for sharing.

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• NO

  @NoleChef17 · 8 months ago

  Almost exact how I make mine.. so many important steps that no one else seems to do - the importance of the fat, the importance of adding a little amount of vodka at the end, using both tomato paste and passata. &nbsp;Superb as usual. &nbsp;This should be the #1 vodka sauce video.

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