Pasta Puttanesca is easily one of the most legendary pasta recipes EVER – now it’s time to make our own! 🤤
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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On a list of delicious pasta sauces pasta putanesca ranks right up there and today we make it go even further up the list by adding one fabulous simple component and that component is short rib look pasta putanesca is tomatoes and capers and ancho VES and olives The
Story Goes that many years ago in Italy when the ladies of the night were finished working they obviously built up some sort of appetite and they were hungry and they’d go to the restaurants but because it was late the restaurants were finished with their regular stuff starting to close down but the
Restaurant owners were like oh Bella please come I’m all going to make you something and they’d go in the back and they just throw together these handful of things make it into a sauce and and put it on the pasta Rich delicious full of umami it’s fantastic paa nesca paa
Meaning Lady of the night but we’re going to add ground short rib to it just to make it better make it a little harder make make it insanely delicious insanely delicious and everything starts with us grinding our own short rib oh I could use a regular ground beef if I
Wanted but why would I want to when I can grind some short rib and make it better did you just give away the one secret component I did the secret component is short rib that’s obvious now okay here we go here you know we’ve done this before you take slices of the
Short rib small enough to go into the feed tube in they go you push them down with something and not your fingers cuz you don’t want to call the feed tube it’s the feed tube you push it down with something and not your fingers CU you
Don’t want to grind your fingers out it comes onto your little tray keep going till you’re done it’s beautiful boy do I love grinding my own meat can’t wait to put it in my feed tube I don’t know what to call it that’s what my mouth is a
Feed tube and we go with a few glugs of oil and then our beautiful short rib and this we want to get some color and start cooking througho and one of my favorite things when we use something that’s not Basic Ground Beef is the smell and this
Is not risk it but still pretty amazing and though it will end up being cooked all the way through we don’t need it all the way at this point we’ll make a little space another squeeze of olive oil and then some garlic work that in and some anchovies chopped up and this
Is going to build some amazing background flavor and you usually see them like this just take them out and chop them up and it will not taste like anchovies I promise you it’ll just taste delicious got a couple fat tablespoons of Capers I love them the Briny
Deliciousness is the best I took a 5 oz jar of whole pitted camata olives drained it and chopped them up in they go no it’s dry isn’t it let’s fix that I have a 28 o can of whole peeled Tomatoes like this that we’re just going to break
And drop in if you didn’t want to buy the whole ones feel free to buy them already diced up chopped up crushed whatever works there’s something about these ones that I really like and yes these are the San Marzano ones that are my faves but you use what you want
Because the end no matter which ones you use you’re going to be very close and when you’re all in put the rest of the liquid in wash your hand off come back and stir everything together we haven’t seasoned yet so we’re going to add a teaspoon of red pepper flakes if you’re
Shy about the heat put in a half but I think you’re going to be very happy with what that does and of course we haven’t seasoned yet so we’ll go with a big pinch of our BFF cult your salt pepper granulated garlic and once everything’s mixed bring it to a little simmer and
We’re going to leave it for oh 15 minutes turn it down a little bit cover it with the lid to get magnificent remember those knives that were giving away over my shoulder yeah they’re still there we’re going to say your name or you’re going to see your name sometimes
Max might just post it on the screen and then you’ll get in touch with us it’ll be made obvious they’ll reach out to info atth cooking guy.com tell us that you won and then we will verify you we will not reach out to you via the
Comments ever we will not ask you to pay shipping money ever we’re not like that ever and nobody’s going to pull fast one on us like that guy who emailed and said oh did my name get announced some guy already tried to claim one of the knives
And it wasn’t him and we knew no trickery and with my little face looking at you and our simmering time done oh jeez look okay I’m telling you this short rib has taken a delicious putanesca to a whole new level only thing we need to do now is get it on
Some pasta here’s how we do this there’s our bowl and here’s our drained pasta shake shake and in a beautiful bumax one more this is butini I know it looks like spaghetti think of it as thicker spaghetti can you see that hole trust me there’s a hole in that so now here’s
What we do we bring our sauce back this gorgeous sauce okay just look at that and we give a couple good ones right here and then we mix okay so your goal is to get all the beautiful pieces of pasta nicely coated and then again
Another one so just mix mix mix and when you got it where you want it let’s plate and I’m going to say right now the worst at trying to make pasta look nice on a plate the worst I don’t know why I like that big swoop well let’s give you one
More shall we this let’s get a little more sauce here shall we and this would not be complete without a a little fresh parmesan good parm not the junk prepackaged stuff and just a little parsley okay and this side beautifulness oh man look I am a huge
Putanesca fan but the addition of the short rib in here is going to make make me really really happy and just look how fantastic why do I do this try and twist it all nice there you go that’s good we’ve talked about Umami before it’s that savory flavor taste this is so
Full of it it’s so packed the Capers check vovis check the olives the whole thing I get a little back of throat heat from the red pepper flakes you must make it I know I say that a lot if you ever hear me not say it then what I just made
I don’t like but I like what we make so get in on it Sparky one of the greatest things ever one of this is it’s it’s transformative the short rib and if you only had regular ground beef go with it thanks for being here love you guys sood
To Max and chance they do they really do all right leave a a like a comment subscribe if you haven’t because this is for you we only have one mission in life make stuff that you want to eat here you go see you today’s winner is Sheamus Sullivan 12290 Sheamus I I’m guessing
It’s pronounced Sheamus and Sheamus says the day three of a I see what’s going on here the guy that had us make that whatever it was as like 700 times in a row Sheamus you’re only on day three of asking for an updated chicken Fran sayi
But we could probably do one I don’t know what’s wrong with the old one but we could probably do one for you Sheamus congratulations reach out to us at info at the cooking gu if you’re you and a subscriber could be yours coming to you wherever you are are
You in Ireland Sheamus Sheamus Sol 1290 hos in fing Ireland doesn’t