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Taking the Italian American classic, Sausage and peppers and mashing it with the traditional Ragu Alla Bolognese from Emilia-Romagna. The result is a ragu Italian Americans can all their own.
Recipes:
Sausage and Pepper “Bolognese”, An Italian American Ragu
https://www.notanothercookingshow.tv/post/sausage-and-pepper-ragu
(Website Design by: https://www.kristasdesignstudio.com/
The Pizza I Made for Wolfgang Puck
Cacio E Pepe
Carbonara
PATREON:
https://goo.gl/5Nr1oB
Music by GurtyBeats
47 Comments
My man, Ive made multiple dishes from your show. I started with Cacio e Pepe, and did a couple other pasta/sauces from there. Your videos have served to motivate me to cook more often, and cook tasty stuff. Thank you for passing on these lessons and doing it in a fun way. That motivation has been hugely valuable also. Bless you sir.
I made this last night and it was hands down the best pasta dish I've ever executed. It leverages the flavors of all my favorites. Not sure where to go from here. Might just keep this on repeat.
I’ve actually made this dish, just without that massive amount of onions (cos I simply hate onions) and I gotta say it’s really delicious. Only thing I added was a soffritto before frying the meat. But the pasta was really, really delicious.
There’s a short cut version: instead of slicing the bell peppers, broiling them etc you can just substitute that step by using Ajvar (either spicy or mild). Ajvar is nothing else but blended bell peppers and some other veggies. Tastes almost the same and takes less time and effort.
This was AWESOME!! I made it with rigatoni and it was amazing!!!
I've never watched so many videos of a guy I don't like all that much. Well done as usual.
Great Recipe! I made this for my family and everyone loved it!
Made this dish tonight and it slapped.. awesome video and dish! Thank you for sharing.
i truly don't have any words…. but Damn! LOL
this looks amazing
One thing if people find Calabrian chillis too hot. Mixing it with Sun Dried tomato (and the oil) is a great swap out. The two blend together so well and also make a delicious sauce. 😋
I made this last night and it was one of the best things I have ever made. The sauce is creamy and the spicy sausage worked so well with it. This will be a regular staple in our house from now on. Just amazing!!!
tha camera must add alot of wright cus of onions look huge
Just made this and it was ridiculous. So good with a fresh loaf of Italian bread and salad. Whew!
I never get Italians (Actual ones or ones with Italian heritage) who complain about Italian-American food not being "Italian"…
I am of Indian/South Asian heritage and I can say with certainty that a bunch of the dishes people think as being Indian, and eat in almost every Indian-American/British-Indian restaurant is NOT Indian. It has Indian notes and flavors, but it's technically not Indian…BUT you know what – most Indians consider it Indian food too… basically since it is a homage; a riff on our food…and for the most part, they are good riffs….
In a similar vane, this dish right here, is a good riff on Italian food…now can all the food gate keepers out there saying this type of good is not good or acceptable or Italian enough, please stop already and just enjoy a good meal after you make it…
Oh Fnkn YUM 😋 🫡
There's no reason I can't go half cream and half milk for the sauce right?
This was amazingly delicious and sooo easy to make 🤌🏼 got me doing happy dance lol thank you for sharing your recipes
Wow!
That's som sexy pasta and sauce. Thanks for sharing brotha!
I've made it twice and this is delicious.
I made the sauce three days ago with homemade tagliatelle! They were amazing. Thanks for the recipe.
Always leave some of the char on ,if not why char them.
Heck yeah! I'm going to make this for the kids this week, might use mild sausage, and add chilli to my bowl so the kids eat it. Grazie!
This recipe is amazing.
I am not a great cook, but I tried my best to follow this recipe.
Didn't have Calabrian chilis.
Had to use Rigatoni pasta
Even poorly following the process with bad timings, the dish still came out the best pasta dish I have ever made.
Thanks for sharing!
Wow, this looks absolutely incredible…unique dish I’d love to try. 😋 Love your videos and passion for Italian food Stephen. ❤️
I made this twice and it's my favourite way to eat pasta now, great stuff
Those small onions are about as big as they get where I'm from.
Looks amazing! But God damn I'd love to know the salt content of the final dish.
OMG, I thought the pink sauce was fabulous. I can't wait to try this one.
Im so happy I cooked pasta today. Because im craving another portion again watching this 😀
turbo eatin
Tried this recipe… Hated it….
not because your recipe wasnt good … probably more so because i cant stand peppers…
But i wanted to try something new….. Didnt like it
Ill stick to tomato sauce
calling these 'small onions' is one of the most american things i ever heard :DD
Can you freeze the sauce that you don’t use?
This one needs more views. While my kids prefer your penne ala vodka recipe (an absolute banger), this is my wife's favorite. Fantastic stuff.
I really just want to Thank you for your Superb and really easy to follow recipes, I’ve cooked now 5 of your dishes for my family and friends, now they are asking for take out!! Your braciole 😮 wow, I add a layer of Nduja to it for a little kick.
Really thanks for sharing your recipes & keep up the amazing work ‼️👍🏻
Your a good Italian !
All traditional cooking is using what's local to them.
I love the idea of Italian-American cooking as simply one more region of Italian cuisine. And this recipe looks amazing, and I can't wait to rry it. But the instant coffee shill? Oh, a guy with a mandolin for slicing onions and other vegetables can't boil water for coffee? All the wasted plastic just instant coffee? Kinda shamaful. Anyway, I stiill love this guy no matter what nonsense he has to sell for extra income.
Wish they sold Italian sausage in Glasgow. This looks so tasty. ❤
I made this last night. Delicious pasta. Thank you Paisan.
Sexy
Where is the recipe?
This looks amazing. I’ll check back when I have made it.
Why scrape off the burnt bits?
The meat is gonna steam and then your gonna hear the meat fry. Underated cooking tip right there!!!
Ironic that NOWHERE ELSE in the world had peppers or tomatoes until Euros found them in the Americas
I’m making some of that sauce again -amazing recipe. I even froze some for lazy days and it was fine!