The best tomato sauce claimed by Italia Squisita. So naturally, I was curious about their recipe. After checking it out, I must admit, I’m a bit disappointed. Yeah the sauce looked really good but the fact that he didn’t mix the pasta with the sauce, before serving, completely shocked me. 😨 C’mon, that is soooo wrong!
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#reaction #sauce #vincenzosplate
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for B really
nice why is in a little bowl what is he
doing in the
bow what what did he just say did he say
he served on the
side look how Dr look at that look at
that pasta dead in that little thing why
would you do that
such a beautiful soul is
wasted in this video I’m reacting to the
best Italian Souls you ever need a video
that was released on Italian squisita a
very famous YouTube channel where famous
Italian chefs are involved creating
videos and creating sharing their
recipes on this channel are all the
chefs sharing the right recipes with you
I don’t know yes they realiant but
sometime I think they are going way too
far with Italian food so this Chef
believes he makes the best tomato sauce
let’s find
out all right so we are in Italy so we
assume oh W it’s in Italy must be good
let’s
see don’t know what that is but it looks
nice Pasta Pomodoro pasta with tomato
sauce great by the way go and watch my
video I don’t care what this video says
but I make a beautiful spaghetti with
Pomodoro I use Cherry Tom
[Music]
for some reason I don’t love I don’t
love the smooth pen I like pen with you
know carved you know for some reason I
am not a big fan of the smooth pen I
wonder why what is he
saying what is he doing why is not
mixing the sauce with the pasta what is
that what the hell are you doing
man this sa looks nice I don’t know what
the herbs are what kind of herbs are
they but yeah they look
nice yeah it’s a good choice because you
need PE Tomatoes Italian peed tomatoes
in the can they actually stay fresh
they’re actually good so peel tomatoes
from the can is a great product oh of
course course you need to find an
Italian one a good one but it is a very
good product cherry tomatoes in the
supermarkets are available all year
around so you can use those that’s what
I normally do but the pill tomato is a
great amazing tomato to use all year
around and I make a beautiful Basel
tomato sauce with peel
tomato because it’s from the north part
of Italy Parma is famous for lots of
tomato sauce production like many Brands
like mtis from there but the best tomato
tomatoes in my opinion come from the
south you know the nap Napal region cily
Bruto Calabria um Paula amazing you know
and
basil yeah great
ingredients
amazing I like that I like because the
garlic will disappear in the sauce the
garlic will disappear in the sauce so
you won’t really have the chunks of
garlic I love it I love it I love
crushing garlic but this technique it’s
good so basically you have to buy a
Japanese Wasabi
root
amazing amazing technique I like
it see the details important details
very good I like to crush it and it’s
pretty much the same thing I use a
garlic Crusher and it it doesn’t burn I
cook it for about 30 seconds and then I
add the sauce and it kind of disappear
in the
sauce
I like this is using a terra cotta pot
that’s a very nice
touch yeah I will put the oil first and
I put the oil first a lot and then
garlic and then sauce straight away with
the
tomatoes
the I’m not a big fan of putting peill
tomatoes in the pan like that I
personally like to crush it by hand or
just with a Crusher or even blend it
quickly I think it’s important to do I
know lots of chefs do
this okay so it does it straight in the
pan that’s all right that’s good then so
I guess what happen is the Tomato warms
up probably easier to crush so
good wow this Chef really cares about
the the temperature and
everything put
[Music]
salt
[Music]
this really taking his time see it’s
taking his time like it’s so precise so
amazing that someone will
be be so careful with a
sauce I like how much she Lov extra oil
love
it wow I cooked it for three hours
incredible wow I never cook it that way
I cook it for about an hour the maximum
so
wow now we don’t get along s Frito for
me is everything I love the Sofrito if I
make a basil sauce if I make a basil
sauce I use celery carrot and onion
blend it and make like a little cream
and I cooked the Sofrito but I want the
Sofrito to disappear in the sauce I want
the sauce you know that you don’t know
that Sofrito is there okay this one is
not a basil sauce because you only got
garlic as a fro so what is
it I don’t agree I don’t use a lot you
know like I use one carot to for the
sweetness maybe a quarter of onion and
one stick or half a stick of of celery I
think they had beautiful flavors I
disagree with you I’m so sorry I really
care about my tomato sauce and I know
that you’re very good and everyone makes
the way they want but I think there a
freeo play an important role you just
don’t want to put too
[Music]
much true it’s true it’s so important to
choose the pasta cuz if when you choose
the pasta and I’ve got lots of pasta
I’ve got about 30 different types of
pasta in my pantry okay so when I have
to make pasta I carefully think okay
what am I going to do today what pasta
am I using today it’s
fascinating I’m really struggling to
understand why you guys like
smooth
pen maybe I have to try them again but I
know lots of you love it so just write a
comment below tell me why do you love it
so much try to convince me because I
never liked it maybe I need to try I
need them for maybe 10 20 years so maybe
I’m 40 now maybe I like
it
for
interesting very interesting
conversation very uh good point what
he’s making it’s a good
point do I agree with everything he
said it’s beautiful sauce it didn’t put
any Basel in there so it’s very basic
very very basic so he really relying on
the quality of tomatoes really relying
on that so I would say a little bit of
pepper when it’s finish finish to cook I
would say put some basil and my thing I
put fresh basle and I’d never chop Basel
never nice break with your hands one
leaf cut into three or four pieces in
there and I like to leave the SAU
overnight so the Basel will release all
the
flavors
wow it’s very thick like it’s really
really really
thick
B really nice really really
nice what I don’t understand sorry it
looks beautiful but come on put some
bzel and PE pepper you really don’t have
a s Frito now put some Basel in there
please no you need to put bzel in there
so the Basel release all the flavors to
the
pot
PR I’m really struggling to agree with
you Chef I’m sorry you’re a nice guy I
like how you speak how you
explain you call this the real best
tomato sauce you will ever make and then
you put
parley you were trying to convince me
not to use a Frito which I don’t agree
but now you do this come on where’s the
Basel
Pap no no no the paper is good to put
now yeah yes but per or no no I don’t
like
it
no why is in a little bow what is he
doing in the
bow you use too much oil to refresh
refresh refresh what at the beach a some
B I need to refresh I need a beer to
refresh what are you doing you really
put too much extra V on oil I want the
Basel come
on
[Music]
I feel like I’m in China or Japan all
these bowls what’s going
[Music]
on amazing amazing I like showing this
little detail very
important what what did he just say did
he say he served on the
side what we serve separate where are
you you know in Italy you can’t do this
what do you mean to serve it separately
you cannot go anywhere in Italy and do
this please don’t say that bian what
what are you talking
about I’m good with the oil too much
oil this is too
[Music]
much put it in the pain the with the
sauce and mix it what are you doing you
get a pain and and and do do the tossing
come
on I understand why he was talking about
the wash the rice before and these and
that what are you doing the past always
always goes in the pen in the sauce pin
and toss it with the sauce you need to
make sure they make love together my
friend this is a basic rules I don’t I
can’t allow people from around the world
to watch this video and say oh an
Italian guy does it I can do it too it’s
not correct it’s not
correct Italian chef does this everyone
can do it can you imagine everyone in
the world just finally learned how to
cook how to boil pasta and mix it with
the sauce now thanks to you everyone is
going to say oh what is this okay now
everyone start doing this now watching
this I feel like I’m in Morocco cooking
with the Tajin come on guys is not a
Tajin It’s a pasta in Italy we don’t use
Tajin to make pasta in
Italy I can’t believe I’m watching this
honestly I like this guy so my I like
this Chef I want to meet him he’s such a
nice person to talk to but now he does
this and then stressing me out I’m so
sorry
but I know I don’t want to go to a
restaurant and get this served
Grano no you toast it with the SAU you
have the Granda and then you bring more
Granda down to the
table unbelievable I can’t believe I’m
watching
this so now you at the table I meant to
mix it together show show show me show
me what’s
next and tell me why you didn’t use
basil I need to understand
this Basel Basel and tomato and tomatoes
go well together Basel and tomato go
well together capr Basel Tomato Pizza
Basel tomato pasta Basel tomato sa is
basil if you make a rabata use Pasley
please not
RAB
past
Pomo unbelievable
unbelievable really has Japanese
restaurant style I have to say so maybe
this guy spend too much time in
Japan look at D look at that look at
that pasta dead in that little thing why
would you do that so sad
I don’t want that I I want a good
quality pasta mixed with the sauce I
don’t want past on his own like that if
I want to eat past on his own I just
make it without
sauce no no no no I like how you speak
but no I disagree
completely such a beautiful sauce wasted
beautiful sauce when it’s not nice and
warm mix it with a warm pasta together
the most beautiful part it’s the most
beautiful part for a chef to mix it
together yeah a three hour sa making
love with my pasta beautiful that’s what
the pasta brand is doing creating a
pasta that goes perfectly with the
sauce what that beautiful look at that
beautiful sauce in thick look at that
100% Tomatoes lots of oil yes but it’s
beautiful
need B in
there look how thick it is looks like a
bolog look how
thick he said there are no rues there’s
those of rules in Italy by the way but I
don’t like these disagree with this
disagree I can’t call this the best
tomato sauce ever because it could have
been a great tomato sauce with a Basel n
but like Ser like this
no no I’m sorry sorry
Paulo now the pl is messy imagine going
to the restaurant you pay 40 for a dish
like this I’m assuming this restaur is
expensive and have to make my dirt my
plate so
dirty by the time I do that pass is
[Music]
cold
okay yeah that’s what it is all about
but the Past come there I want a big bow
full of past like no put on the table ah
serve and eat yeah the most beautiful
[Music]
thing
mama that’s nice he’s saying that Mama
makes it that’s good that’s good I’m
glad I’m glad he said that guys what do
you think I that many of you like to do
this put the past in the plate and so on
top so what these gu is doing will make
lots of you happy I know that but it’s
completely wrong I’ve been saying for a
long time you get the sauce together get
it nice and hot warm put the pasta in
toss it together make love together then
you put in the plate and eat it it’s
important for for all all this
ingredients to make love together his
point is don’t put pasta water in the
sauce and I understand he made a
beautiful 3 hours slow cooked sauce he
don’t want pasta water in there and
understand his point put extra sauce put
extra sauce so it’s nice and so the
pasta can make more love even though I
would have used a little bit of pasta
water at the same time I don’t think
it’s necessary to cook the sauce for 3
hours that’s me that’s me of course is
his creation and I believe in what he’s
saying and probably it’s better I can
see it’s very thick see if you don’t mix
the sauce with the pasta I don’t see the
point of cooking this for 3 hours I’m
sorry please guys share your opinion
tell me what you think this is the first
video of Italia Sita I’m reacting to and
I’ve been impressed so maybe I need to
watch more videos and see today not
impressed please share your thought with
me okay thank you so much for watching
this video I will see you in the next
vinzo plate video
recipe Vincenzo plate and I’ll make you
pasta you can riew
24 Comments
Tomatoes aren't really Italian, though. Italy never knew them before they were found in America.
If even the Italian chefs cannot fit your standards then who will?
This was a deconstructed hipster pasta
I like Them because they can really suck up some sauce 😊
🤌🤌🤌
CHEF YOU ARA ABSOLUTELY RIGET!!!
THIS POMODORO COOKED FOR 3 HOUER IT STOP BEING A TOMATO SAUCE AND BECOMS TOMATO TAPENAD…ITS POPULAR IN MOROCO AND IT CALLED MATBICHA…JUST ADD GREEN PEPPERS AND CHILLI….BIG NO NO!
I pay the chef to create the plate. Don't turn the tables on me and make me assemble the plate… toss the pasta and the sauce. I trust you. Then, make the plate presentable and serve it to me, not self checkout style "fine dining. "… It seems like a rip-off or a cop out… either way, no bono.
I need to order some thick spagetti from Italy as i can´t find it here in Finland. Thanks again for a good video Vincenzo. Make your own pasta session as someone described would be nice to see. 🧄 I agree the pasta looked dry. Never seen this style. I totally agree pasta with sause must have love togheter.
The pasta and sauce won't get cold?
This chef is inspired by Algerian couscous that the streamed semolina is served separate from the very hot sauce and the costumers will add to the couscous and more if needed.
pasta sauce served on the top of pasta is old school and you may come across it in some fine dinning restaraunts across the globe. Penne is more forgiving and does not dry out as quick as other pastas. Finaly adding hot sauce to pasta and making love for yoo long and on a high heat can run the risk of over cooking the pasta. I had a chef who worked for me that added the sauce at a high heat along with the pasta. His Pasta was good for the dog.
No way are you 40
😢😢😢🤌🤌🤌😡😡😡
Something that isn't traditional certainly can be good, but like you talked about… this dish is simply missing a lot of what make the traditional methods and recipes BETTER than it. Very strange.
It's always entertaining watching Italians argue about what their food should be. But I think we have all figured out there is no "Italian cuisine." The food of Italy is highly regional. Most are simply cheering on their local food. Any Italian who is telling you what is "traditional" is fooling themselves. They speak only to what is done in their region or town.
I'm impressed at how thick and rich this sauce looks with having used so few ingredients. The cooking and the tools are very important.
Trust me, the man is cooking.
Putting the sauce in later has its pros. Especially if the sauce is the star of the recipe. With his recipe, put in turkish yoghurt before the sauce, and the sauce ontop of the yoghurt (its important that its reduced and thick) and you will have some insane flavor explosion you might not have experienced before. this combination is amazing
I've had pasta both ways drained or added directly to the sauce. Such a huge difference. I prefer the pasta directly into the sauce, everything taste soo much better.
Doesn’t every Italian chef think they prepare the best sauce in the world?😂
A Vicenzo…il chef deve essere dal Nord definitivamente non dal Sud🤌. I remember watching that video when it came out i was like what??? E gira e liscia ma che liscia sta salsa😂 The customers must be waiting for hours for that sauce then mix the pasta at the table and make a mess. 3 hrs what's he thinks he's making ragu bolognese or Napoletano
Maybe he wants to convince you to try the sauce without the pasta. Then try the pasta without the sauce. He might just have the best pasta in the world too.
I prefer the penne regate (??? spelling) to the smoother one for everything but I was thinking maybe it would work well for a pasta salad like pasta, cherry tomatoes, olives, onion , cheese and a simple dressing. But for everything else the ridges hold more of the sauce and seem better to me.
you could probably make a lot of money selling pasta coffins
this dude has violins narrating his work so you know he knows his shit LOL
😂😂😂😂. Many people in Brazil do that. cook the pasta and the sauce separately and then , when everything is ready they put pasta on the plate, then sauce on top!