Super-Quick Pasta Sauces: Store Cupboard Basics with the Chiappas
video description
Date: 2020-05-11
Related videos
Comments and reviews: 10
Kyle
I always add shredded carrots to any pasta sauce as part of the base. I add my diced onions and shredded carrots to my olive oil first every time. It adds sweetness and it's a big go-to for me. You already mentioned mushrooms, but recently I've tried adding finely chopped mushrooms as part of the base product after I add garlic. I just let a bit of butter melt into it and I find the release of the mushroom's water and the butter adds a lot of rich flavour. Obviously this really starts to get away from anything traditionally Italian, but I love it.
reply
I always add shredded carrots to any pasta sauce as part of the base. I add my diced onions and shredded carrots to my olive oil first every time. It adds sweetness and it's a big go-to for me. You already mentioned mushrooms, but recently I've tried adding finely chopped mushrooms as part of the base product after I add garlic. I just let a bit of butter melt into it and I find the release of the mushroom's water and the butter adds a lot of rich flavour. Obviously this really starts to get away from anything traditionally Italian, but I love it.
reply
Scott
Great stuff ladies, I opened my fridge and only found some cheap proscutto, and bit of really cheap pre-grated parmesan cheese, Vietnamese hot peppers, and a bottle of really good Riesling. I chopped up some garlic and onions, heated the pan with a dab of olive oil. Threw in the onion, garlic, pepper, and the proscutto, a drop of the wine. It was faboluous and only took about eight minutes to cook. Thanks agian ladies.
reply
Great stuff ladies, I opened my fridge and only found some cheap proscutto, and bit of really cheap pre-grated parmesan cheese, Vietnamese hot peppers, and a bottle of really good Riesling. I chopped up some garlic and onions, heated the pan with a dab of olive oil. Threw in the onion, garlic, pepper, and the proscutto, a drop of the wine. It was faboluous and only took about eight minutes to cook. Thanks agian ladies.
reply
agniesja
I would add sun dried tomatoes, balsamic vinegar, basil, and my favorite cooking essential from Italy - toscanian dried mix (olives, chillies, tomatoes, salt, herbs, garlic and lots of other dried stuff) which you can heat up on a drizzle of olive oil and it makes a great pasta itself! Everytime someone of my friends or family is in Italy I beg them to buy me those; )
reply
I would add sun dried tomatoes, balsamic vinegar, basil, and my favorite cooking essential from Italy - toscanian dried mix (olives, chillies, tomatoes, salt, herbs, garlic and lots of other dried stuff) which you can heat up on a drizzle of olive oil and it makes a great pasta itself! Everytime someone of my friends or family is in Italy I beg them to buy me those; )
reply
William
So many resources alert us to non-product ingredients and 'bugs' in the packages of dried mushrooms available in the marketplace. Is there a single 'reliable' resource? On another thread, I said I would never marry again. wife deceased. but if Emma were available, I would hope for a 'capture'. lol. a true goddess, not to discredit her sisters. lol. :-)
reply
So many resources alert us to non-product ingredients and 'bugs' in the packages of dried mushrooms available in the marketplace. Is there a single 'reliable' resource? On another thread, I said I would never marry again. wife deceased. but if Emma were available, I would hope for a 'capture'. lol. a true goddess, not to discredit her sisters. lol. :-)
reply
Gen
i always keep paprika in, both the sweet and hot/smoky kinds. I like to put it in a tomato risotto, or add to bolognese with a pinch of ginger for a kick, and you can make an amazing stew with chicken, tomatoes, white wine, fresh peppers, pearl barley and tons of hot/smoky paprika.
reply
i always keep paprika in, both the sweet and hot/smoky kinds. I like to put it in a tomato risotto, or add to bolognese with a pinch of ginger for a kick, and you can make an amazing stew with chicken, tomatoes, white wine, fresh peppers, pearl barley and tons of hot/smoky paprika.
reply
SchrandereKaketoe
If you are using dried herbs, you should add them as soon as possible. Contrary to fresh herbs, dried herbs need a while before they release all their flavour. So preferably not at the end, but right after your tinned tomatoes go in.
reply
If you are using dried herbs, you should add them as soon as possible. Contrary to fresh herbs, dried herbs need a while before they release all their flavour. So preferably not at the end, but right after your tinned tomatoes go in.
reply
DrVev720
I never use stock in tomato sauces, it becomes way too earthy for me. But I usually add some mustard, ketchup, pinch of sugar, lemon zest and paprika powder just to give it a hum of something smokey: ) Very good tips otherwise!
reply
I never use stock in tomato sauces, it becomes way too earthy for me. But I usually add some mustard, ketchup, pinch of sugar, lemon zest and paprika powder just to give it a hum of something smokey: ) Very good tips otherwise!
reply
massimo
very good video i'm an italian living abroad and i think any item you put in the kit have multiple uses last long and taste good i wish i saw that video before because it took me yearsand being son of my mom to get so tactical
reply
very good video i'm an italian living abroad and i think any item you put in the kit have multiple uses last long and taste good i wish i saw that video before because it took me yearsand being son of my mom to get so tactical
reply
Charmayne
I didn't intend what I wrote earlier to seem so 'demanding' (can t find the right word: -) Basil is essential for my pasta cupboard. Also, I always drizzle in a touch more olive oil just before serving. Love your videos: -)
reply
I didn't intend what I wrote earlier to seem so 'demanding' (can t find the right word: -) Basil is essential for my pasta cupboard. Also, I always drizzle in a touch more olive oil just before serving. Love your videos: -)
reply
Mike
Hi; You've used blitz twice in this video - and I think it might mean 2 somewhat different things, in this case. For those of us across the pond, would you kindly explain what the heck, blitz them up means?
reply
Hi; You've used blitz twice in this video - and I think it might mean 2 somewhat different things, in this case. For those of us across the pond, would you kindly explain what the heck, blitz them up means?
reply
Add a review, comment
Other channel videos
