The Sauciest Pasta Alla Vodka in 30 Minutes or Less | Eric Kim | NYT Cooking
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- čas přidán 14. 06. 2024
- Penne alla vodka has been a staple of many Italian American menus, and for good reason: The alcohol is said to enhance the sharp heat and deep savory flavors of the dish and to help fat disperse more evenly, keeping the sauce glossy and creamy.
Eric Kim is showing us his take on the dish: Ricotta Pasta Alla Vodka, in which he adds a few dollops of ricotta on top to finish it off. The inspiration came from the creamy tomato soup that used to grace the menus of the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, lending relief between bites of spicy booziness.
Get the recipe: nyti.ms/3NxdXot
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
Eric Kim slowly entering goated status as a youtube personality
you put that perfectly! I like Eric and what he does 😊
I would agree
GOATs understand science
Eric Kim has that personality that I love from presenters in food recipe videos that make you feel like you're watching a friend teach you how to make a dish 🙌 knowledgeable and well explained but also casual and lighthearted
Aww well said, I agree.
Great recipe. I kept thinking those bright white stripes on the shirt were a bold move for a tomato based recipe. Nicely done to stay spotless.
Eric seems so nice! And this looks so good! I will absolutely be trying this out!!
I just wanna say thanks. I made this recipe tonight for my family, and they loved it. I thought it tasted amazing too. Thank you for the recipe!
Eric is my absolute favorite! This looks delicious
this tasted amazing! i only had gin at home a bit less than 3/4 cup but the sauce was still glorious😍Used a can of plum tomatos like the recipe on the nyt website. Thanks, Eric!! You're just so likeable and always such a pleasure to watch!
Ethanol actually also enhances the chemical compounds in the tomatoes that make them taste more tomatoey!!
Thank you Eric - awesome recipe as always. We always a little smarter in the kitchen after watching your instructions.
Thanks to everyone who "liked" my last post on Eric's video asking for MORE Eric.
And thanks to whomever at #NYTcooking social media passed the word on.
i've made this like 6 times now. one of the best recipes on the NYT cooking app.
I love him. He’s so awesome.
I made this it was so delicious, thank you Eric for sharing this with us.
Totally gonna try it.
This pasta looks so freaking good. It makes me wish he still did asmr, these dishes would be excellent for asmr.
I love the way Eric steps through this recipe. and i love his shirt too lol. bravo!
Thank you I learnt so many tips from this 🎉 off to the supermarketo!! ❤
Eric Kim being the vitamin!
SOLD, cooking this ASAP
Eric, you’re killing me in this one! I am dying for a bowl of that rotini!
So if I have vodka shots will they displace my fat?
I feel like I should test your theory - I mean, it sounds like science...
Eric is the cutest ❤
Hi. I noticed you added something before the red pepper flakes. Can you let me k ow what that was please? Looks good!
mmm this looks so good. do you have a vegetarian replacement for the pancetta?
Love Eric Kim! He is such a cutie pie!
The hand shaking is so relatable
CAFFE FALAI YASSS!
Great recipe, it'd be nice to add some diced & roasted eggplants or zucchini to this 😘
A celebrity chef is born
Would this work with unflavored soju then?
Coincidentally, J. Kenji Lopez-Alt recently published an article on the Serious Eats website about his experiments and taste tests with vodka sauce. Interestingly, he concluded that "vodka does alter the flavor of the sauce in a pleasing way," but only when added in a much lower amount than Mr. Kim's recipe calls for (1/4 cup per quart of sauce vs. 3/4 - 1 cup per quart). De gustibus non est disputandum...
Yeah but he talks a lot of nonsense that doesn't hold up in reality. He's also a hate filled guy. Look into how he treats his staff.
The recipe looks divine but your skin looks even better! What is your skin care routine??
That is how you do it!
hay Eric Kim, hay like ❤
the garlic vitamins !
I just finished making this, except I only had tequila. It still delicious!!!
Eric, where do you buy your pants? They are wonderful and I'd like to buy a pair for myself. (Amazing recipe as always...)
I WANT THE SHIRT!!!
Team garlic stays!🥰
Cutey
Does any alcohol remain or is it all cooked off?
A very miniscule amount.
ok where can i get this shirt
All good… except I’m not a fan of ricotta in savoury dishes - too sweet. Any substitute ideas?
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
the very definition of chaotic neutral
I cannot for the life of me figure out how this comment relates to the video, but I'm so pleased you posted it
@@merinawww thank you!
@@limeparticle yes!
This is funny and probably not real anyways, however I can't help but think about how there's reasons you need permits and agree to food-safety guidelines to be allowed to feed strangers in a non-private setting and so this is very much illegal and if someone got food poisoning from the corndogs you'd be legally liable..
The whole "ethanol binds the cream and emulsify" theory is bunk because he cooks off all of it by the time the cream comes in? Otherwise he'd get drunk eating it?
His hands shaking so much because he’s hungry actually made me sad!! Eric!!!! 😢😢 take care of yourself please!
This recipe is delicious but honestly the whole time I was thinking I want that shirt
Looks good, but why are you eating fusilli with a spoon lol
Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖
0:01: Introduction
0:17: Story behind the recipe
1:09: Cooking the bacon
2:38: Adding vodka
3:18: Cooking the pasta
5:10: Adding ricotta
6:14: Conclusion
Leave the garlic in always - it's healthier and tastes better. Why on earth would anyone take it out???
That’s a LOT of vodka for penne vodka.
What happened to the bacon tho?😂
Has anybody tried it without vodka
😍🥰😍🥰🥰🥰✨😍😍🥰✨
They didn't show him eating the whole cloves, cowards hahaha
i know u full of silly for sure! 😆
Who bakes vodka , lol😂 nyt
Vocal fry, start to finish. And the dreaded "like...." Like, you know, we used to like get better like from the NY Times. Ugh.
i havent looked but if hes wearing his shirt tucked in without a belt again im going to lose my mind
god damn it dude it looks so bad
Name the ingredients as you add them. What kind of cheese is that? What style of cream or was it half and half? Why Greek olive oil? Can’t the NYT afford high quality Italian extra virgin olive oil? Yes, don’t throw away the garlic cloves. One of the great sins of foodie television cooking is the tossing away of garlic. Such a sad American thing. That’s wasted food. It’s nutritious. People are starving and Americans are throwing away food. There’ll always be someone at the table eager to eat the delicious cooked cloves.
Please NYT, hire an Italian journalist to make Italian food recipes. This video just destroyed how is properly prepared vodka sauce in Italy: you don’t put garlic in this sauce, first, and you use real tomato sauce, not concentrated tomato sauce. And the ricotta over the pasta??? Come on, stop being so barbarians
I didn’t realize the title said authentic and traditional Italian recipe.
I'm not much into ethnic food
so, what is "unethnic" food to you?
@@KC-hk6rj just some good old fashioned normal food without any exotic ingredients you know
😶
@@ufinc bro if this looks exotic to you?? Do you live on McDonalds??
😂
Bacon is a cop out. I thought this recipe had real talent involved. I wasted my time watching this
I’m not sure why a person would choose to make this dish in this way unless they didn’t have access to the traditional ingredients. This looks like it will be simultaneously acidic, way too peppery (black and red?) and yet excessively full of dairy to the point that you will deeply regret eating this later. This is a special occasion dish. Making it this way (as if it’s meant to be on the fly) cheapens the original.
Everyone has different tastes, red pepper flakes and ground black pepper are two totally different ingredients in my mind and I often add both to pastas. This seems like an improvement to me because I often find the original to be a little bland. I mean chefs have to do something, they can't just churn out the original.
Isnt this a pretty traditional way of making it?
Great thing about choice, everyone can make it for themselves 🙂. One person’s yuck is another person’s yum.
Weird for you to review a recipe you haven't cooked. You don't cook, do you...
lmao what is the acidic part? the vodka? the tomatoes? both are in every vodka pasta recipe. and black pepper and red pepper have completely different tastes
This guy is really bad...
This dude has zero credibility I don’t want to try anything he says
How much credibility do you have?
What a nice comment. Why click on his video and watch then?
@@kaiju_k5042 The answer is you can’t have a comment without clicking in, after I click in I realize he sucks hence the comment. Are you stupid
New Yorkers are a different breed.