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Scott Conant's tomato sauce

This pasta with tomato sauce that chef Scott Conant makes looks delicious. I don't care that it's $24. I've always wanted to visit his Scarpetta restaurant anyway.

by Anonymousreply 2505/06/2013

OMG, it's so delicious. I've had it in New York and Miami and its shocking how simple it really is.

by Anonymousreply 101/06/2013

Next time I'm in NYC I will definitely have to stop there and try it.

by Anonymousreply 201/06/2013

Wow. I've never heard of pasta with tomato basil sauce! And he puts Parmesan cheese in it too. So clever.

by Anonymousreply 301/06/2013

Really. I'm sure it's delicious. But it's pretty basic.

Actually, a good tip is in there. Put a hunk of butter on the cooked pasta, add some parmesan and then put it into to the sauce to cook for a minute.

by Anonymousreply 401/06/2013

Your attempt at sarcasm is one giant fail, R3.

by Anonymousreply 501/06/2013

No seriously. I'm with the doofus in the clip; $40 would not be too much, especially if it comes with butter too! The devil must have his way with Scott Conant for this sorcery to exist.

by Anonymousreply 601/06/2013

Oh please. I've had it and made the same at home hundreds of times. It is the simplest sauce one earth and you have just been given a step by step video.

by Anonymousreply 701/06/2013

He made the same sauce on No Reservations with Anthony Bourdain.

by Anonymousreply 801/06/2013

I don't use the butter (and won't start now) but otherwise that's exactly the way I make pasta and tomato sauce at home.

by Anonymousreply 901/06/2013

A lot of overpriced average food here, pretending to be haute quisine.

Oh wait, he uses a potato masher? Where do I hand over my bucks?

by Anonymousreply 1001/06/2013

I love fresh pasta

by Anonymousreply 1101/07/2013

r9 - Try the butter thing. One of my mother's friends told me this around 30 years ago. It really is good, though I don't do it all the time.

It seems so....fussy. I make fresh sauce by cutting up the tomatoes, cook them for a while (not too long), then put them through a food mill. Then proceed making the sauce.

by Anonymousreply 1201/07/2013

I think the sauce is only one component. The other key component is the fresh pasta. How many of us can make fresh, el dente pasta? Perhaps we can all follow Scott's direction to make the sauce, but if you don't have that fresh homemade pasta, what is the point?

by Anonymousreply 1301/07/2013

If one cannot make fresh pasta there are stores that sell it made that day.

by Anonymousreply 1401/07/2013

Marcella Hazan's Tomato Sauce with Onion and Butter:

by Anonymousreply 1501/07/2013

I'd rather have his cream sauce - all over my face

by Anonymousreply 1601/07/2013

LOL, likewise, R16.

by Anonymousreply 1701/07/2013

I might make this this weekend.

by Anonymousreply 1801/08/2013

The Against All Grains paleo recipe website has a great recipe for tomatoless meat sauce. Great for people who can't eat tomatoes (like myself)

by Anonymousreply 1901/08/2013

That's weird but cool--a tomatoless tomato meat sauce.

by Anonymousreply 2001/08/2013

Too strange, butter in the red sauce. We don't do that.

by Anonymousreply 2101/08/2013

Were it gourmet ketchup I'd have forked out as well.

by Anonymousreply 2305/05/2013

Gross, R23.

by Anonymousreply 2405/06/2013

Of course you only nearly cook the pasta and then cook it in the sauce. That is no revelation. The part about cooking the garlic and basil flavors into the oil, though, that is good to know.

And of course you finish it with Parmigiano-Reggiano. It's hard to believe this is all such news to Ted.

by Anonymousreply 2505/06/2013
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