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.
Scott Conant's tomato sauce
|by Anonymous||reply 25||05/06/2013|
OMG, it's so delicious. I've had it in New York and Miami and its shocking how simple it really is.
|by Anonymous||reply 1||01/06/2013|
Next time I'm in NYC I will definitely have to stop there and try it.
|by Anonymous||reply 2||01/06/2013|
Wow. I've never heard of pasta with tomato basil sauce! And he puts Parmesan cheese in it too. So clever.
|by Anonymous||reply 3||01/06/2013|
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 Anonymous||reply 4||01/06/2013|
Your attempt at sarcasm is one giant fail, R3.
|by Anonymous||reply 5||01/06/2013|
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 Anonymous||reply 6||01/06/2013|
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 Anonymous||reply 7||01/06/2013|
He made the same sauce on No Reservations with Anthony Bourdain.
|by Anonymous||reply 8||01/06/2013|
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 Anonymous||reply 9||01/06/2013|
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 Anonymous||reply 10||01/06/2013|
I love fresh pasta
|by Anonymous||reply 11||01/07/2013|
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 Anonymous||reply 12||01/07/2013|
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 Anonymous||reply 13||01/07/2013|
If one cannot make fresh pasta there are stores that sell it made that day.
|by Anonymous||reply 14||01/07/2013|
Marcella Hazan's Tomato Sauce with Onion and Butter:
|by Anonymous||reply 15||01/07/2013|
I'd rather have his cream sauce - all over my face
|by Anonymous||reply 16||01/07/2013|
LOL, likewise, R16.
|by Anonymous||reply 17||01/07/2013|
I might make this this weekend.
|by Anonymous||reply 18||01/08/2013|
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 Anonymous||reply 19||01/08/2013|
That's weird but cool--a tomatoless tomato meat sauce.
|by Anonymous||reply 20||01/08/2013|
Too strange, butter in the red sauce. We don't do that.
|by Anonymous||reply 21||01/08/2013|
Were it gourmet ketchup I'd have forked out as well.
|by Anonymous||reply 23||05/05/2013|
|by Anonymous||reply 24||05/06/2013|
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 Anonymous||reply 25||05/06/2013|