A Friend From Tuscany Tought Me This Delicious Pasta Recipe! PASTA ALLA BUTTERA

Craving a spicy pasta dish? Try this Tuscan pasta all buttera. It’s a hearty pasta, said to have originated in the coastal town of Maremma, where cowboys worked the land. They raised cattle and couldn’t afford to use beef in cooking, so the original recipe used wild boar. For a more accessible version, I have used pork.
Pasta alla buttera uses rich flavors from pork sausage to tomatoes, and olives and combines them into a spicy sauce with red hot chili peppers. It’s rustic, just like the Tuscan cowboys who created it, and tastes fantastic.

#pasta #pastarecipe #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Buttera
0:32 Ingredients for Pasta alla Buttera
1:17 How to Make the Sauce
5:41 How to Cook Pasta
6:17 Combine the Sauce with Pasta
7:58 How to Serve Pasta alla Buttera
8:41 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

Have you ever Heard about this Pasta before?

[ceckowicz]

Huge respect for this chef, he is doing this traditionally, individual taste friendly. Love it, keep it

[ioannistsaganakis]

Cugino, you never fail to amaze my friend! I had never heard of this before. I do have access to wild boar sausages from the mountains of Greece, wild-roaming ones, feeding on acorns, which is considered to be the healthiest food source for them! I'm gonna be making this on the double with Kalamata olives, but forgive me for I'm going to be using 5 times the amount of Pecorino -- there's no such thing as "too much cheese" 🤣. Keep them coming Vincenzo! And once again, greetings from Greece -- Una faccia, una razza!

[hyperbaroque]

I love how you use a paring knife. Vincenzo, your cooking is immaculate; neighbor to miraculous. And I love the way you speak about something so simple, so connecting as cooking food; you are giving nice words, good words, healthy words to people who maybe never even heard anyone say "make love", before, in their life; Vincent, you are a Saint, a provider of love and life. Vincent, always give us your recipes; always

[marcocortes]

As a mexican man, I want to thank you for sharing your knowldge. You have changed my pasta game completely and it tastes so much better now.

[richardmorrow]

Made this for my tea last night and I've just had it agaid for my lunch, OMG the heat from the chilli with the olives and pecorino of which you can never have too much, and the black pepper coming in, absolutely beautiful. I used a smaller dried chilli that yours minus the seeds and it just worked so well. Thank you for sharing this recipe yet again another great dish - Bellissimo 👌

[tomsiema]

Beautifull!!! I`m Portuguese but i love all mediterranean food, the best in the world!!

[vinzetti]

I love that you respect the tradition of real italian cuisine. You the man. My family is from East Boston in the USA. Everyone that tries my family's food falls in love. It goes back to the simple, traditional roots. Grazie

[emmajohnson]

Ciao Vincenzo! I absolutely love your cooking and reaction videos. Italians are passionate people and your passion comes through in everything you do. I was recently introduced to the Sardinian pasta, fregola and would love to see your take on it. Thank you for teaching the world about real Italian food, it's refreshing to see it done right! 💚🤍♥️

[michealbohmer]

It looks absolutely delicious, Chef! I can almost taste it through the screen! A perfect winter meal.

[jamesinnc]

This recipe became an instant classic with my family.
I made it exactly like you did.
Every one loved it!
Thank you Vincenzo for teaching me to feed
my family delicious and beautiful meals!

[pg]

I love anything with wild boar and I'm about to retire to Gubbio in Umbria (my roots on mum's side) from UK so getting it won't be difficult given that my cugino Mario has them, and hunters, on his land! And we all love cooking!! Yummy yum yum, can't wait!

[ron]

My momma made this growing up. She used penne and no chili pepper. Was my favorite Sunday meal. Thanks my friend for posting this. Can’t wait to try it.

[roundboard]

you'rw my go-to person for any italian dishes I've made and will make, and I cant thank you enough. These recipes have been getting me through college and I've been loving every single one :) thank you so so so so much Vincenzo!!

[ROBINFACTUM]

I just made it, and love it!!! Thanks Vincenzo for all those original recipes.

[Adam_Garratt]

this pasta looks fantastic Vincenzo. Bellissimo😋

[robertshaw]

I made this today for dinner. Vincenco, you are right, the sausage in the pasta announces, "hi, I'm your flavor for the day.". So good. Thank you for sharing.

[smellyfella]

I made this this evening exactly to your recipe and it is amazing! So surprising how very little ingredients such as herbs and what not can still equal huge flavor if you take the time to let it "Make Love"...simmer it. The longer the better.

[bockwurstberserker]

i know this recipe and it`s just delicious! my wife don`t like olive`s so : more for me 🙃 by the way i just love how you cook with your whole heart, every time you cook you do it with passion. That`s what i love about your cooking 🥰 next year we will spend our holidays in bella Italia so be ready for us : i LOVE italian cousine and i eat a LOT 😂

[bambulkomccloud]

It's great to see all these recipes that I never heard of before. It's always mouth watering. However, I would love to see some recipes that include more vegetables.