Gordon Ramsay Challenges a Next Level Chef Judge to Make Pasta Sauce…Quick!

is putting the challenge out to Next Level Chef Judge & Mentor, Nyesha Arrington to turn the simple tomato into an incredible meal … And Nyesha has simply the ideal pasta sauce dish up her sleeve!

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Kosher salt
2 pounds tomatoes, stems gotten rid of
Olive oil
2 big carrots, peeled and diced
1 medium white onion, diced
2 big cloves garlic, peeled and grated
2 tablespoons tomato paste
1/2 cup vegetable stock or water
1 ounce fresh basil, plus more for garnish
Newly ground black pepper
1 pound linguine
Freshly grated parmesan

1. Place a large pot of water over high heat and bring to a boil. Season the water liberally with salt.
2. Utilize the idea of a sharp knife to develop an "x" pattern and score the bottom of each of the tomatoes. Gently lower the tomatoes into the boiling water and cook up until the skins start to peel back from the flesh. Get rid of the tomatoes from the boiling water and place in a large bowl filled with ice water. Reserve the boiling water to cook your pasta in.
3. Let the tomatoes cool, then peel the skins and get rid of the seeds. Approximately chop the tomatoes and reserved.
4. In a big pot over medium heat, include 2 tablespoons of olive oil. Add the carrots and onion and season with salt. Prepare up until the veggies begin to caramelize, about 5 minutes. Add the garlic and tomato paste and cook till the paste has turned a scorched orange color, about 2 minutes. Include the vegetable stock and bring to a boil. When boiling, include the fresh basil and black pepper and stir to combine. Place the sauce in a blender and puree till smooth.
5. Location the pot back over medium heat and add 2 more tablespoons of olive oil. Add the pureed sauce to the oil and bring to a simmer.
6. In the reserved boiling water, cook your pasta until al dente. Transfer the pasta from the water straight to your sauce and toss to combine.
7. Season your pasta again with salt and black pepper.
8. Serve your pasta with newly grated parmesan, whole basil leaves and a drizzle of olive oil.

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Gordon Challenges a Next Level Chef Judge to Make Pasta Sauce … Quick!

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Gordon Challenges a Next Level Chef Judge to Make Pasta Sauce…Quick!

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About the Author: Yvette Cook


  1. Your legand and GOAT. I learn lots example I make best steak, chicken breast salmon and Scramble eggs. Thanks Gordon.

  2. The mutual respect and appreciation are palpable, creating an atmosphere of harmony.😻

  3. Gordon’s teaching Nyesha what a ‘touch’ of olive oil is haha meanwhile everyone’s now a food critic 🤣

  4. I felt like I was here for at least 30 mins to see that it only took 10-15 mins, gyat dam and it looks so good man I can’t wait for when’s school over I’m going directly to culinary school, that or I’m going to take part in computer science first then culinary

  5. Great video.
    Inspiring and learned a lot. I will be taking some of these tricks myself. I didn’t know making tomato sauce was this quick and easy.

  6. I love making hot spicy pasta sauces. Sad part is I have to make two separate batches since wifey can’t take hot heat. Little bit of olive oil 🤣

  7. Looks amazing! Now I know how to make fresh sauce at home. Will definitely be trying this

  8. Loved it! It gave me an idea for using a roasted cashews and kabocha squash with basil garlic.

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