I love when Chef Jean-Pierre tells the stories of his mother and grandmother cooking.

You don't tell your guests you used butter, I don't tell my guests that every dish I make comes from you. Chef Jean Pierre, you've helped me take my culinary skills to a new level.

When he says “ hello my friends “ my day gets better

Every recipe I’ve made of yours is fabulous. I’ve always been a decent cook; you’ve taken me to the next level, the key is always being willing to learn - I’m 67, still learning. Thank you Chef! 😘

I love his knowledge & expertise, his family's gastronomic history and most of all.... the freedom of his choices to us when it comes to our chances of availabilities ! Love him

You're a national treasure, Jean-Pierre. Your stories about your upbringing in France are treasures too. Loved the candid part at the end.

I love how Chef Jean-Pierre brings all aspects of his heritage to his cooking. It's what makes his artistry unique & special. When he speaks of his mother & grandmother, he's sharing fond memories. Thank you for all that you do, Chef Jean-Pierre. Not only are you educating us on how to cook fabulous food, you do it with such infectious joy & passion. God bless!

OMG!!! This sauce is delicious!!! Thank you to your Mother and Grandmother for this recipe! Good memories!

Hello fwends! Thank you for another great cooking video Chef Jean-Pierre!

This is one of the best, most simple pastas Americans dont really know about. I serve this at my Bistro often and I almost always sell out. Love the idea of the "salsa" garnish. Great recipe Chef! 😊

Chef always brings me joy while he makes wonderful food!! I am so happy that his life worked out that he can continue to do a craft that he obviously enjoys, and he continues to tell us how happy it makes him to share all his years of work with us. A Blessing indeed.

Oh chef... I never leave the stem of the basil in and then remove it... great trick. Awesome recipe! Also, the part at the very end where Chef is so passionate about the dish is a great addition.

What a blessing that you share so much with us. Your passion for food and obsession with butter is contagious. ❤

You are my best Chef and teacher 💥👍👏 I watch each of your video several times, because there are a lot of valuable tips, often hidden. You are a great Chef 💥💥💥

Love your humor, your energy and recipes. And of course, butter!!!

I love your passion for butter. As a Spaniard myself, I always use olive oil. But butter always adds an extra level of flavor to almost every dish. Thank you for your wonderful recipes and for making watching your videos so much fun.

Getting plastered watching his new video while playing the Chef Pierre ‘My Friends’ drinking game. Thanks chef!

Chef's fantastic on camera, but there's something really neat about him after the shoot is finished. Thank you for including those clips at the end!

Great job chef! Me and my grandparents love you so much! Keep doing your thing my friend!

Reactions when I play Chef Jean-Pierre on our in house stereo while watching recipes or cooking: “Oh it’s gonna be good!”, onion mentioned =in stereo chimes of Ohn-yhon!” + so much more. The recipes & food are amazing, this family finding a common place of ingredient in bonding with Chef despite all physical or mental health obstacles in joy, brings more worth than you’ll ever know, even if I screw up!

Chef, It seems to me that when your trying to make something Italian, you get flustered. Relax when you cook Italian food.

You are definitely the very best Chef. My highlight of the week is Mondays and Thursdays at 10 a.m Then i rewatch everything in between. Thank you.

The spicier the better! Studies show spicy food has excellent long term benefits for your heart. Looks amazing!🔥🤟

I’ve been away from the internet for a week and am so happy to come back to a new video from my favorite Chef

Oh my dearest is Jean-Pierre I absolutely love everything about you 💕

Thank you Chef and Jack for the recipe and great close up shots. Arrabbiata is one of my favourite Italian dishes. I usually add garlic shrimp or Italian sausage as well.

Now that just put a huge smile on my face, what a chef, what an entertainer!

When I started watching this channel, there were less than 300 thousand subscribers. Now Chef has more than 1.38 million subscribers! Wow! Absolutely awesome!❤

I love learning new recipes. My wife loves spicy food but not me. You crack me up when you're busy in the kitchen. We eat pasta several times a week. The butter add was perfect. Thank you for sharing your knowledge.

Salut Jean-Pierre, c'est toujours un plaisir de voir tes vidéos. Un grand merci à toi. Continue de nous régaler!!! Bises.

The problem it is not easy to meet you ,but I love chef like the way I love mi Mum,I always to pray to God to bless you and America

that's my favorite sauce. i've got some ripe tomatoes and chilies in the garden and i'll cook this soon 🥰🤌

Fantastic job my grandmother used to call it Penny Diablo brings back memories👍

I love when chef says, “Oh, Mama Mia” 😂

Always a winning recipe. Now I know what’s on the menu for dinner ❤

I love when Jack keeps the camera rolling at the end to see how Chef reacts after they stop filming. 😊 I’ll be making this recipe this weekend for sure…with BUTTER!

Yay! A new idea! Thank you!

This recipe has arrived at the perfect time because my parsley and basil are just ready for the picking. And the cherry tomatoes are ready to take off the vine. A garden meal for Sunday. Thanks Chef Jean - Pierre perfect timing

Love that ending

I've been following your channel for years chef. It's always been not only a learning experience but your enthusiasm and passion for cooking are very rare. Cheers chef.

Made this tonight. Came out great. The butter was a good call. I used poblanos instead of red chilis. I like poblanos but I feel a bit more heat was needed. Next time I will kick it up a notch. Its so heartwarming to hear your recollections of your mother.

I love your personality!

I never get Tired of watching my favorite cook , i watch him over and over again, I'm glad I found his cooking channel 😊

Your passion for cooking really shines through in this video. You make it look effortless, yet the end result is truly impressive. 👌🤌😋🤩🤩

Mmmm...😊Looks so good!😊🌷Thank you for another fantastic video Jean Pierre.😊🌹

Beautiful ❤️ I didn't turn my head.. I'm only part Italian lol I also mount my pasta with butter 🧈 lol silky smooth! Thanks chef 😀

Good afternoon Chef J-P, so traditional and a firm favourite at the table. Tomato and basil with garlic, unbeatable. It is such a basic recipe but the combination of flavours are wonderful. The additional tomato decoration just finishes it off, perfectly. Thank you for sharing and showing as well as the cooking tips. We are having pasta and savoury ground beef for tonight, always a winner in our home and so nourishing. We are moving from winter into Spring/Summer season now, it is quite dusty and a little too windy outside for me, so I welcome the inside of the house right now and watching your cooking show. Always most enjoyable and welcome, it was a lovely video, Jack is so spoilt enjoying your cooking after words, I hope he realises how blessed he is. Kind regards and many blessings.

I just discovered you a few weeks ago and I'm absolutely thrilled with your presentations. I can't wait to try making everything!! I made my clarified butter and just yesterday I bought my first ever bottle of Cognac!! I'm just having trouble deciding what to make first. This looks so simple I might start with this one but it doesn't use clarified butter or cognac. Oh well. Thank you so much for explaining the "why" about everything so clearly.

I was waiting for the butter. Thank you for not disappointing by adding it.

You should sell Chef Jean bibs. I drool, watching you make these tomato dishes. You would make a fortune.

It's ridiculous how fond of Chef JP I am. I've never felt I 'knew' people on TV. Never felt they were my friends. Never felt close to celebrities or even had a crush on them (well, perhaps Jennifer Lawrence but hey, I'm only human). But I genuinely adore this man! Please Chef, never, ever retire. ❤

Jean-Perre your the best you always bring a smile to my face.❤

Hey JP! I just enjoyed watching your Q&A from a few months back. Yes, please do more of these! I would like to ask this question. What are some of your favorite "exotic" spices or spice blends? Example, Ras El Hanout, Chinese 5 spice, Tunisian spice blends, etc. Is there a ethnic food/culture that you would like to explore more? Thanks and keep up the fantastic work. OH, and have some butter today!

That was simple Chef. Even a child could make it! I must say though I have never heard of butter on pasta. I will definitely give that a try.

I can't tell you how hungry and requiring that very simple dish made me feel and it wasn't even in my kitchen.

Yummy! Always a joy to watch Chef!

What a coincidence, I was going to make them for a dinner today. I will certainly try your recipe 😊

Butter makes everything better! Even perfect italian recipes. ❤

I've been watching your channel for a while, and it's very educational. It also gives me a lot of inspiration to prepare other dishes than usual. And with you explaining how and what... I also manage to prepare them and usually it's very tasty too.😋👍 But now I have a small question: Why do you drain the moisture from that can of tomatoes that you use? won't that evaporate during cooking and will the dish then become too moist?

Thank you for sharing...now i'm hungry 😊😊

Oh Chef! This is one of the first dishs I ever made when I started cooking on my own, back then I only started with a jar version of the dish with some chilli and some parmesan (the real deal of course, even back then) Thank you for showing me this dish!

This man is a treasure. Thank you for sharing your cooking.

Aloha from Hawai'i, the island of O'ahu! Always wonderful to watch your cooking!

Thank you Chef Jean Pierre for That yummy dish and by the way I appreciate Your grandma's sauce for me it was like a cherry on top of the Cake!

So yummmy❤❤❤❤

Chef, I have NEVER seen you so joyful! It is a delight to see. Very contagious! A perfect example of food cooked with love! Did Jack enjoy it....?

Just made something similar a few minutes ago..BUTTER? Of course! You're the best!

Always amazing energy!!! Thanks chef

taste great

I love the chef's joie d vivre!! It's contagious!! Thanks chef!!

Chef's garlic olive oil tastes much better than several others I have tried. I like all of his oils. His Herb' d'Provance olive oil was a random surprise, maybe the best

awesome dish

you are an absolute joy to watch. and your recipes are wonderful!

amazing how something so simple is so good

UNIQUE REQUEST. Chef JP, I came across your pickled onion recipe and with gardens nearly ready for pickin' as many more are growing their own food to offset the high costs at the grocery store - could you please do a series on "Canning" various preserves? I believe it will be very well received. Thank you for all you do!

Whew, I'm with you, Chef, I can't do super spicy either! Thanks for sharing this family recipe with your internet family. Can't wait to try it.

I watch Chef's new video every day. I do not do that for anyone else I subscribe to.

Merveilleux. Merci Chef Jean-Pierre

I love watching your videos Chef! You inspired me to cook and just have fun with it! I look forward to every new video you post now! ☺️

I love the butter addiction. I agree, it does make it so smooth 😊.

Hi Chef Jean-Pierre! I've never heard of tis dish, but it sounds/looks delicious! I'm adding it to my folder. Thank you so much for sharing!

I give thumbs up before I watch your videos because I know they are all good .

A question I've always wondered is, "What is the difference between 'Fra Diavolo' and 'Arrabiatta?'" Chef I absolutely love your videos and how you treat cooking as the social experience it is meant to be. My wife and I honeymooned in Aix-En-Provence, Avignon, and Nice and my typically food-cautious wife fell in love with the food there! I make at least one of your meals (If not more) a week, and your videos and flavors help us recapture that joyful time in our lives. Any chance you could do a lesson on "Orange Blossom Fougassette?" I still haven't been able to recreate that for her, (us). our

What a great dish as always Chef!

Just found this amazing guy today. Such a vibe n taught me sm❤

Last night I made this recipe to the letter with the measurements on the website... OMG!!! Super delicious!!! You could see the slices of garlic but you couldn't feel the strong flavor of garlic... rather it was a combination of the sweetness of the basil, with parsley and garlic... And the butter at the end... Ooohhh!, ooohhh, ooohhh! Everything is definitely better with butter. And the final touch of cherry tomatoes!!! Fantastic! delicious!!!! My husband says that this is the sauce that we are going to use with any pasta! Thank you Chef!!! You made us enjoy a fantastic dinner last night! Jack... I can imagine how hungry you get with all those delicious smells when you guys are filming!!! Very good production and very timely stickers! Keep up the good work! And thank you Chef for teaching me to enjoy cooking in my retirement!

Yep! Gonna try this soon! Thanks Chef!

Chef Jean Pierre makes cooking fun! His enthusiasm is contagious-God Bless him!

Jean Pierre you are my favorite chef to watch : )

After becoming a dedicated Chef J-P fan, I add butter to my butter 😅and I put it into everything I can. Another great recipe!

Pasta elevated ❤

Yea butter!!! I love how it finishes the meal !! It’s luxurious!!

Yum! Thank you so much for your enthusiastical teachings. You are so awesome and I have dinner figured out 😂

Hoo man, I still can't decide if I enjoy these videos more for Chef JP's humor, or for the recipes themselves! We get equal parts of both. Since I also love pasta, this is one recipe I'm definitely going to try (even with the butter!). I also love the little "after we're done" off-the-record dialogue of Chef's that Jack often includes. I'm surprised that the both of them don't weigh 300 pounds by now! I'm a big fan of Ina Garten (the Barefoot Contessa) and some others, but this is by far the best cooking channel on the internet :-)

Just received your cookbook today can't wait to use it for the first time

Can't wait to try this one. Thanks Chef

❤🎉YOUR NOT A WHIMP YOU ARE A BEAUTIFUL CHEF... AGAIN YOUR WIFE IS SO LUCKY ! BLESSINGS

This is very close to the red sauce I make! Love the salsa addition to the top! So if my red sauce is almost exactly and all’ arrabiata, then I need to learn to make other red sauces. I don’t like to put the same sauce on lasagna, cannelloni, spaghetti, angel hair, pizza, etc., because then everything tastes the same.

As for the garlic, the pungent part is the core. To eliminate the pungent part, I have seen Italian chefs split the garlic in half and remove the center core first. After that, they either slice or mash the garlic. As for the tomatoes, I use La Valle D.O.P. San Marzannos.

Definitely my favourite KZfaq Chef... Love your work, your stories, your enthusiasm, and Jack! Thanks Chef, you have expanded our regular dishes considerably in the few months since I first found your channel. Your spaghetti carbonara is the most voted regular family favourite, hands down! Cheers!