Niall Horan Cooks 'Dad's' Pasta Dinner | Now Serving | Vogue

It's messy. Can you imagine off the back of this I had my own cooking show? That would be a turn of events. Tomato, tomato. How drunk am I going to be when I leave here? Cheers. I love a gin and tonic in the summer. You can't beat it. I have brought with me Monkey 47, which is one of my favorite gins. I absolutely love it. Got some tonic water. I would usually do lemon. Sometimes I do cucumber. So I might make one of each. We got some ice in there. There's a big ice cube as well. So we're going to get our gin. Do you know what's hilarious? The fact that I didn't go for the single at all. Went straight for the double. We'll crack open our tonic. Just very simple. Nothing crazy. For a dinner party, you need to have your beers. You need to have your wine. You need to have your rosé. You need to have the cocktails flying. I feel like I do that pretty well at the house. I always do this thing where I think I'm going to serve dinner at a certain time and then never serve it on time because everyone has a few drinks and forgets about the meal they came for. But gin and tonic is a must for me. It's a great start to the evening drink. This one, I'm going to make it with lemon. I just simply just slice the lemon in rounds and simply just slot it in. I'm going to use this. Oh yeah. Now we're talking. The lemon just gives that a little bit of summery feel, but also cucumber does too. So I'm going to make another one. How drunk am I going to be when I leave here? We do a little bit more. My new album is called Dinner Party. It's an album that I started February last year, maybe. It's an album that kind of revolves around dinner party because it's where I met my girlfriend. And it's kind of basically about like that kind of once in a lifetime moment that actually like changes the course of your life and things will never be the same again. Got the cucumbers flying now. The ratio is pretty important too. You got your double shot of gin and then adding in pretty much talking like three quarters of it. I've sliced up these, but because we are on Vogue, we've got beautiful little ribbons. We can extend this out. Look at this arts and crafts. Put it in like that. See, now that's a completely different taste. The lemon gives you that kind of citrusy, obviously citrusy, summery feel, but I find the cucumber is kind of year round. Cheers. Let's get into the pasta. All right. So we're magically clean, right? So we're going to make dad's pasta. The story behind dad's pasta is my girlfriend's dad made this for his now wife, her mother, um, the first day that they ever met. We have our bacon. We've got our cheese. We've got our onion, our garlic, our tomatoes. We do have chilies. I see them here. And they also did see a bowl over here that I'm going to have a little route through in a second. Mise en place, the most important part for all you culinary people out there. You're going to see chopping and knife work that you've never seen before. Take from that what you will. We got our garlic here. I chopped this in a way that probably not many people do. I tend to chop it like I would an onion. This is also a first, by the way, cooking and talking. I see it as quite a serene thing to do music on drinking hands on a chilled afternoon. Maybe we can be silent, take it all in. I bet you've never seen garlic chopped like this before folks. I've also seen chefs using this bad boy before. So I'm going to get my garlic into the bowl. About 10 years ago, I was called out, um, online by the social media crew for not seasoning a chicken. Today's redemption day. And I'm going to make sure that I look a lot better with the help of Vogue. I'm not going to say I'm a chef and you can clearly say I'm not, but I do, uh, I do enjoy the activity of it. It's, it's a very chilled out thing. It's like writing a song or I'm making a meal or the same, two of the same things in my head. So I'm going to wash my hands now. Cause I hate the smell of garlic. So chefs do this. I think, I don't know, or they have it here. Maybe they're going to do this. It's a lot of that. Okay. Cut it in half and then slice true, but not all the way through. And then just slice it and dice it. Onion is chopped. Now it's chili time. I can see, maybe I'll go a little bit smaller. I like the little ones somewhere in between that, right? For the chilies. I'm definitely putting gloves on. You do not want to know my chili stories. I'm going to take off my ring as well. Please don't let me leave without this. Run the knife down the middle so I can de-seed. See that? Culinary words. I feel like on the last tour, I did a lot of collaborations on stage on tour. So I had like Ash, I had Shawn Mendes, Dermot Kennedy, a good pile of Ed Sheeran came out with me in Dublin, which was pretty cool. Any city where an artist lives, I want them to come out and, and play a tune with me. Taking the gloves off. My knife work is just gone to crap. Dicing this up. For this tour, collab wise, I'd love to have, I'd love to have role model out. Uh, that'd be great. I've been out on stage with Noah Khan, which was amazing. He came on my last tour. Anyone that wants to come and watch the show and fancies coming up for a song or two, just give me a shout. Just run the knife over it. We have big plum tomatoes here. Marzanos, which we're going to give a little crush. Going to break these up with my hands. Sleeves up, hands in. Let's do it. Oh, it's messy. Cool. Right. The tomatoes are chopped up. We now have to move on to the bacon. My girlfriend would be so proud of me right now. Before I arrived today, she sent me a full instructions on how to cook this. Probably do it once a month. And I forget it every single time, even though it's very straightforward. I don't know if her dad knows that I'm making this. He'll buzz off the fact that I'm doing it. Transfer this into the bowl. I'm big on like kitchen cleanliness. It's time to get all of this in the pan. And then we're going to get our water on boil for our spaghetti. Let's go. One more thing. It's 10 a.m. Come on. Beautiful. Right. So we got the water on boil in here for our spaghetti in a second. I'm going to fire up this pan. Right. Let's fire in the bacon. Break it up a little bit in here. People is the key to a perfect dinner party. We have the right people around, big on drinks, having the right drinks at the start of the night to get things flowing. The bacon is sizzling away here. I'm going to use that fat to cook the onions in in a second. When we tour, we tour with crew catering. You can tell it's Sunday by the looks on all of our crews faces because they know what's coming. Makes you feel like you're at home. It's getting a bit juicy up in here. There's a lot of fat in American bacon, huh? And we're going to get our onion. Don't forget, we still have this. Oh, I'm going to get some garlic now. Fire that in. It was chopped in a very different way than what you've seen before. Right. Chili time. Can you imagine off the back of this? I had my own cooking show. That would be a turn of events. I guess this is the only thing I can cook. I've got the tomato paste or as we call it puree. Probably get maybe, maybe a little bit more, a couple of teaspoons full. The tomato paste just kind of thickens things up a little bit. I don't want to use all the sauce, but I'm going to try and get as much of the tomatoes in there. I nearly said potatoes. And I'm also saying tomatoes for the American people. I would say tomatoes, tomato, tomato. Break these down just a little bit more the bits that I missed. Look at this. And while we get this bubbling, I think it might be spaghetti time. The water is boiling in here. Put that down there. I've got some salt. First of all, I'm going to salt this. Salt my tomatoes. Here we go. Okay. I reckon two people, half a packet maybe. What I'm going to do is I'm going to push this spaghetti down in here, get it on the boil in the salted water. This is effectively all built around the smoky taste of the bacon, the spice of the chili, and the most important part, parmigiano. If I can magically transfer someone here to eat this meal with, I'd take my girlfriend. She makes a very good version of this. And I think, I think I'm doing a good version of this now. She just texts me saying, you might want to spoon the pasta into the tomatoes and then you can properly stir in the cheese. We're on the same, we're on the same thing. Don't worry. I've got you. It's under a video. How am I doing? Let's taste this. See how we're doing. This is a big moment. I'm a better chef than I was seven years ago. Yes. Okay. So it's reduced a little bit quicker than the pasta is boiling. So I'm just going to turn off the heat. Got a nice little bottle of South African pinot here. I went for a bottle of pinot because the acidity in the pinot matches well with the pasta and the tomatoes. Oh, it's got great legs. That's what all the wine geeks say. Oh, beautiful. We're back, baby. Right. I think it's past the time. I'm going to do the age old trick of flinging it against the tiles. It's still bouncing. Check if this works. So we're going to transfer the pasta over. I'm going to put the bacon back in, in on top. Give this a little bit of a toss around. It's Parmesan cheese time. The most important part, I'm going to put pretty much most of this in on top of it. The most important part about dad's dish is the Parmesan. He has to get as much as possible in there. I feel like he kind of showed me this dish after about a year of us being together. I think it's basically all about the cheese. We need the heat below to keep the cheese melting within. More cheese, more cheese and more cheese. Is everybody hungry? Come on. I think we're pretty much there on this part of it. That's a lot of cheese, but that's the way we like it. We're about to plate this up and then we're going to try it. Clean again. One last toss of this. Get it all in there. All the bacon, all the onion, all the chili, all the garlic, and then plate it up. I'm going to get judged anyway. I'm more worried about the dad in dad's pasta. Hopefully I'm doing a good job here. One last little bit. I'm more worried about his judgment than I am about anyone else's. Beautiful finishing olive oil. Again, the most important part. A little bit more Parmesan. When I said there was a lot of cheese involved, I meant it. I think we're good. There she is. Dad's pasta. Just a little bit more wine. Right. Just for myself, I need to take a picture of this. Yes. I'm going to give this a nine out of 10. More cheese, more cheese. And this is perfect for a dinner party. Let's make this a 10 out of 10. Yes. That was a lovely gin and tonic. Dad's pasta, a glass of red. I hope you enjoy it. Try it at your next dinner party. I'll see you soon. Lots of love. Everyone behind the camera, come on in. This is my tour manager, Paul. What are we saying? Sexy, huh? You're not eating out of a dog bowl. That's not how you usually eat.