PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
PAPPARDELLE WITH BEEF
Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce - you're bound to be going back for seconds
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 4h30m
Number Of Ingredients 4
Steps:
- First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
- Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
- Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 0.57 milligram of sodium
PAPPARDELLE WITH SIMPLE TOMATO SAUCE
Make and share this Pappardelle With Simple Tomato Sauce recipe from Food.com.
Provided by Laka
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
- Add most of the basil, stir and wait few seconds until wilted.
- Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
- Stir in capers, sea salt and pepper. Set aside and keep warm.
- On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
- Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
- Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.
Nutrition Facts : Calories 535.5, Fat 5.7, SaturatedFat 0.9, Sodium 599.6, Carbohydrate 102.5, Fiber 6.6, Sugar 8.6, Protein 18.3
PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE
Categories Milk/Cream Pasta Pork Tomato Sauté Super Bowl Quick & Easy Basil Bacon White Wine Winter Potluck Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.
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