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.
PASTA WITH PANCETTA AND TOMATO SAUCE
I finally found a recipe for a pasta sauce using pancetta. Very easy and delicious pasta recipe from Gaida De Laurentiis I played around with it and came out with this winner.
Provided by Sageca
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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 onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
- .
- Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
- In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
- When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
- Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
- Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
- Taste to see if it needs extra seasoning.
- Meanwhile, boil the pasta 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 pasta 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 pepper and salt, to taste.
- Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
- Use fresh or frozen Basil.
SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES
Make and share this Spaghetti With Pancetta and Sun-Dried Tomatoes recipe from Food.com.
Provided by Karen in MA
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet.
- Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
- Using a slotted spoon, transfer the pancetta to a plate.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add the remaining 2 tablespoons of olive oil and heat until shimmering.
- Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
- Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the basil and season with salt and pepper.
- Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
- Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
- Transfer to a bowl and serve, passing the Parmesan at the table.
Nutrition Facts : Calories 578.6, Fat 16.2, SaturatedFat 2.3, Sodium 26.1, Carbohydrate 91.8, Fiber 4.7, Sugar 3.6, Protein 15.9
PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS
I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.
Provided by rosewater
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add the pancetta to a large skillet over medium heat.
- Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
- Add the onion and saute till tender for 5 minutes. Season with salt.
- Add the garlic and red pepper flakes and saute until fragrant for 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.
- Meanwhile, boil the pasta according to directions.
- 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.
SENSATIONAL NO TOMATO SAUCE SPAGHETTI
a spaghetti sauce you will enjoy, its unusual because you cook the sauce, then add spaghetti, and then bake it. I got this recipe from my aunt.
Provided by weekend cooker
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In alarge skillet, melt butter and saute garlic until it is browned slightly.
- Cook spaghetti according to the package directions, and drain.
- Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
- Pour into a buttered 2 quart baking dish.
- Cover and bake at 325 degrees until it is warm, about 15 minutes.
- Uncover and sprinklethe bacon over casserole.
Nutrition Facts : Calories 1306.7, Fat 101.7, SaturatedFat 55.1, Cholesterol 284.6, Sodium 1071.5, Carbohydrate 63.5, Fiber 0.3, Sugar 0.4, Protein 36.1
CINNAMON-PANCETTA CARBONARA BY GIADA DE LAURENTIIS
I haven't tried this recipe yet, but it looked and sounded so good when Giada made it on her show. I've never had cinnamon in an alfredo type dish, but it sounds really good. If you try it, let me know what it's like, because I probably won't be able to make it for a while.:)
Provided by myslys
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
Nutrition Facts : Calories 751.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 413, Sodium 568.7, Carbohydrate 50.8, Fiber 0.1, Sugar 0.4, Protein 25.4
TOASTED PASTA
Have no idea were this came from as I have been making for so many years. This is an inexpensive side dish, that can easily be made into a main dish by topping with precooked chicken fillets, and sliced mozzarella, and then baked. The toasting of the Fideo is really what makes this dish. * Post script: This recipe does call for a lot of olive oil which can be cut down, but keep in mind that you need a fair amount to fry the noodles and give them that wonderful toasted taste.
Provided by Debbwl
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pan-fry the coils in oil until golden brown, remove from pan and set aside.
- In original pan bring tomatoes, water and salt to a boil.
- Return pasta to pan with boiling tomatoes. Simmer, semi covered, for about 10 minutes. Stir occasionally with a fork to separate coils and keep noodles from sticking. Liquid should be absorbed and pasta tender.
- Remove from heat, cover and let sit 10 minutes before serving.
Nutrition Facts : Calories 392.7, Fat 19, SaturatedFat 2.7, Sodium 582.8, Carbohydrate 47.8, Fiber 2.7, Sugar 4.5, Protein 8.2
PASTA WITH PEAS AND PANCETTA
Make and share this Pasta With Peas and Pancetta recipe from Food.com.
Provided by Candy in Tyrone
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
- Cook the peas for 2 minutes then drain well and keep hot.
- Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
- Garnish with the Parmesan shavings and serve piping hot.
Nutrition Facts : Calories 508.9, Fat 12.1, SaturatedFat 4.9, Cholesterol 19, Sodium 315.7, Carbohydrate 86.2, Fiber 14.2, Sugar 4.8, Protein 16.5
LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES
Provided by Gerald Colapinto
Categories Pasta Pork Sauté Quick & Easy Meat Bacon Sausage Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
- Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
PASTA WITH CREAM AND PANCETTA
This is a lovely Alsacian-inspired pasta dish that I learned from a French flat-mate, and that has become an absolute favourite. It is truly delicious!!
Provided by melle_escaton
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
- Drain the pasta and let it stand until your sauce is ready.
- To save time, start preparing your sauce while the pasta is boiling.
- For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
- Toss the pasta with the fried onions, garlic and pancetta.
- Pour cream over it all, as much as you like (I use about 100 ml).
- Season with salt and pepper, according to taste.
- Voila, your delicious meal is ready!
Nutrition Facts : Calories 393.3, Fat 2.2, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 87.9, Fiber 12.1, Sugar 3.2, Protein 8.3
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