Tomato Pasta Sauce With Pancetta And Red Wine Recipes

Steps:

• Heat the olive oil in a frying pan and fry the pancetta with the dried chilies until crisp.
• Pour in the red wine and reduce by half, before stirring in the tomato sauce and oregano.
• Season to taste, simmer for 5 minutes and serve with penne and grated Parmesan.

Steps:

• Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

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.

Steps:

• Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
• Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
• Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Steps:

• Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
• Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.

Steps:

• Start with preparing all the vegetables and set them aside.
• Brown ground beef and sausage well and set aside.
• Saute all the vegetable in the olive oil until they are soft. Add the browned meat.
• Puree the tomatoes in a separate bowl and add to the vegetables/meat.
• Add the spices, salt, sugar and pepper.
• Let it simmer for about an hour.
• Add the wine and taste to see if more salt/pepper is needed.
• Simmer for another 30 minutes to an hour.
• Serve with mini farfalle or mini penne and some good parmesan cheese.