Wagon Wheel Pasta With Pancetta And Peas Recipes

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PASTA, PANCETTA AND PEAS

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8



Pasta, Pancetta and Peas image

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

PASTA WITH PANCETTA AND TOMATO SAUCE

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9



Pasta with Pancetta and Tomato Sauce image

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.

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

WAGON WHEEL PASTA WITH RICOTTA CHEESE, BACON, AND PEAS

Make and share this Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas recipe from Food.com.

Provided by WI Cheesehead

Categories     Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14



Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas image

Steps:

  • Preheat oven to 400°F
  • Bring a large pot of salted water to a boil.
  • Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
  • Remove from heat, drain the pasta, and then return the pasta to the pot.
  • Meanwhile, heat the olive oil over medium heat in a heavy skillet.
  • Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
  • Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
  • Once cool, crumble into small pieces, and add to the pasta.
  • Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
  • Transfer pasta to a 7x11 casserole dish.
  • Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

Nutrition Facts : Calories 410.7, Fat 14.8, SaturatedFat 6.1, Cholesterol 53, Sodium 337.2, Carbohydrate 50.8, Fiber 3.8, Sugar 4.3, Protein 18

16 ounces wagon wheel macaroni
2 tablespoons olive oil
1 onion, chopped (about 1 cup)
6 slices bacon
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
8 ounces ricotta cheese
1 egg, beaten
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese
salt and pepper
1/2 cup grated Fontina cheese
1/4 cup seasoned bread crumbs

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