Agnolotti With Sausage And Ricotta Filling And Burst Cherry Tomato Pancetta Sauce Recipes

CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

RICOTTA MANICOTTI WITH TOMATO SAUCE

Steps:

• Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
• Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
• Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

PASTA WITH BURST CHERRY TOMATOES

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
• Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
• Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

AGNOLOTTI WITH SAUSAGE

Steps:

• In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add onions. Cook until onions are soft and have lost their moisture. It may be necessary to adjust the heat so that onions do not brown. Reduce heat to medium-low, and continue to cook so that onions brown slowly, stirring frequently, until dark brown but not burned, about 45 minutes total cooking time. It may be necessary to adjust the heat to prevent them from burning.
• Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook, stirring occasionally, over medium-high heat until lightly browned. Do not to let the meat dry out. Add cream, and cook, stirring, for 2 minutes. Transfer to a large heat-proof bowl. Break sausage into marble-size pieces, if necessary. Set aside.
• Bring a large pot of salted water to a boil. Add peas and onions to sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of boiling water to warm through. Cook until al dente, following label directions. Strain pasta, and add to bowl with sausage mixture along with a few tablespoons boiling water. The sauce should not be wet or runny. The agnolotti should be well coated and shiny from the sauce. Transfer to serving dishes, and season with pepper. Serve immediately.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE

Steps:

• Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
• To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
• Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

FRIED GREEN TOMATOES WITH BURST CHERRY TOMATOES, PANCETTA AND LOBSTER

Steps:

• Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes.
• Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it's tightly coated.
• Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed.
• Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm.
• Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray.
• To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don't get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves.

CHERRY TOMATO, PANCETTA AND BASIL SAUCE FOR PASTA

Steps:

• Preheat oven to 200c.
• Place garlic cloves on baking sheet and cook about 8 minutes.
• Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
• Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
• Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
• Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES

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.