Fettuccini With Pancetta And Tomato Cream Sauce Recipes

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PASTA WITH PANCETTA AND TOMATO SAUCE



Pasta with Pancetta and Tomato Sauce image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9

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

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.

PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE



Penne with Pancetta and Tomato-Cream Sauce image

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

1/2 cup chopped pancetta or bacon (3 ounces)
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 14 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves, divided
1 pound penne

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.

FETTUCCINI WITH PANCETTA AND TOMATO CREAM SAUCE



Fettuccini With Pancetta and Tomato Cream Sauce image

Make and share this Fettuccini With Pancetta and Tomato Cream Sauce recipe from Food.com.

Provided by BlueRidgeMama

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup pancetta or 4 ounces bacon, chopped
1 tablespoon olive oil
3 garlic cloves, finely minced
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1/2 cup dry white wine
1/2-3/4 cup whipping cream
1 -1 1/2 teaspoon dried basil
1 lb fettuccine pasta
fresh grated parmesan cheese

Steps:

  • Cook pancetta or bacon in large skillet until crisp. Transfer to paper towels and drain, using slotted spoon.
  • Add olive oil and garlic to drippings and saute 30 seconds.
  • Add tomatoes, with juices, wine, and cream and bring to a slow boil.
  • Add basil. Reduce heat and simmer until slightly reduced. Season to taste with salt and pepper.
  • Toss with cooked pasta and serve topped with parmesan.

Nutrition Facts : Calories 506, Fat 17.2, SaturatedFat 7.7, Cholesterol 123.7, Sodium 48, Carbohydrate 68.6, Fiber 1.4, Sugar 3, Protein 14.6

SPAGHETTI WITH CREAMY PANCETTA SAUCE



Spaghetti with Creamy Pancetta Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 teaspoons extra-virgin olive oil
1/2 cup chopped pancetta
1/2 small onion, chopped
1/4 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 tablespoons heavy cream
8 ounces fresh spaghetti or fettuccine
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
  • Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.

PASTA WITH PANCETTA AND TOMATO SAUCE



Pasta With Pancetta and Tomato Sauce image

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

6 ounces pancetta, diced cut in small cubes
2 tablespoons olive oil
2 onions, chopped
1 shallot
1 tablespoon capers
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
1/4 cup water
1/4 cup basil
1/4 cup copped chives
fresh ground black pepper
salt
1 lb pasta, of your choice
1/2 cup grated pecorino parmesan-romano cheese mix

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.

CREAMY TOMATO PARMESAN FETTUCCINI



Creamy Tomato Parmesan Fettuccini image

"In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce," recalls Darlene Brenden of Salem, Oregon. "When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (14-1/2 ounces) stewed tomatoes
1/2 cup heavy whipping cream
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil
4 cups hot cooked fettuccine
1/3 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 324mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

TOMATO-CREAM SAUCE FOR PASTA



Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 5

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM



Fettuccine with Prosciutto, Tomatoes, and Cream image

Categories     Milk/Cream     Cheese     Dairy     Garlic     Herb     Pasta     Pork     Tomato     Sauté     Quick & Easy     High Fiber     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 pound fettuccine
3 tablespoons olive oil, divided
6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
3 garlic cloves, pressed
3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
1/2 cup whipping cream
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup grated Parmesan cheese plus additional for serving

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
  • Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

CREAMY TOMATO FETTUCCINE



Creamy Tomato Fettuccine image

"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

1/2 pound ripe plum tomatoes, peeled and chopped
3 tablespoons Marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces uncooked fettuccine
3/4 cup sliced fresh mushrooms
1/2 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 ounces cream cheese, cubed and softened
2 tablespoons grated Parmesan cheese

Steps:

  • In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.

Nutrition Facts :

FETTUCCINE ALFREDO WITH PANCETTA RECIPE - (4.1/5)



Fettuccine Alfredo with Pancetta Recipe - (4.1/5) image

Provided by á-2267

Number Of Ingredients 13

12 oz pancetta, chopped
1/2 cup onion, diced
1 Tbsp garlic, minced
1/3 cup white wine
2 cups heavy cream
1 cup milk
1 cup Parmesan cheese, freshly grated
3/4 tsp salt
2 tsp ground black pepper
2 tsp fresh oregano, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 lb fettuccine, cooked to al dente, as per package instructions

Steps:

  • 1. Cook the pancetta until crispy over medium-high heat in a 3-qt saucepan. Remove 1/3 of the cooked pancetta onto a paper towel-lined plate; set aside. 2. Add the onions and garlic to the same saucepan and cook about 5 minutes over medium-high heat. Add the white wine and cook for another 2 minutes. Then, add the cream, milk, Parmesan, salt, and pepper and cook over medium-low heat for 5 minutes. Add the oregano, basil, and half the parsley and stir until combined. 3. Drain the pasta and return to its cooking pot. Pour the sauce into the pot and gently toss until the fettuccine is completely coated. Transfer the pasta to a warm serving bowl and top with the remaining parsley and reserved pancetta. Serve immediately.

FETTUCCINE WITH PANCETTA, PORCINI, AND TOMATO



Fettuccine with Pancetta, Porcini, and Tomato image

Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
3 ounces thinly sliced pancetta, torn into 3-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 pound porcini mushrooms, brushed clean and quartered
2 plum tomatoes, cored and diced
1/4 cup white wine or vermouth
1 12-ounce can evaporated milk
Coarse salt and freshly ground black pepper
1 pound whole-wheat fettuccine
1/4 cup grated Parmesan

Steps:

  • Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
  • Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
  • Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
  • Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.

FETTUCCINE WITH ITALIAN TOMATO SAUCE



Fettuccine with Italian Tomato Sauce image

A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red wine, nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
6 oz uncooked fettuccine
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
  • Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
  • Meanwhile, cook and drain fettuccine as directed on package.
  • Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg

PASTA PANCETTA



Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 6

Number Of Ingredients 10

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
  • Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

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From myrecipes.com


PANCETTA CREAM SAUCE WITH PEAS - THERESCIPES.INFO
Pancetta Cream Sauce with Petite Peas | 3 Italian Sisters great www.3italiansisters.com. Add pancetta and onion and saute until golden Add garlic and cook for 1 more minute…do not brown garlic. Add wine and cream and season with salt and pepper. Simmer sauce for approx 5 minutes or until it slightly thickens. Stir in peas and cheese and simmer for 2-3 more minutes…..
From therecipes.info


PASTA WITH PANCETTA IN A SMOKY TOMATO SAUCE - RACHEL COOKS®
2011-10-03 Instructions. Put a large pot of water over high heat to boil for the pasta. In a large deep skillet, cook pancetta over medium high 10 minutes or until crispy. Remove to a plate lined with paper towels to drain. Drain some of the fat from the pan, leaving about 1 tablespoon.
From rachelcooks.com


FETTUCCINI WITH PANCETTA AND TOMATO CREAM SAUCE RECIPE
Jan 15, 2018 - Yum! Serve with salad and crusty bread.
From pinterest.co.uk


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CREAMY PANCETTA PASTA DEL MARESCIALLO - THE PASTA PROJECT
Pasta del Maresciallo is one of a few similar vintage recipes from the 80s when adding cream to tomato sauce was trendy! In fact, adding cream to lots of dishes was really alla moda! Prior to then, Italians mostly didn’t add cream to pasta with tomato sauce. In fact, tomato sauce is originally a Southern Italian invention, whereas pasta sauces with dairy based condiments are …
From the-pasta-project.com


PANCETTA CREAM SAUCE RECIPE - FOOD NEWS
Pancetta Cream 2-1⁄2 cups heavy cream 1 tablespoon good olive oil 1⁄4 pound Red Table Meats pancetta, cut into a 1⁄4″ dice or lardons 2 cloves garlic, roughly chopped 1 shallot, roughly chopped 3 sprigs thyme 1 teaspoon whole black peppercorns 1 teaspoon juniper berries
From foodnewsnews.com


PASTA CREAM CHEESE RECIPE - THERESCIPES.INFO
Creamy Pasta with Cream Cheese Recipes 300,255 Recipes. Last updated Sep 02, 2021. This search takes into account your taste preferences. 300,255 suggested recipes. Creamy Pasta Toss with Smoked Sausage Hillshire Farm. shredded Parmesan cheese, uncooked pappardelle pasta, smoked sausage and 10 more.
From therecipes.info


FETTUCCINI WITH TOMATO-CREAM SAUCE - EAT YOURSELF SKINNY
2012-08-15 Heat a large skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes, cook for 3 minutes. Add in reserved 1 1/3 cups pasta water and bring to a boil. Stir in cream cheese and mix until smooth. Add in pasta and red pepper and cook an additional 3 minutes or ...
From eatyourselfskinny.com


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Top Asked Questions

What is the best way to cook a pancetta pasta?
Step 1 - Add olive oil to a large pan and brown the pancetta until lightly golden. Add the shallots and red pepper flakes and saute until soft (photos 1-3). Step 2 - Add the wine and reduce it by half (simmer until half the liquid remains). Add the tomatoes and simmer for 10 minutes.
How do you cook pancetta in a crock pot?
Bring a large pot of water to a boil, once boiling add a generous amount of salt. Add 1-2 tablespoons of olive oil to a large pan and add the pancetta, fry until lightly golden then add the sliced shallots and red pepper flakes. Saute until soft (1-2 minutes). Add the wine and reduce it by half.
What is the best way to cook a tomato sauce?
Add garlic, cook until fragrant. Add the vermouth to the pan and cook for 3 to 4 minutes. Add tomatoes and stir until combined. Lower the heat and let simmer for a further five minutes. Stir in the cream, parmesan cheese and parsley.
How to cook pancetta and linguine on the stove?
Directions Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. 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.

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