PASTA WITH PANCETTA AND TOMATO SAUCE
This simple, quick recipe makes the most savory tomato sauce - and it happens to be one of the classic pasta dishes of Rome.
Provided by Giada De Laurentiis
Categories Main Course
Time 40m
Yield 6
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.
Nutrition Facts : ServingSize 6, Calories 370
WAGON WHEEL PASTA WITH PANCETTA AND PEAS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
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.
TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS
Another Giada De Laurentiis recipe from her family dinners cookbook. This soup is heavenly, I was stunned at all of the amazing flavors it has in it. This is a must try!
Provided by HeidiSue
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large, heavy pot over medium flame.
- Add the pancetta and saute until crisp and golden, about 5 minutes.
- Add the onion and saute until tender, about 3 minutes.
- Add the bread cubes and toss to coat with the pan drippings.
- Saute until the bread cubes are golden, about 5 minutes.
- Add the broth, tomatoes, basil, oregano, and red pepper flakes.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Simmer uncovered until the flavors blend, about 10 minutes.
- Season the soup to taste with salt and pepper.
- In a small bowl, stir together the mascarpone and sour cream until blended.
- Ladle the soup into bowls.
- Spoon a dollop of the mascarpone mixture onto each serving and serve.
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 4.2, Sodium 470.6, Carbohydrate 21.5, Fiber 3.3, Sugar 6.7, Protein 7.8
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