Pasta Alla Ladd Recipes

PASTA ALLA GRICIA

Pasta alla Gricia image

This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 ounces applewood smoked bacon, diced
1 1/2 teaspoons freshly ground black pepper
Kosher salt
1 pound linguine pasta
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup freshly grated Pecorino Romano

Steps:

Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

PASTA ALLA LADD

Pasta Alla Ladd image

Take an everyday staple like tomato sauce and turn it into a hearty and comforting pasta dish for the whole family.

Provided by Ree Drummond

Categories beef,Main,pasta,tomatoes

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
½ large onion, diced
2 cloves cloves garlic, minced
2 lb(s) lbs ground beef
1 generous tsp ground thyme
Red pepper flakes, to taste
Salt and freshly ground black pepper
2 14-oz cans whole tomatoes
1 ½ - 2 lb(s) lbs rigatoni
¼ - ½ cup freshly grated parmesan, plus more for serving

Steps:

Heat the olive oil in a large skillet or pot over medium-low heat. Add the onions and cook until starting to turn translucent, a couple of minutes. Add the garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add the ground beef and cook until brown. Drain off most of the excess fat. Add the ground thyme, red pepper flakes and some salt and pepper. Stir to combine. Dump in the canned tomatoes with their juices. Stir, reduce the heat to low and cover the pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook the rigatoni according to the package directions-don't overcook! Drain and place individual portions into bowls.
Stir 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust the seasonings. Ladle the sauce over the cooked pasta, top with more Parmesan and serve with extra Parmesan for sprinkling.

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