Pasta Vecchia Napoli Tomato Sauce With Smoked Pancetta 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.

PASTA VECCHIA NAPOLI (TOMATO SAUCE WITH SMOKED PANCETTA)



Pasta Vecchia Napoli (Tomato Sauce With Smoked Pancetta) image

I found this on Deborah Mele's italian food site, i have had this before in Cortona and it is delicious. If you can't find smoked pancetta then use proscuitto or something that gives a smoky flavor.

Provided by MarraMamba

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped onion
1 zucchini, cut into 1/2 inch dice
2 garlic cloves, Minced
6 ounces smoked pancetta, cut into 1 inch long thin sticks
1 (14 ounce) can tomato puree
1/3 cup chopped fresh basil
salt & pepper
1/3 cup heavy cream
1/3 cup chopped fresh parsley
1 lb dry pasta

Steps:

  • In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent.
  • Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes.
  • Add the cream and mix well. Keep the sauce warm over low heat.
  • Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley.

Nutrition Facts : Calories 609.9, Fat 16.2, SaturatedFat 5.9, Cholesterol 27.1, Sodium 49.9, Carbohydrate 99.2, Fiber 6.7, Sugar 8.6, Protein 18

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