Pasta With Pancetta And Tomato Sauce Recipes

PASTA WITH PANCETTA AND TOMATO SAUCE

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 WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS

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.

PASTA WITH PANCETTA AND TOMATO SAUCE

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.

PASTA PANCETTA

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.

SPICY TOMATO SAUCE WITH PANCETTA

Steps:

• Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
• Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.

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.

PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE

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.