PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
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.
BUCATINI WITH PANCETTA, TOMATOES, AND ONION
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
- Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.
Nutrition Facts : Calories 562 g, Fat 18 g, Fiber 5 g, Protein 30 g
SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES
Make and share this Spaghetti With Pancetta and Sun-Dried Tomatoes recipe from Food.com.
Provided by Karen in MA
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet.
- Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
- Using a slotted spoon, transfer the pancetta to a plate.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add the remaining 2 tablespoons of olive oil and heat until shimmering.
- Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
- Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the basil and season with salt and pepper.
- Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
- Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
- Transfer to a bowl and serve, passing the Parmesan at the table.
Nutrition Facts : Calories 578.6, Fat 16.2, SaturatedFat 2.3, Sodium 26.1, Carbohydrate 91.8, Fiber 4.7, Sugar 3.6, Protein 15.9
SPAGHETTI WITH TOMATOES AND PANCETTA
Provided by Michelle Minnaar
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Chop the ripe plum tomatoes into chunky dice.
- Put the pancetta in a medium saucepan with the oil. Stir over a low heat until the fat runs. Add the onion and stir to mix. Cook gently for about 5 minutes, stirring.
- Add the tomatoes with salt and pepper to taste. Stir well and cook for 7 minutes.
- Meanwhile, cook the pasta a large pan of boiling salted water until just al dente, i.e. tender but still firm to the bite.
- Remove the sauce from the heat, taste and adjust the seasoning if necessary. Spoon the sauce on individual pasta portions and serve immediately
Nutrition Facts : ServingSize 1 serving, Calories 530 calories, Sugar 4.4 g, Sodium 398 mg, Fat 18.7 g, SaturatedFat 4.9 g, Carbohydrate 70.4 g, Fiber 4.3 g, Protein 19.7 g, Cholesterol 28 mg
SPAGHETTI WITH PANCETTA AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
- Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
- Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.
Nutrition Facts : Calories 560, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 23 grams, Sugar 1 grams
LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES
Provided by Gerald Colapinto
Categories Pasta Pork Sauté Quick & Easy Meat Bacon Sausage Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 8
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.
TOMATO-BASIL-PANCETTA PASTA
In less than 30 minutes I cooked up this nice dish from scratch. I liked the idea of a simple, but filling dish without the heaviness of cream and butter ["pastas you don't want to eat in a while"]. *Don't fry garlic for too long because it easily turns black and bitter. *Preparation time includes the cooking time of the pasta *You may have noticed that I don't use salt for the sauce. The pancetta itself gives of enough of a 'salty' flavor', so I didn't think it was necessary. *The nutritional values calculated for this recipe are bogus. I don't know exactly what happened, but common sense with put this recipe to < 500 calories.
Provided by foodieforlife2
Categories Lunch/Snacks
Time 30m
Yield 1 portion
Number Of Ingredients 9
Steps:
- Cook the pasta with some salt 'al dente' according to its package instructions and drain, wash with cold water.
- Prepare the vegetables: half the cherry tomatoes, slice the mushrooms, and shredd the basil (you can be a bit more liberal with the amount if you want). Last, chop the garlic-clove.
- Heat the olive oil in a frying pan, and add the pancetta. Stir on medium heat for about a minute until the pancetta gets crisp. Turn the heat down and add the garlic. Toss it for another minute, until slightly 'fried'*.
- Add the tomatoes and cook for 3 minutes, frequently turning them around. Now, add half of the port and cook further for 2 minutes until almost all the [port] liquid has evaporated.
- Turn the heat back to medium-heat and add the mushrooms and black pepper. Stir around the vegetables for 1 minute, and add the remaining port. Let the liquid evaporate slightly, after which you add the shredded basil.
- Cook for 2 more minutes until the basil has shrunk. At this stage, the vegetables should still be 'pooling' in a bit of liquid, which you do need to add flavor the pasta.
- Add the pasta and turn down the heat. Stir around for 2-3 minutes, to absorb [most of ] the sauce.
- Done! Serve in nice pasta bowls with some Parmesan/Pecorino cheese [if desired].
Nutrition Facts : Calories 528.9, Fat 15, SaturatedFat 2.1, Sodium 21.3, Carbohydrate 65.5, Fiber 4.6, Sugar 12.2, Protein 11.9
PASTA WITH PANCETTA AND TOMATO SAUCE
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
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.
More about "spaghetti with tomatoes and pancetta recipes"
PANCETTA AND SUN-DRIED TOMATO PASTA - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.8/5 (5)Total Time 25 minsCategory Main CourseCalories 310 per serving
SPAGHETTI WITH CHERRY TOMATOES AND PANCETTA RECIPE | COLES
From coles.com.au
Cuisine Pasta,ItalianCategory Savoury,Lunch,Dinner,Main-MealServings 4
TOMATO & PANCETTA PASTA | CANADIAN LIVING
From canadianliving.com
SPAGHETTI WITH PANCETTA AND CHERRY TOMATOES - SALU …
From salu-salo.com
GARLICKY SPAGHETTI WITH KALE, TOMATOES AND PANCETTA - DELALLO
From delallo.com
Cuisine AmericanTotal Time 30 minsCategory PastaCalories 260 per serving
PASTA WITH TOMATOES, PEAS AND PANCETTA - CHRISTOPHER KIMBALL’S …
From 177milkstreet.com
PASTA WITH PANCETTA AND TOMATO SAUCE - THIS HEALTHY TABLE
From thishealthytable.com
BUTTERNUT TOMATO PASTA SAUCE - EASY RECIPES
From easyrecipes.co.za
15 ITALIAN SPAGHETTI BOLOGNESE SAUCE RECIPE - SELECTED RECIPES
From selectedrecipe.com
SPAGHETTI WITH PANCETTA AND ONIONS | RACHAEL RAY | RECIPE
From rachaelrayshow.com
PANCETTA PASTA WITH TOMATOES RECIPE - THE MOM 100
From themom100.com
PANCETTA PASTA (QUICK 4 INGREDIENT RECIPE) - CHRISTINA'S CUCINA
From christinascucina.com
PASTA WITH PANCETTA AND TOMATO SAUCE (PASTA ALL'AMATRICIANA)
From giadzy.com
BUCATINI WITH TOMATO, PANCETTA AND CHILIES - WSJ RECIPES
From wsj.com
PENNE WITH PANCETTA, GRAPE TOMATOES, PEAS AND ROMANO | RECIPE …
From getrecipecart.com
EASY VEGAN MAC AND CHEESE RECIPE | EPICURIOUS
From epicurious.com
PANCETTA PASTA WITH TOMATOES (25-MINUTE MEAL!) - BILLI'S KITCHEN
From billiskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love