Tagliatelle With Chestnuts Pancetta And Sage Recipes

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TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelle with Chestnuts, Pancetta, and Sage image

Categories     Herb     Nut     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Fall     Spring     Winter     Sage     Chestnut     Gourmet

Yield Makes 6 to 8 side-dish or 4 main-course servings

Number Of Ingredients 10

3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 ounces dried flat egg pasta such as tagliatelle or fettuccine
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES



Tagliatelle With Pancetta, Shrimp, and Roasted Tomatoes image

Make and share this Tagliatelle With Pancetta, Shrimp, and Roasted Tomatoes recipe from Food.com.

Provided by sexymommalucas

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 ounces pancetta or 4 ounces bacon, cut into small dice
1 tablespoon chopped garlic
12 large shrimp, cleaned and butterflied
1 teaspoon chili flakes
kosher salt & freshly ground black pepper
4 roasted tomatoes, peeled, seeded, and cut into large chunks
3/4-1 lb tagliatelle pasta noodles
2 tablespoons freshly grated parmesan cheese
2 tablespoons coarsely chopped basil

Steps:

  • Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
  • Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
  • When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.

Nutrition Facts : Calories 508.4, Fat 18.8, SaturatedFat 3.5, Cholesterol 105.9, Sodium 100.7, Carbohydrate 67.2, Fiber 4.6, Sugar 4.9, Protein 18.7

TAGLIATELLE WITH PROSCIUTTO AND BUTTER



Tagliatelle With Prosciutto and Butter image

Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Provided by Alexa Weibel

Categories     dinner, for two, lunch, quick, weekday, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

6 tablespoons unsalted butter
2 ounces prosciutto, torn into bite-size pieces
Kosher salt and black pepper
3/4 pound handmade fresh tagliatelle or store-bought tagliatelle
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired

Steps:

  • Bring a large pot of water to a boil over high heat.
  • In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
  • Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
  • Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
  • Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

TAGLIATELLE WITH MEAT SAUCE



Tagliatelle With Meat Sauce image

I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."

Provided by By The Lake

Categories     European

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb tagliatelle pasta noodles
3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
1 carrot, chopped
1 small green pepper, chopped
1/4 lb pancetta, chopped
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
1 (6 ounce) can tomato paste
3 cups beef broth
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
  • Add the beef, pork and veal and cook until lightly browned.
  • Drain off any fat.
  • Stir in the tomato paste and cook for 2 minutes.
  • Stir in beef broth and cook for about 10 minutes.
  • Add the cream.
  • Season with salt and pepper.
  • Cover and cook for about an hour.
  • In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
  • Plate the pasta and top with the meat sauce.
  • Serves 4 people and don't forget the shaved Pecorino Romano cheese.

Nutrition Facts : Calories 1178.2, Fat 57.8, SaturatedFat 22.7, Cholesterol 331, Sodium 1287.4, Carbohydrate 95.6, Fiber 6.8, Sugar 9.3, Protein 68.4

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