Crushed Red Pepper And Pancetta Pasta Food

PANCETTA AND PEPPER BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BUCATINI ALL'AMATRICIANA

Steps:

• Bring a large pot of salted water to a boil and salt the water.
• Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
• Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

PASTA CARBONARA (RACHAEL RAY)

Steps:

• Put a large pot of water on to boil. Add a liberal amount of salt and the rigatoni. Cook to al dente (about 8 minutes).
• Heat a (very!) large skillet over medium heat. Add EVOO and pancetta. Brown pancetta (2 minutes). Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all of the pan drippings.
• Beat yolks, then add 1 large ladleful (about 1/2 C) of the pasta cooking water to them. This tempers the egg and keeps them from scrambling when added to the pasta. (I use a wire whisk to whisk the water in, and do this when the pasta is maybe 3/4 done).
• Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.
• Remove from heat and add a big handful of cheese (the 1/2 to 1 C), lots of pepper, and a little salt. Continue to toss until the pasta soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley, if desired, and extra cheese, if desired.

PENNE WITH PANCETTA, ONION AND TOMATO

Steps:

• Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain.
• While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce.
• Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.
• Sprinkle in parsley and cheese. Toss together and serve.

PASTA E CECI EATING WITH THE SOPRANOS!

Steps:

• In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
• Add garlic and crushed red pepper and cook until garlic is golden.
• Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
• Crush some of the chickpeas with the back of a spoon.
• Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
• Add more water if necessary to prevent pasta from sticking to bottom of pot.
• The consistency should be just loose enough to require eating with a spoon.
• Let cool slightly before serving. Serve with coarsely ground black pepper.

WHITE BEANS, PANCETTA, AND PASTA

Steps:

• Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
• Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.

OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.

CRUSHED RED PEPPER AND PANCETTA PASTA

Steps:

• Heat large pot of water to boiling for pasta.
• Heat oil in medium skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, transfer pancetta to small bowl.
• Add onion to skillet and cook over medium-low heat until softened, about 5 minutes. Stir in tomatoes with liquid and red pepper flakes. Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
• Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite. When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
• Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.