Crushed Red Pepper And Pancetta Pasta Food

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.

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.

PERCIATELLI ALL'AMATRICIANA

Steps:

• Bring a large pot of lightly salted water to a boil for the pasta.
• Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes. Sauté 10 minutes or until onion and pancetta are golden.
• Pour in wine and bring to a boil; stir in tomatoes and salt. Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.
• When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes. Reserve 1/2 cup of the pasta cooking water.
• Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat; stir in cheese and reserved cooking water and toss well. Serve immediately with extra cheese.

PANCETTA & PEPPER PIPERADE

Steps:

• Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
• Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
• Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.

LINGUINE WITH CLAMS IN PEPPER BROTH

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
• Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
• Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.

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.

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.

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.

ULTIMATE PASTA CARBONARA RECIPE

Steps:

• Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.
• Arrange the bacon on a rimmed baking sheet. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to absorb excess fat. Chop the bacon into small pieces.
• Whisk the egg yolks, whole egg, Parmesan and Pecorino cheeses, ¼ teaspoon salt and black pepper in a large mixing bowl. If you have a large pasta serving bowl, use that to mix and serve.
• Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out 3/4 cup of the cooking water before draining the pasta.
• Whisk ½ cup of the hot water into into the egg yolk mixture - this tempers the eggs so they won't scramble.
• Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with additional grated cheese on the side.