Mushroom Roasted Tomato And Pancetta Fettuccine 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.

PENNE WITH PANCETTA AND MUSHROOMS

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 and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
• Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
• To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

MUSHROOM, ROASTED TOMATO AND PANCETTA FETTUCCINE

Steps:

• Preheat oven to 475 degrees F. Season tomatoes, if desired, with Kosher salt, then drizzle with 1 tsp. Bertolli® Extra Virgin Olive Oil. Arrange in baking pan and roast 15 minutes or until wilted. Chop tomatoes and set aside.
• Saute pancetta with 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil over medium-high heat until crisp. Add garlic and cook 30 seconds. Add mushrooms, roasted tomatoes and 1 cup broth. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
• Add cooked fettuccine to mushroom mixture, then add remaining broth, parsley and mint. Simmer 5 minutes. Serve, if desired, with parmesan cheese and drizzle with remaining 1 Tbsp. Bertolli Extra Virgin Olive Oil.

TOMATO-BASIL-PANCETTA PASTA

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].