Pappardelle With Tomato Sauce And Stewed Pancettta Food

PAPPARDELLE WITH PANCETTA AND PEAS

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

PAPPARDELLE WITH TOMATO SAUCE AND STEWED PANCETTTA

Steps:

• What to Do: 1. Bring a pot of salted water to a boil. 2. Melt butter in a large skillet set over medium-low heat. Add pancetta and crumbled chilies. Cook 5 to 6 minutes, stewing the pancetta until it turns gold. 3. Squeeze juice out of the tomatoes, leaving flesh intact. Roughly chop tomatoes. 4. Add tomatoes to the sauté pan and season with salt. Cook at medium-low heat for 6 to 7 minutes, or until tomatoes caramelize and color the oil. Stir often and adjust the heat, if needed, to ensure the tomatoes do not burn. 5. Cook pasta until al dente, about 6 to 7 minutes. Drain pasta, reserving 1 cup of the cooking water. 6. Stir cream into tomato sauce and continue to cook for an additional 3 to 5 minutes, or until sauce binds together. Add pasta to pan and, using a wooden spoon, toss it around gently. Stir in half the Parmesan. Add just enough pasta water so sauce is glossy and coats the noodles nicely. 7. Serve with remaining Parmesan sprinkled over top.

PAPPARDELLE WITH BEEF

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
• Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

PAPPARDELLE WITH SIMPLE TOMATO SAUCE

Steps:

• Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
• Add most of the basil, stir and wait few seconds until wilted.
• Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
• Stir in capers, sea salt and pepper. Set aside and keep warm.
• On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
• Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
• Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.