Penne With Pancetta Food

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.

PENNE WITH BUTTERNUT SQUASH AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
• Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA

Steps:

• Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
• Wash chicken and pat dry with paper towels; season with salt and pepper.
• Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
• Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
• To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
• Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
• Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE

Steps:

• In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

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.

PENNE WITH PANCETTA, SAGE, AND MUSHROOMS

Steps:

• Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
• Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate.
• Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
• Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
• Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.

PENNE WITH TOMATOES, PANCETTA, AND RED PEPPER

Steps:

• In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
• Add onion and cook for four more minutes, until opaque.
• Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
• Meanwhile cook the penne until al dente. Drain and return to pot.
• Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

PENNE WITH PANCETTA AND ASPARAGUS

Steps:

• Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet.
• Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.
• Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
• Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

PENNE WITH PUMPKIN, CRISPY PANCETTA, SAGE AND PARMESAN

Steps:

• Bring a large pan of salted water to the boil.
• Meanwhile, heat a heavy-based saucepan, add one tablespoon of the olive oil and then add the pancetta. Cook until the pancetta starts to change colour. Then add the remaining olive oil and the onions. Cook until the onion start to soften and the pancetta begins to crisp.
• Next add 1oz of the butter to the saucepan. Add the pumpkin and sage, then mix really well. Season with a little sea salt and plenty of freshly ground pepper. Cover and cook for 4-6 minutes, stirring now and then.
• Meanwhile, add the penne to the boiling water and cook according to the packet instructions, keeping the pasta al dente.
• Add the remaining butter and the parsley to the pumpkin and cook for a further 1-2 minutes. The pumpkin should be soft but not completely falling apart.
• Drain the pasta and add to the pumpkin. Stir in half of the Parmesan, then check the seasoning. Divide between four warmed pasta bowls. Finish each bowl with a sprinkling of Parmesan and eat straight away.

PENNE WITH PANCETTA

Steps:

• Over medium heat, fry pancetta in hot oil in a large pot until crisp; transfer pancetta to papertowel lined plates to let drain.
• Reserve 1 tablespoon drippings in the pot.
• Saute onions in drippings for 3-4 minutes.
• Add in garlic and cook/stir for 2-3 minutes.
• Add in tomatoes, salt, and peppers; stir to combine.
• Cook, stirring frequently, for 10 minutes or until thickened.
• Add penne; stir and cook until heated through.
• Sprinkle with pancetta.
• Sprinkle with Romano or Parmesan cheese.