Penne With Tomatoes Pancetta And Red Pepper Food

ROASTED TOMATO AND PANCETTA PENNE

Steps:

• On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.

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 AND TOMATO-CREAM SAUCE

Steps:

• Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.

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.

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 ONION, RED BELL PEPPERS AND TOMATOES

Steps:

• Heat 1/3 cup of olive oil in a large skillet over medium heat.
• Add pancetta and cook, stirring, until golden, 2 to 3 minutes.
• With a slotted spoon transfer pancetta to a plate.
• Place skillet back on medium heat.
• Add onion, cook, stirring, 2 to 3 minutes then add peppers.
• Cook, stirring, until peppers begin to color and soften, 5 to 6 minutes.
• Return pancetta to skillet, add tomatoes and season with salt and pepper.
• Reduce heat to medium-low and cook uncovered, stirring occasionally, until peppers are tender and juices in skillet have thickened, 15 to 20 minutes.
• Add a little water or broth if juices should reduce too much.
• Taste and adjust seasoning and turn heat off. Makes 2 and 1/2 to 3 cups of sauce.
• Cook pasta in plenty of salted boiling water until 'al dente'.
• Put skillet back on medium heat.
• Add remaining olive oil.
• Stir to blend.
• Drain pasta and add to skillet with sauce.
• Season lightly with salt.
• Mix quickly over low heat until pasta and sauce are well combined.
• Taste, adjust seasoning and serve.
• That's it!