Tagliatelle With Chestnuts Pancetta And Sage Food

TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES

Steps:

• Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
• Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
• When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.

TAGLIATELLI WITH CHESTNUTS, PANCETTA, AND SAGE

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
• Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
• Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
• Stir in chestnuts and remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet.
• Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
• Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.