Macaroni With Creamy Sun Dried Tomato And Pancetta Sauce Recipes

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
• Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
• Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
• Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
• Serve immediately, garnished with more parmesan and parsley if desired.

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

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.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM

Steps:

• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes. Drain off fat. Add shallots and stir 1 minute. Add cream and bring to boil. Turn off heat and add sun-dried tomatoes.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return linguine to pot. Add sauce and 1/4 cup Romano and stir to coat. Season with salt and pepper. Divide between plates. Sprinkle with nuts and parsley. Serve, passing additional Romano separately.

SPAGHETTI WITH CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

MACARONI WITH CREAMY SUN-DRIED TOMATO AND PANCETTA SAUCE

Steps:

• Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
• Start cooking the macaroni according to the package directions.
• Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
• Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
• Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
• Sprinkle over some parmesan cheese if desired and serve!