Pasta With Pancetta And Tomato Sauce Giada De Laurentiis Recipes

CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
• Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

PIZZA DI SPAGHETTI

Steps:

• In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
• In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS

Steps:

• Add the pancetta to a large skillet over medium heat.
• Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
• Add the onion and saute till tender for 5 minutes. Season with salt.
• Add the garlic and red pepper flakes and saute until fragrant for 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.
• Meanwhile, boil the pasta according to directions.
• 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.

PASTA PANCETTA

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.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS

Steps:

• Heat the oil in a large, heavy pot over medium flame.
• Add the pancetta and saute until crisp and golden, about 5 minutes.
• Add the onion and saute until tender, about 3 minutes.
• Add the bread cubes and toss to coat with the pan drippings.
• Saute until the bread cubes are golden, about 5 minutes.
• Add the broth, tomatoes, basil, oregano, and red pepper flakes.
• Bring the soup to a boil, then reduce the heat to medium-low.
• Simmer uncovered until the flavors blend, about 10 minutes.
• Season the soup to taste with salt and pepper.
• In a small bowl, stir together the mascarpone and sour cream until blended.
• Ladle the soup into bowls.
• Spoon a dollop of the mascarpone mixture onto each serving and serve.

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 onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
• .
• Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
• In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
• When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
• Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
• Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
• Taste to see if it needs extra seasoning.
• Meanwhile, boil the pasta 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 pasta 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 pepper and salt, to taste.
• Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
• Use fresh or frozen Basil.