Penne With Pancetta Recipes

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 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.

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 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 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.