Best 3 Pasta With Pancetta And Tomato Sauce Giada De Laurentiis Recipes
Pasta with pancetta and tomato sauce is a classic Italian dish that is simple to make and always a crowd-pleaser. Giada De Laurentiis, the renowned Italian chef, has her own take on this timeless dish, which is known for its rich flavor and vibrant colors. In this article, we will delve into the secrets of Giada's recipe, providing a step-by-step guide to creating a mouthwatering pasta dish that will transport you to the heart of Italy.
Here are our top 3 tried and tested recipes!
PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS
I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.
Provided by rosewater
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 WITH PANCETTA AND TOMATO SAUCE
This simple, quick recipe makes the most savory tomato sauce - and it happens to be one of the classic pasta dishes of Rome.
Provided by Giada De Laurentiis
Categories Main Course
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 6, Calories 370
PASTA WITH PANCETTA AND TOMATO SAUCE
I finally found a recipe for a pasta sauce using pancetta. Very easy and delicious pasta recipe from Gaida De Laurentiis I played around with it and came out with this winner.
Provided by Sageca
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Tips:
- Use good quality ingredients, especially the pancetta and tomatoes.
- Don't overcrowd the pan when cooking the pancetta. Cook it in batches if necessary.
- Render the pancetta until it is crispy and golden brown. This will add a lot of flavor to the sauce.
- Use a variety of tomatoes for the sauce. This will give it a more complex flavor.
- Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- Season the sauce to taste with salt, pepper, and red pepper flakes.
- Serve the pasta with a sprinkling of grated Parmesan cheese and chopped fresh basil.
Conclusion:
This pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of pancetta, tomatoes, and basil is classic Italian comfort food. With just a few simple ingredients, you can create a dish that is sure to please the whole family. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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