Best Tomato Porcini And Pancetta Sauce Recipes

Pasta with Pancetta and Tomato Sauce image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

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.

Fettuccine with Pancetta, Porcini, and Tomato image

Provided by Martha Stewart

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
3 ounces thinly sliced pancetta, torn into 3-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 pound porcini mushrooms, brushed clean and quartered
2 plum tomatoes, cored and diced
1/4 cup white wine or vermouth
1 12-ounce can evaporated milk
Coarse salt and freshly ground black pepper
1 pound whole-wheat fettuccine
1/4 cup grated Parmesan

Steps:

Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.

Pasta With Pancetta and Tomato Sauce - Giada De Laurentiis image

Provided by rosewater

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
sea salt
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
1 lb linguine
1/2 cup grated pecorino romano cheese

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.