Pancetta And Escarole Baked Pasta Recipes

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PASTA WITH ESCAROLE



Pasta With Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces gemelli, fusilli or spaghetti
1 head escarole, roughly chopped
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
Freshly ground pepper
1/4 pound pancetta, cut into thin strips
2 cloves garlic, thinly sliced
1 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoons grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
  • Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
  • Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams

CREAMY SAUSAGE AND ESCAROLE BAKED PASTA



Creamy Sausage and Escarole Baked Pasta image

Rich tomato-ricotta sauce coats Italian sausage and wilted escarole in this mozzarella-topped pasta dish.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
1 sprig fresh oregano
1 cup fresh ricotta
3/4 pound sweet or spicy Italian sausage, casings removed
1/2 head escarole, cut into 1-inch pieces
1 pound dried farfalle
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
  • Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl.
  • Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

SPAGHETTI WITH PANCETTA, ESCAROLE, AND GARLIC CHIPS



Spaghetti with Pancetta, Escarole, and Garlic Chips image

Categories     Garlic     Escarole     Boil

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound spaghetti, fresh or dried, your choice
3 tablespoons extra-virgin olive oil (EVOO)
1/4 pound thickly sliced pancetta, chopped
6 to 8 garlic cloves, thinly sliced
1 teaspoon crushed hot red pepper flakes
2 large heads escarole, washed and drained, coarsely chopped
3/4 cup chicken stock or broth (eyeball it)
Zest and juice of 1 lemon
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano (a couple handfuls), plus some to pass

Steps:

  • Fill a large pot with water, bring to a boil, and salt the water. Add the pasta and cook to al dente, with a bite to it.
  • While the pasta is working, heat a large skillet over medium heat with the EVOO (three times around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel and reserve. Turn the heat on the pan back to low, then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta. Turn the heat up to medium again, add the red pepper flakes, and cook for 30 seconds. Add the escarole, tossing it into the flavored oil to wilt in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
  • Drain the hot pasta well and add it to the escarole. Add the lemon zest and toss to distribute. Turn the heat off and add the butter and Parmigiano cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

SPAGHETTI WITH PANCETTA, ESCAROLE AND GARLIC CHIPS



Spaghetti with Pancetta, Escarole and Garlic Chips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 pound dried spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced pancetta, chopped
6 to 8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball it
1 lemon, zested and juiced
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Steps:

  • Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
  • While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
  • Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

ESCAROLE WITH PANCETTA



Escarole With Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 tablespoons diced pancetta in a skillet until crisp; drain on paper towels. Add 2 tablespoons olive oil and 4 smashed garlic cloves to the skillet; cook 1 minute. Add 1 head chopped escarole and cook, tossing, until wilted, about 5 minutes. Add the pancetta and season with pepper.
  • SERVES 4
  • Calories: 124
  • Total Fat: 10
  • Saturated Fat: 2 grams
  • Protein: 4 grams
  • Total carbohydrates: 5 grams
  • Sugar: 0 gram
  • Fiber: 4 grams
  • Cholesterol: 9 milligrams
  • Sodium: 224 milligrams

Nutrition Facts : Calories 124 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 224 milligrams, Carbohydrate 5 grams, Fiber 4 grams, Protein 4 grams, Sugar 0 grams

BRAISED ESCAROLE WITH PANCETTA



Braised Escarole with Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces chopped pancetta in a large pot over medium-high heat with 1 tablespoon olive oil until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole, press down and cook, undisturbed, 4 minutes. Toss, season with salt and pepper and continue to cook, stirring, until wilted, 5 minutes. Reduce the heat to medium high; stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and cook until the escarole is tender, 6 minutes. Season with salt and pepper.

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