Pancetta And Pepper Baked Pasta Recipes

PANCETTA BACON PASTA

Steps:

• Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like).
• Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
• Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.

PANCETTA & PEPPER PIPERADE

Steps:

• Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
• Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
• Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.

SPICY EGGPLANT AND PASTA WITH PANCETTA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
• Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

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.

CHEESY BAKED PUMPKIN PASTA WITH PANCETTA, KALE, AND WHITE BEANS

Steps:

• In a large skillet over medium heat, fry the pancetta until it's crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.
• To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.
• Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
• While the onion cooks, fill a large pot of salted water and bring it to a boil.
• Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
• Add the kale to the boiling water and cook for just 2 minutes or so, until it's bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.
• To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.
• Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
• In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
• Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.
• Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
• Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..
• Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.

PESTO, PEPPER, PANCETTA PASTA BAKE

Steps:

• Preheat oven to 180 degrees. Dice the onion and garlic and cut the peppers into medium chunks. Fry the onions and after a couple of minutes add the garlic. Be careful that the garlic doesn't brown as it can ruin the flavour. When the onion has softened add the peppers.
• Meanwhile, get the pasta on the boil. Slice the smoked sausage. Add the pancetta to the pan and let this cook until brown; this will really draw out the smoky flavour but the cubes are small enough to not go too crunchy. Depending on the fat content of the pancetta, this will take around 7 minutes(more fatty will take longer) Add the sliced sausage.
• Grate your 2 cheeses and slice your mozarella into around 5-6 slices. At this point your pasta should be done, your pancetta browned and your sausage lightly cooked and absorbed the flavours. Now add your red pepper pesto. This will only need around 90 seconds to warm and take on the garlic and onion. Drain the pasta and add to an ovenproof dish.
• Pour the meat and veg mix over the pasta ensuring the pesto spreads evenly. Remember this is more of a glaze than a sauce. Push the mozarella slices into the pasta so it is around halfway from the top and bottom of the dish. Add a generous layer of cheddar and finish by sprinkling emmenthal over the top. This has a much lower fat content so will give the bake a crispy cheese topping. Cook in the oven for 10 minutes or until the top has browned. The pasta is all cooked so you are really just drawing it all together with the cheese.

PANCETTA AND PEPPER BAKED PASTA

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 of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the fusilli 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 bowl.
• Add the tomato sauce, red peppers, 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.