Penne With Pancetta Onion Tomato Recipes

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 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.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE

Steps:

• In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

PENNE WITH TOMATOES, PANCETTA, AND RED PEPPER

Steps:

• In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
• Add onion and cook for four more minutes, until opaque.
• Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
• Meanwhile cook the penne until al dente. Drain and return to pot.
• Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

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.