Pineapple Pancetta Pasta Recipe By Tasty

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)

Steps:

• Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
• Then add the pasta and cook as directed.
• While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
• Cook for a few minutes, turning so they cook evenly, then turn off the burner.
• When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
• Continue until all the pasta is in the pancetta pan, then add the grated cheese.
• Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
• When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.

RED WINE SPAGHETTI RECIPE BY TASTY

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

PINEAPPLE PANCETTA PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
• Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2-3 minutes. Transfer to a bowl and set aside.
• Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2-3 minutes.
• Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2-3 minutes, until smooth and warmed through. Cover and simmer for 2-3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
• Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
• Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
• Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

CREAMY KIMCHI BACON SPAGHETTI RECIPE BY TASTY

Steps:

• Dice the bacon, mince the shallots, and grate the garlic on a microplane.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
• Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
• Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3-5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
• Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
• While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
• Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
• Enjoy!

BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to boil.
• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
• Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
• Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
• Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
• Cook the pasta according to the package instructions until al dente.
• Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
• Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
• Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
• Enjoy!

PENNE ALLA VODKA WITH BACON RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!

RED PESTO PASTA RECIPE BY TASTY

Steps:

• Bring a medium pot of salted water to a boil.
• Add the penne to the boiling water and cook for 8-10 minutes, until al dente, then drain and return to the pot.
• While the pasta cooks, add the basil, garlic, Parmesan, roasted red pepper, sun-dried tomatoes, pine nuts, olive oil, salt, and pepper to a food processor and blend until smooth.
• Pour the sauce over the pasta and gently toss until well-coated, then transfer to a serving dish and garnish with more Parmesan and basil. Serve warm, at room temperature, or chilled.
• Enjoy!

HALLOWEEN-INSPIRED SPICY TOMATO CREAM PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
• Meanwhile, in a large skillet over low heat, melt together the butter and olive oil until beginning to bubble. Add the garlic and shallot and cook until golden, 2-3 minutes. Add the red pepper flakes and tomato paste and stir until evenly incorporated.
• Add the tomato sauce and heavy cream and stir the sauce for 2-3 minutes, until smooth and warmed through.
• Add half of the basil and the cooked pasta and stir to coat in the sauce, then add ½ cup of Parmesan cheese and stir until incorporated and melted. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste.
• Divide the pasta between bowls and garnish with the remaining basil and Parmesan cheese. Serve immediately.
• Enjoy!