Best 3 Pasta With Pancetta And Tomato Sauce Giada De Laurentiis Recipes

Indulge in a delightful culinary journey with Giada De Laurentiis' exquisite pasta dishes, featuring two tantalizing recipes that showcase the vibrant flavors of Italian cuisine. The first recipe, Pasta with Pancetta and Tomato Sauce, is a classic combination of savory pancetta, aromatic tomatoes, and tender pasta, creating a harmonious symphony of flavors. The second recipe, Pasta with Roasted Cherry Tomatoes and Mozzarella, takes a refreshing twist on the traditional pasta dish, introducing the sweetness of roasted cherry tomatoes and the creamy richness of melted mozzarella cheese. Both recipes promise an unforgettable dining experience, capturing the essence of Italian culinary traditions and offering a taste of Giada's culinary expertise.

Let's cook with our recipes!

PASTA WITH PANCETTA AND TOMATO SAUCE

Pasta with Pancetta and Tomato Sauce image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

SIMPLE TOMATO SAUCE

Simple Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS

Pasta With Pancetta and Tomato Sauce - Giada De Laurentiis image

I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.

Provided by rosewater

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

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.

Tips:

Choose the right pancetta: Look for pancetta that is cured and thinly sliced. You can find it in the refrigerated section of most grocery stores.
Don't crowd the pan: When cooking the pancetta, make sure to give it enough space so that it can brown evenly. If you crowd the pan, the pancetta will steam instead of brown.
Use a good quality tomato sauce: The tomato sauce is the base of this dish, so it's important to use a good quality sauce. You can use a homemade sauce or a store-bought sauce. If you're using a store-bought sauce, look for one that is made with fresh tomatoes and has a good flavor.
Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the texture of pasta that is cooked through but still has a slight bite to it. To achieve al dente pasta, cook it for the amount of time specified on the package, then taste it to make sure it's cooked to your liking.
Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, can add a pop of color and flavor to this dish. Garnish the pasta with fresh herbs before serving.

Conclusion:

Pasta with Pancetta and Tomato Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pancetta adds a smoky and savory flavor to the sauce, while the tomatoes add a bright and tangy flavor. This dish is sure to please everyone at your table.