Quick and Delicious: Pasta with Pancetta

A few years ago, I marched into my kitchen, rolled up my sleeves and began making pasta by hand. Without a pasta marker. Bolstered by a few websites that said such a feat could be done, I forged ahead into the culinary unknown as I had done many times before with delectable outcomes.

This was not one of those times.

I rolled and I rolled until my hands hurt. I cooked it and stood over the bowl as I stared down at not an alluring plate of feathery light pasta, but something that resembled steaming slugs peppered with Italian herbs. And sadly, it didn’t taste much better.

I learned three things that day: the Internet lies; pasta making is a process and an art; and that you should always have the right tools to make food properly.

There is no better canvas to create an edible masterpiece than pasta. Smothered in a flavorful sauce or just served with butter, salt and pepper, it has always been a staple and a favorite in my kitchen. Therefore, I’ve collected a pretty extensive list of pasta recipes. I have a select few—my Holy Grail of Carbs—that I will return to again and again. Linguine with Pancetta and Parmesan has become one of them. I put leeks in everything, so I added them to this dish, too. You get the sweet tang of onions as well as the more subtle flavor of leeks. This is a perfect meal for a weekday dinner, because it can be made quickly with items most people have in the pantry or freezer. However, the pancetta, cheese and aromatics add a bit of indulgence to a Tuesday night.




Linguine with Pancetta and Parmesan
Adapted from recipe at Cooking.com


Ingredients

8 ounces of pancetta or bacon, chopped
1 sweet onion, thinly sliced
1 leek, rinsed and sliced, optional
½ teaspoon dried thyme
1/8 teaspoon of red pepper flakes
¾ pound of linguine
½ cup grated parmesan cheese, plus more for serving
Salt, black pepper to taste*

Directions

In a large skillet, cook the pancetta or bacon until slightly crisp. Remove the pork with a slotted spoon onto a plate lined with paper towels.

Reserve two tablespoons of the pork fat and drain off the rest.

Return the pan to medium heat. Add onions and leeks, thyme and red pepper and season very lightly with salt. Cook the onion mixture, stirring occasionally, until it is brown, about 8 to 10 minutes. Remove from heat.

Cooking the linguine in boiling salted water per directions. Reserve about 1 cup of pasta water. Drain pasta. Add pancetta, onions, cheese, and ¾ of reserved pasta water, and black pepper. If sauce is too thick, add more pasta water.

Serve immediately with parmesan cheese.

*Note: Salt this dish very carefully and conservatively. It is very easy to over-salt this recipe as it contains pancetta and cheese.

Umptious Spaghetti and Meatballs

I’m going to put on my sparkly pink cape and become Captain Obvious for forthcoming confession.  Are you ready?


I love food.  (See why I needed the cape?) I love all kinds of food, from the healthy and leafy to the junk varieties.

But as much as I love it, sometimes it’s hard to wax poetic about artichokes or barbecue sauce. Lately, I have been struggling with not only writer’s block, but (Saturday) chef’s block. I haven’t made anything that I would deem blog-worthy or even been inspired by too many recipes.

Thankfully, I got the October issue of Bon Appetit in the mail, and as I flipped through its glossy pages, I found a recipe for spaghetti and meatballs, complete with a tantalizing picture. Instantly, my chef’s block was gone!

I worship spaghetti and meatballs. When made right, it’s everything one could one in a meal—meaty and tender with a delicious sauce. When made wrong, it’s as Chef Ramsay would seethe, “a dog’s dinner!”

I had the most fabulous plate of spaghetti and meatballs at a little Italian place in my small town with a girlfriend nearly a decade ago. I’ve been trying to re-create that salty, beefy, tomato-y umptiousness since that night as that little Italian place is now a big sports bar. Since then, I’ve tried every variation I could think of and literally dozens of recipes. I’ve used all turkey, all veal, even threw some bacon in the mix. I’ve pan-fried them and finished in the oven. I’ve simmered for hours in tomato sauce. I’ve had pleasing results and some meatballs that resembled beefy ping-pong balls.

This recipe is Why-Didn’t-I-Think-Of-That simple, and delivers ridiculous flavor. The sauce with San Marzano tomatoes (or Magic Tomatoes as I call them, because I’ll eat them plain and I HATE the texture of tomatoes) is vivid and bright.

If you’re on a quest for the perfect spaghetti and meatballs, it just ended here!

 

 
Spaghetti and Meatballs
Adapted from recipe in Bon Appetit, October 2010
 
Sauce

2 28-ounce can of diced tomatoes and juice, preferable San Marzano
1 stick butter
2 medium onions, roughly chopped
Salt and Pepper to taste
1/2 to 1 cup low-sodium vegetable broth as needed

Directions
Melt butter in a large pot over medium heat. When butter foams, add onions and sauté until fragrant, about 3 minutes. Season with salt and pepper. Add entire can of tomatoes and juice. Season liberally with salt and pepper.

Reduce heat to low. Simmer uncovered for 45 minutes.

Use an immersion blender to break up the larger chunks of sauce, but leave fairly chunky. If too much liquid has evaporated, stir in vegetable broth to thin out. Season with salt and pepper to taste.



Meatballs
1 cup of plain breadcrumbs
1/3 cup milk (2% or whole)
8 ounces lean or extra lean ground beef
8 ounces pork or veal
1 cup grated parmesan cheese, plus more for serving
1/3 cup Italian parsley, finely chopped
Salt, pepper
2 large eggs, whisked
2 large garlic cloves, minced or pressed
1 pound spaghetti, cooked al dente

Directions
While sauce is simmering, mix breadcrumbs and milk. Set aside for 10 minutes to allow the breadcrumbs absorb the milk.

Place beef and veal in a large bowl. Add cheese, parsley, salt, pepper, garlic, whisked eggs and milky breadcrumbs. Gently mix meat mixture with hands until evenly combined. Meatball mix should be moist, but hold together.

Roll meat between hands to form meatballs that are a little smaller than a golf ball. Place rolled meatballs on in a pan or cookie sheet lined with foil. Chill in the freezer for about 20 minutes.

After sauce has been simmered, blended and seasoned, gently drop meatballs into sauce. Simmer covered until cooked through, about 15 to 20 minutes, occasionally swirling pot by the handles to stir meatballs without breaking them apart.

Spoon sauce over cooked spaghetti, garnish with parsley and grated parmesan.

NOTE: The recipe in magazine calls for whole tomatoes and juice.  I made it once with whole tomatoes and the sauce came out watery.  The diced tomatoes work better in my opinion.

Chicken and Mushroom Ragu with Pasta

It seems like everyone is on the search for quick dinners that require little time at the stove yet produce bold flavors on the plate, especially in a summer that seems to have no intentions of surrendering to fall. After catching a nasty summer cold that had me out of the kitchen for more than a week, I am more serious about embracing vegetables, fruits and lighter fare.

I discovered a delicious dish that is not only comes together quickly, it is flavorful and rustic. It also combines ingredients I love—chicken, arugula and pasta—with a few that I'm learning to love—mushrooms and tomatoes. Fortunately, with beautifully sweet San Marzano tomatoes and mushrooms chopped fine, I cleaned my plate and went back for seconds.




Chicken and Mushroom Ragu
Adapted recipe by Maggie Ruggiero


Ingredients


4 ounces shiitake mushrooms, finely chopped

3 garlic cloves, finely chopped

¼ cup extra-virgin olive oil

1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch pieces

1 medium leek, rinsed and finely chopped

1 teaspoon dried rosemary, divided

3 tablespoons balsamic vinegar

1 (28-ounce) can dice tomatoes in juice, preferably San Marzano

3 cups of baby or wild arugula

½ pound of your favorite pasta, cooked al dente



Directions

Finely chop mushrooms and garlic. Set aside.

Finely chop leek. Set aside.

Cut chicken into 1-inch pieces.

Place a 10-inch skillet over medium-high heat add ¼ cup of olive oil. When oil is hot, add chicken. Season with salt, pepper and ½ of the dried rosemary. Cook, stirring occasionally, until chicken is slightly golden brown, about 5 minutes. Remove from skillet with a slotted spoon into a bowl.

Reduce heat to medium and add onions to pan. Cook, stirring occasionally, until soft, about 3 minutes. Add mushrooms, garlic and remaining rosemary. Season lightly with salt and pepper, stirring often, until vegetables begin to brown, about 4 to 5 minutes.

Add balsamic vinegar and cook until evaporated. Add tomatoes and juice. Use your spoon to break up tomatoes. Reduce heat to low and simmer until mixture thickens slightly, about 15 to 18 minutes.

Finally, add arugula to sauce, stir, and cook until wilted, about 2 minutes.

Serve with over your favorite pasta and a bit of grated parmesan.

A Saturday Chef Favorite: Pasta with Shrimp and Pesto

I love pasta almost as much as I love potatoes.  Growing up, I was a long distance-runner, and that nurtured my love of all things carbs.  If I were to go to culinary school, I would definitely move to Italy and learn how to make pasta with the little Italian grandmothers.  In fact, I'm buying a hand-crank pasta maker with my birthday money and I already make my own ravioli.  That recipe will come later. 


This dish is a wonderful, easy but luxurious treat for the middle of the week.  I usually have the ingredients on-hand and it comes together fairly quickly.  If shrimp isn't on sale, chicken is a delicious substitute.



Ingredients

1 lb. raw shrimp, peeled (u31-40)


Olive Oil

8 oz. Penne Rigate or Rotini,

4 oz. Basil Pesto (preferably Buitoni)

Grated parmesan cheese

Salt, pepper, butter


While pasta water is coming to a boil, peel and thoroughly rinse shrimp. Place in bowl. Cover shrimp with a few healthy drizzles of olive oil to coat, no more than 2 tablespoons.

Season with your favorite standards. Stir. Set aside for about five minutes while preparing pasta per instructions.

In a large, hot skillet over medium-high heat, add shrimp and some of oil and juices, but not all. Cook in single layer for 2 to 3 minutes per side. Shrimp should be golden brown. Do not crowd pan. Cook in batches if necessary. Set aside.

Pour hot, drained pasta into large serving dish. Season conservatively with salt, pepper and a pat of butter. Add shrimp and pesto, adding more if desired. Sprinkle in a few hearty spoonfuls of parmesan cheese.

Enjoy immediately. 

Note:  I have tried this recipe with all different sizes of shrimp, but the 31-40s work the best.  They are bite-sized and there are enough so that you don't have to cut them in half or no one goes digging through the pasta for them.