Recipes Included On This Page Pasta with Pancetta and Tomato Sauce Peas and Prosciutto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Pancetta and Tomato Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 28 ounces tomato puree -- (1 can) 1 pound linguine 1/2 cup grated Pecorino Romano 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. Episode# : EI1C06 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Difficulty : Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield : 6 servings Recipe courtesy Giada De Laurentiis Contributed to the FareShare Gazette by Robin; 15 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 437 Calories; 8g Fat (17.0% calories from fat); 20g Protein; 71g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 1298mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Peas and Prosciutto Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 shallots -- chopped 2 garlic cloves -- minced Salt and freshly ground black pepper 1 pound frozen peas -- thawed 4 ounces prosciutto -- diced [1/8-inch-thick slices] 1/4 cup chopped fresh Italian parsley leaves Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve. Episode#: EI1B11 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Recipe courtesy Giada De Laurentiis Difficulty : Easy Prep Time: 10 minutes Cook Time: 8 minutes Yield : 6 servings Contributed to the FareShare Gazette by Robin in response to a request; 20 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 6g Fat (40.5% calories from fat); 9g Protein; 12g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 595mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.