Perciatelli With Tomato And Prosciutto Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Steps:

• Place the raisins in a small bowl and cover with warm water. Let sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil, salt generously and add the baby broccoli. Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water. Drain and shake out excess water. If the stems are thick and hard, peel. Chop coarsely.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the olives. Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant. Keep warm while you cook the pasta.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino or Parmesan. If desired, drizzle a little olive oil over each serving.

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
• Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
• Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

Steps:

• Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.

Steps:

• Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
• Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
• While pasta cooks, reheat sauce over medium heat.
• Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

Steps:

• Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
• For sauce:
• Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
• Meanwhile, prepare meatballs:
• Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
• Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
• Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.

Steps:

• Heat oil in a medium skillet; add onion and carrot. Saute until tender, about 5 minutes.
• Add prosciutto; saute 5 minutes.
• Add tomatoes; heat to boiling, stirring and breaking up tomatoes with the spoon.
• Simmer until sauce is slightly reduced and thickened, about 25 minutes.
• Season to taste with salt and pepper.

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
• Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
• Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
• Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

Steps:

• Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes.
• Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
• Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
• While pasta cooks, reheat sauce over medium heat.
• Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
• Cooks' note: Sauce can be chilled up to 3 days.

Steps:

• In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
• Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.