Tomato Soup with Pancetta

Cook Time: 25 min
Level: Easy
Yield: 6 servings


Ingredients

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream


Directions

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.


Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

From: foodnetwork.com

Pancetta and Turkey Meatloaf Sandwiches

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls


Directions

Preheat the oven to 375 degrees F.


In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.


On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.


In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.


To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

From: foodnetwork.com

Pasta e Fagioli

Cook Time: 30 min
Level: Easy
Yield: 6 servings


Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil


Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.


Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.


*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

From: foodnetwork.com

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Cook Time: 55
Level: Intermediate
Yield: 4 to 6 servings


Ingredients

All'Amatriciana Sauce:

2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano


Meatballs:

1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta


Directions

For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.


For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.


In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.


From: foodnetwork.com

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Iceberg Wedges with Pancetta Gorgonzola Dressing

Cook Time: 8 min

Level: Easy
Yield: 6 servings


Ingredients

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges


Directions

Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.


Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.


(The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)


Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

From: foodnetwork.com

Brussels Sprouts with Pancetta

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound fresh Brussels sprouts, trimmed
* 2 tablespoons olive oil
* 3 ounces paper-thin slices pancetta, coarsely chopped
* 2 garlic cloves, minced
* Salt and freshly ground black pepper
* 3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted
water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add
the pancetta and saute until beginning to crisp, about 3 minutes. Add
the garlic and saute until pale golden, about 2 minutes. Add the
Brussels sprouts to the same skillet and saute until heated through
and beginning to brown, about 5 minutes. Season with salt and pepper,
to taste. Add the broth and simmer until the broth reduces just enough
to coat the Brussels sprouts, about 3 minutes. Serve.

From: foodnetwork.com

Roasted Cauliflower with Parmesan and Pancetta

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 head cauliflower, cut into pieces (about 6 cups)
* 4 ounce piece pancetta, diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 clove garlic, whole
* 1 teaspoon red pepper flakes
* 1 cup grated Parmesan
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon freshly grated nutmeg
* 1/3 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the
cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by
13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer
to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until
combined. Continue stirring for 2 minutes to cook the flour. Slowly
add the milk, stirring continuously until the milk has incorporated
and there are no lumps. Add the garlic clove and red pepper flakes and
stir the sauce over low heat until the mixture coats the back of a
wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved
pancetta. Stir to combine. Pour the sauce over the cauliflower to
cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked,
about 25 minutes. Serve immediately.

From: foodnetwork.com

Ribollita

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 onion, chopped
* 1 carrot, chopped
* 4 ounces pancetta, chopped
* 2 cloves garlic, 1 minced and 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen spinach, thawed and squeezed dry
* 1 (15-ounce) can cannellini beans, drained
* 1 tablespoon herbs de Provence
* 3 cups chicken stock
* 1 bay leaf
* 1 (3-inch) piece Parmesan rind
* 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
* Grated Parmesan, for serving

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrot, pancetta, minced garlic, salt, and pepper. Cook until the
onion is golden brown and the pancetta is crisp, about 7 minutes. Add
tomato paste and stir until dissolved. Add tomatoes and stir, scraping
the bottom of the pan with a wooden spoon to release all the brown
bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan
rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown,
about 5 minutes. Remove from the oven and rub the top of the toasts
with the whole garlic clove. Place the toasts in the serving bowls and
ladle the soup over the toasts. Sprinkle with Parmesan and serve
immediately.

From: foodnetwork.com

Stuffed Shells with Arrabbiata Sauce

Cook Time: 35 min
Level: Intermediate
Yield: 8-10 servings

Ingredients

* 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
* 2 tablespoons olive oil, plus extra for greasing baking sheet
* 6 ounces thinly sliced pancetta, diced
* 2 teaspoons dried crushed red pepper flakes
* 2 garlic cloves, minced
* 5 cups marinara sauce
* 2 (15-ounce) containers whole milk ricotta cheese
* 1 1/3 cups grated Parmesan
* 4 large egg yolks
* 3 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoon chopped fresh basil leaves
* 1 teaspoon chopped fresh mint leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil
the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water
until slightly tender but still quite firm to the bite, about 4 to 6
minutes. You will continue cooking the shells in the oven after they
have been stuffed. Using a slotted spoon, drain pasta shells and place
on oiled baking sheet, spreading them out so that they don't stick
together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the
pancetta and saute until golden brown, about 5 minutes. Add the red
pepper flakes. Add the garlic and saute until tender, about 1 minute.
Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil,
parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the
cooked shells with the cheese mixture, about 2 tablespoons per shell.
Arrange the shells in the prepared dish. Spoon the remaining sauce
over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated
through and the top is golden brown, about 25 to 30 minutes.

Shells with Crispy Pancetta and Spinach

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Shells:

* 1 (12-ounce) package jumbo shells pasta
* 2 tablespoons olive oil
* 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
* 2 pounds frozen spinach, thawed and drained
* 1 (15-ounce) container whole milk ricotta
* 1 cup grated asiago cheese
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon freshly grated nutmeg

Sauce:

* 1 tablespoon butter
* 1 garlic clove, minced
* 1 cup cream
* 2 cups grated asiago cheese, plus 1/4 cup
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Warm the olive oil in a large, heavy skillet over medium heat. Add the
pancetta and cook until lightly golden, about 5 minutes. Remove the
pancetta from the pan with a slotted spoon and transfer to a large
bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and
nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of
the spinach mixture each and place the stuffed shells in a large,
buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1
minute. Add the cream and bring to a simmer. Turn the heat to very low
and add the 2 cups asiago cheese, parsley, and pepper. Stir until the
cheese is dissolved. Pour the sauce over the shells. Top with the
remaining 1/4 cup asiago cheese. Bake until golden on top, about 25
minutes. Remove from the oven and serve immediately.

From: foodnetwork.com

Short Ribs with Tagliatelle

Cook Time: 3 hrs
Level: Easy
Yield: 4-6 servings

Daphne's Note: remove the chocolate shavings, and just eat a chocolate
bar afterwards :) or use cheese instead

Ingredients

* 3 tablespoons olive oil
* 2 ounces chopped pancetta (about 1/2 cup)
* 2 1/2 pounds short ribs
* Salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1 medium onion, chopped
* 1 carrot, chopped
* 1/2 cup fresh parsley leaves
* 2 cloves garlic
* 1 (14-ounce) can tomatoes (whole or diced)
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 2 1/2 cups beef broth
* 3/4 cup red wine
* 1 pound fresh or dried tagliatelle
* 4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook
the pancetta until golden and crisp, about 4 minutes. Meanwhile,
season the short ribs with salt and pepper, and dredge in the flour.
Using a slotted spoon, remove the pancetta from the pan and set aside.
Add the short ribs to the pan and brown on all sides, about 7 minutes
total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food
processor and blend until finely minced. Then add the tomatoes and
tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the
food processor to the pot. Return the pancetta to the pot and stir.
Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
Bring the mixture to a boil. Reduce the heat and simmer, covered, for
1 hour and 15 minutes. Remove the lid and simmer for another hour and
a half, stirring occasionally. Remove the meat and bones from the pot.
Discard the bones. Shred the meat and return it to the pot. Season
with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes
for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add
the pasta to the pot and stir to combine. Add the reserved pasta
liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl
with 1 teaspoon of chocolate shavings. Serve immediately.

From: foodnetwork.com

Ragu with Pancetta and Prosciutto

HOLIDAY GIFTS FROM HOME

Cook Time: 1 hour
Level: Easy
Yield: 4 (32-ounce) jars

Ingredients

* 2 ounces dried porcini mushrooms
* 1/4 cup olive oil
* 2 large onions, diced
* 2 carrots, diced
* 4 garlic cloves, peeled
* 8 ounces chopped pancetta
* 8 ounces chopped prosciutto
* 3 tablespoons tomato paste
* 2 cups beef broth
* 3 (26-ounce) jars marinara sauce (about 9 cups)

Directions

In a small bowl, pour just enough hot water over the porcini mushrooms
to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the
onion, carrot, and garlic and cook until softened. Add the pancetta,
prosciutto, and tomato paste and stir until the tomato paste is
dissolved.

Add the mushrooms and their soaking water, the beef broth, and the
jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into
jars.

Serve with fresh or dried pasta.

From: foodnetwork.com

Pasta with Pancetta and Tomato Sauce

Cook Time: 30 min
Level: Easy
Yield: 6 servings

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

Directions

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.

From: foodnetwork.com

Dirty Risotto

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves


Directions

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes.

Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

From: food network