Cocktail Recipes, Spirits, and Local Bars

Spicy pancetta, tomato and basil sauce with tagliatelle recipe

Spicy pancetta, tomato and basil sauce with tagliatelle recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta sauce

This thick and spicy tomato sauce is loaded with goodness and takes only minutes to prepare and cook. It makes a great sauce to stir through pasta or a chunky sauce to accompany chops or steaks.

9 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 150g (5oz) ready–diced pancetta pieces
  • 1 medium red onion, chopped finely
  • 1/2 medium heat red chilli, de–seeded and chopped finel
  • 1 large garlic clove, crushed
  • 400g (14oz) baby plum tomatoes, cut into quarters
  • 125ml (1/2 cup) water (or dry white wine)
  • 2 tablespoons tomato purée
  • small handful fresh basil leaves
  • 2 tablespoons fresh chopped flat leaf parsley
  • freshly ground black pepper
  • 350 (12oz) dried tagliatelle
  • 2 tablespoons coarsely grated Fontina cheese

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Heat the oil in the pan over a medium setting. Add the pancetta, onion, chilli and garlic and fry gently, stirring occasionally, until the onion is beginning to soften and the pancetta begins to brown.
  2. Stir in the tomatoes, water (or wine), tomato purée, half the basil leaves torn into shreds and half the chopped parsley. Season with pepper. Do not add any salt as the pancetta may provide sufficient saltiness to the recipe – taste later and adjust if necessary.
  3. Cover with a lid and simmer quite briskly for 15 minutes.
  4. Cook the tagliatelle in a large pan of lightly salted water to which a little olive oil is added. Cook as instructed on the packet. Drain well.
  5. When the sauce has cooked for 15 minutes remove the lid and, if necessary, simmer for a few minutes without the lid to thicken the consistency – there should be little free liquid at this stage. Stir in the remaining shredded basil leaves and parsley, taste and adjust the seasoning. Tip the cooked pasta into the deep pan and turn the sauce and pasta together.


Serve immediately, sprinkled with the coarsely grated Fontina cheese.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Pasta with Pancetta and Tomato Sauce

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

* 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

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.

No comments:

Lardon and Tomato Tagliatelle

Crispy pork, burst tomatoes, chili flakes, and garlic all tossed together to make a simple and flavorful pasta dish. Lardon and Tomato Tagliatelle is a great way to amp up a simple pasta night at home.

What is a lardon? Why can’t they get a better name for this tasty pork morsel? Well, French be doing French things so its name is its name! Thank pork belly or big old slab bacon.

Lardon is like a thick morsel of pork belly or bacon either salt cured or uncured, cut into little matchsticks.

They fry up nicely and hold their shape. They don’t dry out and stay meaty and crispy. I don’t know why I haven’t been cooking with them all along.

A few weeks back, I was flying high from the book release and on my way into the city (again) to film with GoogleTalk. Luckily, it took me forever to find a parking spot in a trendy neighborhood in Chicago, and I got to peruse all the local shops and restaurants I had yet to try.

Being out of the loop is one of the curses of suburb life.

I passed by James Beard award winning Publican and Publican Quality Meats. I always see Teri from No Crumbs Left shopping here and I wanted to be hip like her.

After I finished my talk and demo at the Google offices, I stopped in. I sort of figured since it was the day after head baker Greg Wade won his James Beard award, they would be all of out bread. Sadly, I was correct.

I was able to snag some of their house made nduja and lardons.

Let’s just if say you don’t have access to lardons or still aren’t really 100% sure what they are, fear not, you can use either chopped up pork belly, pancetta, or even thick cut bacon for this recipe.

Which ever pork you choose, you want to get it super crispy. Render all the fat so you can cook the tomatoes, garlic, and chili flakes in it. No need for added oil. Cook your pasta of choice and toss it right from the pot into the bacon fat coated tomatoes and spices.

If I lived closer to Publican Quality Meats, I would be making lardon and tomato tagliatelle a lot more often. Good thing even bacon or pancetta are still tasty substitutes.

Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 2 ounces thinly sliced pancetta, finely chopped
  • 1 tablespoon chopped rosemary
  • 1/2 pound boneless lamb, cut into very fine dice
  • Coarse salt
  • Freshly ground pepper
  • 1/2 cup dry white wine
  • One 28-ounce can Italian plum tomatoes, coarsely chopped, with their juices
  • 1 pound penne or maccheroncini
  • 1/3 cup freshly grated Pecorino Romano cheese, plus more for serving

Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.

Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse salt, cover and return to a boil.

Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.

Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.

Related Video

Like I said below the addition of shrimp is great. And I now use farfalle instead of penne as the pasta. I like it better that way, but to each their own. Making it for my MIL's 89th birthday because she requested it.

We don’t eat much pasta and so I used this recipe to creat a delicious cream sauce for a chicken dish! It was EXCELLENT. My husband loved it. I added the cheese And basil right to sauce, and then poured it over chicken. Really delicious.

This was GREAT. When I make it next time I won't drain the tomatoes as much or maybe add some wine or broth as we like it a bit saucier.

I make this quite often, but with one tweak. I add shrimp. The shrimp get a quick boil and then I fish them out and then reuse the boiling water for the pasta.

This was super easy and really delicious. Yes, these are all pantry staples (. ) and the list of them is brief. I sautéed a package of brown button mushrooms, sliced fairly thick, then added in the garlic and remaining ingredients. It was creamy and delicious and so easy. I looked like a hero for a weeknight Valentine's dinner and with only a salad on the side it all took the shortest bit of time to come together. I could see adding chicken sausage or other protein but am also happy leaving this meatless. Be sure to use the olive oil from your sun-drieds to do the sautéing it makes a big difference.

Very easy to make. Nice flavors.

This is such a great recipe! I haven't reviewed a recipe in many, many years. But this deserves it. I had all the ingredients on hand (except for fresh basil, I used freeze dried) And (to answer another reviewer) no, I don't have a huge pantry but I love to cook with these ingredients so I keep them on hand. I made this last week and my husband requested it again yesterday. I have two kids: one that only eats cheese cream pasta sauce, and only that hates cheese and only eats red sauce -- they both loved it and asked for seconds. First time ever! For the reviewer below that asks how to make it creamier without adding more heavy cream, try evaporated milk or powdered milk. I pulsed the sun-dried tomatoes in a mini-food processor but otherwise followed the recipe. Even if you don't keep these ingredients in the pantry, this is worth making a special trip to the grocery store. So good!

This is the second time I have made this and yes, it's excellent! I suggest chopping the sun dried tomatoes very fine or it gets chewy. Also, has anyone figured out the nutritional info for this, specifically the calorie count? It has to be high using heavy cream! 315 calories per cup. I ended up tripling the recipe for a get together of about 10 people. I used about 4 cups of cream, though. 5 raviolis = 31 calories x 5 = 155, 4 cups of cream x 315 / 10 = 105 + 155 = 260? Add the few calories from the tomatoes and red peppers = about 300/ serving? If you search "raviolis in cream sauce" on google, it shows over 1000 cal per serving. It would be nice if someone could figurew this out and email me at [email protected]

This is a great recipe! I followed it exactly, but added some cooked chicken breast for some protein, and less basil (I put in 3-4 tablespoons) - I thought a whole cup of it would make the whole dish taste like basil. I will definitely be making this again!!

I LOVE this recipe. I always add chicken to add some more substance! I usually skip the red peppers. Does anyone have the same issue I have - it doesn't turn out creamy (despite using whipping cream??). Any suggestions? I really would like to avoid using more cream. Tried milk + cream one time. it didn't work.

LOL! I have to laugh at the story behind the recipe! Who has a jar of sun dried tomatos, fresh basil, roasted tomatoes, etc. just laying around, unless you have a huge pantry (I'm talking cooking show size). In any case, I went to the store an purchased every ingredient as I had none of these things laying around and also bought 5-cheese raviolis from Costco. I wanted to make something very good but different for my wife's birthday party. I quadrupled the recipe and it turned out great! All the guests enjoyed it and commented on what a great chef I have become!

Made a few modifications like so many. Added chopped onion, sautéed that prior to adding garlic. No sun dried maters, so just used tomato sauce and a can of whole San Marzano maters. Browned a pound and a half of Italian sausage, threw that in. Added a teaspoon of sugar. Hate basil, so skipped that step. No cream for me (lactose intolerance). No roasted red peppers. They cost so much and these weren't real good friends we were having over. No crushed pepper flakes. Doctors orders. Used fettuccine. Big hit. Thanks Hollander, great recipe.

The Best Spaghetti with Tomato Sauce Ever!

On a recent visit to Gragnano and Naples, I was very fortunate to have this best spaghetti with tomato sauce ever made for me twice! When I returned home, I just had to make it for myself! I now know I will never make this dish any other way!

Spaghettini al pomodoro di Peppe Guida.

I first tried this fabulous spaghetti with tomato sauce during an unforgettable pasta dinner event at Pastificio dei Campi, pasta makers in Gragnano. The chef was Peppe Guida, the creator of this divine and now famous version of a Neapolitan classic.

The second time, it was a dish we ate at the Di Martino seafront pasta bar in Naples. There, La Devozione, as it is called, is a signature dish that can even be bought as a take away!

A little tomato history.

Spaghetti with tomato sauce is an iconic Neapolitan recipe that dates back to the early 1800s and has been a symbol of Italian cuisine ever since! According to food historians, the first tomatoes in Europe were transported here by the Spanish Conquistadors from South America in the 16th century. They called them ‘tomatl’ (actually an Aztec word).

At first, Italians thought tomatoes were poisonous

Unlike the Spanish, Italians didn’t take to tomatoes quickly. In fact, most people thought they were poisonous. Subsequently, tomatoes were only used as ornamental plants. It actually took about 200 more years for tomato sauce as we know it to become a popular ingredient in the Italian kitchen!

The first tomato sauce!

The first written reference to a tomato sauce dates back to 1692. However, this was a sauce made with ember roasted tomatoes chopped with onions, chili and thyme and eaten with meat! It was called ‘salsa di Pomadoro, alla Spagnuola’. (Spanish style tomato sauce). The Spanish were really the first Europeans to integrate tomatoes into their diet!

The Spanish ruled Naples and Sicily during the 16 th and 17 th century. So, it’s not surprising that the use of tomatoes in Italian cooking started there. But, it wasn’t until the 19 th century that tomato sauce began to be eaten on pizza and with pasta! Pizza Margherita, named after Queen Margherita of Savoy, was invented in Naples in 1889 and the first written recipe for spaghetti with tomato sauce was published in 1837.

The first written recipe for spaghetti with tomato sauce was published in 1837.

Just as these dishes were becoming popular in Naples and Southern Italy, the country began its unification. This helped to spread these tomato based recipes throughout the peninsula. And the rest as they say, is history! Or rather food history!

Peppe Guida.

Peppe Guida is one of Italy’s celebrity chefs. He, his recipes and his restaurant have attracted a lot of media attention in recent years. Called the pasta whisperer by some, Peppe is famous for his dried pasta recipes, particularly this spaghetti with tomato sauce. Chef Guida has a talent for turning simple traditional recipes using local seasonal ingredients into gourmet dishes that would not be out of place in a Michelin star restaurant. In fact, his restaurant , Antica Osteria Nonna Rosa, has a Michelin star!

La Devozione. (The devotion)

The old traditional Neapolitan tomato sauce is made with just 3 ingredients tomatoes, of course, lard (nowadays olive oil) and garlic. Peppe Guida’s spaghetti with tomato sauce recipe (la devozione) uses the same ingredients. So what is the difference? In short, the quality of the ingredients plus, the way the sauce is made and the pasta cooked!

The pasta.

When it comes to recipes with only a few ingredients, it makes sense that the food you use is the highest quality The pasta, the olive oil and the tomatoes all need to be the best you can find for the tastiest result. I used spaghettini from Pastificio dei Campi, the company I was invited to dinner at. You can read more about this prestigious pasta maker and where their pasta is available on my post about my visit.

Whichever pasta you use I would strongly suggest a bronze extruded pasta, meaning the pasta dough has been passed through bronze dies (molds) to make the shape. This type of pasta has a rougher surface and absorbs sauce better. Most artisan pastas and Pasta di Gragnano is made this way.

Peppe Guida cooking his La Devozione at Pastificio dei Campi.

The tomatoes.

Peppe Guida’s recipe calls for organic date tomatoes called lampadina from tomato growers PomoDama. These are also the tomatoes they use to make this dish at the Di Martino seafront pasta bar in Naples and at the Pastificio dei Campi dinner. Sadly I didn’t think to bring some of those tomatoes home with me. Instead, I used another type of date tomato from Sicily, as I really wanted to use fresh tomatoes for my best spaghetti with tomato sauce ever!

The important thing is that the tomatoes are ripe, have a deep red colour and are very flavourful. This sauce is made using pureed fresh tomatoes and it isn’t cooked for very long before adding the pasta. Plus, apart from a bit of garlic and salt, there isn’t any other seasoning. So, the quality of the tomatoes is essential! You could also use San Marzano.

Making this best spaghetti with tomato sauce ever.

There are actually 2 ways to make this recipe. One is to cook the spaghetti entirely in the sauce. Italians call this method pasta risottata because it’s similar to making a risotto! The other method is to half cook it in boiling water and half in the sauce. I did it the first way. However, at Pastificio dei Campi and The Di Martino seafront pasta bar they use the half and half method.

Whichever way you decide to make this recipe, I’m sure you’ll agree with me it’s the best spaghetti with tomato sauce ever!! They call it ‘La Devozione’ and it’s not difficult to understand how a simple plate of pasta can inspire so much passion!

If you make this pasta recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Disclaimer: Although this is a sponsored post, all opinions expressed are my own.

Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 3 ounces thinly sliced pancetta, torn into 3-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound porcini mushrooms, brushed clean and quartered
  • 2 plum tomatoes, cored and diced
  • 1/4 cup white wine or vermouth
  • 1 12-ounce can evaporated milk
  • Coarse salt and freshly ground black pepper
  • 1 pound whole-wheat fettuccine
  • 1/4 cup grated Parmesan

Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate set aside.

Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.

Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.

Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.

Homemade Bolognese Sauce

This post may contain affiliate links. Read my disclosure policy.

Homemade Bolognese Sauce is the ultimate pasta meat sauce with ground beef, carrots, onions, tomatoes, white wine, parmesan, and herbs.

Like a Classic Marinara, this hearty sauce is a staple in Italian Food Recipes, this tasty Bolognese is sure to be a go-to favorite.


Transport your kitchen to the Italian region of Bologna with this flavorful Bolognese that will fill your home with the most delicious aromas. This recipe was inspired by an icon of bringing Italian cuisine into American homes, the renowned Marcella Hazan and while this version is an adapted one with alterations, the original one entered our recipe files over 15 years ago.

While a jar of spaghetti sauce is a lifesaver on busy weeknights, it can’t compare to all the amazing layers of flavor in this meat-based sauce. It takes a little time and love in the beginning of this Bolognese Sauce recipe but after you get it simmering, it’s mostly hands off until you are ready to serve over your favorite pasta.

This Homemade Bolognese recipe starts with the basics of sautéed onion, celery, and carrots and then adding seasoned ground beef. This rustic tomato sauce is all about quality ingredients. Use extra-virgin olive oil, Italian tomatoes, and ground beef with a good fat content. You don’t need an expensive white wine, but don’t use a cheap brand or cooking wine.

Using quality ingredients like Italian canned tomatoes doesn’t have to break the bank. The best brand of Italian tomatoes to use is San Marzano. It doesn’t cost much more than other brands but they taste so much better. Fresh grated parmesan cheese also makes a huge difference versus the crumbles you get in the green bottle.

This Homemade Bolognese Sauce is a great recipe to use in your favorite dishes like Ultimate Meat Lasagna and Baked Spaghetti. It’s such a hearty meat sauce, you could serve it over Roasted Broccoli or zucchini noodles for an easy low carb, gluten free Italian dinner. Use our guide below to make Perfect Spaghetti Bolognese.

Spicy pancetta, tomato and basil sauce with tagliatelle recipe - Recipes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serving: Serves 04

Spicy Chorizo and Tomato Tagliatelle

We love a recipe that has a good kick to it! What we love about this dish is that you can have it on the table in under 30 minutes, and it requires very little from you. A great dish to have cooking away in the background.

Recipe Tester Feedback: "This was a really quick go-to recipe with ingredients that I keep on hand in my fridge. I loved it served with a sprinkle of basil and Parmesan cheese." - Shannon

No: Dairy / Nuts
Contains: Gluten / Egg

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 4
Can be frozen


  • onion - 1, peeled and quartered
  • chilli - 1, deseeded
  • garlic cloves - 3, peeled
  • chorizo sausages - 200g, spicy, sliced
  • tinned tomatoes - 800, diced
  • vegetable stock - 35g, paste
  • salt
  • pepper
  • pasta - 160g, tagliatelle


  1. Place onion (1), chilli (1) and garlic cloves (3) into bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
  2. Add chorizo (200g) to the bowl. Program 5 minutes / 110C* / Reverse+Speed 2.
  3. Add the tomatoes (800g tin), stock cube (1), salt and pepper to the bowl.
  4. Place tagliatelle (160g) into the sauce and press down slightly. It doesn’t need to be covered in sauce.
  5. Program 8 minutes / 100C / Reverse+Stirring Speed, measuring cap on.
  6. Mix the pasta slightly to break it up. Program 7 minutes / 100C / Reverse+Stirring Speed, measuring cap on.
  7. Serve immediately.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine

Recipe Summary

  • 1/3 cup extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1 1/4 pounds plum tomatoes, cored and chopped
  • 1/4 teaspoon crushed red pepper
  • Salt
  • 1/2 pound dried tagliatelle

In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt keep warm.

Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.

Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.

Watch the video: Tagliatelle mit Zitronen-Basilikum-Sauce. Chefkoch (August 2022).