Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Charcuterie Pasta
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 512
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 26 mg
- Sodium
- 635 mg
This recipe gives new life to those last few slices of charcuterie lingering in your fridge, turning them into a deeply savory pasta sauce that tastes like it simmered for hours—but comes together in just 30 minutes. Finely pulsing cured meats with garlic and parsley creates an unexpected, flavor-packed base: the charcuterie is already seasoned, cured and rich with fat, so it melts into the sauce much like a sofrito or ragù starter, instantly building complexity with very little effort. Use any combination of meats you have on hand; even a small amount goes a long way. If you end up with more to use up, double the charcuterie crumble and freeze it—it’s a versatile shortcut that can jump-start a pot of beans, soups or stews, risotto or even add a savory boost to scrambled eggs.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 512
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 26 mg
- Sodium
- 635 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a large pot of salted water to a boil.
- Pulse the charcuterie, parsley leaves and garlic in a mini food processor to make fine crumbles.
- Heat a large skillet or braiser over medium heat and add the oil. When hot, scrape in the charcuterie crumbles. Cook, stirring frequently, until the crumbles have rendered their fat and crisped up a bit, 2 to 3 minutes. Add 1 or 2 pinches of red pepper flakes (based on how spicy you want your sauce to be and if you’ve used any spicy charcuterie) and cook for a few seconds, then carefully pour in the wine. Simmer until reduced by half, a couple of minutes, then add the tomatoes and 1 cup of the pasta cooking water. Season with 1/2 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 15 minutes.
- When the sauce is almost ready, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the simmering sauce and toss to coat, adding a little of the reserved pasta water if it seems dry. Add the chopped parsley, drizzle with a little oil and toss again. Taste and season with salt, if needed. Remove the skillet from the heat and sprinkle with the grated Parmesan and Pecorino Romano. Toss and serve, passing more cheese at the table.
