Creamy Blt Pasta Rachael Ray Recipes Recipe For Banana

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CREAMY SPAGHETTI AND BEANS



Creamy Spaghetti and Beans image

Risotto meets pasta e fagioli in this Tuscan classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped

Steps:

  • Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
  • Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

CREAMY BLT PASTA (RACHAEL RAY)



Creamy BLT Pasta (Rachael Ray) image

My husband mmmmmm'd his way through this recipe, so I had to add it to my cookbook, with slight modifications.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne pasta
5 -6 slices good quality bacon, sliced across into 1/2-inch thick slices
3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
4 garlic cloves, thinly sliced
black pepper
1 round tablespoon tomato paste
1/2 cup dry white wine
4 tomatoes, skinned, seeds removed and diced
1 (5 1/2 ounce) package boursin cheese combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
parmigiano-reggiano cheese, grated

Steps:

  • Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
  • In medium sized saute pan, fry the bacon until almost crisp.
  • Drain and set aside.
  • In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
  • Stir in the cheese, reduce heat to low and cook until melted.
  • Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
  • Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

CREAMY SPAGHETTI AND BEANS - RACHAEL RAY



Creamy Spaghetti and Beans - Rachael Ray image

From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.

Provided by darthlaurie

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

Steps:

  • Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
  • Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
  • Add the pancetta to brown slightly.
  • Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
  • Add onions and carrots, bay and thyme and season with salt and pepper.
  • Soften veggies a bit, 5 minutes.
  • Add wine and allow it to be completely absorbed.
  • Add beans then add a few ladles of stock and stir the pasta.
  • Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
  • When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
  • Adjust salt and pepper.
  • Turn off heat and stir another minute. Remove the bay and thyme stems.
  • Serve in shallow bowls and garnish with lots of parsley.

Nutrition Facts : Calories 800.7, Fat 23.4, SaturatedFat 9.4, Cholesterol 38.7, Sodium 851.5, Carbohydrate 104.4, Fiber 5, Sugar 11.2, Protein 30.9

BLT BOW TIE PASTA (RACHAEL RAY)



BLT Bow Tie Pasta (Rachael Ray) image

Make and share this BLT Bow Tie Pasta (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
1/2 cup flat leaf parsley, chopped
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons oil
1 small red onion, finely chopped
4 cloves garlic, chopped
1 pinch crushed red pepper flakes
2 pints cherry tomatoes
salt and pepper
1 lb bowtie pasta
4 cups arugula, coarsely chopped
1 cup basil leaves, chopped

Steps:

  • Heat a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and grated cheese. Toss to combine, turn off heat and reserve the crumbs.
  • Heat 2 tablespoons oil in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
  • Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
  • Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

Nutrition Facts : Calories 930.4, Fat 25.2, SaturatedFat 7.2, Cholesterol 23.5, Sodium 701.6, Carbohydrate 143.8, Fiber 9.7, Sugar 11.4, Protein 33.6

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