Rachael Rays Blush Pasta Recipe 55

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PEASANT PASTA



Peasant Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Steps:

  • Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

RACHAEL RAY'S BLUSH PASTA RECIPE - (5/5)



Rachael Ray's Blush Pasta Recipe - (5/5) image

Provided by ginasheppard

Number Of Ingredients 9

1 box of fettuccini
1 tbsp EVOO (extra virgin olive oil)
1 shallot, peeled and finely chopped
2 garlic cloves, finely chopped or grated
1 28-ounce can of crushed Italian tomatoes, such as San Marzano
Salt and freshly ground black pepper
1/2 cup heavy cream
Handful fresh basil, leaves torn
(1 pinch of sugar if you can't get Italian crushed tomatoes)

Steps:

  • Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, salt it and add the pasta. Cook to al dente according to package directions and then drain. Return pasta to pot it was cooked in and reserve. While the pasta is cooking, place a large skillet over medium low heat, then add EVOO. Add the shallots and garlic and cook until translucent and fragrant, about 3 to 4 minutes. Add the can of tomatoes to the pan, bring up to a bubble and let simmer for 5 to 7 minutes. Season with salt and pepper, add the heavy cream and stir together to make a blush sauce. Add the sauce to the pot of cooked pasta along with the torn basil and parmigiano-reggiano cheese. Toss together and serve.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD



Rachael Ray's Spinach Artichoke Pasta Salad image

Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Steps:

  • Combine the first three ingredients in the bottom of a serving bowl.
  • Add remaining ingredients to the bowl and toss till well combined.
  • Season with salt and pepper and serve.
  • This makes 8 side dishes.

Nutrition Facts : Calories 367.6, Fat 13.9, SaturatedFat 3.2, Cholesterol 9.7, Sodium 136.3, Carbohydrate 55.1, Fiber 12.1, Sugar 1.2, Protein 9.1

PASTA FRITTATA - RACHAEL RAY



Pasta Frittata - Rachael Ray image

Make and share this Pasta Frittata - Rachael Ray recipe from Food.com.

Provided by bricookie55

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

7 large eggs
3 ounces mozzarella cheese, cut into small pieces
1/2-3/4 cup grape tomatoes, halved
1/2 cup fresh basil leaf, chopped
1/4 cup parmesan cheese, grated
salt and pepper
2 tablespoons extra virgin olive oil
1/4 lb leftover cooked pasta (cooked and preferably with sauce)

Steps:

  • Preheat the oven to 350°F In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan; season with salt and pepper.
  • In a large, oven-proof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute.
  • Pour in the egg mixture and cook until the edges begin to harden. Using a spoon or spatula, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the edges of the pan.
  • Continue unti the frittata is almost set, but still a little runny in the middle, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
  • Using a rubber spatula, loosen the edges of the frittata. Cut into wedges; serve hot or at room temperature.

Nutrition Facts : Calories 320.1, Fat 22.3, SaturatedFat 7.6, Cholesterol 392.4, Sodium 353.4, Carbohydrate 10.4, Fiber 1.8, Sugar 1, Protein 19.2

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