Rachael Rays Creamy Pasta With Spinach And Fried Capers Recipes

PEASANT PASTA

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 CREAMY PASTA WITH SPINACH AND FRIED CAPERS

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• Drain, reserving the pot.
• While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
• Add the capers and fry until they open, 3 to 4 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
• Add the spinach and cook until wilted, 1 minute.
• In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
• Season with the thyme, some pepper and the nutmeg, if using.
• Add the pasta and toss to coat.
• Discard the garlic and stir the spinach into the pasta.
• If desired, add some of the spinach oil from the skillet.
• Top with the fried capers.

CREAMY PASTA WITH SPINACH AND FRIED CAPERS RECIPE - (4/5)

Steps:

• 1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving the pot. 2.While the pasta is working, in a medium skillet, heat the EVOO, 8 turns of the pan, over medium heat. Add the capers and fry until they open, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes. Add the spinach and cook until wilted, 1 minute. 3.In the pasta pot, whisk the cashew ricotta and almond milk over low heat until warmed through, 2 to 3 minutes. Season with the thyme, some pepper and the nutmeg, if using. Add the pasta and toss to coat. 4.Discard the garlic and stir the spinach into the pasta. If desired, add some of the spinach oil from the skillet. Top with the fried capers.