Rachael Rays Mamacello Pasta Recipes

RACHAEL RAY'S MAMACELLO PASTA

Steps:

• Bring a large pot of water to boil.
• Add the pasta and salt the water.
• Cook the pasta until al dente, 6 to 7 minutes.
• Heat a large deep skillet over low heat and add the olive oil.
• When the olive oil is warm, add the garlic and red pepper flakes.
• Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
• When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.
• When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
• Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.
• Toss with the parsley, basil and cheese.
• Serve immediately.

PASTA AND BEANS: PASTA E FAGIOLI

Steps:

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

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 SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)

Steps:

• Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
• Preheat oven to 425 degrees F.
• Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, chopped garlic and onion to the pot and sauté 1 minute - be very careful as the pepper flakes will burn pretty quickly.
• Add broth to the pan and scrape up drippings. Add crushed tomatoes, tomato paste, diced tomatoes, water, sugar and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes (this is the spot where you could really simmer the sauce for a couple of hours more or less if you wanted to).
• Meatballs: Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven.
• To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

RACHAEL RAY'S SOUTHWESTERN CHILI CON QUESO PASTA BAKE RECIPE - (4.5/5)

Steps:

• Preheat the broiler to high and position the rack 8 inches from the heat. Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center. While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low. In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes. Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

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

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.