Creamy Spaghetti And Beans Rachael Ray Recipes

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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

CINCINNATI SPAGHETTI



Cincinnati Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 26

2 tablespoons EVOO
2 to 3 slices smoky bacon, finely chopped
1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner)
3 tablespoons Worcestershire sauce, eyeball it
2 tablespoons ancho chile powder or chili powder blend, a couple of palmfuls
1 tablespoon unsweetened cocoa powder
1 tablespoon smoked sweet paprika, a palmful
1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful
1 teaspoon allspice, 1/3 palmful
1/2 teaspoon ground cinnamon, eyeball the amount in your palm
4 to 5 large cloves garlic, finely chopped
3 jalapeno chile peppers, seeded and finely chopped
1 onion, finely chopped
1 healthy pinch ground cloves
2 tablespoons tomato paste
2 cups beef stock, plus extra for reheat
One 32-ounce can fire roasted crushed or diced tomatoes
One 14-ounce can red kidney beans, drained
One 14-ounce can tomato sauce
Salt
1 1/2 pounds bucatini or spaghetti
Finley chopped raw white, red or green onions
Shredded Cheddar
Grated Parmigiano-Reggiano
Pickled jalapeno slices
Chopped fresh cilantro or parsley

Steps:

  • Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
  • To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.

PASTA AND BEANS: PASTA E FAGIOLI



Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

SPAGHETTI AND BEANS



Spaghetti and Beans image

My mom used to make this often. Kinda weird but tasty. I use Campbell's Vegetarian Beans but she always used Pork and Beans. That's up to you. Try it. You'll either love it or hate it.

Provided by Marich

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 lb spaghetti
1 (14 1/2 ounce) can of campbell's vegetarian baked beans or 1 (14 1/2 ounce) can pork and beans
2 (8 ounce) cans tomato sauce
1 small onion, sliced
1 1/2 cups water

Steps:

  • In a medium sauce pan heat the oil.
  • Saute the onion till soft.
  • Add the 2 cans of tomato sauce, the beans and the water.
  • Simmer 10 minutes.
  • Cook spaghetti according to directions.
  • Drain (leave a bit wet) and put in large bowl.
  • Top with bean sauce.
  • Let sit a few minutes before serving.
  • Add parmesan cheese.
  • Serve with a salad and crusty bread.

Nutrition Facts : Calories 682.8, Fat 15.9, SaturatedFat 2.3, Sodium 953.5, Carbohydrate 117, Fiber 9.8, Sugar 16.9, Protein 21.4

BEAN RAGU WITH LINGUINI



Bean Ragu with Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil, plus more to drizzle
2 to 3 slices bacon, finely chopped
2 carrots, peeled and chopped
2 to 3 small ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 onion, chopped
2 to 3 cups cooked white or pink beans
2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped
A few sprigs fresh parsley with stems, chopped
One 12-ounce can beef consomme or beef broth
Salt and pepper
Salt and pepper
1 pound linguini
Grated Pecorino, for passing
4 large ripe tomatoes

Steps:

  • Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper.
  • Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.
  • To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.
  • Bring a few inches of water to a boil. Cut an "X" into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.

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.

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