Rachael Rays Blush Pasta Recipe 55

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.

BABGANOUSH-HUMMUS PASTA

Steps:

• Heat a large pot of water to a boil, salt water and cook pasta to al dente.
• While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
• Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
• Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

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.

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.

RACHEL RAY'S PASTA A LA VODKA

Steps:

• Place a large pot of salted water on high heat.
• While waiting for water to boil, place a large pan on medium heat. Add oil, butter, garlic and onions to pan and gently saute for about four minutes. Add vodka to the pan a simmer for about 3 minutes to reduce by half. Add tomatoes and chicken stock, bring to a low boil. Reduce heat and simmer. Season with salt and pepper.
• While the sauce is simmering, cook pasta in salted boiling water until cooked to al dente.
• Just before the pasta is cooked, stir cream into the sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
• Serve with a side salad or crusty bread.