Well, we may not yet have the Caroline Noordijk Basic Knives Collection, but we can still celebrate Thursday with a bang. Here is one of my personal favorites of Rachel Ray’s 30 Minute Meal Recipes, Pasta al Forno. Yum!
Ingredients:
- 1 pound ziti rigate
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1 (15-ounce) can, crushed tomatoes
- 1/2 cup heavy cream
- 2 pinches ground cinnamon
- Salt and pepper
- 3 ounces prosciutto, 1 thick slice from deli, chopped
- 1/4 to 1/3 cup grated Parmigiano-Reggiano
- Softened butter to coat a medium casserole or baking dish
What’s Next:
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F or 260 C.
To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble.
Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine.
Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole.
Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
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I am trying to find a recipe that Rachel Ray did on the Oprah Show for a Pasta Dish for Valentine’s Day. Can you help me?
[...] Celebrity chef Rachel Ray may live in the bog apple, but she has a soft spot for Cleveland. [...]
this is the valentines day recipe done on the oprah show.
You Won’t Be Single for Long” Vodka Cream Pasta
Recipe courtesy of Rachael Ray
From The Best Burger in America Discovered!
Serves 4
It’s Rachael Ray’s most romantic dish!
INGREDIENTS
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
* For more information about Rachael Ray, visit http://www.rachaelrayshow.com.
Margie,
That is a fantastic recipe! Thanks so much for sharing!
i love your show it is really easy to make the foods u do and it is fun to make them ur awsome
Why does this dish look so green? I can’t see any green ingredients in the recipe!