Basic Garlic And Oil Sauce For Perfect Pasta Rachael Ray Food

LEMON SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
• Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
• When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
• Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
• Top the plates of pasta or platter with remaining cheese, parsley and basil.

PASTA WITH OIL AND GARLIC SAUCE

Steps:

• Cook pasta until Al Dente, Keep warm.
• Heat oil in 10" skillet, over low heat.
• Add garlic, cook slowly and gently till light gold.
• Remove from heat and stir in parsley and basil.
• Add hot pasta to skillet, toss to coat evenly.
• Serve Immediately with Parmesan Cheese.
• Enjoy.

SPAGHETTI ALL' ELSA

Steps:

• Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.
• Heat a medium sauce pot over medium-low heat. Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden. Remove garlic. Add stock or wine and stir 30 seconds, add tomatoes and combine. Season the sauce with salt, to taste, then stir basil in and reduce heat to low.
• When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine. To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate. Top each portion with spoonfuls of remaining sauce. Whoa, Mama!

BASIC GARLIC AND OIL SAUCE FOR PERFECT PASTA (RACHAEL RAY)

Steps:

• Bring a pot of water to rolling boil, then add spaghetti.
• While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
• Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
• When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
• Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
• Serve immediately.
• ALTERNATIVE ADD-INS:
• Finely chopped broccoli instead of parsley.
• Bacon crumbles -- mmm!
• Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.
• Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
• Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!

CHRISTMAS PASTA - RACHAEL RAY

Steps:

• Bring a large pot of water to a boil; add salt.
• Add in the rigatoni; cook to al dente per package directions.
• While the water and pasta work, heat a large nonstick skillet over med-high heat.
• Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
• Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
• Remove to a plate with a slotted spoon.
• Add the remaining olive oil to the skillet; then add in the beef and veal.
• Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
• Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
• Add the sausage and pancetta back to the skillet, draining away some of the fat.
• Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
• Stir in the stock, then stir in the tomatoes.
• Check the seasoning to taste and adjust.
• Simmer over low heat until ready to serve, at least 10 minutes.
• Stir in half the parsley to finish.
• Drain the pasta and add back to the hot pot.
• Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
• Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.

PHIL'S GARLIC AND OIL SAUCE

Steps:

• Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
• Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.
• Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.

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.