PASTA AND BEANS: PASTA E FAGIOLI
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
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
CREAMY SPAGHETTI AND BEANS - RACHAEL RAY
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
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
RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS
Make and share this Rachael Ray's Creamy Pasta With Spinach and Fried Capers recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
- Drain, reserving the pot.
- While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
- Add the capers and fry until they open, 3 to 4 minutes.
- Using a slotted spoon, transfer to paper towels to drain.
- Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
- Add the spinach and cook until wilted, 1 minute.
- In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
- Season with the thyme, some pepper and the nutmeg, if using.
- Add the pasta and toss to coat.
- Discard the garlic and stir the spinach into the pasta.
- If desired, add some of the spinach oil from the skillet.
- Top with the fried capers.
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