Harvest Moon Pasta Rachael Ray Food

SPAGHETTI WITH BACON AND CHARD

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

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 PUMPKIN AND SAUSAGE

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

HARVEST MOON PASTA - RACHAEL RAY

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

HARVEST MOON MACARONI ALA RACHAEL RAY

Steps:

• Cook pasta according to package directions.
• Preheat broiler
• Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• Scoot the onions off to the side of the pan and melt the butter.
• Combine the flour and the butter, whisk about a minute in the pan.
• Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• Stir in the butternut squash and a few dashes of hot sauce.
• Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
• Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• Top with the chopped parsley and paprika to garnish.
• Enjoy!

GOOD FENNELS PASTA (RACHAEL RAY)

Steps:

• Put a large pot of water on the stove to boil for pasta. Salt water, add pasta, cook according to package directions.
• While the water heats up, work on the sauce. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
• Add sausage and break it up into tiny bits. Brown all over, then transfer it to a plate lined with a paper towel.
• In the same pan, add the other 2 tablespoons of oil, the garlic, onions, fennel, and cubanelle peppers. Season veggies with salt and pepper.
• Cook, flipping veggies often, 7 to 8 minutes, or until tender, but do not let the fennel and onions brown; reduce heat if they begin to do so.
• Add wine or stock and reduce for 2 minutes. Stir in tomatoes and transfer sausage into pan. Reduce heat to simmer; cook while waiting for pasta to finish.
• Drain pasta and add it to the sauce. Sprinkle cheese over the pasta, then toss to combine everything. Top finished pasta with shredded basil and serve with extra cheese and bread to mop the plates.

RACHAEL RAY'S SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)

Steps:

• Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
• Preheat oven to 425 degrees F.
• Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, chopped garlic and onion to the pot and sauté 1 minute - be very careful as the pepper flakes will burn pretty quickly.
• Add broth to the pan and scrape up drippings. Add crushed tomatoes, tomato paste, diced tomatoes, water, sugar and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes (this is the spot where you could really simmer the sauce for a couple of hours more or less if you wanted to).
• Meatballs: Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven.
• To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.