RACHAEL RAY LASAGNA SOUP RECIPES

Steps:

• Bring 2 quarts of water to a boil in a 4-quart saucepan
• Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
• Bring the water to a boil and drain as soon as it boils
• Repeat
• Transfer the cloves to a plate and refrigerate
• When cold, thinly slice them (a mandoline is helpful here) and set aside
• Season the boiling water with about 1 tablespoon kosher salt
• Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
• Meanwhile, make the sauce
• Melt the butter in a large pan over medium heat
• Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
• Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
• Bring to a simmer, stirring occasionally
• Drain the pasta, reserving about ¼ cup of the pasta water
• Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
• Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
• When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
• Taste for salt, adding more, if needed
• Right before serving, stir in the basil, parsley and olive oil
• Top with the ricotta and a pinch of Maldon salt