QUICK CHERRY TOMATO SAUCE AND SPAGHETTI RECIPE | RACHAEL RAY
This quick and light recipe makes use of summer's tomatoes and will get you in and out of the kitchen in no time!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Heat a pot of water to boil for the pasta.Halve the cherry tomatoes.Heat 1/4 cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat. Add the chili pepper, garlic and capers and swirl around for 2-3 minutes; add the vermouth or wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.
UMAMI MEAT SAUCE AND SPAGHETTI | RECIPE - RACHAEL RAY SHOW
Umami Meat Sauce and Spaghetti
Provided by The Rachael Ray Staff
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil for the pasta
- In sauce pot over medium heat, heat oil, 3 turns of the pan
- Add anchovies and melt into oil; add garlic, chilies, onions and stir 5 minutes to soften
- Add meat and brown and crumble then add paste, thyme and bay
- Deglaze pot with vermouth or wine and reduce until almost evaporated
- Add stock and passatta, and stir in parsley
- Simmer at low bubble for 20 minutes
- Salt boiling water and cook pasta to al dente, 7-8 minutes
- Add about 1 cup starchy water to sauce then drain pasta and toss with sauce to coat
- Serve in shallow bowls garnished with a drizzle of EVOO and some cheese, if you like
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