SPAGHETTI PIZZA RACHAEL RAY RECIPES

Steps:

• Preheat the oven to 425 degrees . Drizzle the flesh of the squash with olive oil and season with salt, pepper and the nutmeg. Place the squash, cut side down, in a large baking pan and pierce the skin in several places with a fork. Bake for 45 minutes. Turn the squash over and bake until the spaghetti-like strands can be easily removed with a fork, about 10 minutes more. Let cool before scraping the flesh into a bowl.
• Arrange 2 racks in the upper and lower thirds of the oven and preheat to 475 degrees . Sprinkle 2 large, heavy baking sheets with the cornmeal. Place the pizza dough rounds on top of the cornmeal and shape into 12-by-14-inch rectangles. Brush with olive oil and sprinkle with salt and the chopped thyme. Bake until golden and crisp, 15 to 20 minutes.
• Spread the ricotta evenly over the pizza crusts and top with the squash. Season with thyme leaves, salt and pepper, then drizzle with olive oil. Bake until just warmed through, about 5 minutes. Cut the pizza into squares and serve with the lemon wedges.

Steps:

• *To peel the skin off garden tomatoes easily, cut an X in the skin on the bottom of the tomatoes them douse them in boiling water for about 30 seconds to loosen the skins
• Cold-shock them in an ice bath and the skins should peel right off
• Bring a large pot of water to a boil for the pasta
• Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan
• Add the peppers, onions, garlic, oregano, chili flakes, salt and pepper, and sauté to soften (do not brown), about 5 minutes
• Add stock or water and let it almost cook away; add tomatoes and passata, and stir in basil
• Simmer for 30 minutes over low heat
• Cook pasta in salted water to al dente and reserve a half a mug of starchy water before draining
• While pasta cooks add hot peppers and brine to finish sauce; remove pan from heat
• Drain pasta add back to hot pot
• Toss pasta with butter, cheese, the reserved starchy water and half of the sauce
• Serve in shallow bowls topped with more sauce and cheese, and finished with a little more torn basil
• MORE: Fat Spaghetti with Garlicky Tomato Sauce The Ultimate Spaghetti and Meatballs Supper Sicilian Lemon Spaghetti