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Rachael Ray Recipes

Zucchini Spaghetti with Saffron Sauce
|Rachael Ray
Ingredients Salt 1 pound spaghetti 2 cups chicken stock 2 pinches saffron 1 tablespoon extra virgin olive oil (EVOO) 3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced 6 tablespoons butter, cut into 6 pieces 1 cup grated Parmigiano Reggiano cheese Preparation Heat your oven to its lowest setting, then place a large pasta platter or bowl inside to warm. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful... Read more...
Spinach Fettuccini with Gorgonzola Cream Sauce
|Rachael Ray
Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers. Read more...
Bolognese Bread Pizza
|Rachael Ray
Serve with Ricotta and Cherry Focaccia Bread. Read more...
Sunday Gravy and Macaroni (Spaghetti, Really)
|Rachael Ray
This recipe was inspired by Rachael's Grandpa Emmanuel. For a complete meal, serve with Romaine Hearts with Red Pepper Vinaigrette. Italian-Americans refer to red spaghetti sauce as gravy, especially when it's tomato sauce studded with meatballs, sausage or other meats. –RR Read more...
Double Eggplant Parm Baked Ziti
|Rachael Ray
Eggplant Parm or Baked Ziti? How about both?! This recipe adds up to a meal that that is a real crowd-pleaser. Read more...
Creamy Tomato Stoup and Italian Patty Melts
|Rachael Ray
This soup and sandwich meal is quick and easy to put together. Pesto is a cold sauce or paste made by blending together fresh herbs, EVOO, garlic, nuts and grated cheese that tastes great on pasta, sandwiches and grilled veggies. –RR Read more...
Calzone Rolls with Salami, Tomato and Basil
|Rachael Ray
Serve with Romaine with Pan-Roasted Garic Dressing and Heavenly Hazelnut Pound Cake. Read more...
Three Bean Pasta e Fagioli
|Rachael Ray
Serve with Italian-American-Style Tuna Melts. Read more...
Warm Spinach Salad
|Rachael Ray
Serve with Creamy Mushroom Spaghetti. Read more...
Polenta with Peas and Pancetta
|Rachael Ray
Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread. Read more...
Eggplant Parm with Egg Pasta
|Rachael Ray
Serve this classic recipe all year long! Read more...
Sausage, Peppers and Onions Stoup
|Rachael Ray
Serve with Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula. Read more...