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Rachael Ray Recipes

Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
|Rachael Ray
This recipe makes generous servings, but you won't have any leftovers! This recipe is rich and flavorful without being overwhelming. Read more...
Spaghetti with Zucchini and Garlic
|Rachael Ray
For a complete meal, serve with Spinach and Mushroom Stuffed Chicken Breasts and Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate. Read more...
Sea Shells Salad
|Rachael Ray
Ingredients 1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained 2 scallions, chopped, both whites and greens 1/2 small red bell pepper, seeded and chopped into fine dice 1/3 cup tiny frozen green peas, a generous handful 1/4 to 1/3 cup mayonnaise 3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons Coarse salt and pepper Chopped fresh parsley, for garnish Romaine or leaf lettuce, for lining plate under salad Preparation Pile salad ingredients in a mixing bowl as you prepare them. Combine salad... Read more...
Quick Tomato Soup with Balsamic Vinegar and Toasted Pasta
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Pasta e Fagioli with Sausage
Pasta e Fagioli with Sausage
|Rachael Ray
Jazz up Pasta e Fagioli with this recipe, which has sausage too. Read more...
Vegetable Soup with Fennel and Pine-Nut Toasts
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large bulbs fennel—quartered, cored and coarsely chopped, fronds reserved for garnish 1 large onion, chopped 4 ribs celery with leafy tops,thinly sliced on an angle 3 carrots, peeled and thinly sliced on an angle 4 cloves garlic, finely chopped 1 bay leaf Salt and pepper Two containers chicken broth (32-ounce), (8 cups) 1/2 pound egg noodles 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup pine nuts, chopped 4 tablespoons butter, softened 1/2 loaf ciabatta bread, split 2 teaspoons grated lemon peel... Read more...
Red and Green Pesto with Pasta and Lemon Shrimp
|Rachael Ray
Red chilies and pistachios instead of pine nuts add pizazz to pesto over pasta with shrimp simmered in a wine and lemon sauce. Read more...
Bagna Cauda Cauliflower Pasta
|Rachael Ray
Enliven fresh cauliflower with a creamy garlic sauce. Toss with a wide noodle pasta and garnish with fresh parsley. Read more...
Pasta del Magnifico alla Garga
|Rachael Ray
Ingredients 1 cup heavy cream 2 tablespoons cognac or dry sherry 1 lemon, zested 1 large navel orange, zested 1/2 teaspoon coarse salt 2 tablespoons fresh mint, chopped, about 3 sprigs 12 leaves fresh basil, shredded or torn 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente 1/2 cup grated Parmigiano-Reggiano Preparation In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to... Read more...
Penne with Arugula and Walnut Pesto
|Rachael Ray
You could use any short pasta shape if you can't find penne.  Fusilli would work well too,. Read more...
Turkey or Veal Meatball Stroganoff
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
|Rachael Ray
If you don’t have a microwave to defrost spinach in, put it in a colander in the sink instead; it will drain and defrost at the same time.Use a clean kitchen towel to wring out any excess water from the spinach before using. –RRFor a complete meal, serve with Steamed Asparagus and Broiled Tomatoes. Read more...