Rachael Rays Mamacello Pasta Recipes

PEASANT PASTA

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

RACHAEL RAY'S MAMACELLO PASTA

Steps:

• Bring a large pot of water to boil.
• Add the pasta and salt the water.
• Cook the pasta until al dente, 6 to 7 minutes.
• Heat a large deep skillet over low heat and add the olive oil.
• When the olive oil is warm, add the garlic and red pepper flakes.
• Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
• When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.
• When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
• Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.
• Toss with the parsley, basil and cheese.
• Serve immediately.