Best 6 Harvest Moon Pasta Rachael Ray Recipes

HARVEST MOON MACARONI - RACHAEL RAY

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

HARVEST MOON PASTA - RACHAEL RAY

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

HARVEST MOON MACARONI

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

HARVEST MOON MACARONI ALA RACHAEL RAY

Steps:

• Cook pasta according to package directions.
• Preheat broiler
• Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• Scoot the onions off to the side of the pan and melt the butter.
• Combine the flour and the butter, whisk about a minute in the pan.
• Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• Stir in the butternut squash and a few dashes of hot sauce.
• Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
• Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• Top with the chopped parsley and paprika to garnish.
• Enjoy!

CREAMY BLT PASTA (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
• In medium sized saute pan, fry the bacon until almost crisp.
• Drain and set aside.
• In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
• Stir in the cheese, reduce heat to low and cook until melted.
• Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
• Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

BASIC GARLIC AND OIL SAUCE FOR PERFECT PASTA (RACHAEL RAY)

Steps:

• Bring a pot of water to rolling boil, then add spaghetti.
• While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
• Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
• When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
• Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
• Serve immediately.
• ALTERNATIVE ADD-INS:
• Finely chopped broccoli instead of parsley.
• Bacon crumbles -- mmm!
• Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.
• Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
• Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!