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Rachael Ray Recipes

Good Fennels Pasta
|Rachael Ray
Serve with Four Star Salad. Read more...
Instant Pesto Torta with Bread and Vegetables
|Rachael Ray
Serve with Veal Milanese and Sweet Mascarpone with Berries and Marsala. Read more...
Neapolitian Sundaes
|Rachael Ray
Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce and My Friend Vicki's Mom's Celery Salad. Read more...
Minestra
Minestra Recipe
|Rachael Ray
Minestra is a traditional Italian soup made with beans and greens. I use escarole, but you use lots of different greens such as kale. –RR For a complete meal, serve... Read more...
Bolognese Bread Pizza
|Rachael Ray
Serve with Ricotta and Cherry Focaccia Bread. Read more...
Peasant Pasta
Peasant Pasta Recipe
|Rachael Ray
Let’s talk peas, please. Some folks are all for them, others… not so much. But here’s the thing: YOU get to decide. This Peasant Pasta recipe rolls great with them... Read more...
Italian Stuffed Pork Cutlets with Bacon and Onion-Tomato Sauce
|Rachael Ray
This is the "faster" recipe in a trilogy of three pork dishes including the "fast" Spicy Roast Pork Tenderloin with 3 Cheese Smashed Potatoes and Roasted Asparagus, Green Beans and Lemon, and the "fastest" Pork Saltimbocca with White Wine Sauce. Read more...
Italian Horns
|Rachael Ray
Serve with Spaghetti Meatballs and Tomato-Basil Sauce. Read more...
Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) Recipe
|Rachael Ray
Aglio olio—spaghetti at its simplest: garlic, olive oil, pasta, and a little heat. But what if we leveled it up with something that packs a flavorful punch without overcomplicating things?... Read more...
Italian Mac 'N Cheese
Italian Mac 'n Cheese Recipe
|Rachael Ray
This hearty meal serves four – with leftovers. It's sure to become a family favorite, so bring your appetite! Read more...
Puttanesca P'schetti with Shrimp
|Rachael Ray
Ingredients Salt 1 pound spaghetti 1 pound shrimp, peeled and tails left on 2 teaspoons Old Bay seasoning 1 teaspoon grated lemon peel 1/4 cup extra virgin olive oil (EVOO) 6 canned anchovy fillets 4 large cloves garlic, finely chopped or grated 1 teaspoon crushed red pepper 2 pints grape tomatoes 1/2 cup oil-cured olives, chopped 3 tablespoons brined capers 1/3 cup dry vermouth 1/2 cup fresh basil leaves, torn or shredded 1/2 cup flat leaf parsley leaves, chopped Preparation Bring a large pot of water to a boil, salt... Read more...