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Rachael Ray Recipes

Sausage-and-Mussel Spaghetti
Sausage-and-Mussel Spaghetti
|Rachael Ray
Ingredients Salt and pepper 1 pound spaghetti 2 tablespoons extra virgin olive oil (EVOO) 1 pound bulk Italian hot sausage 2 ribs celery with leafy tops, finely chopped 1 small... Read more...
Scampi Crostini
Scampi Crostini
|Rachael Ray
Begin an at-home date night with this seafood sensation. Complete the meal with Sausage and Pepperonata Bucatini and Panko-Crusted Chicken with Cherry Tomato Sauce. Read more...
Venetian-Style Cioppino
Venetian-Style Cioppino
|Rachael Ray
Travel vicariously to Venice with this variety of seafood in a tomato wine broth. Read more...
Penne Avvocato
Penne Avvocato
|Rachael Ray
Penne Avvocato literally means "lawyers' pens" in Italian. Maybe Rach named this after her hubbie, John? You can include this 30 Minute Meal meal in your Feast of Seven Fishes. Read more...
Creamy Saffron Farfalle with Crab and Shrimp
Creamy Saffron Farfalle with Crab and Shrimp
|Rachael Ray
Cover pasta with a creamy saffron sauce and fruits of the sea for an easy and elegant meal. Read more...
Italian-American-Style Tuna Melts
|Rachael Ray
Serve with Three-Bean Pasta e Fagiole soup. Read more...
Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
|Rachael Ray
Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... 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...