Best 4 Christmas Pasta Rachael Ray Recipes

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Indulge in the festive spirit with a delightful culinary journey featuring Rachael Ray's Christmas pasta recipes. From the classic Baked Ziti with a flavorful blend of cheeses and tender pasta, to the hearty and comforting Sausage and Peppers Pasta bursting with Italian flavors, these dishes promise to warm your heart and fill your table with cheer. Not to be missed is the elegant Lobster Ravioli with a rich and creamy lobster sauce, sure to make your Christmas dinner an unforgettable occasion. And for a vegetarian twist, the Baked Rigatoni with Spinach and Cheese offers a delightful balance of flavors and textures. Each recipe is carefully crafted with simple instructions, making them accessible to home cooks of all skill levels. Gather your loved ones around the table and create unforgettable memories with these delectable Christmas pasta dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 17

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
2 tablespoons extra-virgin olive oil
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

PEASANT PASTA



Peasant Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

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.

COPYCAT CHEESECAKE FACTORY SHRIMP SCAMPI



Copycat Cheesecake Factory Shrimp Scampi image

Use your favorite dry, crisp white wine to make this copycat Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

12 ounces uncooked angel hair pasta
1/2 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
3 tablespoons butter
SAUCE:
2 tablespoons olive oil
1 small shallot, chopped
5 garlic cloves
1 cup dry white wine
2 cups heavy whipping cream
2 plum tomatoes, diced
6 fresh basil leaves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm. , In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper., Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.

Nutrition Facts : Calories 1121 calories, Fat 64g fat (36g saturated fat), Cholesterol 370mg cholesterol, Sodium 993mg sodium, Carbohydrate 86g carbohydrate (7g sugars, Fiber 4g fiber), Protein 46g protein.

CHRISTMAS PASTA - RACHAEL RAY



Christmas Pasta - Rachael Ray image

Make and share this Christmas Pasta - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

salt
1 lb rigatoni pasta
2 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped
1/4 lb hot Italian sausage
1/4 lb sweet Italian sausage
1/2 lb ground sirloin
1/2 lb ground veal
1/2 teaspoon allspice
coarse black pepper
1 carrot, finely chopped
1 medium yellow onion, finely chopped
4 garlic cloves, crushed
1/2 cup dry red wine
1 cup beef stock or 1 cup beef broth
1 (28 ounce) can crushed tomatoes
1/4 cup finely chopped flat leaf parsley
1/2 cup grated romano cheese

Steps:

  • Bring a large pot of water to a boil; add salt.
  • Add in the rigatoni; cook to al dente per package directions.
  • While the water and pasta work, heat a large nonstick skillet over med-high heat.
  • Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
  • Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
  • Remove to a plate with a slotted spoon.
  • Add the remaining olive oil to the skillet; then add in the beef and veal.
  • Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
  • Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
  • Add the sausage and pancetta back to the skillet, draining away some of the fat.
  • Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
  • Stir in the stock, then stir in the tomatoes.
  • Check the seasoning to taste and adjust.
  • Simmer over low heat until ready to serve, at least 10 minutes.
  • Stir in half the parsley to finish.
  • Drain the pasta and add back to the hot pot.
  • Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
  • Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pasta dish. Look for ripe vegetables, flavorful cheeses, and high-quality pasta.
  • Don't overcook the pasta: Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
  • Use a large pot for cooking the pasta: This will help to prevent the pasta from sticking together and will ensure that it cooks evenly.
  • Season the pasta water: Adding salt to the pasta water will help to flavor the pasta. You can also add other seasonings, such as herbs or garlic, to the water.
  • Don't rinse the pasta after cooking: Rinsing the pasta will remove the starch that helps the sauce to cling to it. Instead, simply drain the pasta well and add it to the sauce.
  • Use a flavorful sauce: The sauce is the key to a great pasta dish. Make sure to use a sauce that is full of flavor and that complements the other ingredients in the dish.
  • Garnish the pasta dish: A simple garnish can add a touch of elegance and flavor to your pasta dish. Try topping it with grated cheese, fresh herbs, or a drizzle of olive oil.

Conclusion:

Pasta is a versatile dish that can be enjoyed in many different ways. Whether you're looking for a simple weeknight meal or a special occasion dish, there's a pasta recipe out there that's perfect for you. With a little planning and effort, you can create a delicious and memorable pasta dish that your family and friends will love.

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