Best Cherry Tomato Spaghetti Allamatriciana Rachael Ray Recipes

Cherry Tomato Spaghetti All'amatriciana - Rachael Ray image

Provided by my3beachbabes

Categories Spaghetti

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

salt
1 lb spaghetti
3 tablespoons extra virgin olive oil
1/4 lb pancetta, cut into small pieces
1 red onion, chopped
4 finely grated garlic cloves
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine or 1/2 cup chicken broth
2 pints small cherry tomatoes
2/3 cup flat leaf parsley
pepper
1 cup basil leaves, torn
2/3 cup grated parmigiano-reggiano cheese

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

Nutrition Facts : Calories 644.8, Fat 16.1, SaturatedFat 4.1, Cholesterol 9.6, Sodium 249, Carbohydrate 97.6, Fiber 7.1, Sugar 7.6, Protein 22.6

Cherry Tomato and Ravioli Soup image

Provided by CookingONTheSide

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
3 garlic cloves, chopped
1/4 cup sweet onion, chopped
salt, to taste
fresh ground black pepper, to taste
4 cups chicken stock
2 cups water
1 lb fresh cheese ravioli, thawed if frozen
1 cup fresh basil leaf, chopped
1/2 teaspoon italian seasoning
1/4 cup parmigiano-reggiano cheese, grated

Steps:

In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
Add the chicken stock and water and bring to a boil.
Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
Remove from the heat and stir in the basil and Italian seasoning to wilt.
Serve the soup and top with the cheese.
Serve with crusty bread.

Bucatini all'Amatriciana image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 11

1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, *pancetta, chopped (See Cook's Note)
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
4 to 6 cloves garlic, chopped
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped flat-leaf parsley
Black pepper
Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

Steps:

Bring a large pot of salted water to a boil and salt the water.
Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

American-Italian all'Amatriciana image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat cassarecci, rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
6 slices lean peppered bacon, chopped
1 large red onion, chopped
4 cloves garlic, finely chopped or grated
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
Black pepper
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table

Steps:

Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.