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

Sherry Cherry Tomatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Steps:

Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons EVOO
4 cloves garlic, chopped
2 Fresno chile peppers, thinly sliced
1 small red onion, finely chopped
Salt
1/2 cup dry sherry or dry vermouth
2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
1 teaspoon dried oregano or marjoram
1 cup fresh basil leaves (about 20), torn
1/4 cup fresh flat-leaf parsley leaves, chopped
Salt
1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
Freshly ground pepper
Seafood seasoning, such as Old Bay
1 tablespoon EVOO
1/4 cup dry vermouth
1 pound linguine

Steps:

For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
Meanwhile, cook the linguine until al dente, then drain.
Toss the linguine with the sauce and fold in the seafood.
Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.

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.