Rachel Ray's Not-Zagna Recipe?!
Rachel Ray's Not-Zagna Recipe?
Where can I find the recipes for all of the food Rachey Ray made on her not-zagna episode? I don't remember the name of the salad, and on her website, she calls it Vegetable Not-Zagna, when I thought it was meat. Does anyone know of a website that groups the food according to episode?
Answers:
It's Non-Sagna thats why you were having trouble finding it =)
Not-sagna Pasta Toss Recipe courtesy Rachael Ray
See this recipe on air Tuesday Jun. 19 at 2:30 PM ET/PT.
Show: 30 Minute Meals
Episode: Come One, Come All
Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.
Serve bowlfuls of Not--sagna with extra sauce on top and more grated Parmesan to pass at the table.
Source(s):
http://www.foodnetwork.com/food/recipes/...
you can try going to foodnetwork.com
I couldn't find that particular episode, but heres a link to some Italian themed episodes.
http://web.foodnetwork.com/food/web/sear...
Hi! I looked at the Foodnetwork site and if you go there and search for not -sagna pasta toss and Rachael Ray, it should show up. It contains meat. Good luck! I hope it's what you are looking for.
Vegetable Not-Zagna Pasta
Coarse salt
1 pound short curly pasta, such as campanelle by Barilla
1 medium zucchini
1 small carrot
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
One 8-ounce package sliced white mushrooms
1 medium onion, thinly sliced
3 garlic cloves, chopped
Freshly ground pepper
1 cup frozen green peas
1 jarred roasted red pepper―drained, quartered lengthwise and thinly sliced crosswise
2 tablespoons unsalted butter
2 rounded tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1/4 teaspoon freshly grated nutmeg (eyeball it)
One 15-ounce container part-skim ricotta cheese (1 1/2 cups)
1 cup grated Parmigiano-Reggiano cheese (a few generous handfuls), plus more to pass around the table
1 cup fresh basil leaves (about 20 leaves), washed and dried
1. Bring a large pot of water to a boil. Add salt, then the pasta, and cook until al dente, about 9 minutes; drain. (Heads up: Reserve a ladle of the cooking water before you drain the pasta.)
2. While the pasta cooks, halve the zucchini lengthwise, then thinly slice into half-moons. Peel the carrot; then, holding the carrot at the root end, use the peeler to thinly slice lengthwise. Place the carrot strips on the cutting board and chop into small pieces―like carrot confetti!
3. Heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium-high heat. Add the zucchini, carrot confetti and mushrooms to the skillet. Cook the vegetables for 3 minutes, tossing once, then add the onion and garlic to the pan. Season the vegetables with salt and pepper and toss with tongs. When the onions are tender, about 5 minutes more, add the peas and roasted red pepper and toss to heat through. Transfer the veggies to a large dish.
4. Return the skillet to the stove over medium-low heat and add the butter. When the butter melts, add the flour and whisk for a minute or so, then whisk in the broth and milk. Bring to a bubble and thicken the sauce by letting it reduce for 3 to 5 minutes. Season with salt, pepper and the nutmeg. Slide the vegetables into the sauce.
5. Return the reserved ladle of pasta water to the pasta pot and bring it to a boil. Turn off the heat, stir in the ricotta, then add the grated cheese. Add the pasta to the cheeses. Top the pasta with the veggies and sauce, then toss to combine. Tear or shred the basil and toss into the pasta. Adjust the seasonings. Pass around the extra grated cheese at the table. http://www.rachaelraymag.com/recipe/2596...