Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Christmas / Christmas Pasta - Rachael Ray Recipe
    Lost? Site Map

    Christmas Pasta - Rachael Ray

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    From Rachael Ray

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil; add salt.
    2. 2
      Add in the rigatoni; cook to al dente per package directions.
    3. 3
      While the water and pasta work, heat a large nonstick skillet over med-high heat.
    4. 4
      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.
    5. 5
      Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
    6. 6
      Remove to a plate with a slotted spoon.
    7. 7
      Add the remaining olive oil to the skillet; then add in the beef and veal.
    8. 8
      Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
    9. 9
      Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
    10. 10
      Add the sausage and pancetta back to the skillet, draining away some of the fat.
    11. 11
      Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
    12. 12
      Stir in the stock, then stir in the tomatoes.
    13. 13
      Check the seasoning to taste and adjust.
    14. 14
      Simmer over low heat until ready to serve, at least 10 minutes.
    15. 15
      Stir in half the parsley to finish.
    16. 16
      Drain the pasta and add back to the hot pot.
    17. 17
      Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
    18. 18
      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.

    Ratings & Reviews:

    • on September 16, 2008

      55

      This is so good. I can eat this all the time not just at Christmas. Thanks for the recipe post!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Christmas Pasta - Rachael Ray

    Serving Size: 1 (426 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 651.0
     
    Calories from Fat 210
    32%
    Total Fat 23.4 g
    36%
    Saturated Fat 7.8 g
    39%
    Cholesterol 143.3 mg
    47%
    Sodium 827.2 mg
    34%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 5.8 g
    23%
    Sugars 3.0 g
    12%
    Protein 37.7 g
    75%

    The following items or measurements are not included:

    pancetta

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites