Harvest Moon Pasta Rachael Ray Recipes

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

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.

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Steps:

• Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside.
• Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim.
• Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely.

Steps:

• Cook pasta according to package directions.
• Preheat broiler
• Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• Scoot the onions off to the side of the pan and melt the butter.
• Combine the flour and the butter, whisk about a minute in the pan.
• Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• Stir in the butternut squash and a few dashes of hot sauce.
• Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
• Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• Top with the chopped parsley and paprika to garnish.
• Enjoy!