Ep 227. Rach's Easy Florentine Pasta Made With Pantry Staples + Katie Lee Biegel's Sun-Dried Tomato Pasta

Rachael Ray is back with another exciting episode in season 16, episode 227, where she shares some delicious and easy-to-make pasta recipes that are made with pantry staples. In this episode, she is joined by Katie Lee Biegel, a renowned chef and cookbook author, who shares her recipe for sun-dried tomato pasta.

The episode kicks off with Rachael demonstrating her recipe for easy Florentine pasta, which she says is a perfect meal to make when you're short on time but still want something filling and flavorful. She starts by sautéing onions and garlic in a skillet with some olive oil, then adding some spinach and letting it wilt down. She then adds in some cooked pasta, a can of diced tomatoes, and some cream, stirring everything together until the pasta is coated in the rich sauce.

Rachael goes on to explain that she used pantry staples like canned tomatoes and pasta to make this dish, which makes it budget-friendly and accessible to anyone. She also suggests adding some cooked chicken or shrimp to the dish to make it a complete meal.

Next up, Katie Lee Biegel joins Rachael in the kitchen to share her recipe for sun-dried tomato pasta, which she says is her go-to meal when she wants something quick and easy but still impressive. She starts by sautéing garlic and red pepper flakes in a pan with some olive oil, then adding in some sun-dried tomatoes and letting them cook for a few minutes.

She then adds in some white wine and chicken broth, letting everything simmer together to create a flavorful sauce. She finishes the dish by adding in some cooked pasta and some grated Parmesan cheese, stirring everything together until the cheese has melted and the pasta is coated in the rich sauce.

Throughout the episode, Rachael and Katie share some great tips and tricks for making pasta dishes using pantry staples, like using canned tomatoes or sun-dried tomatoes to create a rich and flavorful sauce. They also discuss the importance of using good-quality pasta and cooking it al dente, so it has a nice firm texture.

In addition to the main dishes, Rachael also shares some side dishes and appetizers that pair well with pasta, like her recipe for Parmesan-crusted zucchini fries and her easy garlic bread recipe. She also gives some suggestions for using up leftover pasta, like making frittatas or stir-fries with the noodles.

Overall, season 16, episode 227 of Rachael Ray is packed with tons of great recipes and tips for making delicious pasta dishes using pantry staples. Whether you're a seasoned cook or a beginner, this episode is sure to inspire you to get creative in the kitchen and try something new.