2020-02-01 Rachael Ray Every Day

try

If you’re making a

simple pasta

and want to take it

to the next level,

toast the dry

pasta before you

add liquid. Just

do a few swirls of

EVOO in the

pan, add a few

pats of butter,

and, once it’s

foaming, add your

pasta. Get it good

and brown, which

brings out a toasty,

nutty flavor, then

add a quart of

water to cook it

through. Throw

on some cheese

before all the

water is absorbed

and you’ve got a

delicious nutty,

cheesy pasta!

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5

MAKE

I T R I C H

A ND

C R E A MY.

To achieve that
creamy, sit-on-
your-tongue
experience, pasta
dishes are often
finished with fatty,
fruity EVOO; tabs
of butter; and/or
grated pecorino,
that salty delicious
stuff made from
sheep’s milk, or
Parmigiano-
Reggiano, the king
of all cheeses. All
these things join
with the pasta to
make it so rich and
creamy it leaves
you tongue-tied.

with cheese—just toasted breadcrumbs. Who cares?

You want cheese on your spaghetti with anchovies?

Nobody’s going to knock on your door and give you a

ticket. Most people believe the thinner the pasta, the

thinner the sauce should be, and the sturdier the pasta,

the sturdier the sauce. I’ve never found a reason to

doubt this, but the best rule for pasta or any other dish:

Eat it how you like it.

LEFTOVERS?

FORGET THE

MICROWAVE.

You want to reheat your pasta in

the skillet. Even if it already has

sauce, it has soaked up all that

sauce and now you can toast it in

the skillet with whatever’s handy

for a whole new meal. And why

wait for dinner? Whip up some

carbonara—basically bacon, egg,

and cheese pasta—and you’ve got

the breakfast of champions!

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