Rachael Ray's Italian-American 30-Minute Meals

These dishes perfectly represent who I am: an Italian American from upstate New York.
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Rachael Ray's Cacio e Pepe Mac 'n' Cheese with Chard

Cacio e Pepe Mac 'n' Cheese with Chard

Rach's Tip: I use two kinds of peppercorns in this cacio e pepe. The black ones are tingly and strong, and the citrusy pink ones balance the creamy cheese sauce. I throw in some chard so the cook (um, me) doesn’t have to make a salad, too.

Recipe: Try Rachael Ray's Cacio e Pepe Mac 'n' Cheese with Chard

Rachael Ray's Charred Eggplant & Meat Sauce with Paccheri

Charred Eggplant & Meat Sauce with Paccheri

I mean, come on! How good does that look?

Recipe: Try Rachael Ray's Charred Eggplant & Meat Sauce with Paccheri

Rachael Ray's Tomato Soup with Polenta

Tomato Soup with Polenta

We'll always love tomato soup + grilled cheese, but tomato soup + polenta might be even better.

Recipe: Try Rachael Ray's Tomato Soup with Polenta

Rachael Ray's Warm Autumn Panzanella

Warm Autumn Panzanella

This is a total cheat on the Italian takeover we are having in this issue. Bacon, maple syrup, and toasted pumpkin seed oil have no place in a traditional Italian kitchen, but they do have a place in mine!

Recipe: Try Rachael Ray's Warm Autumn Panzanella

Rachael Ray's Crispy-Skin Branzino with Brown Butter & Caper Sauce on White Bean Puree

Crispy-Skin Branzino with Brown Butter & Caper Sauce on White Bean Puree

Rach's Tip: When you get home from the market, or at least one hour before dinner, unwrap the fish and stick it in the fridge, uncovered, skin-side up. This will help the skin dry, which is essential for crispy skin. Also, try to buy fish the day you are preparing it. The less time it spends wrapped up, the better.

Recipe: Try Rachael Ray's Crispy-Skin Branzino with Brown Butter & Caper Sauce on White Bean Puree

Rachael Ray's Escarole, Fennel & Onion Soup with Taleggio Panini

Escarole, Fennel & Onion Soup with Taleggio Panini

This kinda-healthy soup and sammie combo is about to be one of your new go-tos.

Recipe: Try Rachael Ray's Escarole, Fennel & Onion Soup with Taleggio Panini

Rachael Ray's Lamb & Pine Nut Ragu with Egg Pasta

Rachael Ray's Lamb & Pine Nut Ragu with Egg Pasta

Allspice and cumin are not common in Italian recipes, but with lamb and eggplant (both essential ingredients in Palestinian, Israeli, Syrian, and Turkish cooking), these flavors are—at least to *this* Italian—becoming essential.

Recipe: Try Rachael Ray's Lamb & Pine Nut Ragu with Egg Pasta

Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle

Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle

Need a long night's rest? Make this ragu for dinner. It will put you out like a light and make you feel profoundly satisfied.

Recipe: TrRachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle

Rachael Ray's Porchetta-Style Ragu

Rachael Ray's Porchetta-Style Ragu

Real porchetta takes three to four days to prepare. This ragu is a fun and fairly fast fix if you're in the mood for porchetta on the fly.

Recipe: Try Rachael Ray's Porchetta-Style Ragu

Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice

Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice

You'll want to put this gorgonzola sauce on everything.

Recipe: Try Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice