Rachael Ray Pasta Sauce Recipe

I gotta say, Rachael Ray’s pasta sauce recipe will introduce you to some new flavors and techniques for sauce making!

You’ll have some fun with this one, so get out your EVO and get to cookin’.

Being a fan of bold flavors, I really appreciate being able to mix sweet peppers and onions, for a hint of sweetness and spice.

Rachael Ray’s approach to pasta sauce ensures each spoonful is brimming with flavor, I cannot lie!

How to Make Rachael Ray Pasta Sauce Recipe

Ingredients

• 3 tbsp EVOO
• 3 Sweet Peppers (sliced)
• 2 Onions (sliced)
• 4 cloves Garlic (minced)
• 1 can Tomatoes (32 oz.)
• 1 tsp Paprika
• Salt (to taste)
• Black Pepper (to taste)
• 1 cup Pasta Water
• ½ cup Heavy Cream or Butter
• ¼ cup Parmesan Cheese (grated)
• Optional: Fresh Basil or Parsley (chopped)

Step-by-Step Instructions

Step 1:

Heat the EVOO in a large skillet over medium heat.

Add the sweet peppers and onions, cooking until softened.

Add the garlic and cook for another minute.

Step 2:

Pour in the tomatoes and sprinkle the paprika over the mixture.

Season the sauce with salt and black pepper to your liking.

Step 3:

Let the sauce simmer on low heat for around 15 minutes, stirring occasionally.

This helps all the flavors meld beautifully.

Step 4:

Take a ladle of pasta water and stir it into the sauce.

Add the cream or butter next, mixing well to make your sauce smooth.

Step 5:

Drain your pasta and toss it in the sauce.

Sprinkle in the Parmesan cheese and mix thoroughly.

Garnish with fresh basil or parsley if desired.

Tips and Tricks for Making This Recipe

Use Fresh Ingredients

Fresh veggies and herbs give the sauce a more robust taste, making it worthwhile to grab the freshest ones you can find.

Don’t Skip the Pasta Water

Pasta water is the magic ingredient that helps the sauce cling to the pasta, ensuring a luscious result.

Simmer for Richer Flavor

Allow your sauce to simmer longer if you have the time to develop a deeper, richer flavor profile.

Customize with Optional Add-ins

You could easily customize this sauce with extra vegetables like mushrooms or olives to make it your own.

Watch Your Heat

Keep an eye on your heat settings so that the sauce doesn’t burn or stick, keeping the mixture smooth throughout the process!

What to Serve with Pasta and This Sauce

Crisp Caesar Salad

A crisp Caesar salad pairs wonderfully with the rich flavors in Rachael Ray’s pasta sauce recipe.

The cool, crisp lettuce and tangy dressing complement the warmth and savory notes of the pasta.

Don’t forget to add some freshly grated Parmigiano-Reggiano on the salad for an extra pop of flavor!

Garlic Bread

Garlic bread is a classic side that goes hand-in-hand with pasta dishes.

You can easily make it using a loaf of French bread, butter, and fresh garlic or garlic powder for convenience.

The buttery, garlicky taste enhances the pasta sauce, and it’s perfect for sopping up every last bit.

Roasted Vegetables

Roasting vegetables like bell peppers, zucchini, and cherry tomatoes adds a burst of color and flavor to your meal.

The caramelization from roasting brings out their natural sweetness, providing a tasty contrast to the pasta sauce.

This method is also a great way to incorporate seasonal produce into your dish.

Arugula and Pear Salad

This salad is a unique side that adds freshness and texture to the meal.

The peppery arugula pairs wonderfully with sweet, juicy pears, making it a lovely accompaniment to the rich sauce.

Adding some toasted walnuts or pecans can offer a nice crunchy element.

Balsamic-Glazed Mushrooms

Sauteed mushrooms with a balsamic glaze can be an unexpected yet delicious pairing.

Their earthy flavors meld beautifully with the pasta sauce, creating a complex and satisfying taste experience.

Make sure to cook them until they’re nicely browned for the best flavor.

Variations and Substitutions

Feel free to customize this pasta sauce recipe to suit your taste and dietary needs.

Herbs and Spices

Swap the traditional Italian herbs like basil and oregano for others like thyme or parsley if you’re out. You can also add a pinch of red pepper flakes for a little extra heat!

Vegetables

You can substitute the onions with shallots for a milder flavor or add vegetables like zucchini or mushrooms for more depth.

Meat and Protein

Pancetta is used in some of Rachael Ray’s recipes, but you can use bacon or even sausage. Vegetarian alternatives like tofu or lentils work if you don’t eat meat.

Cheese

Adding cheese is optional, but if you love it, try parmesan or pecorino. For a dairy-free version, nutritional yeast provides a cheesy flavor without the dairy.

Feel free to mix and match these variations to make your ideal pasta sauce!

How to Store Leftover Rachael Ray Pasta Sauce Recipe

When you find yourself with leftover pasta sauce, it’s essential to store it properly for future meals.

Allow the sauce to cool completely before transferring it to storage.

Airtight Containers

Use airtight containers to prevent any contamination and keep the sauce fresh.

Fill containers leaving a little headroom to allow for any expansion that might occur.

Refrigeration

The sauce should be placed in the refrigerator if you plan to use it within the next few days.

Always label the container with the date to keep track of its freshness.

Freezing

If you’re not planning to use the sauce soon, freezing is a great option.

Portion the sauce into freezer-safe bags or containers to make defrosting easier.

Consider laying the bags flat in the freezer to save space.!

Common Mistakes to Avoid

Overcooking Pasta

You definitely don’t want mushy pasta when making Rachael Ray’s sauces.

Make sure you only add the pasta once the sauce is almost ready.

The pasta should be al dente, meaning with just a little bite!

Adding Too Many Herbs

Using too many herbs can easily overpower the sauce’s taste.

It’s important to stick to the recommended amounts in the recipe.

If you love fresh basil, keep it subtle to enhance rather than overwhelm.

Using Old Cheese

Cheese is a key ingredient in many Rachael Ray pasta sauces.

Avoid using cheese that’s been sitting in the fridge for too long, as it can become hard and lose flavor.

Fresh cheese melts smoothly and boosts the sauce’s creaminess!