Food & Recipes

Pasta 101: 5 Drool-Worthy Recipes You Can Make at Home

by Rachael Ray Show Staff 9:00 AM, February 18, 2015

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Aired February 18, 2015

Pasta school is in session!

Rach has brought in the best of the best (we're taking chefs Mario Batali, Fabio Viviani and Lidia Bastianich) to teach you everything you know about the most iconic Italian dish: pasta!

From pesto to rigatoni, check out five drool-worthy pasta recipes that will have your guests saying "grazie" in no time.

Lidia Bastianich’s Rigatoni with Sausage-Tomato Sauce

Lidia's the Italian grandmother everyone wishes they had, especially when she whips up something as delicious as this rigatoni and sausage recipe, which is a great crash course for those looking to cook with short pasta. Sausage, tomato and rigatoni -- does it get any better than this?

More Great Recipes: Sweet Pepper Riggies; Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Fabio Viviani’s Basil Pesto

Are you looking to cook with fresh pasta? Look no further than Fabio's Earth-shattering Basil Pesto recipe, which is as flavorful as it is fun (and easy!) to make. It's like taking a trip to Italy in your mouth!

Perfect Pesto Recipes: Sunny Anderson's Pesto Chicken Wings; Carrot Top Pesto with Whole Grain Penne

Mario Batali’s Linguine With Anchovies

 Who better to teach "Pasta 101" than Mario Batali? Impress your guests, family or even just yourself by making this classic Italian supper that adds a dash of seafood flavor. Suddenly, your kitchen will be transformed into a five-star restaurant.

More Great Recipes: Sausage and Mussels Linguini

This one's for all the long-cut pasta lovers out there; bucatini, spaghetti, linguinin or any other long-cut pasta will work perfectly for this recipe. Glazed with a classic Italian wine (Chianti), this dish is a legitimate home run.

 

 Have you ever wanted to make your own pasta at home? Now you can do exactly that (in mere minutes, no less) thanks to Fabio's step-by-step Egg Pasta Dough recipe. All you need is a food processor and a blade attachment and you'll be ready to make a traditional Italian dish in just a fraction of the time.