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Playing How to Make Pasta all'Antipasti | Rachael Ray

Rachael combines salami, ham, cheese + charred greens with short pasta for a colorful, fun and easy take on traditional antipasto. 

For more easy pastas by Rach, check out her Pasta con Poblano and Zesty Corn Pasta.


  • 1 small escarole, halved
  • 1 radicchio, halved
  • Salt and pepper
  • 3 tablespoons EVOO, plus non-aerosol olive oil spray
  • About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
  • 4 large cloves garlic, thinly sliced
  • ½ cup chopped giardiniera in brine, drained and chopped
  • ¼ cup sweet or hot cherry pepper rings in brine, chopped
  • ¼ cup green Cerignola olives, pitted and chopped
  • ¾ cup white wine or dry vermouth
  • ½ cup chicken or beef stock
  • 1 pound short-cut pasta such as strozzopretti, gemelli or penne
  • ¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
  • A fat handful of flat parsley, chopped


Serves: 4 to 6


Heat a large pot of water to boil for pasta.

Rachael Ray 6-Quart Covered Stockpot

Rachael Ray 6-Quart Covered Stockpot

Rachael Ray

Heat a large cast-iron or nonstick skillet over medium high heat. Season the halved greens with salt and pepper and spray with oil, then char in pan cut-side down, 3 to 4 minutes. Remove from pan and reduce heat to medium. When greens are cool enough to touch, shred them and discard the core. 

Add EVOO to pan, 3 turns, then add meats and render 2 to 3 minutes. Add garlic, stir 1 minute, add the pickled vegetables, peppers and olives and combine. Add wine or vermouth and let it absorb. Add stock and reduce heat to low. 

Cook pasta 1 minute less than package directions in salted water and reserve ½ cup cooking liquid. Drain pasta, add to antipasti mixture, then add the greens and cheeses and toss 1 minute more. Serve topped with parsley.