I’m always on the lookout for easy and tasty recipes that help to keep me out of the kitchen all day. Thank goodness for Rachael Ray and her easy, but delicious recipes. Here are five of her most famous recipes that are just as easy and super yummy. I have also included some of her tips to make those sauces taste just like it was made by a professional chef, but instead right out of your kitchen and into your family’s mouth.
– For a sweeter, mellower sauce: Cook chopped onions until softened/translucent with a combination of butter of extra-virgin olive oil and for your base.
– For a more pungent sauce: Cook finely chopped garlic in extra-virgin olive oil until just golden. Don’t let the garlic brown or the sauce will taste bitter.
– For egg pasta dishes: Reduce the sauce less, as egg pastas will absorb some of the liquid.
– For non-bitter tasting sauce: Make sure when sauteing your garlic to not let it brown.
– For easier eating: Chop all ingredients into even, bite-size pieces or smaller. Pasta is devoured with a fork — there’s no need to add a knife to the mix.
– To make sure all ingredients are cooked throughout: Add sturdier ingredients, like zucchini or eggplant, early on to cook through before adding delicate ingredients, like tomatoes or fish, which will break down if cooked too long.