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It's versatile, it's affordable,
and you've already got it sitting in your pantry,
probably in several varieties.
I'm talking about one of the secret weapons
for getting a week's worth of meals done
in just a single day, and it's pasta.
You make your simple sauces,
cook off the pasta fresh all week long.
This week, I'm gonna show you guys
five delicious and each very different ideas
for using your noodle.
We're gonna start with rigatoni
with roasted vegetables, ricotta -- delicious.
It's a vegetarian dish
that's rich and creamy enough to please everybody.
Then, I'm going to make true Ligurian pesto with spaghetti.
It's an authentic version
of one of the most simple and indispensable sauces.
Our midweek meal -- chorizo and chickpeas.
I'm gonna cook that up with rice pasta.
Up next, a spicy pepita-and-pistachio sauce
served up with roasted squash and a whole-grain penne.
Bringing us home, it's my beef-and-beet ragout,
which I serve up with pappardelle.
That's five great nights of noodles,
up to an entire workweek worth of meals,
and you can get them all done in just one day.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Welcome to "Week In A Day," guys,
and I bet you this "Week In A Day"
is gonna be one of our most popular ever
because it's for all you pasta lovers out there,
and that's pretty much most of us, right?
John and I could definitely eat pasta five nights a week.
But you don't want it to taste the same night to night,
so we're gonna use pastas made out of whole grains,
out of rice.
Every night's meal is gonna have a different texture
and a totally different flavor profile.
This first one,
we're going to make a nice, sturdy rigatoni pasta
that you're gonna bake off any night you choose,
and the sauce is made out of roasted eggplant,
roasted pepper, roasted garlic, and creamy ricotta cheese.
So, the oven is getting hot to 400.
I've got a whole bulb of garlic
that we're gonna drizzle with olive oil.
Also going to pour some olive oil for our eggplant
onto a baking sheet.
Gonna season up the garlic
with some salt and pepper.
I'm also preheating a little olive oil in a sauce pot
because we're going to move the sauce forward
while the eggplant, pepper, and garlic are all roasting up.
Make a little tinfoil pouch for the garlic.
Depending on how large the bulb is,
it'll be in the oven 35 to 45 minutes,
until it's nice and sweet and tender.
The eggplant we're going to halve down the middle.
And then I'm gonna grab a paring knife,
and we're gonna score it.
Cut around the edge.
And then crosshatch the flesh.
This'll make it nice and easy to remove
when we slide it into the food processor.
It'll cook up a little quicker.
And because we've halved it rather than leaving it whole,
it'll be a little smokier in flavor.
Salt and pepper, and then set it down into the olive oil.
The eggplant, depending on the size,
will only take about 25 to 35 minutes.
So, he might come out a little before the garlic.
Then, of course, you have to cool them both
so that you can handle them.
Okay, we've got these guys ready to go in the oven.
Let's pop them in.
See you in a while, fellas.
[ Clears throat ]
Now, the pepper -- if you have a gas-top stove,
if you have a burner with a flame,
you can just throw them right on the stovetop
and give them a turn every few minutes
till they're charred all over.
Then you're gonna take the pepper,
put it into a bowl, cover it with plastic food-storage wrap,
and let it cool so you can handle it.
Wipe the skins away, scrape the seeds away,
and then you can process it up
with the eggplant and the garlic.
If you do not have a gas-top stove,
then you're going to wait
till you take the eggplant and the garlic out of the oven,
switch your broiler on,
and leave the oven door ajar just a little bit
so the steam can escape as you're charring up the pepper.
Otherwise, you could get a pretty painful
roasted-pepper facial when you open that oven door.
Uh, let's see. Back burner.
There we go.
Let him roast away.
I'll turn the heat up
on the olive oil I put into the sauce pot,
and we're gonna chop one medium onion
and get that down in there, cooking over moderate heat
to get it to sweeten up a little.
As it cooks down, the sugars will come out,
and the onion will get a little sweet and soft.
Okay.
Now we'll add our onions to the olive oil.
Season these guys up with a little salt...
and a pinch of pepper.
I'm just gonna sweat these out, partially covered.
I'm gonna take a quick break,
babysit the pepper and the eggplant.
I'll meet you guys back here in just a couple.
Welcome back, guys.
We're working on five nights of pasta,
each one different from the next.
I've got a good start to my first one --
roasting up in the oven, a whole eggplant
and a whole bulb of garlic.
Roasting up on the stovetop was one large red pepper.
Now, when you're wiping off the skins
of roasted peppers in general, use a paper towel.
You'll get less of the pepper's char underneath your fingertips,
but I like to leave a little bit of that char on the pepper,
and we're just gonna coarsely chop him
'cause he's gonna get pureed
with the eggplant and the garlic.
So, you don't need to take him too far.
The onions have been sweating out a few minutes now.
Give them a stir.
And now we're gonna add a can of San Marzano tomatoes.
Drop these down.
And just, nice and steady and gently,
you can crack a couple of them open at a time.
It's a little faster than chasing them around the pot
individually with a spoon.
To that, a few leaves of basil.
It just makes the sauce a little sweeter.
A few more leaves torn in.
A little salt.
Give that a stir.
And then you just let this cook gently
for about 25 minutes or so
until the tomatoes break down, of course, into sauce.
Meanwhile, you can cook off your rigatoni whenever you like.
You want to drain it a little shy of al dente.
So, it's only gonna be in there about six minutes or so.
Salt your water so you're flavoring the pasta itself.
And drop your rigatoni.
Don't forget to flavor the pasta itself.
When the pasta water comes up to a rolling boil,
and I'm talking a lot of water,
then salt it liberally, then drop the pasta in.
It gives that starchy cooking water
a little bit of flavor, too.
So, I'm gonna add my thickened tomato base
to the food processor.
Then, to that, I'm gonna take my cooled eggplant
and scrape the flesh away from the skin.
I've already got my roasted pepper all ready to go.
And I've got my garlic cooled, as well.
We'll squish him in.
Everybody just goes right into the food processor, guys.
Your roasted garlic, sweet and delicious.
Your eggplant.
Roasted pepper.
A good, fat cup of ricotta cheese.
Give this a buzz.
Pulsing it helps you work all the vegetables through.
Beautiful.
You end up with this nice blush sauce
that's super creamy and filled with vegetable.
Right before you drain your rigatoni,
a little starchy water.
Rigatoni comes out.
Give it a good shake.
And then it goes right back into the big old hot pot.
In the same pot you cooked it in,
combine all of your puree and cheese
with all of the pasta,
and then you're gonna transfer this to a casserole.
All of your creamy rigatoni.
Didn't really need any of the starchy liquid.
I had enough liquid left on the pasta
when I threw it back in the pot.
He looks perfect.
I mean, that's definitely not dry.
Then we're gonna top with parmigiano...
...and pecorino.
Now, you would cool this completely.
The night you want to bake it off,
bring it back to room temperature
while the oven gets hot to 400, pop it in there,
and bake it until the top is all brown and bubbly.
You know, when I make a meal that's meat-free,
sometimes the biggest challenge to me
is to make it hearty enough that you're not hungry,
if you're a meat eater, like a half an hour later.
Here, I think a big key is roasting vegetables.
Roasting vegetables gives them a big, hearty flavor profile,
and when you pair that with the creamy ricotta
and a hearty pasta like rigatoni,
mmm, you're gonna be taking a food nap.
This is such a deceiving dish to look at.
It looks like a regular, oh, baked ziti
or any old baked pasta
that's made traditionally with a red sauce
and lots of cheese on top,
but when you get into this and you serve this up,
people flip over the flavor
'cause inside there is this creamy, delicious sauce,
and yet, it's easy to make.
The flavor's only complicated,
and people will just be knocked out
by how much more flavorful this is
over a traditional, like, baked-ziti dish.
I love this, and I love that it came from my mom's family,
how they always added ricotta cheese to their baked pastas
and made that creamy sauce out of the basic tomato-basil sauce.
When I make this, I think of her.
Boy, that's beautiful.
Up next, a true Ligurian pesto --
nice and bright green,
and who doesn't love a basil-pesto sauce?
Right after this.
Welcome back, guys.
Now, we're working on five nights' worth of pasta.
I bet you guessed that, somewhere in those five nights,
we'd make a pesto sauce.
Traditionally, Ligurian pesto
is made by actually boiling the basil leaves,
then cold-shocking them before they make the pesto sauce.
Now, plenty of times, just like you,
I've taken two cups of packed leaves
and just thrown it right into the food processor.
And when the leaves are nice and tender, that's fine.
The deal is, as the plant gets bigger
and the leaves get bigger,
some of the leaves can be a little bitter.
So, this is a way to cut back on the bitterness,
and the bonus is it also makes it brighter green.
So, you're gonna liberally salt some boiling water,
and then I've got a good 7 or 8 cups here of basil,
a couple of big bunches.
Drop them down in,
and they're only in there literally 30 seconds.
Have an ice bath ready for them.
And then, pretty much as soon as you get them in there
and get them to wilt up a bit,
you're pulling them right back out.
And into the bath they go.
Move the olive oil.
Nice and bright green. Beautiful.
Let those cool down for a sec.
In this back pot, I'm gonna add a handful of pine nut,
3 or 4 tablespoons.
And we're going to let him toast up until he's fragrant
to develop his flavor.
Now we're going to take the basil out of its bath
and put it on its bath towel.
[ Laughs ] Fish out any stray bits of ice.
And, see, when you cook it like this for a few seconds,
you need a lot more basil to make one batch.
If you have a garden,
it's a wonderful use-up for your basil, of course.
Pestos freeze beautifully.
Make a double or triple batch
and put it into individual deli containers
and keep it in the freezer.
Fold this up.
Try and get as much liquid out as possible.
And I'll flip it over and let that drain a bit.
Meanwhile, in the same water
that I used to give our basil a dip,
we're gonna cook our spaghetti in there.
One pound of pasta,
and, you know, pesto's one of those funny sauces
that it can go with either short cuts or long cuts.
So, if you're in the mood for penne
or that's all you have in the house, that's fine, too.
It's a sauce that goes with any cut.
Ooh!
Pestos are phenomenal make-ahead meals.
You can stack a bunch of deli tubs of them up in the freezer.
They defrost in no time, and done.
Dinner is as fast as boiling up a pot of pasta.
Okay, guys, take your drained basil.
Drop that into the food processor
with your toasted, cooled pine nuts.
Not traditional, but I always do this.
I add a little brightness of lemon juice,
just the juice of half a lemon.
I grate in two cloves of garlic,
even though we're going to pulse-process this
into our pesto
because sometimes the food processor can miss a bit.
Salt and pepper.
A combination of about 1/3 of a cup each
of pecorino and parmigiano.
And we're gonna stream in about 1/2 a cup of olive oil.
Till the sauce just starts to pull away
from the sides of the processor.
And we're just about there.
Beautiful.
Once you got that nice bounce, you're done.
Where it goes up and pulls in, up and pulls in.
Then you're good.
Pesto out.
Right before you drain your spaghetti
or whatever pasta you like,
take about a cup of the hot, super-starchy water.
Add it down into the sauce and stir.
Loosens it up, gets it ready to toss.
Let's drain this fella.
Whoo! Pasta facial.
Bring it back over.
Now, traditionally, you toss this
for about a minute to two minutes
so that the pasta literally absorbs all that flavor
and the cooking liquid.
That's why you always want to drain the pasta
no further than al dente or with a bite still left to it
'cause it continues to cook
when you toss it together with the sauce.
And I think, more so than with any other sauce,
absolutely imperative
that you remember that starchy cooking liquid.
It's what marries the sauce to the pasta.
Once that starchy liquid has been absorbed into the pasta,
then you're good to go.
Then you're gonna want to clean up
the sides of the serving dish, of course,
'cause you basically were just cooking in it.
Clean pair of tongs to serve it at the table.
I'm gonna put a little extra cheese up on top.
Ah, beautiful.
And then, up next, it's a chorizo-and-chickpea sauce,
so a Spanish-style sauce,
and we're gonna serve it up with rice pasta,
which has gotten so popular now
because a lot of families are eating gluten-free
because one member or another has that issue.
So, this, I'm telling you,
you're not gonna notice it's rice pasta.
It's just delicious.
I'll meet you right back here after this.
Welcome back to "Week In A Day," guys.
And this week, we're really using our noodle.
I'm putting my noodle to work on five nights of pasta dishes
that are all so deliciously different,
you won't feel like you're in a pasta rut.
We're also mixing up the types of pastas each night.
In this dish, it's a Spanish-style
chorizo-and-chickpea sauce.
I'm going to use rice pasta.
I've got a few links of Spanish-style chorizo
sold in the packaged-meats case at your grocery store.
Lots of paprika, lots of garlic.
Big chunks of pork in the chorizo.
It's browning up in just a little bit of olive oil,
and it's just about rendered out.
It gets crispy, and you develop the sugars a little bit.
It's already a fully cooked product,
so it really just takes a couple of minutes.
While that's browning up quickly, I chop up an onion.
And we're gonna get that in when we get the chorizo out.
Okay, kids, out of the pot for just a minute or two here
so everybody else can get a little action.
Save a few tablespoons of those drippings.
They're very flavorful.
In goes our onion.
Slice up some garlic.
Oh, smells delicious --
just the onions hitting those drippings from the chorizo.
Yum.
This is actually a Spanish version
of a pretty common Italian tomato sauce
where you puree half of the chickpeas
and add that to a tomato-based sauce,
and it gives it a lot of texture,
a lot of weight...
and a lot of protein, by the way.
Some brands of chickpeas are 14 ounces.
Then, there's a couple of brands
where you get a couple extra ounces.
You'll get 18 or 19 ounces in some cans,
depending on the brand.
So, I have a big can of chickpea.
I'm going to pour half of the chickpea
into the food processor.
Along with that, a handful of rosemary,
stripped from the stems.
Salt and pepper.
And a little chicken stock
to help us puree up those chick-peas.
Mm, I'd say about a cup to a cup and a half.
There we go.
Pulse it a few times to get it going.
And you want a fairly smooth mixture.
Give it a minute.
Looks pretty good.
So, now, to our onions, we're gonna add a little tomato paste.
Let's give that a stir.
To that, you can add any dry red or white wine you like.
I'm gonna add a splash of Spanish Rioja.
Give that a stir to combine the paste with the wine.
Let that start to bubble down.
There we go.
And then we'll open up a large can of tomato.
To the pan, our puree of chickpea...
...can of crushed tomato...
the remainder of the whole chickpea...
and our reserved chorizo that we've drained off a bit.
Reduce the heat to simmer
and let the sauce cook out for the flavors to combine,
about 20 to 30 minutes.
If it starts to get too thick,
you can add another little splash of stock
as the sauce develops.
Now, I have this beautiful rice pasta here.
And, again, the texture's delicious,
the flavor's delicious.
Now, once the sauce thickens up, cool, store.
The night you want to serve,
while you're reheating the sauce,
bring your pasta water up to a boil
and cook off your rice pasta.
You know, a lot of people are eating gluten-free these days,
and if you're gonna have a party
and you want to serve up a pasta,
why not make one that everybody can enjoy?
Rice pastas have great flavor, great bite.
Just make sure you get a pasta with lines on it --
you know, the penne or the rigatoni.
The lines hold extra sauce.
I reserved a little bit of our pasta cooking water.
This is our rice penne.
Draining off the rice pasta.
Drop it right back into the hot pot.
And we'll come back over here.
I'm gonna add that little splash of cooking water.
And I'm gonna add about half of our chunky Spanish-style sauce
with chorizo, pureed chickpea, whole chickpea,
tomato, red wine.
Delicious.
Rosemary.
A lot of great flavor to this.
That looks good.
Give this a little stir.
Toss with our tongs.
Beautiful.
Turn this out into a family-style big old bowl.
And then top with the remainder of our sauce.
Yum.
Then garnish --
as is so traditional in so many Spanish dishes --
with lots of flat-leaf parsley.
I'm telling you, whether you've ever tried rice pasta or not,
I don't think that the family's gonna notice the difference.
It's just a delicious pasta supper.
Nice.
Up next, a decidedly different flavor again.
We're gonna use really nutty, earthy whole-grain,
or whole wheat pasta,
and we're gonna pair that up
with a sauce that's also really earthy.
It's made with pumpkin seeds --
you know, pepitas -- and pistachios.
And then we're gonna combine all of that
with sweet roasted squash, and it's right after this.
Okay, guys, now we're gonna move on,
in our fourth pasta supper,
into the world of whole-grain and whole-wheat,
or farro, pasta.
Now, these pastas do have a decidedly different flavor.
They taste really nutty.
So, I decided to pair them up with
sauces that include nuts and seeds or both.
So, in this sauce, I'm gonna take a fat handful or two --
at least 1/4 cup -- of pumpkin seed
and some shelled pistachio.
Now, the oven is hot at 350.
Your nose will know when the nuts and seeds
are nice and fragrant and toasted up.
You toast them, of course, to develop
the full flavor of the nut or the seed.
The night you serve this dish,
you're gonna roast off some squash.
Now, I have a butternut squash here.
You want about a pound and a half of squash,
or you can use a sugar pumpkin.
You can chop this guy up, store him in the fridge,
and the the night of, you've already done the work.
All you have to do is roast him off
while you're bringing a large pot of water to boil
for the whole-wheat or whole-grain pasta.
If you're using the butternut and you're just eating it
as a whole, like, side or chunk of butternut squash,
leave the skin right on.
It's delicious. You can eat it.
If you're going to toss it with the pasta sauce
and dice it up into little pieces,
I'd go ahead and peel it up.
You know, I use pepitas and pistachios in this recipe,
but you could certainly swap out the pistachio
for pine nut or almond.
We are gonna add our cooled nuts to the food processor.
You don't want to put them in there screaming hot
because they'll start to cook up your herbs.
This is more like a pesto sauce.
About a cup, or a little bundle, of cilantro.
We're gonna balance that out with some nice, grassy parsley.
So, you end up with about a cup of each, guys --
the parsley and the cilantro.
Then we're gonna spice it up
with a couple of jalapeño peppers.
Seed them up so that they're not too, too spicy.
And, of course, we're gonna grate in
a couple of cloves of garlic.
Then we're gonna brighten it up with the juice of a lime.
Salt and pepper.
About 1/2 a cup of olive oil.
And a small handful of grated Parm cheese.
Process this into a nice, thick sauce.
Now, this is done.
Scrape this out into a container,
pop it in the fridge.
Remember, you can also dice up
your butternut squash or pumpkin,
pop that in the fridge.
The night you want to serve,
bring your sauce back to room temp,
get the oven nice and hot,
spray down your squash,
and you're gonna roast it up,
seasoned with salt, pepper, and nutmeg,
until it's tender and brown at the edges.
That'll take about 20, 25 minutes.
Meanwhile, you can be bringing a big old pot of water to boil
for your whole-wheat or whole-grain pasta.
Into the oven she goes.
Now, the whole-wheat or whole-grain pastas --
they take a pretty long time to cook up to tender,
so it's not long after you get that guy in the oven,
you're gonna want to go ahead and drop your pasta.
Salt your water.
And drop your pasta and cook to al dente.
I love whole-wheat pasta.
It's filled with great nutrition --
lots of protein
and, of course, lots of fiber and nutrients --
but I don't like it with every sauce.
Like, I don't always want to sit down
to a nice, light tomato-basil sauce
with a whole-wheat or whole-grain pasta.
I have to really think about
how the flavors are going to work together.
Whole-wheat and whole-grain pasta tastes like nuts,
so it's delicious with this dish.
Okay, guys, I'm gonna drain off my whole-wheat penne.
Actually, this is a farro penne --
F-A-R-O or F-A-R-R-O,
depending on the brand you buy.
And whole-wheat and whole-grain pastas
taste really nutty,
so they marry beautifully --
starchy cooking water back to pot --
with, literally, sauces that incorporate nuts.
This sauce is similar to a pesto.
It has pepitas, or pumpkin seeds,
that we toasted up,
along with pistachios
and two spicy jalapeño peppers,
some garlic,
a little bit of Parm cheese,
and olive oil.
Stir to combine, using that starchy cooking water
to help that thick sauce make its way around the pasta.
Then, once I feel I've got that worked in nice and evenly --
Yeah, he's cool enough to touch.
Then you add your little bits of roast squash --
pumpkin or butternut squash --
to sweeten everybody up
and to provide some nice balance to the dish,
other than great nutrition, of course.
Such a pretty dish.
You might want to entertain with this one.
Boy, it's elegant.
Then, just pour everybody out, family style.
Wow.
That would feed a lot of people.
Beautiful.
And a really different dish, you know.
There's so many layers of flavor to that one.
It's just gorgeous.
Up next, though,
I think I've saved my personal favorite for last.
Crazy good.
Beef and beets.
You get the sweetness of the beets.
It's a savory-and-sweet dish all at the same time.
I'm gonna serve that with big, fat pasta ribbons,
pappardelle, right after this.
Welcome back, guys.
We have cooked our way up
through a variety pack of pasta suppers.
This one is big and beefy and beautiful.
Pappardelle -- really wide ribbons of pasta --
with a beef-and-beet --
yep, I said "beet" -- sauce.
Delicious.
I have 2 1/2 pounds of beef chuck
cut into cubes.
I browned it in olive oil over medium-high heat.
Those flavorful drippings
left down at the bottom of the pot.
The meat was room temperature -- pat dry first --
and seasoned liberally with salt and pepper.
Into the pot goes the rest of our starting lineup --
one onion, chopped...
one carrot for sweetness...
four cloves of garlic, sliced...
one fresh bay leaf...
a bit more salt and pepper for the veg.
Give this a stir.
We'll let that start to cook out in the meat drippings.
I've got a couple of pieces of foil
piled on top of each other here,
just to prevent it from ripping,
and I've got four medium-size beets, I'd say.
And you're just gonna trim off the tops,
set the beets down.
Give them feet, basically.
Spray them with some olive oil,
and I've got the oven nice and hot at 450,
and you're gonna roast them until tender.
Again, that will depend on the size of the beets.
It should take about 45 minutes or so.
Season them up with a little S&P.
Pouch them up, and let's roast them up.
You know, I love roasting beets
'cause you don't really have to deal with them.
You just trim them up, roast them up,
wipe the skins off with a paper towel.
Done.
Meanwhile, let's get back to the beef.
Gonna add in a couple of squirts of tomato paste.
Give this a stir.
And then we're gonna add in about 3 cups of beef stock.
I'm gonna add in that first splash
and work the bottom of the pan
to get up all those nice beef drippings.
People love meat sauces,
but this one is made savory and sweet with the beets,
and you can't beat
the color or aroma of this ragout.
Guys, when your beets are cool enough to handle,
use a paper towel to help you slide the skins off,
just like that.
Okay.
Work on a rubber board, guys, with the beets.
It'll really stain your wooden cutting surfaces.
Your fingers will be pink for a little while,
but it's worth it.
It's delicious.
Once you get these guys out of their little jackets,
just gonna chop them up.
Now, when you're making the sauce,
you shred up the meat when it gets super tender,
and then gently stir in your chopped beets.
Cool that completely, and the night you want to serve,
it may need a little splash of water or stock
'cause the sauce is so rich and dense,
and then you just bring up a big old pot of water
to a boil for your pasta.
Since we're gonna put all this together at the same time,
I'm gonna go ahead and salt my water
and drop your pappardelle
so you can see the finished dish.
Now, pappardelle -- these big, beautiful ribbons --
they put them in boxes or large packages,
so oftentimes, there will only be
half a pound in a full package.
So, you have to buy two packages to get one pound,
which will feed four to six adults.
And then, because they're in nests,
you just want to work them a minute when they get in there
to kind of separate them a little bit,
make sure they're all down in the water
so they don't stick together.
And then I'm gonna grab -- oh, I already got them --
a couple of forks.
Pull your bay leaf out of the sauce,
and just start working that meat to break it up.
The beef-and-beet sauce, if you can't find pappardelle,
would also pair nicely with
something sturdy, like a rigatoni,
or any wide cut of pasta other than pappardelle.
There are some with fluted edges
that look like it was cut off of a piece of lasagna.
A fettuccine would be okay.
Even a buttery, like, egg tagliatelle.
Right before you drain, of course,
take that magic starchy cooking water
we're always talking about,
and I'm gonna add it right to the sauce
'cause the beef ragout is so thick.
It'll help us thin it out a little
so we can combine it with the pasta itself.
Now I'm gonna add the beets to the beef.
Just give that a quick stir,
and immediately, the color richens and deepens
and becomes this ruby, luscious-looking sauce.
Now we're gonna drain the pappardelle.
Whoo!
Hot.
Drop it right back into the hot pot.
Then I'm gonna use my mug here...
...to help us marry
about half of our ragout
with those pasta ribbons.
Take some tongs to help work that through.
Look at that. Wow. So pretty.
[ Singsong voice ] Beautiful.
[ Normal voice ] Then we transfer this
to our serving platter.
Then I'm going to top that
with the rest of our beef-and-beet ragout.
This is so beautiful.
Really pretty.
This would be nice around the holiday time, too,
because of the color of it.
Sauce is so heavy,
I didn't want to just pour it down over the top.
I think it would just come out
in one big pile in the center there.
Kind of have to just place it around there.
Lovely.
Then you top that with grated pecorino.
Let's go right down the middle here.
And finish that with a little bit of grassy parsley
to really make that red color pop.
And I love the flavor of parsley with beets -- delicious.
How beautiful is that one, huh, guys?
But this was five nights of very special
and very different pastas and noodles.
We had the riggies --
that's a nickname for rigatoni --
with that amazing roasted-vegetable sauce,
creamy with the ricotta.
Then we had the true way to make Ligurian pesto with spaghetti.
Then we had chorizo-and-chickpea sauce
with rice pasta.
Then we went into that really earthy, nutty
whole-grain or farro pasta.
We made a sauce with pepitas and pistachios,
and then we sweetened up the dish
with some roasted squash.
Finally, beef-and-beet ragout with ribbons of pappardelle.
A whole workweek of food
that you guys can make in just one day.
I'm Rachael Ray.
Thanks for spending the day with me.
I hope you really enjoy this week of pastas.
Now, get cooking so you can start eating.