The danger of watching the Food Network is I find myself compelled to try some of the dishes featured. This dinner a la Rachel Ray was Amazing. Phenomenal. Delicious. Yup, all those and more. It was easy to throw together, too.
I may have cheated by using spaghetti because that’s what was in the house. I wanted the dish, but didn’t want to shop….I didn’t miss the wider noodles. If you are a purist, feel free to use fettuccine 😉
1. Info for Rachel Ray’s Corn Fettuccine
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Rachel Ray’s Corn Fettuccine
- 1 pound fettuccine (or spaghetti, if that’s what you have)
- 2 cups ham, chopped
- 3 Tbsp olive oil
- 8 ears corn on the cob, shucked (or 4 cups frozen)
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, finely minced
- salt and black pepper to taste
- 2 cups cream or evaporated milk or half and half
- 2 tsp dried thyme
- Boil the fettuccine according to package directions.
- Meanwhile, in a large skillet, brown the ham.
- Add 3 Tbsp olive oil.
- Add the onion, ¾ of the shucked corn, garlic and pepper to the pan.
- Cook until vegetables are tender, about 5-6 minutes.
- Add the remaining corn and cream to a food processor and puree until smooth.
- Pour the stock or wine into the skillet and simmer to reduce.
- Add the creamed corn mixture and thyme.
- Cook 3-4 minutes, stirring frequently.
- Toss with fettuccine and cheese.
- Serve warm.