Recipe For Rachel Ray’s Corn Fettuccine

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

3. Directions:

1. Boil the fettuccine according to package directions.
2. Meanwhile, in a large skillet, brown the ham.
3. Add 3 Tbsp olive oil.
4. Add the onion, ¾ of the shucked corn, garlic and pepper to the pan.
5. Cook until vegetables are tender, about 5-6 minutes.
6. Add the remaining corn and cream to a food processor and puree until smooth.
7. Pour the stock or wine into the skillet and simmer to reduce.
8. Add the creamed corn mixture and thyme.
9. Cook 3-4 minutes, stirring frequently.
10. Toss with fettuccine and cheese.
11. Serve warm.