Irresistibly Delizioso!
Celebrate National Pasta Day with Rao’s Homemade Authentic Pasta & Sauces
October 2024 Issue
by Lindsay Gifford
Recipes, Information and Photography
provided by Rao’s Homemade®
With the fall season in full swing, packed with football, school, festivals, pumpkin patches, and parties, it’s easy to get overwhelmed just thinking about preparing a wholesome meal. With that in mind, we partnered with Rao’s Homemade’s® delicious Italian repertoire to get irresistibly delicious meals on the table in a snap. Late night school sports games are no reason to forfeit a home cooked meal. With the help of Rao’s delicious spaghetti sauce, you can have a meal on the table in 20 minutes that tastes like it’s simmered all afternoon! Even if you’ve never been a fan of jarred sauces, or often doctor them up to try to get close to a robust Italian sauce, Rao’s Homemade® will convert you—no “doctoring” required! So, whether you’re perpetually bogged down in work, running in from a game, or just want an an authentic, irresistibly delicious tomato sauce, it’s time to stock your pantry with Rao’s Homemade®, the nutritious sauce that’s taken the world by storm one pot at a time.
Delicious speaks for itself. From the moment the Rao family began creating authentic Italian pasta sauces they served in Rao’s legendary New York restaurant, they focused only on using the finest ingredients. In fact, it was an obsession for Frank Pellegrino, Sr., who decided to take those magical sauces, put them into jars and launch the Rao’s Homemade® premium pasta sauce brand.
The proof is in the pot, as their beloved sauces use authentic cooking methods, like slow-simmering in open kettles, to unlock the most delicious flavors and textures of true Italian cooking. Rao’s Homemade® Red Sauces are made in small batches with premium ingredients, including whole peeled, naturally ripened tomatoes from southern Italy, pure Italian olive oil, fresh garlic, basil, and onions. In fact, Rao’s is recognized by tastemakers and food-lovers for its Italian authenticity and is touted as the best-tasting sauce on the market.
Rao’s Homemade® offers a variety of products alongside its premium pasta sauces, including slow-simmered soups, bronze-cut Italian pasta, delicious frozen entrées, brick oven crust pizzas, and Rao’s Homemade Limited Reserve, a premium line of Italian specialty products, including sauces, olive oils, and vinegars, many of which are featured in the flavorful recipes that follow. Plus, you can visit www.raos.com for hundreds of scrumptious recipes. And don’t forget to celebrate National Pasta Day—October 17th—in authentic Italian style...with a saucy pasta even your Nonna would approve of.
Baked Goat Cheese with Caramelized Onion Sauce
8 oz Goat cheese, sliced into rounds
1 jar (24 oz) Rao’s Homemade Caramelized Onion Sauce
2 cloves Garlic, minced
1 Tbsp Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil
1 tsp dried Oregano
1/2 tsp Red pepper flakes (optional)
Fresh basil leaves, for garnish
Baguette slices or crackers, for serving
Preheat your oven to 375°F. In a small saucepan, heat the Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour the Rao’s Homemade Caramelized Onion Sauce into the saucepan with the garlic. Add the dried oregano and red pepper flakes (if using). Stir to combine and let the sauce simmer for about 5 minutes to allow the flavors to meld.
Spread a thin layer of the Rao’s Homemade Caramelized Onion Sauce in the bottom of a small baking dish or cast-iron skillet. Arrange the slices of goat cheese on top of the Caramelized Onion Sauce in the baking dish. Pour the remaining sauce over the goat cheese slices, covering them evenly. Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the goat cheese is softened and slightly golden on top. Remove from the oven, and let it cool for a few minutes. Garnish with fresh basil leaves and serve with with baguette slices or crackers for dipping.
Sicilian Eggplant Pasta
with Fire Grilled Vegetable
1 jar (24 oz) Rao’s Homemade Fire Grilled Vegetable Sauce 
2 Eggplants
¼ cup + 1 tsp Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil, divided
¼ tsp Himalayan salt
1 pkg Rao’s Homemade Fusilli Pasta
½ cup fresh Basil, chopped
1 tsp Red pepper flakes, to taste
½ tsp dried Oregano
¾ cup Parmesan cheese, finely grated
Prepare Rao’s Homemade Fusilli Pasta according to the package and set aside. Meanwhile, preheat the oven to 425°F and warm Rao’s Homemade Fire Grilled Vegetable Sauce in a pot over medium-low heat. Slice the eggplants into ½-inch thick rounds, discarding the end pieces. Place the eggplant on baking sheets. Brush the rounds with Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.
When the eggplant is done and the sauce is warmed through, gently stir the roasted eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes, and dried oregano. Add the pasta to the sauce and gently stir it in. Add about two-thirds of the cheese. Season to taste with salt and black pepper. Serve and garnish with remaining cheese. Enjoy!
Roasted Red Pepper Beef Bolognese
1 lb. ground Beef 
2 Celery stalks, finely chopped
1 Onion, finely chopped
2 Carrots, finely chopped
3 cloves Garlic, minced
1 tsp dried Oregano
1 tsp dried Basil
1/2 tsp dried Thyme
Beef broth (optional)
Salt and pepper, to taste
1 jar, 24 oz Rao’s Homemade Roasted Red Pepper sauce
Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil for cooking
1 pkg. Rao’s Homemade Rigatoni Pasta
Grated Parmesan cheese, for serving (optional)
Fresh parsley, chopped, for garnish (optional)
Prepare Rao’s Homemade Rigatoni Pasta according to the package and set aside. Heat a large skillet or saucepan over medium heat. Add a drizzle of Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil and the ground beef. Add dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add a little more olive oil if needed, then add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Return the cooked beef to the skillet. Stir in the Rao’s Homemade Roasted Red Pepper sauce and bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 30-45 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
If the sauce becomes too thick, you can add a little beef broth or water. Once the sauce is ready, taste and adjust the seasoning if needed. Serve the beef bolognese sauce over the cooked pasta. Garnish with grated Parmesan cheese and chopped fresh parsley if desired.
One-Sheet Chicken Parmesan
2 boneless skinless Chicken breast
½ cup Italian style breadcrumbs
2 Eggs
8 slices fresh Mozzarella
1 jar Rao’s Arrabbiata Sauce
Fresh basil, chopped
Heat oven to 375°F. Prepare a baking sheet with parchment paper. Place bread crumbs and eggs in separate bowls. Dip chicken into egg, until coated. Then dip the egg-coated chicken into bread crumbs and coat well. Place chicken on baking sheet and bake for 25-30 minutes or until internal temperature is 160°F.
Remove chicken from oven and drizzle with arrabbiata sauce. Place fresh mozzarella on top and place back in the oven until cheese has melted and is slightly bubbly. Serve with fresh basil for garnish.
Braised Short Rib Ragu
with White Truffle Sauce
4 lbs Beef short ribs
Salt and pepper, to taste
2 Tbsps Rao’s Homemade Limited Reserve
Extra-Virgin Olive Oil
1 Onion, finely chopped
2 Carrots, finely chopped
2 Celery stalks, finely chopped
4 cloves Garlic, minced
1 cup Red wine
1 jar (19 oz) Rao’s Homemade Limited Reserve White Truffle Marinara Sauce
2 cups Beef broth
2 Bay leaves
1 tsp dried Thyme
1 tsp dried Oregano
1/2 tsp Red pepper flakes (optional)
1 pkg. Rao’s Homemade Rigatoni Pasta
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Preheat your oven to 325°F. Season the short ribs generously with salt and pepper. Heat Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook for a few minutes until it reduces slightly.
Stir in the Rao’s Homemade Limited Reserve White Truffle Marinara Sauce, beef broth, bay leaves, thyme, oregano, and red pepper flakes (if using). Return the browned short ribs to the pot, nestling them into the sauce. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs in the oven for 21/2 to 3 hours, or until the meat is tender and falling off the bone.
Once the short ribs are done, carefully remove them from the pot and shred the meat, discarding any excess fat or bones. Return the shredded meat to the pot and stir it into the sauce. Prepare Rao’s Homemade Rigatoni Pasta according to the package and set aside. Serve the braised short rib ragu over cooked pasta, garnished with grated Parmesan cheese and chopped fresh parsley.
Deep Dish Pizza
1 cup Rao’s Homemade Marinara
1 lb. pre-made Pizza dough
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp Garlic powder
1/2 tsp dried Oregano
1/4 tsp Red pepper flakes
1/4 tsp Salt
1/4 tsp Black pepper
Optional toppings: cooked sausage, sliced mushrooms, sliced bell peppers, sliced onions
9-inch Deep dish pizza pan or cast iron
Preheat your oven to 425°F. Grease a 9-inch deep-dish pizza pan with cooking spray. Roll out the pizza dough to fit the bottom and sides of the pan. Make sure the dough comes up the sides of the pan. Sprinkle half of the shredded mozzarella cheese on the bottom of the dough. Spread the Rao’s Homemade Marinara over the cheese. Sprinkle the garlic powder, oregano, red pepper flakes, salt, and black pepper over the marinara sauce. Add your desired toppings (if using).
Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over
the toppings. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing and serving. Enjoy your delicious deep-dish pizza made with Rao’s Homemade Marinara!
Cheesy Stuffed Pasta Shells
1 Egg 
1 Jar Rao’s Homemade Arrabbiata sauce
2 cups Ricotta cheese
1 pkg. 20 uncooked jumbo pasta shells
4 Tbsps dried Basil
2½ cups shredded Mozzarella cheese
2 tsp Italian seasoning
½ cup shredded Parmesan cheese
⅓ tsp Garlic salt
Pinch of coarse ground black pepper
Preheat oven to 350°F. Cook pasta shells according to instructions on package. Drain, rinse with cool water, and set aside. Combine mozzarella, parmesan, and ricotta until well-blended. Stir in egg, and all seasonings until well blended. Spread Rao’s Homemade Arrabbiata sauce on bottom of baking dish. Stuff cheese mixture into pasta shells and set in baking dish. Pour remaining arrabbiata sauce over shells and sprinkle with any remaining mozzarella and parmesan. Cover and bake for 30 minutes. Then uncover and cook for 5 minutes. Remove from oven and let cool slightly before serving!
Sloppy “Giuseppe”
1 lb. Ground Beef 
1 cup Rao’s Made for Home Arrabbiata Ketchup
1/2 medium Red Bell Pepper, julienned
1/2 medium Yellow Bell Pepper, julienned
1/4 medium White Onion, julienned
1/2 medium Green Bell Pepper, julienned
2 cloves Garlic, sliced
1/2 cup Mozzarella cheese, Shredded
8 mini Brioche buns
1/4 cup Pecorino romano cheese, grated
Fresh Italian parsley, chopped
Freshly ground pepper, to taste
Kosher salt, to taste
3 strips thick-cut Bacon, sliced into 1/4” strips against the grain
In a large sauté pan over medium heat, place bacon and cook until edges brown. Add peppers, onions and garlic and sauté until translucent. Add the ground beef and break apart using the back of a wooden spoon. Simmer for approximately 10 minutes or until cooked through. Add ketchup and mix thoroughly. Sprinkle in both cheeses and mix until melted. Prepare the buns on a serving plate, add a scoop of the saucy meat mixture onto each bun, sprinkle fresh parsley and top your bun. Enjoy!
Note: You can add extra shredded mozzarella on the bottom bun before building your sandwich for a cheesy addition!