My Rocky Relationship with Rachel Ray

I've never been a huge Rachel Ray fan, but I still like to keep an open mind about things, so I vowed this month to try as many 30-Minute Meals as possible. To start off, 30 minutes is a crock. My average meal meal prep time has been closer to the 90 minute range. (Rachel should try making a meal in half an hour with a dog & toddler underfoot - both looking for scraps - and The Office streaming on her computer. Now, that's real time!) I've only liked about 1/2 the recipes so far. My odds are much better with recipes from friends & fam and Epicurious, my most frequented resources. I think I'll stick with my old standards for a while and start eating food that I enjoy!

Here are my favorite "30 min" recipes so far (yes, I do love pasta):

Cauliflower Sauce with Whole-Wheat Penne

1 lb whole wheat penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Boil pasta. Drain and reserve 2 ladles of pasta water.

For sauce, heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with S&P.

You-Won't-Be-Single-For-Long Vodka Cream Pasta

1 tbsp butter
Coarse salt and freshly ground black pepper, to taste
12 oz fresh pasta
1 tbsp extra virgin olive oil (evoo)
2 cloves garlic, minced
2 shallots, minced
1 cup vodka1 cup chicken broth
1 can crushed tomatoes
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread (as side)

Boil pasta. Heat a large skillet over medium heat. Add evoo, butter, garlic & shallots. Gently saute garlic and shallots, 3-5 minutes, to develop their sweetness. Add vodka and cook to reduce by half, 2 or 3 minutes. Add chicken broth and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with S & P.

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Toss hot pasta with sauce and basil leaves. Serve with crusty bread.