The top-rated Rachel Ray pasta recipes include Creamy Mushroom Spaghetti and Emmanuel's Pasta, Peas, Prosciutto and Onion. Both recipes are rated five out of five stars with at least 25 reviewers, as of 2015.
To make Rachel Ray's Creamy Mushroom Spaghetti, cook 1 pound whole-wheat spaghetti in boiling, salted water until al dente. Clean and thinly slice 1 1/2 pounds mixed varieties of mushrooms, then add to a deep skillet with 1/3 cup heated extra-virgin olive oil. Cook the mushrooms for 10 minutes. Trim 2 leeks, thinly slice and wash in a bowl of cold water. Add the leeks to the skillet, as well as 3 to 4 chopped garlic cloves, 2 tablespoons fresh thyme, salt and pepper.
Cook the vegetables and spices three to four minutes, then add 1/2 cup dry white wine and reduce for 30 seconds. Mix in 1/2 cup heavy cream until heated. Add the pasta to the mushroom sauce and top with grated Parmigiano-Reggiano.
For Emmanual's Pasta, Peas, Prosciutto and Onion, cook 1 pound pasta until al dente. Cook 3 cloves chopped garlic, 1/2 of a chopped onion and 1/2 teaspoon red pepper flakes in a deep skillet with extra virgin olive oil. Add a can of diced tomatoes and tomato sauce and reduce to simmer when the tomatoes start to bubble. Stir in thin slices of prosciutto and frozen peas and cook until peas are heated through. Add the pasta to the sauce along with fresh basil.