Season 2

Rachael shows a new take on traditional pesto sauce with a base of herbs and charred onions, that pairs with a Mediterranean chicken salad.

Rachael shows how to make a beautiful, white, quick cooking ragu sauce that she'll serve over ribbony pappardelle pasta cooked al dente style.

Rachael demonstrates how to use semi-dried tomatoes, a fairly new staple in American grocery stores, as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

Rachael spices up a charred tomato sauce in pasta dinner in two ways, in minutes; in one dish, she serves the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.