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Free UPS® ground shipping on orders over $65 for a limited time.
Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
Once your order has shipped you will receive a shipping confirmation email. On this email is a tracking number. You can click on that link to track the your order delivery.
If you have created an account on Potsandpans.com, you can login to your account to view your order history and the UPS or USPS tracking link for each order.
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
This easy, cheesy one-pan pasta has a delish nutty flavor that comes from toasting the spaghetti in butter before cooking it. Rach likes to serve it with her Tomato-Cucumber Salad with Chilies and Mint.
Ingredients
3 tablespoons extra-virgin olive oil, EVOO
3 tablespoons salted butter
1 pound spaghetti
1 tablespoon coarse black pepper
1 quart water
2 cups finely grated Pecorino Romano cheese or half-and-half Parmigiano-Reggiano cheese and Pecorino
Preparation
In a large, deep skillet, heat EVOO over medium to medium-high heat. Add butter to oil, and when it foams, add the pasta. Season pasta with pepper and toast to deeply golden in color and very nutty in its aroma. Add water to pan, bring to boil and stir occasionally, 7-8 minutes, then add cheese and stir 1-2 minutes more, to al dente. Serve in shallow bowls.
