What's that tomato product Rachael Ray uses?

Most likely passata. It's a type of tomato purée that's quite a bit smoother than the tomato products you usually find in the US. Most of the brands I've seen are imported from Italy and therefore a bit more expensive than the cans of US-grown and processed tomatoes you normally get at the supermarket. read more

Rachael’s got the answer: “It’s the magic liquid that marries the sauce to the pasta itself.” Bingo! You’ll have a much better bite if you allow the flavors of the sauce to fuse into the pasta itself, rather than just coating the outside. read more