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“In Rachael Ray's Book of 10”

Ingredients Nutrition

  • salt
  • 1 12 lbs perciatelli or 1 12 lbs bucatini noodles
  • 2 tablespoons vegetable oil
  • fresh ginger, peeled and grated (one 4-inch piece)
  • 3 large garlic cloves, chopped
  • 1 12 cups vegetable stock
  • 12 cup tamari
  • 6 scallions, thinly sliced


  1. Fill your largest pot with water, cover, and bring to a boil over high heat.
  2. Once it reaches a boil, add some salt and the pasta; cook to al dente.
  3. Once you have dropped the pasta in the boiling water, preheat a big skillet over medium heat with the oil; add in the ginger and garlic; cook, stirring often, for 2-3 minutes.
  4. Add in the stock and tamari; bring up to a simmer.
  5. Let it continue to simmer while you wait for the pasta to finish cooking.
  6. Drain the pasta well and add to the skillet.
  7. Toss to coat and continue to cook until the pasta has soaked up most of the liquid in the skillet (if you don't think your skillet is big enough for all the pasta, then transfer the sauce to the pot you cooked the pasta in and combine and cook it in there).
  8. Turn the heat off and add the scallions.

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