Thursday night, the Food Network is airing three hours of programming celebrating the movie "No Reservations." At 5 p.m., "Emeril Live" will feature guest appearances by two of the film's stars, Aaron Eckhart and Abigail Breslin, followed by the premiere of "The Secret Life Of ... Hollywood Eats" at 6 p.m. "No Reservations Unwrapped" at 7 p.m. will offer a look at the making of the movie. Footage from the film and interviews with the cast will be featured throughout the evening. The recipes that follow, inspired by the movie, will be featured on "Emeril Live."


4 tablespoons kosher salt

2 tablespoons extra-virgin olive oil, plus 4 tablespoons

1 pound spaghetti or rigatoni

1 cup small diced onion

4 cloves garlic, thinly sliced

2 tablespoons roughly chopped fresh oregano leaves

2 tablespoons roughly chopped fresh basil leaves

1 14 1/2-ounce can diced tomatoes

1 cup tomato sauce

2 tablespoons tomato paste

1/2 cup heavy cream

1 cup reserved pasta cooking water

3/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup chopped parsley

3/4 cup dried bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup chopped basil

Preheat the oven to broil. Set a large, 4- to 6-quart stock pot filled with water over high heat and bring to a boil. Season the water with the kosher salt and 2 tablespoons olive oil. Add the rigatoni. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with salt and pepper. Continue to cook, tossing the pasta, until it is well-coated with the sauce and most of the liquid has evaporated, about 2-3 minutes. Serve with the Parmesan cheese and top with chopped basil. Makes 4 to 6 servings. — Emeril Lagasse


1/2 pound butter, at room temperature

1/4 cup white truffle oil

1 cup white wine

1 tablespoon minced shallots

1 teaspoon chopped garlic


Freshly ground white pepper

1/2 cup heavy cream

1 small black truffle

Chives for garnish

In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1-inch pieces. Reduce the heat to medium low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives — Emeril Lagasse