Limoncello or Vodka Pasta Sauce

READY IN: 25mins
Recipe by Pellerin

Fantastic on pasta, ravioli, chicken, or seafood. I prefer to use Limoncello, or if using Vodka, add some lemon zest and a bit of sugar to simulate. Here's a *great* recipe for making your own Limoncello, if you've got some time:

Top Review by I_Can_Only_Bake

I just made this pasta and am actually eating it as I write this. This is a really simple and good recipe. I like how the cream gives it a more smooth flavor and how the pepper flakes add a nice warmth to the sauce. I wasn't too sure when to add the limoncello, so I added it when I added the tomotoes. I also added a lot of black pepper. Next time I'll add more mushrooms because I think it adds a little bit more. Thanks for sharing!

Ingredients Nutrition


  1. Heat olive oil & butter in pan over medium heat. Sauté onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes – should boil vigorously – watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
  2. While pasta is draining, add basil, cream, and ½ cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
  3. Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!

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