1/2 Photos of Rachael Ray's Mamacello Pasta
mary winecoff's Note:
Rachael Ray says that her mother loves limoncello and she made this lemon pasta for her mom. My children love pasta in any form and they thought this was wonderful. I have to agree. Perfect for hot summer nights.
My Private Note
Units: US | Metric
- 1Bring a large pot of water to boil.
- 2Add the pasta and salt the water.
- 3Cook the pasta until al dente, 6 to 7 minutes.
- 4Heat a large deep skillet over low heat and add the olive oil.
- 5When the olive oil is warm, add the garlic and red pepper flakes.
- 6Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
- 7When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.
- 8When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
- 9Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.
- 10Toss with the parsley, basil and cheese.
- 11Serve immediately.
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Nutritional Facts for Rachael Ray's Mamacello Pasta
Serving Size: 1 (209 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 620.4
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 8.1 g
- Cholesterol 40.7 mg
- Sodium 22.9 mg
- Total Carbohydrate 89.1 g
- Dietary Fiber 4.0 g
- Sugars 3.7 g
- Protein 16.1 g
The following items or measurements are not included:
lemons, zest of