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    You are in: Home / Recipes / Rachael Ray's Mamacello Pasta Recipe
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    Rachael Ray's Mamacello Pasta

    Rachael Ray's Mamacello Pasta. Photo by TeresaS

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      Bring a large pot of water to boil.
    2. 2
      Add the pasta and salt the water.
    3. 3
      Cook the pasta until al dente, 6 to 7 minutes.
    4. 4
      Heat a large deep skillet over low heat and add the olive oil.
    5. 5
      When the olive oil is warm, add the garlic and red pepper flakes.
    6. 6
      Turn 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.
    7. 7
      When 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.
    8. 8
      When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
    9. 9
      Drain 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.
    10. 10
      Toss with the parsley, basil and cheese.
    11. 11
      Serve immediately.

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    Ratings & Reviews:

    • on January 20, 2012


      This recipe is absolutely delicious! I sauteed some chicken and added it when the sauce was finished, and used dry vermouth (in lieu of the wine) and whole wheat pasta. My son and husband were blown away by this dish, as was I. I agree with another reviewer in that letting the garlic, lemon zest and red pepper infuse with the warm oil really makes the incredible taste base for this dish. I heartedly encourage everyone to try this delicious recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2009


      This was a very good fancy side dish...we enjoyed it...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2009


      This pasta is so delicious. I actually add shrimp at the end and it is one of my families favorites. The key is following the directions when warming the olive oil and adding the garlic and red pepper flakes, setting aside for 5 minutes and then raising the heat back to medium and continuing w/the recipe. It totally infuses the red pepper/garlic! I used my own dried parsley and red basil from the garden...superb!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    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

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