Rachael Ray's Mamacello Pasta

Recipe by mary winecoff
READY IN: 20mins




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