Limoncello Pasta Sauce Recipe

Recipe Summary

Ingredients

• 12 oz (340 g) pasta (spaghetti or fettuccine work well)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup limoncello
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, chopped (for garnish)
• Extra lemon zest (for garnish)

Instructions

1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
3. Pour in the heavy cream and limoncello, stirring to combine. Allow the mixture to simmer gently for 2-3 minutes.
4. Add the lemon zest and juice to the skillet. Season with salt and pepper to taste, and simmer for another 2-3 minutes until the sauce thickens slightly.
5. Reduce the heat to low and stir in the grated Parmesan cheese until it melts completely into the sauce.
6. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
7. Garnish with fresh basil and extra lemon zest before serving.

Helpful Tips

• If you prefer a lighter sauce, substitute half of the heavy cream with milk.
• To make the dish gluten-free, use gluten-free pasta.
• For a protein boost, add cooked shrimp or grilled chicken to the pasta.

Storage Instructions

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream if needed to restore the sauce’s creaminess.

Suggested Pairings

• Serve with a loaf of crusty bread to soak up the luscious sauce.
• Pair with a crisp, chilled glass of white wine like Pinot Grigio or Sauvignon Blanc.

Conclusion