Best Fettuccine Limoncello Recipes

FETTUCCINE LIMONCELLO

Fettuccine Limoncello image

This is a recipe I got from work, from a commercial manufacturer of limoncello (lemons soaked in alcohol). I haven't tried it. There are two recipes for limoncello on Recipezaar.

Provided by Charles Lieberman

Categories Lemon

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fettuccine
1 ounce butter
4 ounces boiled ham
1 ounce chopped fresh parsley
4 ounces cream
4 ounces limoncello
1 ounce parmesan cheese
salt

Steps:

Cook fettuccine al dente.
In a shallow pan, brwn butter, ham, and parsley, then put in a shallow bowl.
Drain fettuccine.
Add it to the bowl.
Add cream, limoncello, and cheese.
Stir well.
Add salt to taste.

Nutrition Facts : Calories 431.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 109.1, Sodium 411.2, Carbohydrate 55.2, Fiber 2.7, Sugar 1.5, Protein 17.4

LIMONCELLO OR VODKA PASTA SAUCE

Limoncello or Vodka Pasta Sauce image

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: http://www.recipezaar.com/167289

Provided by Pellerin

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon butter
1 sweet onion, diced
1/2 lb fresh mushrooms, chopped
1 head garlic, peeled and minced (about 10-12 cloves )
1/4 teaspoon red pepper flakes
1 (28 ounce) can tomato sauce
1 (28 ounce) can tomatoes (chopped or crushed, fire-roasted)
1/3 cup limoncello (I prefer limoncello, or add lemon peel & sugar to vodka) or 1/3 cup vodka (I prefer limoncello, or add lemon peel & sugar to vodka)
1/4 cup heavy cream
1/2 cup fresh basil, chopped
1 cup grated parmigiano-reggiano cheese (separated)
salt & pepper
ravioli (your choice) or other pastas (your choice)

Steps:

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.
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.
Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!

Nutrition Facts : Calories 213.7, Fat 14.3, SaturatedFat 5.4, Cholesterol 21.2, Sodium 715, Carbohydrate 16.8, Fiber 3.5, Sugar 8, Protein 7.7

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