Best Spaghetti Lemoncello Recipes

Rachael Ray's Mamacello Pasta image

Provided by mary winecoff

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb spaghetti
salt
2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 lemon, juice of
2 lemons, zest of
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
1 cup fresh basil, shredded
grated parmigiano-reggiano cheese

Steps:

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.

Nutrition Facts : Calories 620.5, Fat 19.6, SaturatedFat 8.1, Cholesterol 40.8, Sodium 23, Carbohydrate 89.1, Fiber 4.1, Sugar 3.8, Protein 16.2

Spaghetti Lemoncello image

Yield Serves 4 as a main course

Number Of Ingredients 8

3/4 pound spaghetti
4 garlic cloves
1 flat anchovy fillet
3 tablespoons olive oil
2 teaspoons freshly grated lemon zest
a pinch dried hot red pepper flakes
3 tablespoons minced fresh parsley leaves
1 tablespoon freshly grated Parmesan plus additional for serving

Steps:

Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Thinly slice garlic and finely chop anchovy. Cook pasta in boiling water until almost al dente.
While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander. Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
Serve additional Parmesan on the side.

Limoncello or Vodka Pasta Sauce image

Provided by Pellerin

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

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