Rachael Ray's Mamacello Pasta

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Rachael Ray's Mamacello Pasta
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Makes: 1 servings adjust

Directions

Ingredients

  • 1 pound Spaghetti

Step 1

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.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 4 Garlic Cloves, chopped
  • 1⁄4 teaspoon Crushed Red Pepper Flakes

Step 2

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.

Ingredients

  • 2 Lemons, Zest of
  • 1⁄2 cup Dry White Wine

Step 3

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.

Ingredients

  • 1⁄2 cup Heavy Cream

Step 4

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.

Ingredients

  • 1 Lemon, Juiced

Step 5

When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.

Ingredients

  • 1 cup Fresh Basil, shredded
  • 1⁄4 cup Fresh Parsley, chopped
  • Parmigiano Reggiano Cheese, grated

Step 6

Toss with the parsley, basil and cheese. Serve immediately.
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