Creamy-Lemon Pasta with Sausage and Tomatoes
We love this dish in the summertime, it’s creamy, it’s lemony, it’s quick, and easy to whip up for a late night summer dinner.
Creamy-Lemon Pasta Sauce
Prep time
Cook time
Total time
Author: Dara Boxer
Serves: 6
Ingredients
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 6 tablespoons unsalted butter, divided
- 1 pound of spaghetti or pasta of choice
- ¾ cup grated Parmesan
- kosher salt and freshly ground black pepper
- handful cherry tomatoes
- 8 ounces fully cooked sausage of choice, sliced into ½-inch rounds
- fresh chopped parsley for garnish
Instructions
- Zest lemon into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 tablespoons; set aside.
- Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 tablespoon at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Reserve ¾ cup pasta cooking water and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 tablespoons more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt and pepper to taste. Add in tomatoes and sausage, garnish with parsley.
- Divide pasta among bowls, enjoy.