Creamy-Lemon Pasta Sauce
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  4. 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.
  5. Divide pasta among bowls, enjoy.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/creamy-lemon-pasta-sauce/