Barilla® Al Bronzo™ Mezzi Rigatoni Brown Butter Lemon Pasta
Recipe - ShopRite of Englewood
Barilla® Al Bronzo™ Mezzi Rigatoni Brown Butter Lemon Pasta
000
Ingredients
1 box Barilla® Al Bronzo™ Mezzi Rigatoni pasta
6 tablespoons unsalted butter, divided
14 leaves sage
2 lemons, halved
¾ cup Parmigiano-Reggiano cheese, freshly grated, + more for garnish
¾ cup Romano cheese freshly grated, + more for garnish
1 cup pasta water (more/less depending on consistency of sauce)
½ cup cracked/toasted hazelnuts or pecans for garnish (Optional)
Salt and fresh cracked black pepper to taste
Directions
- Bring a large pot of water to boil, season with salt and cook pasta according to package directions. Drain pasta reserving 1 cup of pasta cooking water; set aside.
- In a cast iron skillet over medium-high heat, place lemon halves face side down. Don’t move. Cook until lemons are charred and golden brown, 2-4 minutes. Remove from heat and set aside. (If using a stainless-steel pan, brush lemon halves with a small amount of oil before charring).
- In a large pan or heavy bottom pot over medium heat, add 4 tablespoons of butter and stir until it begins to foam. Add sage leaves and stir constantly until the butter becomes golden brown and the sage leaves are crispy. Be careful not to burn the butter. Remove sage leaves and set aside.
- Reduce heat to low and add drained pasta to the pan. Squeeze lemon juice from the charred lemon halves into the pan and stir quickly to combine. Reserve lemon halves for serving.
- Turn the heat off and add pasta water, the remaining 2 tablespoons butter, Parmigiano, and Romano cheese bit by bit. Stir quickly to melt until the sauce thickens. Add more pasta water as needed to achieve desired sauce consistency.
- Serve and garnish with additional cheese, fresh cracked black pepper, and crispy sage leaves.
- As an optional garnish to add texture and a nuttier flavor, top with roasted hazelnuts or pecans.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Barilla Al Bronzo Mezzi Rigatoni Pasta, 14.1 oz
$2.99$0.21/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$4.29 was $4.49$4.29/lb
The Floral Shoppe Organic Sage Plant, 1 each
On Sale! Limit 4
$1.99 was $2.99
Bagged Lemons, 2 pound
On Sale!
$5.98 avg/ea was $7.98 avg/ea$2.99/lb
Stella Parmigiano Reggiano Cheese, 5.3 oz
$7.99$1.51/oz
Cello Romano Cheese
On Sale!
$7.99/lb was $9.99/lb$7.99/lb
Bowl & Basket Premium Chunk White Chicken in Water, 10 oz
$3.89$0.39/oz
Bowl & Basket Dry Roasted & Unsalted Hazelnuts, 16 oz
$8.99$0.56/oz
Bowl & Basket Iodized Salt, 26 oz
$0.69$0.03/oz
Directions
- Bring a large pot of water to boil, season with salt and cook pasta according to package directions. Drain pasta reserving 1 cup of pasta cooking water; set aside.
- In a cast iron skillet over medium-high heat, place lemon halves face side down. Don’t move. Cook until lemons are charred and golden brown, 2-4 minutes. Remove from heat and set aside. (If using a stainless-steel pan, brush lemon halves with a small amount of oil before charring).
- In a large pan or heavy bottom pot over medium heat, add 4 tablespoons of butter and stir until it begins to foam. Add sage leaves and stir constantly until the butter becomes golden brown and the sage leaves are crispy. Be careful not to burn the butter. Remove sage leaves and set aside.
- Reduce heat to low and add drained pasta to the pan. Squeeze lemon juice from the charred lemon halves into the pan and stir quickly to combine. Reserve lemon halves for serving.
- Turn the heat off and add pasta water, the remaining 2 tablespoons butter, Parmigiano, and Romano cheese bit by bit. Stir quickly to melt until the sauce thickens. Add more pasta water as needed to achieve desired sauce consistency.
- Serve and garnish with additional cheese, fresh cracked black pepper, and crispy sage leaves.
- As an optional garnish to add texture and a nuttier flavor, top with roasted hazelnuts or pecans.