Pasta with Citrus Cream Sauce
Easy Enough for Every Day, Fancy Enough for a Special Occasion
Pasta with Citrus Cream Sauce | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
Why did I break things off with pasta? It’s so tasty, so versatile, and can be so cheap and easy to prepare. It was a fixture of my diet from my college days onward—spaghetti, penne, fusilli; marinara, pesto, primavera. But then I became more venturesome in my eating and happened on the wonders of Asian noodles, and I suppose there just wasn’t room enough in my gullet for the both of them.
It hasn’t been a total split. For one thing, no spaghetti carbonara? I don’t think so. And I haven’t yet given up on perfecting my ideal Bolognese (Marcella Hazan’s recipe doesn’t nail it for me.) Plus, heat up some Rao’s Vodka Sauce and dinner virtually makes itself—and it’s pretty damn good.
But I seldom cook pasta at home, and if you give me a choice or restaurants, chances are I won’t choose Italian. How could I when delights like drunken noodles, yaki udon, or Singapore mei fun beckon? Or so it was.
I have at last come to my senses. I still love Asian noodles, but won’t shut pasta out any more. There’s enough love to go around.
My change of heart began with a soon-to-expire pint of cream, which I used it as an excuse to add some variety to my roster of fast, easy recipes. First I tried a mustard cream sauce from Rachael Ray; next, her recipe for Pasta with Citrus Cream Sauce from “Rachael Ray’s 30-Minute Meals 2” published by Lake Isle Press.
Creamy pasta sauces used to be a favorite of mine, but with a nod to health consciousness and my aforementioned pasta break I hadn’t had any in quite a while. I’m not one to deny occasional culinary indulgences, though, and Rachael’s simple recipe looked like it might be a little lighter than a traditional Alfredo—no egg or butter—with some depth of flavor from the sherry and citrus zests. I gave it a try.
I used mint but no basil, which I’m sure would make it even tastier for most people, but I’m not a basil fan so there you have it. And I subbed rice wine for cognac because that’s what I had on hand. I followed the rest of the recipe as written with excellent results. It’s a fast, tasty keep-in-your-back-pocket kind of dish; easy enough for every day, fancy enough for a special occasion.
In her comments for the recipe, Rachael references the dish at her favorite Florentine restaurant that inspired it. That sparked memories of a magical trip to Italy I took when I was just out of college. Just about everything about that trip was spectacular and memorable—including the food.
I visited Rome, Florence, and Naples. The sites were amazing and every meal was an event, though some in particular really stand out. I had my first risotto at Alfredo’s in Rome and it was heavenly; we arrived in time for a late lunch—or was it an early dinner?—and were the only customers in the joint. The waiters ordered for us and we laughed the time away like old friends. Later in the week I was invited for dinner at a private home. My hostess placed a steaming plate of rigatoni in front of me; it was scrumptious and filling and I ate it lustily only to discover there was yet another fabulous main course yet to come. Even the youth hostel in Rome served incredible food. I was on a backpacker’s budget, but I ate like a queen.
Perhaps I strayed from the pleasures of Italian food because it became too familiar; as a recovering picky eater I had come to take pasta for granted, focusing instead on cuisines that were new to me. But familiarity needn’t breed contempt. Perhaps that’s why this creamy pasta dish was so especially enjoyable. Like Proust’s madeleine, food can evoke memories; it can help make them, too.
Pasta With Citrus Cream Sauce
Click here for printable recipe.
INGREDIENTS
1 cup heavy cream
2 tablespoons cognac or dry sherry
The zest of 1 lemon
The zest of 1 large navel orange
½ teaspoon coarse salt 2 tablespoons fresh mint, chopped (about 3 sprigs)
12 leaves fresh basil, shredded or torn
½ pound linguini, or ¾ pound fresh linguini, cooked al dente
½ cup grated Parmigiano Reggiano cheese
Makes 2 Servings
PREPARATION
Put a large pot of water over high heat for the pasta. When the water boils, add salt and linguini. Cook according to package directions to al dente. Drain.
In a skillet over medium-low heat, warm cream. Add cognac or dry sherry, zest of lemon and orange, salt. Simmer, 7 to 10 minutes. Add mint and basil. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
Recipe from “Rachael Ray’s 30-Minute Meals 2” by Rachael Ray, Lake Isle Press, 2003
Pasta with Citrus Cream Sauce
from “Rachael Ray 30-Minute Meals 2” by Rachael Ray, Lake Isle Press, 2003
Rachael pulls out all the stops in this best-selling collection of recipes. You’ll find menus complete with mains, sides, and desserts, tailored for any occasion. Sections include: Make Your Own Take-Out, Monday Thru Friday Dinner Specials, Family-Style Suppers, Double-Duty Dinners, Passport Meals, Big Nights: Very Special Dinners, and Healthy Hunger Busters. Eating Healthy? Try a meat-free meal featuring Ravioli Vegetable Lasagna, Romaine Hearts with Lemon Chive Vinaigrette, and Fresh Oranges with Lime Sorbet. Have hard-to-please kids? We promise you they’ll eat Meatball and Macaroni Soup, Grilled 4-Cheese Sandwiches and Chocolate-Dipped Bananas. Over 1.5 million sold!
Also from Rachael Ray:
Chicken and Grapes with Creamy Mustard Sauce and Couscous
Green Minestrone
Pasta Carbonara