Name: Al Bronzo® Mezzi Rigatoni Brown Butter Lemon Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 Package 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); To taste Salt and fresh cracked black pepper

Al Bronzo^® Mezzi Rigatoni Brown Butter Lemon Pasta

40 minutes

Weeknight Weekend Gatherings Summer Recipes Spring Recipes Dairy/Cream Lemon Al Bronzo® Organic Pasta Short

In this recipe, butter is browned with fresh sage to impart a rich toasty flavor profile that pairs perfectly with the tartness of the lemon and sharpness of the Parmesan cheese. This simple yet elegant dish takes care in the preparation of each ingredient and pairs perfectly with Al Bronzo^® Mezzi Rigatoni Pasta. Barilla^® Al Bronzo^® Mezzi Rigatoni pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients

8 servings

1Package Barilla^® Al Bronzo^® Mezzi Rigatoni pasta

6Tablespoons unsalted butter, divided

14Leaves sage

2Lemons, halved

¾Cup Parmigiano-Reggiano cheese, freshly grated, + more for garnish

¾Cup Romano cheese freshly grated, + more for garnish

1Cup pasta water (more/less depending on consistency of sauce)

½Cup cracked/toasted hazelnuts or pecans for garnish (Optional)

To tasteSalt and fresh cracked black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve and garnish with additional cheese, fresh cracked black pepper, and crispy sage leaves.

Step 7

As an optional garnish to add texture and a nuttier flavor, top with roasted hazelnuts or pecans.

Barilla® Al Bronzo® Organic Mezzi Rigatoni Pasta | US_PROD-6RJKxwXhBJAUvGmp11KmsY

Al Bronzo^® Mezzi Rigatoni Organic Pasta

Al Bronzo^® by Barilla^® Mezzi Rigatoni organic pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. The pasta that does Scarpetta.

Shape

Mezzi Rigatoni

Pack size

16oz

Range

Al Bronzo^® Organic Pasta

View product