Brown Butter Limone Mezzi Rigatoni

Brown Butter Limone Mezzi Rigatoni pasta recipe

This Brown Butter Limone Mezzi Rigatoni is actually a combination of two of my most popular recipes. It’s packed with tons of flavor from the brown butter and caramelized lemons. What makes it truly special is the pasta itself! I always say that the type of pasta you use can elevate the entire dish. That’s why I use bronze cut pasta here! The sauce really clings to the pasta better. It’s also so easy and delicious – you have to try it for yourself. Hope you love it as much as we do!​

To see how I made my Brown Butter Limone Mezzi Rigatoni, check out this video. For another delicious pasta dish, check out my Spaghetti Limone recipe here!

What You'll Need:

+ 1 box Mezzi Rigatoni​ (I love Barilla Al Bronzo!)

+ 6 tbsp. unsalted butter (divided into 4 tbsp. and 2 tbsp.)​

+ 14 sage leaves​

+ 2 lemons, halved​

+ 1 ½ cups freshly grated Parmigiano Reggiano + more for garnish​

+ 2 cups pasta water (more/less depending on consistency of sauce)​

+ Salt and fresh cracked black pepper to taste​


1. In a large pot of heavily salted boiling water, cook pasta until al dente or to desired firmness. Once pasta is almost done, be sure to reserve 2 cups of pasta water and set aside. ​

2. In a cast iron skillet over medium-high heat, place lemon halves face side down. Don’t move and 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)​.

3. In a large pan or heavy bottom pot over medium heat, add 4 tbsp. 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.

4. Reduce heat to low and add pasta directly into the pan. Squeeze lemon juice from the charred lemon halves directly into the pot and stir quickly to combine. Reserve lemon halves for serving.​

5. Turn the heat off and add pasta water, the remaining 2 tbsp. butter, and parmesan cheese bit by bit. Stir quickly to meld until the sauce thickens. Add more pasta water as needed to achieve desired sauce consistency. Serve and garnish with additional parmesan, fresh cracked black pepper and crispy sage leave. Enjoy!

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