This Brown Butter Limone 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!
How To Make My Brown Butter Limone Rigatoni
To see how I made my Brown Butter Limone Rigatoni, check out this video. For another delicious pasta dish, check out my Spicy Tequila Rigatoni pasta recipe here!
Ingredients
- 1 box Rigatoni
- 6 tablespoons unsalted butter (divided into 4 tablespoons and 2 tablespoons)
- 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
Recipe Method
- In a large pot of heavily salted boiling water, cook the pasta until it is al dente, or until desired firmness. Once the pasta is almost done, be sure to reserve 2 cups of the pasta water and set it aside.
- In a cast iron skillet over medium-high heat, place the lemon halves face side down. Do not move them and allow them to cook until the lemons are charred and golden brown (2 to 4 minutes). Remove them from the heat and set them aside. (If using a stainless steel pan, brush the lemon halves with a small amount of oil before charring them).
- In a large pan or heavy bottom pot over medium heat, add 4 tablespoons of butter and stir until it begins to foam. Add the 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 the sage leaves and set them aside.
- Reduce the heat to low and add pasta directly into the pan. Squeeze the lemon juice from the charred lemon halves directly into the pot and stir quickly to combine. Reserve the lemon halves for serving.
- Turn the heat off and add pasta water, the remaining 2 tablespoons of butter, and parmesan cheese bit by bit. Stir quickly to meld until the sauce thickens. Add more pasta water as needed to achieve your desired sauce consistency. Serve and garnish with additional parmesan, fresh cracked black pepper, and crispy sage leaves. Enjoy!
