- 1 Cup California raisins
- 1 Cup cream sherry or Marsala wine
- 1/2 Cup (1 stick) unsalted butter
- Zest of 1 lemon
- Red pepper flakes
- 1/4 Teaspoon freshly ground pepper
- 1 Pound dry tagliatelle pasta, cooked
- 1 Cup heavy cream
- 11/4 Cups freshly grated Parmigiano Reggiano
- Kosher salt
In small pan, combine raisins with the cream sherry; bring to simmer and cook for 3 minutes. Remove from heat and let stand.
In large sautépan, melt butter over medium heat; then raise heat to high and cook lemon zest for 30 seconds. With a slotted spoon, remove raisins from sherry and add along with pepper flakes and ground pepper; continue to cook on high for 1 minute more. Stir in cooked pasta followed by the cream; toss until well mixed, about 30 seconds to 1 minute. Add grated cheese; toss and serve immediately in individual warm bowls or on warm platter for buffet or family-style service.
Notes: Tagliatelle are long, thin strips of pasta about 3/4-inch wide.
This recipe is really quick and easy. Just make sure the cheese is grated and the pasta is freshly cooked.