California Raisin Pasta

By Chef Danielle Luzzatti
California raisins and pasta combine for a quick meal.



  • 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
  • 1 1/4 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.

Nutrition Facts Per Serving

Calories 560 (45% from fat); Total Fat 29g (sat 17g, mono 8g, poly 2g, trans 0g ); Cholesterol 85mg; Protein 15g; Carbohydrate 59g; (Dietary Fiber 3g; Sugars 18g; ); Iron 3mg; Sodium 30mg; Calcium 259mg; Potassium 329mg

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