This recipe is adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

Unknown origin, December 2005 (published)


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring 6 quarts water to a boil in a large pot; season with salt.

  • Meanwhile, in a 10- to 12-inch skillet, heat olive oil over medium heat until almost smoking. Add onion and red pepper flakes; saute until translucent, 8 to 10 minutes. Add jalapenos; saute for 1 minute. Add zest and juice; bring to a boil, and boil for 1 minute. Remove from heat; stir in butter, and season with salt and pepper. Set aside.

  • Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.

  • Toss hot pasta into pan with lemon mixture; return to medium heat. Stir together gently. Add pecorino; toss quickly. Transfer to a warmed serving platter. Serve immediately.


Reviews (1)

16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I used a little less butter and added a little more olive oil, omitted the jalapenos (as hubby can't eat them) and added garlic. Also 1-1/4 lbs of pasta sounded like too much pasta for the amount of sauce (since homemade pasta seems to absorb more sauce than store-bought) so I used 1/2 lb store-bought pasta and it was just about right.