Limoncello & Capers Pappardelle

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.

   ~12 min
2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

   ~2 min
3. 3

   Add the capers to the skillet and cook for another minute, allowing them to release their briny flavor.

   ~1 min
4. 4

   Pour in the limoncello liqueur and scrape any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to allow some of the alcohol to evaporate.

   ~2 min
5. 5

   Add the vegetable broth and bring the sauce to a gentle simmer. Stir in the mascarpone cheese until smooth and creamy.

   ~3 min
6. 6

   Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pappardelle directly to the skillet with the sauce.

   ~1 min
7. 7

   Toss the pasta in the sauce, adding a splash of the reserved pasta water if needed to reach your desired consistency. Stir in the lemon zest, fresh lemon juice, and chopped parsley.

   ~2 min
8. 8

   Season with salt and freshly ground black pepper to taste. Serve immediately.