06/12/2026
Stefano took a recipe from Ken Oringer ’s & his daughter Verveine’s cookbook and gave it the Chitarra treatment 🍋🍝
Our version of Pasta al Limone swaps in Chitarra Radiatori, because every curve deserves to catch the creamy lemon sauce! Made by Stefano, inspired by family, and proof that good recipes are meant to be shared, reimagined, and passed around the table. 💛
Chitarra Radiatori al Limone
Ingredients:
• 12 oz Chitarra Radiatori
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, chopped
• 2 tbsp unsalted butter, chilled
• 1 cup grated Parmesan, plus more for serving
• Zest + juice of 2 lemons
• Salt + pepper to taste
Instructions:
1. Bring salted water to a boil and cook Radiatori until al dente. Reserve ½ cup pasta water before draining.
2. In a sauté pan, cook garlic in olive oil over medium heat until fragrant.
3. Add butter and reserved pasta water, swirling until the sauce becomes glossy and emulsified.
4. Add cooked Radiatori and toss well. Stir in Parmesan, lemon juice, and lemon zest until creamy and fully coated.
5. Finish with extra Parmesan, salt, and pepper to taste.
A little bright. A little buttery. A lot of Radiatori. 🍋
