Amalfi Sauce

There’s something about a bright, creamy lemon pasta that feels like summer on the Amalfi Coast……even if you’re just making dinner at home on a busy weeknight. This Amalfi Sauce is rich and silky from the ricotta and cream, balanced with fresh lemon juice, garlic and fresh herbs.

The best part? It comes together quickly with simple ingredients, but tastes restaurant-worthy. Tossed with your favorite pasta and finished with fresh basil or parsley, this dish is light enough for warm evenings but still indulgent enough to satisfy every craving. If you love creamy pasta with a citrusy twist, this recipe is one you’ll want to make again and again.

1 1/2 tbsp unsalted butter

2–3 cloves garlic, minced

1/2 cup heavy cream

1 cup ricotta

Juice of half lemon

Zest of 1 lemon

1 tsp salt (start with ¼ tsp and adjust to taste)

1/2 tsp black pepper

About 3 tbsp pasta cooking water, as needed for thinning

3 tbsp fresh basil or parsley, finely chopped

Optional: pinch red pepper flakes

12 oz cooked pasta of choice

Fresh grated pecorino or Parmesan

In a large skillet over medium heat, melt the butter.

Add the minced garlic and sauté 1–2 minutes until fragrant (do not brown). Stir in the cream and ricotta and bring to a gentle simmer.

Cook for 3–4 minutes, stirring occasionally. Stir in the lemon zest and lemon juice. Add salt, pepper, and optional red pepper flakes.

Stir in a little pasta water until the sauce reaches a silky consistency. Toss with  12 oz cooked pasta.

Add basil or parsley and top with fresh grated cheese before serving.