A bright and aromatic lemon cream sauce that pairs beautifully with various types of pasta, seared fish, chicken, and vegetables. Optional anchovy adds a tangy depth, while vodka enhances the flavors.
1: In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until softened, about 4 to 5 minutes.
2: Add the anchovy paste and red pepper flakes, stirring frequently until the onions are coated and garlic begins to brown, about 5 minutes.
3: Add the lemon juice, vodka, and half of the parmesan and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off the heat.
4: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 2 cups of pasta water before draining.
5: Return the sauce to medium heat, adding ¼ cup of pasta water, salt, and cream, stirring to combine. Turn off the heat and stir in the cooked pasta.
6: Fold in the remaining parmesan, adding more pasta water, one tablespoon at a time, if the sauce is looking dry. Season to taste with salt. Top with more parmesan and sliced roasted red peppers if you like.
7: Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days, ideally keeping the pasta separate from the sauce.
