Our first chef’s menu restaurant experience was at Giada’s in the Cromwell in Las Vegas. One of the dishes was her signature lemon spaghetti, and they even sent you home with the recipe! I made a few tweaks and added the venison sausage, so don’t be afraid to play around with ingredients based on your family’s taste preferences or what you have on hand at home!

Ingredients

• 1lb Italian Venison Sausage
• 2/3 cup olive oil
• 1/2 cup lemon juice (from 2 lemons)
• 2/3 cup freshly grated Parmigiano Reggiano cheese
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 pound dried spaghetti
• 1/4 cup chopped fresh basil
• 1 TBSP grated lemon zest (using the above lemons)

Directions

• Brown (and crumble if necessary) your venison sausage
• While the meat is browning, bring a large pot of water to boil and add salt
• While the pot is boiling, make your sauce. Combine oil, cheese, lemon juice, salt, and pepper and set aside
• Add the spaghetti and cook, stirring occasionally, until tender (about 8 minutes)
• Transfer the cooked pasta directly to the bowl with the lemon sauce. Add 1/4 cup pasta water if necessary and toss until creamy
• Add basil, lemon zest, and meat
• Serve and enjoy! 

Thank you so much for visiting the blog! As you know, this is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/