Recipe Source

Marcella’s Italian Kitchen

Ingredients 

4 T Butter

1 T Veg Oil

3 C Cantaloupe, diced into ¼ inch cubes

1 C Heavy Cream

1 T Lemon Juice

½ t Tomato paste

Salt

Pepper (in a grinder)

Tonnarelli (or Store bought pasta)

Steps

1. Put Butter and Oil into a 10 to 12 inch skillet (sauté pan) and turn the heat to high. When the oil is hot but not smoking, add the melon. Cook the melon for about 2 minutes, stirring frequently. The melon must soften but not dissolve completely; most of the pieces should still be separate.

2. Add the cream, lemon juice, and tomato paste. Stir and cook at high heat until the cream is reduced  to half its original volume.

3. Add Salt, very liberal grindings of pepper, stir once or twice, and remove from heat. 

4. Drop Pasta into a pot of abundant boiling salted water. The moment the pasta is tender but firm to the bite, drain it, toss immediately with the sauce in a warm serving bowl, serve at once.

NOTE: If using eggless factory pasta such as spaghetti, which absorbs less sauce, reduce the heavy cream in cooking to ¼ its volume.