Easy white wine and butter pasta sauce
Ingredients
- Pasta of your choice
200g dried or 300g fresh, I used spaghetti
- 1 tbsp olive oil
- 3 cloves garlic
finely chopped
- 1/2 cup white wine
I use a Sauvignon Blanc
- 70g butter
cut into four equal pieces, see notes
- 1/4 tsp sea salt
- 1/4 - 1/2 tsp black pepper
optional
- 60g parmesan
finely grated, see notes
- 1/2 cup packed flat leaf parsley
very finely chopped
Directions
- 1
Get a pot of well salted water on to boil and cook your pasta according to instructions. If you are using fresh pasta you will cook it when the sauce is almost ready as it won't take long. (see notes)
- 2
Heat the olive oil in a large pan (that will fit the pasta in at the end) over medium heat.
- 3
Add the garlic and cook for 30 seconds or so, moving it around so it doesn't brown.
- 4
Lower the heat slightly and add the wine, it will bubble up a lot.
- 5
Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.
- 6
Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition.
- 7
You should end up with a very yellow and slightly thickened sauce at the end. You want to time your pasta cooking so the sauce isn't sitting around too long as it can separate. Keep whisking it over a low heat if your pasta isn't ready.
- 8
Add a 1/4 cup reserved pasta water and whisk vigorously. I like to whisk and shake the pan at the same time to get a nice emulsified sauce.
- 9
Add the salt and pepper (taste the sauce first if you are worried about it being too salty etc, it depends what butter you use)
- 10
Add the pasta straight in and toss with the sauce using tongs.
- 11
Turn the heat down to low and sprinkle the parmesan over the top of the pasta in an even layer.
- 12
Leave it alone until it is melting on top, about 1 min, then toss it with tongs really quickly. Tossing over and over until you get a nice thick sauce.
- 13
Add the parsley, stir and serve!
- 14
Top with extra parmesan if you wish (I do!)
Easy white wine and butter pasta sauce
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About this Recipe
Craving a truly delicious, restaurant-quality pasta dish that comes together in a flash? This easy white wine and butter pasta sauce delivers big on flavor, transforming simple ingredients into an addictive meal perfect for any night. The magic of this sauce lies in its elegant simplicity, where each component plays a vital role. The bright acidity of white wine cuts through the richness of butter and Parmesan, creating a beautifully balanced sauce that perfectly coats your chosen pasta. It’s a testament to how a few quality ingredients, like aromatic garlic and fresh parsley, can create something truly special and deeply satisfying. Prepare for a pasta experience that's both comforting and sophisticated. You'll be greeted with a rich, savory aroma, followed by a buttery smoothness that envelops every strand of spaghetti or your preferred pasta shape. The subtle tang from the white wine, the pungent warmth of garlic, and the salty, umami notes of Parmesan all mingle beautifully, brightened by a generous shower of fresh, finely chopped parsley. This isn't just a sauce; it's a celebration of classic flavors, made accessible and utterly delightful for a quick meal. While this recipe is perfect as written, you have options to make it your own. Feel free to use your favorite pasta, whether it's 200g of dried spaghetti or 300g of fresh pasta for an even quicker cook. For the white wine, a Sauvignon Blanc is suggested for its crisp notes, but any dry white wine you enjoy drinking will work wonderfully. Adjust the black pepper to your preference for a subtle kick. This versatile white wine and butter pasta sauce is ideal for a quick weeknight dinner, a romantic meal for two, or when you simply want to treat yourself to something comforting and delicious. Serve it with a simple green salad and perhaps some crusty bread to soak up every last bit of the exquisite sauce.