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White Wine Garlic Butter Bucatini Pasta

RECIPE

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

This White Wine Garlic Butter Bucatini is an easy under 30 minutes pasta dish!

Notes

  • I recommend using a large skillet for this recipe preferably a 12-inch skillet.

  • You can substitute the white wine with chicken or vegetable stock if preferred.

INGREDIENTS

  • 1 tbsp Olive Oil

  • ½ cup (1 Stick) Unsalted Butter

  • 2 tbsp Minced Garlic

  • 1 medium Yellow Onion, diced

  • ½ tsp Kosher Salt, or to taste

  • 1 tsp Black Pepper, or to taste

  • 1 tsp Italian Seasoning

  • ½ cup White Wine, I used Sauvignon Blanc

  • 1½ cups Heavy Cream

  • ¼ cup Pasta Water

  • ½ pound Bucatini Pasta

  • 1 cup Parmigiano Reggiano Cheese, fresh shredded

  • 1 tbsp Italian Parsley

  • Red Pepper Flakes, to taste

INSTRUCTIONS

1. Cook bucatini pasta according to packaging. I recommend boiling a ½ pound of pasta in 4 quarts of water with 2 tablespoons kosher salt and boil until al-dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta.

2. In a large cooking skillet, preferably 12-inch skillet, on medium heat, add in olive oil and butter. Once the butter is melted add in onions. Let onions cook for about 2-3 minutes until slightly softened, then add in garlic and cook for another 1 minute. Add in salt, black pepper, Italian seasoning and mix in well. Add in spices to your desired taste.

3. Add in white wine and let simmer for about 2-3 minutes for the alcohol to cook out. Next, add in heavy cream, mix in well, and bring to a high simmer. Once heavy cream is at a high simmer, slightly turn down the heat so the sauce can be at a low simmer. Add in pasta water from cooked pasta and mix well. Let sauce simmer for about 5-7 minutes to allow the sauce to thicken.

4. Turn off heat and let sauce rest for about 2-3 minutes to continue to thicken as it cools. Add in parmigiano reggiano cheese, Italian parsley, and a small amount of red pepper flakes, to taste. Mix in bucatini pasta with sauce and let rest for about 2-3 minutes so sauce can adhere to the pasta.

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WHAT I USE IN MY KITCHEN

9 × 13 Baking Pan

Baking Rack

12-inch Stainless Steel Skillet

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