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.
