White Wine & Garlic Butter Bucatini Pasta

Simple Ingredients 

  • ½ cup Villa Graziella Bianco Toscano IGT (White Wine)   

  • ½ pound Bucatini pasta  

  • ½ cup unsalted butter (1 stick)   

  • 1 medium yellow onion, diced  

  • ½ teaspoon Kosher salt, or to taste  

  • 1 teaspoon black pepper, or to taste  

  • 1 teaspoon Italian seasoning   

  • 1.5 cups of heavy cream   

  • ¼ cup of pasta water  

  • 1 cup of Parmigiano Reggiano cheese, freshly shredded  

  • 1 Tablespoon Italian parsley  

  • red pepper flakes, to taste  

  

Easy Directions  

  1. Cook Bucatini pasta according to package directions. We recommend boiling a 1/2 pound of pasta in 4 quarts of water with 2 Tablespoons of Kosher salt + 2 Tablespoons Olive Oil or 4 quarts of chicken broth and boil until al-dente (about 8-10 minutes). Save some of the pasta water or broth that was used to boil the pasta.  

  2. In a large cooking pan on medium heat, add Extra Virgin Olive Oil and butter.  

  3. Once butter is melted add garlic. Let garlic cook for about 1 minute then add in onion.  

  4. Let onions cook for about 2-3 minutes, then add in salt, black pepper, and Italian seasoning and mix well. Add in spices to your desired taste.  

  5. Add in white wine and let simmer for about 2-3 minutes for the alcohol to dissipate.  

  6. Next, add in heavy cream, mix well, and bring to a boil. Once heavy cream is boiling, turn down the heat slightly so the sauce can simmer. Add in pasta water from cooked pasta and mix well.  

  7. Let the sauce simmer for about 5-7 minutes or until the sauce thickens. Turn off heat and let sauce rest for about 1-2 minutes to continue to thicken as it cools.  

  8. Add in Parmesan cheese, Italian parsley, and a small amount of red pepper flakes, to taste.  

  9. Mix in Bucatini pasta with sauce and let rest for about 1-2 minutes so the sauce can stick to the pasta.  

  10. Serve immediately and enjoy!  

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RecipesChristi Sinclair1 Comment