Dinners under fifteen minutes are not an impossibility. This applies in particular with pasta, the ultimate comfort food. Pasta preparations range from the more elaborate lasagna bakes too much simpler, but flavourful ones, like this white wine sauce that involves no cutting of onions, long hours of simmering or anything else. In fact, this pasta white wine recipe is as simple as it can be. The sauce can be whipped up while the pasta is boiling, and by the time it’d done, you just have to toss it into the pan, sprinkle the cheese and pour it over serving.
400g dry pasta of choice
Four garlic cloves, grated
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
3 tbsp butter
Salt and pepper, to taste
Flat-leaf parsley, chopped
Cook the pasta as per package instructions.
In the meanwhile, put the butter in a large frying pan. (Should have enough room for the pasta.) You should not heat the pan before adding the butter, or it would instantly burn, owing to a low smoking point. Once the butter is melted and foaming, stir in the garlic. Let it turn slightly golden, but do not burn. Pour in the wine and reduce on low heat, until half the original quantity.
Now, put in the drained pasta and toss. Sprinkle the cheese over and toss again, allowing the cheese to melt and the sauce to come together. Check for seasoning (since the cheese is salty too) and adjust accordingly. If you have freshly cracked pepper, even better! Portion out into four plates, sprinkle parsley and serve immediately.
Many versions of this recipe also suggest red chilli flakes, which should ideally be used if you are using a fruity white wine with light acidities, such as a Chardonnay. Don’t aggressively season the sauce though. And that is it – our pasta white wine sauce! We suggest you try it as it is for the first time to discover the flavour profile of the dish, and add whatever seems fit from the next – mushrooms, shrimp, or any ingredient of your choice!