White Wine Pasta That Tastes Like It Simmered All Day (Ready in 20 Minutes)
This white wine pasta tastes like it simmered all day but is ready in 20 minutes. A quick, elegant weeknight dinner that uses a simple wine reduction technique for deep flavor.
Equipment
- Large Pot
- Large Skillet (12-inch)
- Microplane or Fine Grater
- Tongs
- Measuring Cup
- Colander
Ingredients
For the Pasta
- 1 lb pasta (linguine or spaghetti)
For the Sauce Base
- 12 oz good-quality dry white wine (about 1 ½ cups)
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (optional)
For Finishing
- 1 lemon (zest and juice)
- ½ cup fresh flat-leaf parsley, roughly chopped
- 1 cup freshly grated Parmigiano-Reggiano
- 1 ½ cups reserved pasta water
- flaky salt (to taste)
- black pepper (to taste)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta to al dente, one minute less than the box says. Reserve 1 ½ cups of pasta water before draining.
- While the pasta cooks, melt 3 tablespoons of butter in a cold large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is fragrant and just barely golden at the edges, about 60 seconds.
- Pour in the wine and let it bubble. Reduce by half, about 2 minutes. The smell should shift from alcohol to nutty and savory.
- Add ½ cup of reserved pasta water and bring to a simmer. Add the drained pasta directly to the skillet. Toss with tongs for 60 seconds.
- Remove from heat. Add the grated parmesan and remaining 1 tablespoon of butter. Toss vigorously until creamy. Add more pasta water if needed.
- Serve immediately. Top with lemon zest, a squeeze of lemon juice, black pepper, flaky salt, and chopped parsley.
Notes
Tips: Don't skip the wine reduction — it's crucial. Use cold butter for better emulsion. Reserve more pasta water than you think you need. Store leftovers in an airtight container for 3-4 days. The sauce can be frozen for up to 2 months.