Is there anything better than enjoying a delicious meal that you didn’t have to cook? Around here that usually means going out to eat, but my boys treated me to a delicious pasta meal for Mother’s Day this year. They bought all the ingredients and came over to spend the evening with me and treated me to a meal that they made all by themselves in my kitchen. Hubs cleaned up all the dishes so I could relax and enjoy spending time with my handsome boys ❤️ I am so relieved that they have inherited good cooking skills! I’m comforted knowing that when I’m no longer around they can cook for themselves and not starve to death. And if this meal is any indication of their cooking skills, they are gonna be eaten’ good in the neighborhood!
Once you make this recipe for the first time, I know it will become a regular addition to your dinner rotation. One bite and you will be craving it every night of the week. It’s rich. It’s decadent. It’s utterly delectable! Thank you Stewart for bringing this tasty dish into my life!
Here’s how to make it. First get the pasta going. Start by cooking the pasta according to the package directions, drain and set aside. Be sure to reserve a ¼ cup of the pasta water to use for the sauce.
While the pasta cooks, melt butter over medium heat in a large skillet. Yes this recipe calls for an entire stick of butter, don’t skimp! I said this is a rich, decadent pasta dish, not that it’s low calorie. You can get back on your diet tomorrow.
This rich sauce calls for a light, tangy green salad. This Rockin’ Good Rocket Salad pairs beautifully with this rich, decadent pasta dish. It’s a light tangy salad that perfectly compliments the creamy, buttery sauce in this pasta dish.
Alright, back to the pasta…once the butter is melted, add the diced onion and sauté until softened, about 5-8 minutes. Keep stirring it around. The goal here is a soft translucent onion, not a browned onion.
Add minced garlic and cook, stirring often until fragrant, about 1 minute.
Add salt, pepper, red pepper flakes and Italian seasoning. Mix well.
Add white wine to the skillet and simmer for 2-3 minutes.
Add heavy cream and increase heat to medium high. Bring sauce to a simmer.
Once the cream is at a good simmer add the reserved pasta water and reduce heat. Simmer over low heat for about 5 minutes until sauce reduces and thickens.
Add the grated Parmesan cheese to the sauce and stir to combine and melt the cheese into the sauce.
Once the cheese has melted, turn off the heat and allow sauce to sit for a few minutes to allow it to thicken more as it cools slightly.
Add the cooked and drained Bucatini pasta to the skillet.
Toss to coat the pasta with the sauce.
Serve immediately garnished with some freshly grated black pepper and if desired, some freshly chopped parsley.
This pasta meal was phenomenal! It’s easy enough to make that even if you are not an experienced cook you can easily make this with excellent results. Round out the meal with some garlic bread made with The World’s Best Garlic Butter. Once you make this garlic butter you will never settle for any other! Guaranteed!
Give this delicious meal a try, I guarantee you will love it!!!
White Wine, Garlic Butter Bucatini
Ingredients
- 1 lb Bucatini pasta, cooked according to package directions and drained
- 1 stick butter
- 2 tbsp minced garlic
- 1 large yellow onion, finely diced
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- ½ cup white wine
- 1½ cups heavy cream
- ¼ cup pasta water
- 1 cup freshly grated Parmesan cheese,
- chopped Italian parsley, for garnish
Instructions
- Cook pasta according to package directions, drain and set aside. Reserve ¼ cup of the pasta water to use for the sauce.
- In a large skillet, melt butter over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Add minced garlic and cook, stirring often until fragrant, about 1 minute.
- Add salt, pepper, red pepper flakes and Italian seasoning. Mix well.
- Add white wine to the skillet and simmer for 2-3 minutes.
- Add heavy cream. Increase heat and bring to a simmer.
- Once cream is at a good simmer add the reserved pasta water and reduce heat. Simmer for about 5 minutes until sauce starts to reduce and thicken.
- Add grated Parmesan cheese to the sauce and stir to combine.
- Once cheese has melted, turn off heat and allow sauce to sit for a few minutes to thicken more as it cools slightly.
- Add the cooked and drained Bucatini pasta to the skillet and toss to coat the pasta with the sauce.
- Serve immediately garnished with some freshly grated black pepper and chopped fresh parsley if desired.
Did You Make This?
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Colossians 3:17
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