Author Notes
This simple, bright, yet comforting sauce features a couple of perks, the best being you can finish the bottle of white wine you use as you’re enjoying your dinner. I like an easy-to-drink, dry white wine like Pinot Grigio, but you can also use Sauvignon Blanc and Chardonnay for the best results here. You just don’t want to use a wine that’s too sweet and cloying. It’ll be the type of wine where, after you take the first sip, you smack your lips together and think, Ahh, how crisp! Whatever wine you choose, the rest of the ingredients you most likely already have in your pantry or fridge. You can use this sauce for chicken, scallops, or shrimp, but we like it with pasta since cooking pasta leaves you with one magic ingredient: that starchy pasta liquid that’s the key to many delicious sauces. Keep a measuring cup right next to the pot as you’re cooking so you don’t forget to scoop some out before draining. I for one have done it before and felt super-sad about myself afterward.
And you’ll love this dish for its versatility. In my opinion, you can’t go wrong with too much garlic, but definitely adjust to your own tastes. Got a shallot to use up? Finely chop and add with the garlic. Same goes for sliced mushrooms. Any bright, fresh herb can be thrown into the mix as well, or greens like spinach or arugula. Adjust the red pepper if you want a little more of a kick, and if you’re feeling particularly indulgent, feel free to stir in some heavy cream for a heartier sauce. Use whatever you need to and taste as you go. —Jill Baughman
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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4 to 6
Ingredients
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Kosher salt
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1 pound
long pasta
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4 tablespoons
unsalted butter
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1/4 cup
extra-virgin olive oil
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4 to 5
garlic cloves, grated or finely chopped
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1 1/2 cups
dry white wine
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1 tablespoon
(or more) fresh lemon juice
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1/4 to 1/2 teaspoons
crushed red pepper flakes (optional)
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2 ounces
finely grated Parmesan (about ⅔ cup), plus more for serving
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1/4 cup
chopped Italian parsley
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Freshly ground black pepper
Directions
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In a large pot of generously salted boiling water, cook the pasta, stirring occasionally, until very al dente (the pasta will continue to cook in the sauce). Reserve 1 cup of the pasta cooking liquid before draining.
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Meanwhile, in a large skillet over medium-low heat (you can also use a Dutch oven or another large pot if you don’t think all the pasta will fit), melt the butter and combine with the oil. Add the garlic and cook, stirring frequently, for 1 to 2 minutes, until softened and fragrant. Increase the heat to medium, add the wine, and simmer, stirring occasionally, for 4 to 7 minutes, until you can no longer smell the alcohol and the liquid has slightly reduced. Stir in the lemon juice and red pepper flakes, if using.
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Transfer the pasta and ½ cup of the reserved pasta cooking liquid to the skillet. Gradually add the Parmesan, a handful at a time, then the parsley, all while tossing; season with salt and pepper. Continue to cook, tossing frequently, for about 2 minutes, until all of the cheese is melted and heated through. Taste and season with more salt, black pepper, and/or lemon juice. Add more pasta cooking liquid as needed, tossing, until a smooth, glossy sauce forms.
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Divide the pasta among plates or bowls. Top with more grated Parmesan before serving.
Jill was born in Busan, South Korea, and raised in Pittsburgh, Pennsylvania (and always puts fries on her salads and cheers for the Steelers). After graduating from Washington University in St. Louis, she was an editorial intern in Birmingham, Alabama, for a year before making her way to NYC. Previously, she edited recipes and learned a lot about food at WW, Food Network, and Bon Appétit/Epicurious. She currently lives in New Jersey, enjoying time with her family as well as the beach, diners, and sweet corn and tomatoes in the summertime.
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