This filling pasta is made with a creamy white wine sauce that adds super exciting flavors compared to just a regular pasta sauce. Inspired by @anothertablespoon, this recipe is perfect for a cozy Friday night with a side of pasta and salad. Bon appetite my loves! Have a great weekend and take each moment as they come. Breathe deep and love.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place olive oil in a skillet on medium heat.
Cook minced garlic and chopped shallots for 2-3 minutes.
Add dry white wine and sun-dried tomatoes. Let half the wine burn off and disappear, which might take 5-7 minutes.
Add heavy cream, parmesan, and chopped parsley. Let the sauce warm up.
Serve the sauce over pasta.
Use freshly grated parmesan for the best flavor.
Adjust the amount of parsley to your taste preference.
Pair this sauce with your favorite type of pasta, such as fettuccine or penne.
Can I use a different type of wine?
Yes, you can use any dry white wine, but avoid sweet wines as they may alter the flavor of the sauce.
Can I substitute heavy cream?
You can use half-and-half or a dairy-free alternative, but the sauce may be less creamy.
How do I store leftovers?
Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it before serving. Add a splash of cream or wine if it thickens too much.
What pasta pairs best with this sauce?
Creamy sauces pair well with long pasta like fettuccine or linguine, but you can use any pasta you prefer.
