I perfected a Garlic White Wine Sauce made with butter, garlic, and a splash of white wine that I toss with pasta and my favorite chicken, seafood, or vegetables for a ten minute weeknight dinner.

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I never thought a ten minute pan sauce would become my go to, but this Garlic White Wine Sauce did. I start with extra virgin olive oil and lots of garlic because I like it bold, and the pan fills with that kind of smell that makes you stop scrolling.

Its my riff on an Easy Homemade Pasta Sauce White, simple yet weirdly unforgettable. Toss it with pasta and you’ll see why weeknight dinners suddenly feel worth writing about.

I mess it up sometimes but people still ask for seconds. Not perfect, not fussy, just fast and totally addictive.

Ingredients

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Extra virgin olive oil: heart healthy monounsaturated fats, vitamin E, adds smooth mouthfeel.
Garlic: immune boosting, pungent, small fiber, gives savory depth and a garlicky kick.
Dry white wine: bright acidity and fruit, lifts flavors, most alcohol cooks away.
Heavy cream: optional for silkiness, adds richness and calories, use sparingly if your worried.
Lemon juice: bright acid, cuts richness, adds fresh citrus zing and balance.
Parmesan: salty umami, adds protein and calcium, melts into a nutty savory finish.
Parsley: fresh herb, adds color and a clean herbal note, its not overpowering.
Reserved pasta water: starchy binder, helps emulsify sauce so it clings to pasta.

Ingredient Quantities

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

3 large garlic cloves, minced (use 4 if you like it garlicky)

1 small shallot, finely chopped (optional but it adds sweetness)

3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1/2 cup low sodium chicken broth or vegetable broth

1/4 cup heavy cream or half and half (optional for a silkier sauce)

Juice of 1/2 lemon, about 1 tablespoon

1/3 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, chopped (or more, you’ll want it)

Pinch of red pepper flakes (optional)

Kosher salt and freshly ground black pepper, to taste

1/2 cup reserved pasta cooking water, starchy (optional to loosen the sauce)

How to Make this

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1. Bring a large pot of salted water to a boil, cook your pasta to just shy of al dente (it will finish in the sauce); before draining, reserve 1/2 cup of the starchy pasta water then drain the pasta.

2. In a large skillet over medium heat add 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter; when the butter foams, add 1 small finely chopped shallot and cook until soft, about 1 to 2 minutes.

3. Add 3 large minced garlic cloves (use 4 if you like it garlicky) and a pinch of red pepper flakes if you want heat; cook about 30 seconds to 1 minute until fragrant but not browned, because burnt garlic tastes bitter.

4. Pour in 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and use a wooden spoon to scrape up any bits from the pan; let the wine simmer and reduce by about half, 2 to 3 minutes, to concentrate flavor and burn off most alcohol.

5. Add 1/2 cup low sodium chicken or vegetable broth and simmer 1 to 2 minutes to meld flavors; if you want a silkier sauce stir in 1/4 cup heavy cream or half and half and warm through.

6. Stir in the juice of 1/2 lemon (about 1 tablespoon) and 1/3 cup freshly grated Parmesan cheese; keep the heat low so the cheese melts into the sauce and helps thicken it.

7. Season with kosher salt and freshly ground black pepper to taste, but go easy on the salt at first since Parmesan is salty; taste and adjust.

8. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time (up to the 1/2 cup reserved) until the sauce clings nicely and feels glossy; this starchy water is the trick to a silky emulsion.

9. Finish with 2 tablespoons chopped fresh parsley stirred in and a little extra Parmesan on top; serve immediately because this sauce is best fresh, and yes, you’ll want more parsley than you think.

Equipment Needed

1. Large pot (6 qt or bigger) for boiling pasta and reserving some cooking water
2. Colander to drain the pasta, dont forget to catch that starchy water first
3. Large skillet (10 to 12 inch, stainless or nonstick) for the sauce
4. Wooden spoon or heatproof spatula to scrape the pan and stir the sauce
5. Tongs or a pasta fork to toss the pasta with the sauce, youll be glad you have one
6. Chef’s knife for shallot, garlic and parsley
7. Cutting board for prep
8. Microplane or fine grater for freshly grated Parmesan
9. Measuring cups and spoons plus a liquid measuring cup or small bowl for wine, broth, cream and the reserved pasta water

FAQ

Q: Can I skip the white wine? A: Yes, you can skip it, just replace with 3/4 cup low sodium broth plus 1 tablespoon lemon juice or a splash of white wine vinegar for brightness, or use white grape juice with a tiny splash of vinegar if you need non alcoholic.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin, simmer a few minutes to reduce or whisk in 1/4 to 1/2 cup reserved starchy pasta water to thicken and bind; too thick, loosen with more pasta water or a tablespoon of cream or broth until it coats the pasta.

Q: Can I make this ahead or freeze it? A: You can make ahead and store in the fridge for 2 days but reheat slowly on low and whisk in a splash of broth or pasta water because cream or cheese can separate; freezing is not great, cream gets grainy, so avoid freezing if you used cream.

Q: What pasta pairs best and how do I finish it? A: Long pastas like linguine or spaghetti are classic, but penne or rigatoni work too; always finish cooking pasta in the sauce for a minute or two so the starches marry with the sauce, add reserved pasta water as needed.

Q: How do I keep the sauce from tasting bitter from the wine? A: Don’t boil the wine hard, just simmer to cook off alcohol and concentrate flavor, and taste as you go; a squeeze of lemon and a small pat of butter at the end will round it out and tame any bitterness.

Q: Is this easy to make vegetarian or extra garlicky? A: For vegetarian use vegetable broth and vegetarian friendly Parmesan or nutritional yeast, and for more garlic use 4 cloves or roast garlic for a sweeter mellow garlic flavor, add red pepper flakes if you want heat.

White Wine Sauce For Pasta Recipe Substitutions and Variations

White wine: use 3/4 cup low sodium chicken or veg broth plus 1 tbsp lemon juice or 1 tsp white wine vinegar for the acidity without booze. Or try 3/4 cup white grape juice with 1 tbsp lemon if you want a non alcoholic sweet option.
Heavy cream / half and half: swap with 1/4 cup whole milk plus 1 tbsp melted butter to get the fat, or whisk 3 tbsp plain Greek yogurt with a splash of milk and fold in off the heat so it doesn’t split.
Parmesan: replace with Pecorino Romano or Grana Padano, just taste before salting since they’re saltier.
Unsalted butter / extra virgin olive oil: for dairy free use an extra 2 to 3 tbsp good olive oil or a neutral oil and a little vegan butter for flavor; if you want a deeper nutty note use ghee or browned butter when you’re not avoiding dairy.

Pro Tips

– Save more than you think of that pasta water and add it slowly while you toss the pasta in the sauce, not all at once, it’s the only trick that makes the sauce cling and get glossy without thinning it out.

– Keep the heat low when the cheese or cream goes in, and never let the garlic brown, once either gets too hot the sauce can turn grainy or the garlic will taste bitter, so be patient and stir.

– Use a white you’d actually drink, not some cooking wine, it makes a big difference, and if you dont want alcohol use all broth plus a teaspoon or so of white wine vinegar or lemon juice to mimic the brightness.

– Finish with fresh lemon zest and a little extra cold butter or good olive oil off the heat for shine and richness, and don’t be shy with the parsley, it freshens the whole dish.

White Wine Sauce For Pasta Recipe

Recipe by James Level

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I perfected a Garlic White Wine Sauce made with butter, garlic, and a splash of white wine that I toss with pasta and my favorite chicken, seafood, or vegetables for a ten minute weeknight dinner.

Servings

servings

Calories

246

kcal

Equipment: 1. Large pot (6 qt or bigger) for boiling pasta and reserving some cooking water
2. Colander to drain the pasta, dont forget to catch that starchy water first
3. Large skillet (10 to 12 inch, stainless or nonstick) for the sauce
4. Wooden spoon or heatproof spatula to scrape the pan and stir the sauce
5. Tongs or a pasta fork to toss the pasta with the sauce, youll be glad you have one
6. Chef’s knife for shallot, garlic and parsley
7. Cutting board for prep
8. Microplane or fine grater for freshly grated Parmesan
9. Measuring cups and spoons plus a liquid measuring cup or small bowl for wine, broth, cream and the reserved pasta water

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 large garlic cloves, minced (use 4 if you like it garlicky)
1 small shallot, finely chopped (optional but it adds sweetness)
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup low sodium chicken broth or vegetable broth
1/4 cup heavy cream or half and half (optional for a silkier sauce)
Juice of 1/2 lemon, about 1 tablespoon
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped (or more, you’ll want it)
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
1/2 cup reserved pasta cooking water, starchy (optional to loosen the sauce)

Directions

Bring a large pot of salted water to a boil, cook your pasta to just shy of al dente (it will finish in the sauce); before draining, reserve 1/2 cup of the starchy pasta water then drain the pasta.
In a large skillet over medium heat add 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter; when the butter foams, add 1 small finely chopped shallot and cook until soft, about 1 to 2 minutes.
Add 3 large minced garlic cloves (use 4 if you like it garlicky) and a pinch of red pepper flakes if you want heat; cook about 30 seconds to 1 minute until fragrant but not browned, because burnt garlic tastes bitter.
Pour in 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and use a wooden spoon to scrape up any bits from the pan; let the wine simmer and reduce by about half, 2 to 3 minutes, to concentrate flavor and burn off most alcohol.
Add 1/2 cup low sodium chicken or vegetable broth and simmer 1 to 2 minutes to meld flavors; if you want a silkier sauce stir in 1/4 cup heavy cream or half and half and warm through.
Stir in the juice of 1/2 lemon (about 1 tablespoon) and 1/3 cup freshly grated Parmesan cheese; keep the heat low so the cheese melts into the sauce and helps thicken it.
Season with kosher salt and freshly ground black pepper to taste, but go easy on the salt at first since Parmesan is salty; taste and adjust.
Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time (up to the 1/2 cup reserved) until the sauce clings nicely and feels glossy; this starchy water is the trick to a silky emulsion.
Finish with 2 tablespoons chopped fresh parsley stirred in and a little extra Parmesan on top; serve immediately because this sauce is best fresh, and yes, you'll want more parsley than you think.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 153g
Total number of serves: 4
Calories: 246kcal
Fat: 20.4g
Saturated Fat: 8.1g
Trans Fat: 0.1g
Polyunsaturated: 1.45g
Monounsaturated: 10g
Cholesterol: 39mg
Sodium: 162mg
Potassium: 105mg
Carbohydrates: 3g
Fiber: 0.3g
Sugar: 1g
Protein: 3.8g
Vitamin A: 265IU
Vitamin C: 5.5mg
Calcium: 98mg
Iron: 0.3mg

White Wine Sauce For Pasta Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

White Wine Sauce For Pasta Recipe Substitutions and Variations

Pro Tips