AuthorHeather WallaceCategorynOOdlesDifficultyIntermediate<font size="4"><b>Are you craving a noodle dish but not the heavy pasta sauce?</b></font>
Then this recipe is the perfect match for you! The garlic butter, white wine sauce gives a perfect balance of spice from the red pepper flakes to tangy sun-dried tomatoes. It's a favorite of mine and is a copycat recipe from Maggiano's Little Italy...sadly they no longer serve this amazing dish at the restaurant, which was devastating to me when they removed it from the menu. I mean, seriously I had dreams about eating this! It was my choice for dinner when we went to Maggiano's and I still search the menu over every time we go hoping they will bring it back...why would you get rid of your best dish???!
Luckily they gave the public a peek at the recipe and I've made it several times over and it's spot on! I no longer see the recipe on their site anymore...thankfully I saved the recipe! Maybe they removed it because they no longer serve it, or because the recipe was flawed. For example, they didn't tell you when to add the garlic or the spinach which left me scratching my head the first time I made it. I substituted the broccolini for broccoli and Calabrian peppers for red pepper flakes.
The Aglio butter (Aglio being Italian for garlic) is a mixture butter, olive oil, garlic, and spices...and usually always has a little bit left over which is perfect to use when sauteing vegetables such as green beans or using to top a baked potato. This would also be wonderful with a mild fish like mahi-mahi or halibut....hmmm I'm thinking this might have to happen soon! Excuse me while I wipe the drool off my chin.
In a stand mixer with a whisk attachment whip 1 cup of room temperature butter for 2 minutes on medium speed until fluffy.
Turn mixer off and add 2 tablespoons of minced garlic, 1 tablespoon of dried basil, 1 tablespoon of dried parsley, 1 tablespoon of red pepper flakes, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of lemon juice.
Turn mixer on to medium-low and slowly pour in 1 cup of extra virgin olive oil.
Whip until all ingredients are combined scraping the sides with a rubber spatula.
Add 3 teaspoons of chicken base to 2 cups hot water and stir until combined to make a broth, set aside.
In a medium saucepan over medium-low heat add 1/2 tablespoon of extra virgin olive oil and 2 tablespoons of chopped yellow onion and cook for about 5 to 7 minutes until onions are soft.
Add 1/2 tablespoon of minced garlic and cook 30 seconds more or until fragrant.
Add 1/2 cup of white wine and reduce by half.
In a separate small bowl, mix 1 teaspoon of cornstarch and 1 cup of the chicken broth; set aside.
Add remaining chicken broth to the saucepan and let come to boil.
Whisk in the cornstarch-chicken broth mixture, salt, and pepper to taste and continue to cook for 2 more minutes. Remove from heat and set aside.
Boil 2 1/2 lbs of bowtie or farfalle pasta in lightly salted water according to package direction until al dente. Drain but do not rinse.
Meanwhile, in a large saute pan heat 1 1/2 cups of the Aglio Butter over medium heat for 20 seconds.
Add 3.5 ounces of sliced sun-dried tomatoes, 1/2 lbs of chopped broccoli florets, and white wine sauce.
Bring to a low boil and reduce heat to a simmer.
Add the reserved cooked pasta,
4 tablespoons of Parmesan Cheese,
and 1/4 lbs (a couple handfuls) of fresh baby spinach.
Bring back to a simmer and top with more Parmesan Cheese. Serve hot.
Ingredients
Directions
In a stand mixer with a whisk attachment whip 1 cup of room temperature butter for 2 minutes on medium speed until fluffy.
Turn mixer off and add 2 tablespoons of minced garlic, 1 tablespoon of dried basil, 1 tablespoon of dried parsley, 1 tablespoon of red pepper flakes, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of lemon juice.
Turn mixer on to medium-low and slowly pour in 1 cup of extra virgin olive oil.
Whip until all ingredients are combined scraping the sides with a rubber spatula.
Add 3 teaspoons of chicken base to 2 cups hot water and stir until combined to make a broth, set aside.
In a medium saucepan over medium-low heat add 1/2 tablespoon of extra virgin olive oil and 2 tablespoons of chopped yellow onion and cook for about 5 to 7 minutes until onions are soft.
Add 1/2 tablespoon of minced garlic and cook 30 seconds more or until fragrant.
Add 1/2 cup of white wine and reduce by half.
In a separate small bowl, mix 1 teaspoon of cornstarch and 1 cup of the chicken broth; set aside.
Add remaining chicken broth to the saucepan and let come to boil.
Whisk in the cornstarch-chicken broth mixture, salt, and pepper to taste and continue to cook for 2 more minutes. Remove from heat and set aside.
Boil 2 1/2 lbs of bowtie or farfalle pasta in lightly salted water according to package direction until al dente. Drain but do not rinse.
Meanwhile, in a large saute pan heat 1 1/2 cups of the Aglio Butter over medium heat for 20 seconds.
Add 3.5 ounces of sliced sun-dried tomatoes, 1/2 lbs of chopped broccoli florets, and white wine sauce.
Bring to a low boil and reduce heat to a simmer.
Add the reserved cooked pasta,
4 tablespoons of Parmesan Cheese,
and 1/4 lbs (a couple handfuls) of fresh baby spinach.
Bring back to a simmer and top with more Parmesan Cheese. Serve hot.