White Wine Pasta Sauce is the only sauce you will ever need again! Make a simple spaghetti any night of the week with a sweet wine sauce that is fuss free.
This is a super quick and easy sauce that works insanely well stirred through pasta!
Everyone loves a little wine or 2 at times and why not pop in in a sauce and pair it with pasta for a heaven sent partnership to last a lifetime!
This is not a thick heavy pasta sauce, rather a light and mellow non cream based sauce.
For the nights when you want homemade and pasta is on your mind, but you just can't gather the energy for too much hard work, this recipe delivers!
What white wine is best for pasta sauce
The white wine that is best for pasta sauce is a sweet white wine.
I recommend using a Pinot Gris or Pinot Grigio.
Choose a white that is light in flavor as oppossed to bold.
Steer clear of chardonnay and if you can't find Pinot Gris use Sauvignon Blanc.
Can I put wine in pasta
Yes you can put wine in pasta!
However, we need to treat it right first, take it for a dinner or two, haha!
Wine works with pasta so well, but I recommend using the simple additional ingredients such as salt, pepper and olive oil to blend it in and make a mellow sauce with pops of minced garlic.
Taking the time to honor the subtle flavor of the wine and elevating its potential with the other ingredients sings like the choir from the church on the hill.
The ingredients for this recipe are simple and easy to find at the local shops. They are set out in the photo below so you can see exactly what you need:
As you can see, we have:
- white wine (Pinot Gris, choose a sweet light wine)
- minced garlic
- olive oil
- salt and pepper
I am using spaghetti for the pasta photos you see through out the post. You can use your favorite pasta!
Here are the step by step instructions to make the recipe.
You will need a skillet or pan suitable to hold the sauce and enough volume to bring the ingredients to the boil.
- add garlic, salt and pepper to a skillet (Photo 1)
- pour in wine and stir (Photo 2)
- bring the ingredients to the boil(Photo 3)
- add oil (Photo 4)
If you want to make your own minced garlic, combine it with ¼ tsp of salt and 1 tsp olive oil, using 3 cloves of garlic
This sauce has a very quick cook time!
You can either make it and stir through pasta straight away, or make it, let it cool for a little bit, then transfer to a jar which you seal and refridgerate till needed.
The benefit of the oil in this recipe is that if you make the sauce in advance to serve later, it will form a seal at the top of the jar preserving the sauce.
When ready to use, simply remove from the fridge, take the lid off, use a spoon to push through that oil, transfer the sauce to a skillet or saucepan and heat through.
Then cook your pasta according to the packet instructions - al dente style works well for this recipe, stir through pasta, garnish with parsley, cracked pepper and parmesan for pure yum!
Frequently asked questions
- there is 4 total ingredients for this recipe!
- stir through your favorite type of pasta
- the sauce will be enough for 4 servings
- this is a vegetarian recipe
- spaghetti is popular, you can also use penne, macaroni, fettuccini or linguine
- the garlic will turn clear as it cooks
- it will also be soft and tender
- add greens such as spinach or arugula if you wish
- the recipe takes less than 10 mins
- This is an EASY recipe
These tips are to help you master this recipe from the 1st time you make it:
- make your own freshly minced garlic with a little salt and olive oil
- cook the pasta till it is al dente! It adds another texture to the dish
- spruce with garnish like cracked pepper, finely chopped parsley and parmesan cheese for super cheesy deliciousness!
- freeze this recipe for easy meals on week nights
The sweet wine sauce and garlic will literally dissolve and melt like butter in your mouth. It is SO good!
This recipe will become your favorite, mouth watering get it on the table quicker than lightening signature dish!
Pasta, possibly the most indulgent of comfort foods ever!
If you love it too, or in need of inspiration, check out these recipes also!
- Smoked Salmon Spaghetti
- Instant Pot Penne Pasta
- Blue Cheese Mac and Cheese
- Ground Beef Casserole
- Tuna Pasta Bake
- Slow Cooker Spaghetti Bolognese
- Rocket Pesto Pasta
- Burst Cherry Tomato Pasta
- Creamy Mushroom Tagliatelle
PIN and save this recipe for later!
White Wine Pasta Sauce
White Wine Pasta Sauce
- 750 ml sweet white wine Note 1
- 2-3 tbsp minced garlic Note 2
- ⅓ cup olive oil Note 3
- ½ tsp pepper
- ¼ tsp salt
- Add garlic, salt and pepper to a skillet and turn to a low heat
- Pour in the white wine, stir it through the garlic salt and pepper, then remove the spoon and let the ingredients come to the boil
- Once at boiling point, pour in the olive oil and stir again, allow the sauce to come to the boil again Note 4
- Stir through freshly cooked pasta
- Garnish with cracked pepper, chopped parsley and parmesan cheese
- Note 1 The white wine that I recommend for the recipe is a sweet wine. I used a 750ml bottle of Pinot Gris and it was a New Zealand brand. It is a light, sweet wine and it brings that flavour to the sauce. When choosing a wine, look for one that is sweet not savory tasting and is light in fragrance.
- Note 2 I recommend using freshly minced garlic that has been preserved with olive oil and a little salt. We don't add oil to the pan in the initial step as we want the garlic to cook in the sweetness of the wine. So use either garlic that you mince yourself or the freshest minced garlic you can get.
- Note 3 It is an important step to see as you read the instructions that we don't add the oil at the start of the cook time like so many recipes where we use oil. We want the wine to cook the garlic, not the oil and so the oil is added after the wine has been brought to the boil, for thickening the consistency of the sauce ever so subtly, as well as providing texture to the sauce.
- Note 4 if you are using the sauce straight away stirred through pasta, you can skip bringing the sauce to the boil for the 2nd time and simply pour the oil in and stir. This is because when you then stir the sauce through the freshly cooked pasta, the heat of the pasta, will be enough to heat the sauce as it melts into the dish.
You me, bottle or 2 of Pinot and some pasta, how bout it?
This is a simple combo, but boy does it work ever so well!
Spagh bowl won't likely ever touch your plate again once you get into the swing of this one!
I would LOVE to hear your feedback in the comments below, please let me know if you make the recipe.
Sip, sip and simmer my friends!