Butter and Parmesan pasta is a very simple dish. In Italy, pasta is the solution for every lunch! We prepare this recipe when we have few time (and will!) to prepare something to eat 😉 .
In order to make a perfect butter and parmesan pasta, tasty and creamy, you have to follow few simple rules.
Some months ago, I saw an Italian Chef (Alessandro Borghese) explaining how to make “special” and elegant this dish. He suggested to add some red wine reduction, that gives a special smell and taste to the dish.
I wanted to try his version: really great!
This dish surprised me for his goodness, it is very fast to prepare and be sure that it will impress your guests!
Are you ready to prepare this pasta following my suggestions? 🙂

Butter and Parmesan pasta with red wine reduction

Butter and Parmesan pasta with red wine reduction


320 g spaghetti
40 g butter
50 g Parmesan cheese
250 ml of red wine
1 tbsp sugar
Herbs (rosemary, thyme, sage, bay …)
Black pepper


First, prepare the red wine reduction: put the wine in a saucepan with the sugar, half a onion and herbs to taste and cook over medium heat until the wine appears like a light creamy sauce (it will take around 15 to 20 minutes).
Turn the heat off, filter, put in a bowl and let it cool down.
Cook the pasta in plenty salted water, according to package directions.
Melt the butter in a saucepan with a ladle of starchy water from the pasta.
Drain the pasta “al dente” and mix in the melted butter, add the Parmesan, little at the time, stirring constantly until very creamy.
Dish up and sprinkle with black pepper, pour a little red wine reduction using a spoon.
Garnish with fresh herbs and serve butter and Parmesan pasta with red wine reduction hot.

Butter and Parmesan pasta with red wine reduction

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