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Peppery White Wine Pasta

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  • Yield: 4-6 1x


A semi-sweet and plenty peppery pasta that comes together in 20 minutes, but tastes like an hour. Use dried egg pappardelle noodles if you can. When cooked, they yield the flavor of homemade restaurant pasta.


  • 8 oz. pappardelle or tagliatelle noodles
  • Sauce
  • 2 tbsp. salted butter
  • 1 large clove of garlic, minced
  • 2 tbsp. flour
  • 1 c. Seven Daughters Moscato
  • 1/2 c. broth
  • 1/3 c. heavy cream
  • 1 tsp. salt
  • 1/8 tsp. red peppers
  • freshly cracked pepper
  • Garnish
  • 4 c. arugula, lightly packed
  • parmesan regianno, grated.


  1. Into a large sauce pan, cook pasta according to directions. Drain and rinse with cold water to prevent noodles from sticking and continuing to cook.
  2. Meanwhile, make the sauce. In the same pan, melt the butter. With heat on medium-low, add in the garlic, cooking only for a second. We don’t want to burn the garlic. Add in the flour and stir together until a paste forms. Quickly pour in the wine, broth, and cream. Turn the heat to medium and stir until no clumps remain. Add in the salt, red peppers, and liberal amounts of cracked pepper. Continually stir while the sauce thickens, about 4 minutes.
  3. Add in the noodles and cook just a second longer to heat the noodles once more.
  4. Stir in the arugula at the last second. Or, save the arugula as a garnish. Or do a little bit of both. Your pick. Top with parmesan and a couple extra cracks of pepper. Serve.
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