One-Pot White Wine Pasta
Updated April 14, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 25 min
- Rating
- Comments
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Ingredients
4 tablespoons unsalted butter
8 anchovy fillets
¼ teaspoon crushed red pepper, plus more as needed
12 ounces long noodles, like spaghetti
1 (750-milliliter) bottle dry white wine, such as Sauvignon Blanc
Salt
½ cup finely chopped parsley leaves
Nutritional analysis per serving (2 to 4 servings)
68 grams carbs; 37 milligrams cholesterol; 588 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 3 grams fiber; 699 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large deep skillet or Dutch oven, melt the butter and anchovies over medium-high, smashing the anchovies until dissolved. When the butter is foaming, stir in the crushed red pepper. Add the pasta, white wine and 2 cups of water. Season with a big pinch of salt. Once boiling, cook, tossing often with tongs, until the spaghetti is tender, 8 to 12 minutes. If the pasta is looking dry, add ¼ cup more water. The sauce will continue to thicken as it sits, so better for it to be soupy than dry.
- Step 2
Stir in the parsley and season to taste with salt and crushed red pepper.
Private Notes
Comments
it's been asked before, but why do these pasta recipes seem to always call for 12 oz?
@Lee best overall substitute for anchovies to keep that umami taste: White miso paste;it dissolves like anchovies, delivers umami, and integrates cleanly into pasta sauces. Trader Joe's sells this. Other options: capers, kalamata olives, sun-dried tomatoes, mushroom concentrate umami powder (also at TJs), or nutritional yeast.
@Peter W. Maybe I’m just a philistine, but I often make beef stew with old open bottles of red wine I wouldn’t drink, and it turns out great!
Worst headache ever. I followed the recipe precisely, save for replacing the anchovies with garlic and a teaspoon of spices. I chose a good New Zealand white wine and was careful cooking the past so it wouldn’t stick or gloop together. It looked great even but it tasted like I was eating wine! It even burned a little as I swallowed. I let it rest thinking it would get better and made myself eat a portion only to be left with a terrible headache. The wine never had a chance to fully evaporate though I followed the timing exactly. I would have had a better meal just drinking the wine and cooking the pasta in broth. This is a never again recipe.
Followed this to the T, with a go-to table white, and now concur with many of the 1/0 star comments on both approach and result. There are plenty of excellent other uses for the ingredients, so many simple pasta recipes to enjoy. This, sadly, yields a dish with no redeeming qualities.
This was a total failure! The only sketchy thing I did was to use capelini (sic) instead of spaghetti. Despite continuing to add water, the thing turned to glue. The wine never really had a chance to evaporate. Had to toss.
Trust me, I am with you on this. Complete waste. Just drink the wine and forgo the pasta