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 monounsaturated 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
@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.
it's been asked before, but why do these pasta recipes seem to always call for 12 oz?
@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!
This recipe is incredible all on its own with no alterations. We served it as a side for skirt steak with salad and it was the star of the show. They are not joking about the constant stirring at the end. Don’t walk away.
not sure why everyone is in such a state over this recipe? i used white miso just bc i had no anchovies, a little extra butter, and about a tbsp of parm. zested lemon over the top. yes, the flavor is bold, but not inedible. i ended up wolfing it down. i also used chateau diana's sauvignon blanc (i'm in college and broke), so it's not like a nasty wine will completely ruin the dish. i don't know! i thought it was excellent.
I don't understand all the negative reviews, this was easy and delicious. Roasted a pound of sliced mushrooms and added it and was very tasty. Pay close attention to pasta move constantly and add water if it gets too gloopy or dry.