This simple, bright, yet comforting sauce features a couple of perks.
Jump to RecipeThis simple, bright, yet comforting sauce features a couple of perks, the best being you can finish the bottle of white wine you use as you’re enjoying your dinner. I like an easy-to-drink, dry white wine like Pinot Grigio, but you can also use Sauvignon Blanc and Chardonnay for the best results here. You just don’t want to use a wine that’s too sweet and cloying.
And you’ll love this dish for its versatility. In my opinion, you can’t go wrong with too much garlic, but definitely adjust to your own tastes. Got a shallot to use up? Finely chop and add with the garlic. Same goes for sliced mushrooms. Any bright, fresh herb can be thrown into the mix as well, or greens like spinach or arugula. Adjust the red pepper if you want a little more of a kick, and if you’re feeling particularly indulgent, feel free to stir in some heavy cream for a heartier sauce.
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