Ingredients

•1 Tablespoon Davinci 100% Pure Olive Oil
•1/2 Cup Unsalted Butter (1 Stick)
•2 Tablespoons Minced Garlic
•1 Medium Yellow Onion, Diced
1/2 Teaspoon Kosher Salt, or to taste
1 Teaspoon Black Pepper, or to taste
1 Teaspoon Italian Seasoning
1/2 Cup White Wine
1 1/5 Cups of Heavy Cream
1/4 Cup Pasta Water
1/2 Pound Davinci Spaghetti
1 Cup Parmesan Reggiano Cheese, fresh shredded
1 Tablespoon Italian Parsley
Red Pepper Flakes, to taste

Directions

1. Cook Da Vinci Spaghetti according to packaging.
2. Boil a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil or 4 Quarts of Chicken Broth and boil until Al-Dente (about 8-10 minutes). Save ¼ Cup of Pasta Water
3. In a large cooking pan on medium heat, add in Olive Oil and Butter. Once Butter is melted add in Garlic. Let Garlic cook for about 1 minute then add in Onion. Let Onions cook for about 2-3 minutes, then add in Salt, Black Pepper, Italian Seasoning and mix well. Add in spices to your desired taste.
4. Add in White Wine and let simmer for about 2-3 minutes for the alcohol to cook out. Add in Heavy Cream, mix in well, and bring to a boil. Once Heavy Cream is boiling, bring down heat to a simmer.
5. Add Pasta Water and mix well. Let sauce simmer for about 5-7 minutes or until sauce thickens.
6. Turn off heat and let sauce rest for about 1-2 minutes to continue to thicken as it cools. Add in Parmesan Cheese, Italian Parsley, and a small amount of Red Pepper Flakes, to Taste.
7. Mix in Spaghetti with sauce and let rest for about 1-2 minutes so sauce can stick to pasta.
8. Enjoy!

Products Used