One-Pot White Wine Pasta – The New York Times

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One-Pot White Wine Pasta

While this pasta is reminiscent of scampi, piccata and vongole, it delivers something more — a hard-to-pin-down complexity that comes from cooking the pasta not in water but in wine.

This is my one-pot white wine pasta. Cook pasta in an entire bottle of white wine. When the butter is foaming, you add some crushed red pepper. Add the pasta. An entire bottle of wine — glug, glug, glug. What happens is the pasta soaks up the white wine. All the alcohol disappears. And what’s left is just like this incredible complexity from the wine. And this just brighter-than-bright pasta.

While this pasta is reminiscent of scampi, piccata and vongole, it delivers something more — a hard-to-pin-down complexity that comes from cooking the pasta not in water but in wine.

April 15, 2026