Rosemary pasta in butter-roasted garlic sauce

Pasta and chicken broth are always in my pantry. Here is an easy, delicious way to serve them with other kitchen staples like onions and garlic.

Rosemary Pasta in Butter-Roasted Garlic Sauce
Luca Trovato


  • 1 pound spaghetti
  • 1 cup chicken stock
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
  • 1/2 cup finely chopped onions
  • 1/4 cup grated Parmesan cheese, plus more for the table
  • 6 cloves garlic, chopped coarsely
  • Kosher or sea salt and black pepper to taste

Yield: 6 Servings


  • In a large saute pan over low heat, melt 4 tablespoons butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7-10 minutes. Add the garlic and continue cooking for 2 minutes.
  • Add the chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6-8 minutes.
  • Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7-10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste. Serve in a big bowl or on 4 individual plates.

This recipe originally appeared on iVillage.