Rosemary Pasta in Butter-Roasted Garlic Sauce
Rosemary Pasta in Butter-Roasted Garlic Sauce
Shutterstock / Arina P Habich
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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.


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


1. 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 to 10 minutes. Add the garlic and continue cooking for 2 minutes.

2. 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.

3. 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 to 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 Parmesan 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.

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