Description

Make this simple and quick pasta as a main dish or as a side, using many ingredients that are probably already in your pantry. If wanting a vegetarian option, substitute vegetable stock for the chicken stock.

Ingredients

• 6 T. unsalted butter, divided
• 1/2 c. finely chopped onions
• 6 cloves garlic, chopped coarsely
• 1 c. chicken stock
• 2 T. chopped fresh rosemary, plus 4 - 6 sprigs, for garnish
• 1 lb. spaghetti
• 1/4 c. grated Parmesan cheese, plus more for garnish
• kosher or sea salt
• freshly ground black pepper, to taste

Steps

1. In a large saute pan over low heat, melt 4 T. butter; add onions, slowly cooking until a deep golden brown, after about 7 - 10 minutes. Add garlic; cook 2 minutes.
2. Add chicken stock and chopped rosemary; increase heat to medium-high; cook until reduced by one third, about 6-8 minutes.
3. Meanwhile, in a large pot, add 3 T. salt to 3 quarts water; bring to a full rolling boil. Add the spaghetti; return to a boil; cook for 7 - 10 minutes, until al dente; drain; add pasta to sauce in the pan. Add the remaining butter and Parmesan cheese; mix well until the butter is incorporated. Adjust to taste with salt and pepper.