Maggiano's Little Italy Recipe
2 1/2 lbs bowtie or farfalle pasta
1 tablespoons olive oil
1 tablespoon salt
1 1/2 cups Aglio Butter (see recipe below)
8 tablespoons sun-dried tomatoes
1 1/2 cups white wine sauce (see recipe below)
1/2 lb broccolini
1/2 lb spinach
4 tablespoons Parmesan, grated
4 tablespoons Parmesan, grated, for garnish
Bring water to a boil and add soybean oil and salt. Then add pasta and cook for 5-7 minutes.
Drain (do not rinse) and set aside.
In a saute pan, heat Aglio Butter for approximately 20 seconds, and then add broccolini, sundried tomatoes, and White Wine Sauce. Bring to a simmer then add the reserved pasta. Bring back to a simmer and gently fold in 4 tablespoons grated Parmesan. Place in a large bowl and sprinkle with remaining Parmesan and serve hot.
1/2 lb butter
1 cup extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon parsley
1 tablespoon basil
1 teaspoon red pepper flakes
1 teaspoons salt and pepper
1 tablespoon lemon juice
Let butter rest at room temperature for about 30 minutes until softened. Rough chop the basil and parsley. In a mixing bowl using a hand or stand mixer, whip butter until fluffy.Turn mixer off, add red pepper flakes, basil, parsley, lemon juice, garlic, salt and pepper. Turn the mixer on medium-low and slowly add the extra virgin olive oil. Reserve for later.
White Wine Sauce:
1/2 tablespoon olive oil
1 tablespoon yellow onion, diced
1/2 tablespoon minced garlic
1 teaspoon corn starch
1/4 cup white wine of choice
1 teaspoon chicken base
2 cups chicken broth
1 teaspoon salt and pepper
In a medium sauce pan on medium-low heat, add soybean oil, onions. Cook for about 5 minutes or until onions are soft. Add minced garlic and cook for additional 2 minutes. Add white wine and reduce by half. Mix corn starch 1 cup chicken broth. Add the rest of the chicken broth to the sauce pan and bring to a boil. Add chicken broth and corn starch mixture to the boiling sauce. Strain through a fine sieve and hold.