This is one of my family's favorite recipes, handed down in my mother's Italian family for several generations. I serve it to my small children, and they love the long noodles and savory sauce!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.

    Advertisement
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.

  • Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.

  • Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Nutrition Facts

514 calories; protein 10.3g 21% DV; carbohydrates 56.6g 18% DV; fat 26.2g 40% DV; cholesterol 72.8mg 24% DV; sodium 322.1mg 13% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2013
Other than omitting the sugar, which I didn't find necessary to caramelize the onions at all, I prepared this as written, just eyeballing the ingredients rather than measuring (thereby also getting more enjoyment out of the cooking experience itself). This is simply prepared and decadently delicious. And I do mean decadent - it is heavy, creamy and rich, and I enjoyed every last bite of this right down to the last drop of sauce on my plate. As it turned out, the sugar, small amount that it was, was indeed not necessary - the onions provided sweetness of their own, so adding any extra sugar would not have benefited the dish at all. As the sauce was simmering those last few minutes, I added in some frozen, raw shrimp, not because I felt the dish required it but just because I felt like it. To give it some color and freshness I gave it a sprinkle of fresh parsley. I’ll fret about all the “bad” things I ate tonight (calories, fat, carbs) tomorrow. For now, I’m just gonna revel in the fact that I just enjoyed a very good meal. Read More
(34)

Most helpful critical review

Rating: 3 stars
07/08/2013
This was good I think my husband actually liked this better than I did. I didn't have wine so I used chicken broth. I thought it was a little too sweet for my taste. Read More
(1)
49 Ratings
  • 5 star values: 36
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/04/2013
Other than omitting the sugar, which I didn't find necessary to caramelize the onions at all, I prepared this as written, just eyeballing the ingredients rather than measuring (thereby also getting more enjoyment out of the cooking experience itself). This is simply prepared and decadently delicious. And I do mean decadent - it is heavy, creamy and rich, and I enjoyed every last bite of this right down to the last drop of sauce on my plate. As it turned out, the sugar, small amount that it was, was indeed not necessary - the onions provided sweetness of their own, so adding any extra sugar would not have benefited the dish at all. As the sauce was simmering those last few minutes, I added in some frozen, raw shrimp, not because I felt the dish required it but just because I felt like it. To give it some color and freshness I gave it a sprinkle of fresh parsley. I’ll fret about all the “bad” things I ate tonight (calories, fat, carbs) tomorrow. For now, I’m just gonna revel in the fact that I just enjoyed a very good meal. Read More
(34)
Rating: 5 stars
02/03/2013
Very very good! I don't know what else to say! I added just a little bit of freshly chopped parsley. The sweetness of the onion with the garlic and the wine...mmm it all goes together so well. I will absolutely make this again! Read More
(19)
Rating: 5 stars
01/18/2013
REALLY good pasta - made it for the wife & kids. The onions simmer down until they're almost sweet and the flavors are really paired well together!!! Hearty comforting and an instant hit... we will be adding this to the regular lineup. Thanks for sharing! Read More
(16)
Advertisement
Rating: 5 stars
05/01/2014
I'd made this recipe 3 times now and each time its 5 star and gets better and better. If you're looking for something to impress company THIS IS IT. A tip - make sure the heat isn't "boiling" hot when you complete Step 1 (cooking the onions / garlic). Note the instructions say LOW heat... if you cook them at too high a temperature they'll go bitter. Do it right and boy this is heaven - we always make double the recipe so we have leftovers and my office mates are always JEALOUS!! Read More
(9)
Rating: 5 stars
03/08/2013
WOW - If you are after a that pasta that you always crave from your favourite restaurant and can never make at home - this is it! So decadent and satisfying both my husband and I thought this recipe was to die for! Read More
(8)
Rating: 5 stars
04/22/2013
Deceptively Simple sinfully good. Made this one 3 times now better each time. If you notice the garlic onion and butter browning too fast you can add a teaspoon or so of COLD water into the mix and stir it which stops them from overcooking. I added a touch more parmesan than called for (we love Parmesan) and this recipe is easily our favorite pasta either as a regular treat for us or anytimne we want to impress company - this is the recipe to do folks. Read More
(7)
Advertisement
Rating: 4 stars
03/03/2014
A very rich dish that my DH and I really enjoyed. I used cut spaghetti rather than regular length spaghetti and changed the heavy cream to half and half. I purchased a small single serve bottle of Chardonnay to make this dish. This dish was served with 'Pork Medallions with Balsamic Vinegar and Capers' from AR and 'Balsamic Green Beans' a personal recipe from AR. Dinner was very good and I would make this recipe again. Read More
(6)
Rating: 5 stars
12/03/2013
Excellent. I followed the recipe exactly, but did have to simmer longer than the recipe said to get the results I needed. No biggy. We are not "cooking with wine" people, but I try periodically to learn. This recipe helped me learn and I was pleased with the results. This is only my second success story with wine. We will make again. Perhaps we will top it with a grilled chicken or shrimp. Thanks for the great recipe. Read More
(5)
Rating: 5 stars
05/20/2013
Easy to make excellent flavor! Read More
(3)
Rating: 3 stars
07/08/2013
This was good I think my husband actually liked this better than I did. I didn't have wine so I used chicken broth. I thought it was a little too sweet for my taste. Read More
(1)