RECIPE #4910 - BOWTIE AGLIO, Wednesday, October 24, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

CHEF GARY RAULS / MAGGIANO'S

1.5 lb bowtie pasta                              

1 T soybean oil                                    

1 T salt                                                

12 oz Aglio butter (see recipe below)               

8 T sun dried tomatoes                        

1 1/2 c White Wine Sauce (see recipe below)      

1/2 lb broccolini                                     

1/4 lb spinach                                        

4 T grated parmesan                            

4 T grated parmesan (for garnish)

Bring pot of water to a boil, add 1 T soybean oil, 1 t salt, add bowtie pasta. Cook 5-7 minutes or until pasta is soft. Drain and reserve. In a sauté pan heat aglio butter for about 20 seconds, then add  broccolini, sun dried tomatoes, White Wine sauce. Simmer then add reserved bowtie pasta. Bring back to a simmer then add grated parmesan and gently fold into the pasta. Use 4 individual servings or 1 large bowl for family style and garnish with parmesan.

Aglio Butter

1/2 lb butter                                           

1 c extra-virgin olive oil            

2 T minced garlic                                             

1 T parsley                                                      

1 T basil                                                          

1 t chopped calabrian peppers or 1 t red pepper flake

1 t salt and pepper                               

1 T 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 calabrian peppers, 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 T soybean oil                                   

1 T yellow onion, diced            

1/2 T minced garlic                                

1 t corn starch                         

1/4 c white wine of choice

1 t chicken base                                   

2 c chicken broth                     

1 t 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.