Before you say anything – yes I realize this just looks like a bowl of cooked pasta. But I promise you that the amount of flavor in the bourbon butter sauce is out of this world. Bourbon Butter Pasta is a simple but full of flavor side dish or stand alone meal. It really only takes as long as it takes to boil the water and cook the pasta.
Truth be told, this recipe was a bit of a happy accident in the making. I had originally planned to make this pasta side dish with a white wine. However, when I went to grab it from my cooking wine selection and realized that I only had reds on hand. I don’t really drink wine much, so I don’t have a lot of it around. I do however, love me some bourbon! So since my butter was already melting, I decided to switch it up and add some bourbon to the sauce. It was a total success. The smoky notes of the bourbon are such a delightful change of pace.
While I don’t usually say that a specific cut of pasta is necessary to for the best result, I think it might be true with this one. With exception of a linguini, I don’t think any other pastas would work so well with this particular sauce. You need something that has a lot to hold on to but doesn’t over power – the sauce is the real star.
I served this with a really tender pork tenderloin that I slow cooked. Then I made a balsamic brown sugar glaze to go over the top. You can check out the recipe for my Balsamic Brown Sugar Pork Tenderloin. It was a great combination for a weeknight meal. I did consider adding in some garlicy green beans or maybe some broccoli, but didn’t have time…. mondays can be like that sometimes.
Now Let’s Get Cookin’!
Bourbon Butter Pasta
- 1½ lb Spaghetti
- ½ cup Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- ½ cup Bourbon Whiskey
- 1 cup Chicken Broth
- 1 tbsp Cornstarch
- Bring water to boil in large stock pot.
- Once boiling, add pasta to pot and cook as directed on the package. Drain in a colander and rinse with cool water. Return to pot away from heat.
- In a sauce pan over medium heat, add butter, garlic powder, onion powder, Italian seasoning and red pepper flakes. Once melted, add bourbon and let continue to bubble for 5 minutes. Add chicken broth and let bubble another 5 minutes. Remove about ½ a cup of sauce to a cup and whisk in corn starch. Add slurry back to the sauce pan and reduce heat to medium low. Let simmer until pasta is cooked.
- After returning cooked pasted to pot (away from heat), pour bourbon butter sauce into pot. Toss to evenly coat.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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