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White Wine Cream Sauce Pasta

This recipe does have quite a few steps and it may not be calorie wise but it may be the best pasta dish you have ever had.


  • 1 Cup Wine
  • 2/3 Cup Butter
  • 1 Cup Heavy Cream
  • 3 Chopped Up Cloves of Garlic
  • Flour
  • Pepper
  • Salt
  • 1/2 of Pasta Box/Bag of Your Choosing (450g was used in this recipe)
  • 1 Tablespoon Dry Basil OR 1/3 Cup Chopped Fresh Basil.
  • 1/2 Cup Asiago Cheese
  • Small Bag of Washed Spinach (or more depending on how green you want to make it)
  • 1 Package Mild Italian Sausage (Ground)

Cooking Instructions:

  1. Cook your pasta in boiling to your taste and strain in sink. Be sure to hit the pasta with cool water to stop the pasta from cooking and/or sticking together while we make the sauce. Leave it in strainer.
  2. Cook your sausage in a pan until all pink is gone and strain out all liquids from it in a strainer in the sink. Leave strainer in sink.
  3. Add your wine and garlic to a pan and put on stove top on medium heat.
  4. When you can only faintly smell the alcohol burning off in the pan add the butter.
  5. Once butter turns light brown but not dark brown add your heavy cream.
  6. Add the basil and salt/pepper the sauce to your taste.
  7. After about 5 minutes of letting sauce cook lightly sprinkle in a little bit of flour and whisk very quickly . If sauce does not start thickening to your liking in another 2 minutes add more flour and whisk again. Repeat this step until you have a sauce that just barely runs off your spoon/spatula.
  8. Add your spinach and cooked sausage to the sauce and cook down for 4 minutes.
  9. Add your cool pasta from the strainer to the sauce.
  10. Add the asiago cheese.
  11. Stir pasta around till its all coated and then let it sit in pan for 3 minutes to warm up a bit.
  12. Server your delicious pasta!

If your like me you will double this recipe and make extra to freeze for easy lunches.

Ravi Prithipaul is Criminal Lawyer in Edmonton, Alberta. View Website.

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