One-Pan Creamy Tuscan Pasta (Printable Version)

# What You'll Need:

→ Pan Sauce Base

01 - 2 tablespoons unsalted butter
02 - 4 cloves garlic, finely minced
03 - 120 millilitres dry white wine
04 - 500 millilitres chicken stock
05 - 240 millilitres heavy cream or half-and-half

→ Main Components

06 - 250 grams angel hair or thin spaghetti
07 - 65 grams sun-dried tomatoes in oil, thinly sliced

→ Seasonings

08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes

→ Finishing Touches

12 - 60 grams freshly grated Parmesan cheese
13 - 1 medium lemon, zested and juiced
14 - 10 grams fresh basil leaves, chiffonade

# Step-by-Step Directions:

01 - Melt butter in a large, deep skillet over medium-low heat. Add minced garlic and sauté until fragrant, about 1 minute.
02 - Pour in dry white wine, bring to a simmer, and reduce by half, approximately 3 to 5 minutes.
03 - Add chicken stock, cream, Italian seasoning, salt, black pepper, red pepper flakes, and sun-dried tomatoes. Raise heat to medium-low and bring to a gentle boil, stirring occasionally.
04 - Lay pasta into the simmering liquid. Allow to soften for 30 seconds, then gently submerge it fully without breaking the strands.
05 - Cook pasta, submerged in the sauce, for about 5 minutes. Reduce heat to maintain a gentle simmer and continue cooking until the pasta is al dente and most of the liquid is absorbed.
06 - Add grated Parmesan and toss with the pasta until melted. Zest the lemon directly over the pan and squeeze in the juice. Stir thoroughly.
07 - Scatter fresh basil over the pasta, toss once more, and serve immediately.

# Helpful Notes:

01 - For enhanced depth, sear your preferred protein such as chicken, shrimp, or salmon in the pan before preparing the sauce.
02 - If using dry-packed sun-dried tomatoes, they will soften during simmering and do not require pre-soaking.
03 - For a non-alcoholic version, substitute wine with 80 millilitres additional chicken stock and an extra tablespoon of lemon juice.
04 - To reheat, add a splash of chicken stock to prevent dryness and microwave in short intervals until warmed through.
05 - Store leftovers in an airtight container in the refrigerator for up to 4 days.

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