1
In a skillet over medium heat, heat the butter. Add the finely chopped onion and cook until soft, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute.
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2
Pour in the dry white wine and let it reduce for about 30 seconds. Stir in the tomato paste and heavy cream. Allow the sauce to simmer for around 5 minutes until it begins to thicken.
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3
Remove the skillet from the heat and mix in the grated Parmesan cheese. Season with red pepper flakes (if using) and salt and pepper to taste.
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