Rosemary Pasta in Butter-Garlic Sauce

Ingredients

• 6 tbsp unsalted butter
• 1/2 cup finely chopped onions
• 8 Fresh CHRISTOPHER RANCH California Garlic cloves, coarsely chop
• 1 cups chicken stock
• 2 tbsp chopped fresh rosemary
• 1 pound fettuccine or spaghetti
• 1/4 cup grated parmesan cheese plus more for table
• 3 tbsp kosher salt
• ground pepper to tasted

Directions

1. Melt 4 tbsp butter in large pan over medium heat
2. Add onions and cook until well carmelized about 7-10 min
3. Add Garlic and cook and additional 2 min
4. In Large pot bring 3 quarts of water to a boil and add pasta cook 7-10 min until dente
5. While pasta is cooking add 1 cup of chicken stock and chopped rosemary to the onions. Increase the heat to medium high and cook until reduced by about a third 6-8 minutes
6. When pasta is done drain well and add to onion-garlic-rosemary pan with remining 2 tbsp butter and cheese. Mix well until butter is incorportated and add salt and pepper to taste.