Step 1

Cook pasta according to package directions.

Step 2

In a non-stick skillet, heat olive oil over medium-high heat. When hot, add in onions and sauté for a few minutes until translucent. Add in garlic and red pepper flake (if you want a bit of heat), and cook a minute or two longer.

Step 3

Add in 2 tablespoons butter, dry white wine, and chicken broth. Bring to a rolling boil, then reduce heat and add in dried basil and parsley. Simmer for 10-15 minutes, or until the sauce reduces down quite a bit. Stir frequently.

Step 4

Add in parmesan cheese. When the cheese has melted, toss the cooked farfalle with the sauce. Garnish with a little more parmesan cheese and serve as a side dish.