Worcestershire Butter Pasta

Five Days Until Payday Gourmet Dinner

Worcestershire Butter Pasta is a simple, savory spaghetti dinner made with butter, olive oil, garlic, onion, Parmesan cheese and a surprising splash of Worcestershire. Starchy pasta water brings everything together into a silky, buttery sauce that coats every noodle without needing cream or a jar of pasta sauce.

This is the kind of dinner I make when payday is still five days away and I am trying to create something good out of what is already in the pantry.

I wanted a simple pantry pasta that felt a little different from the usual spaghetti with jarred tomato sauce. I had been loving the savory Worcestershire butter I use for my Busia’s Sizzle Burgers, and I started wondering what would happen if I took that same flavor combination and tossed it with pasta.

The result was this Worcestershire Butter Pasta.

It reminds me a little bit of that deeply savory, comforting flavor you get from a packet of ramen, except we are making our own version with butter, garlic, onion, Parmesan and Worcestershire.

It is inexpensive. It is easy. And it tastes much fancier than the ingredients would suggest.

Before You Jump to the Recipe

This pasta is very simple, but there are a few things that make a big difference.

Save the pasta water. Before you drain the spaghetti, scoop out at least one cup of that cloudy cooking water. The starch in the water is what helps the butter, olive oil and Parmesan turn into a sauce that actually clings to the pasta.

You can use Worcestershire powder OR liquid Worcestershire. I originally created this with Worcestershire powder because that was what I had in my pantry. Both work, but they are added slightly differently.

Don’t burn the garlic. The onion gets several minutes to soften, but the garlic only needs about 30 seconds before you add the Worcestershire.

Start with less Worcestershire and taste. Worcestershire is concentrated, salty and savory. You can always add more.

Add more pasta water if you need it. The pasta will continue absorbing liquid as you toss it. If it looks dry, add another splash.

Turn the heat down when you add the Parmesan. You want the cheese to melt into the buttery pasta water, not seize into little clumps.

And finally, serve this right away. Butter pasta waits for no one.

Why Worcestershire Sauce Works With Pasta

Worcestershire sauce might sound like a strange ingredient to put in spaghetti.

Stay with me. I know some of you are creeped out, but trust in Tipsy.

Traditional Worcestershire gets much of its deep savory flavor from ingredients including vinegar, molasses, tamarind, onion, garlic and anchovies. Yes, anchovies. But there are VEGAN brands if you prefer.

That last ingredient is why this combination isn’t quite as bizarre as it initially sounds.

Anchovies are used in plenty of Italian cooking to create deep savory flavor without necessarily making the finished dish taste like fish.

That same salty, savory quality works beautifully with butter, garlic and Parmesan.

I am not claiming Worcestershire Butter Pasta is a traditional Italian recipe. Some Italian grandmother somewhere probably just felt a disturbance in the universe. They are calling the police on me I am sure.

This is pantry pasta.

And it is delicious.

Worcestershire Powder Versus Worcestershire Sauce

You can make this recipe with either one.

I originally made it with Worcestershire powder because I went to make dinner and realized I didn’t have Worcestershire sauce in the refrigerator.

I did, however, have Worcestershire powder in the pantry.

This is how most of my finest scientific discoveries occur. You can search Worcestershire Powder on my site and see all the recipes I use this magic in.

If You Are Using Worcestershire Powder

Use approximately 1 teaspoon Worcestershire powder.

Take 3 to 4 tablespoons of hot pasta cooking water and whisk it with the powder until completely dissolved.

The hot water helps dissolve the powder while the starch from the pasta water helps it blend into the butter sauce.

If You Are Using Liquid Worcestershire

Use approximately 1 tablespoon liquid Worcestershire sauce to start.

Add it directly to the skillet after the onion and garlic have cooked and let it bubble for about 30 seconds before adding the reserved pasta water.

If you want a stronger Worcestershire flavor, increase it to approximately 1 1/2 tablespoons.

I always recommend starting with less and tasting before adding more.

Worcestershire Powder Is Worth Keeping in the Pantry

I use Worcestershire powder in quite a few recipes.

It has all that savory flavor but is easy to keep in the pantry and can be sprinkled into sauces, dressings, burgers and seasoning blends.

One of my favorite places to use it is my Caesar Salad.

If you buy a jar specifically for this pasta and are wondering what else you are ever going to do with it, start there.

Don’t Throw Away Your Pasta Water

The pasta water isn’t an afterthought in this recipe.

It is an ingredient.

When pasta cooks, it releases starch into the water. That cloudy, salty, starchy water helps the fat from the butter and olive oil combine with the Parmesan and coat the spaghetti.

Before you drain your pasta, reserve at least one cup.

The recipe will probably not require all of it.

That’s okay.

I’d rather have extra pasta water sitting next to my stove than realize I need another splash after I have already dumped the entire pot down the drain.

We’ve all been there.

How to Get a Silky Butter Sauce Instead of Greasy Noodles

There is a difference between pasta tossed in melted butter and pasta coated in a buttery sauce.

The pasta water is what helps us get the second one.

After the Worcestershire goes into the butter mixture, add about 1/2 cup of reserved pasta water and let everything briefly simmer together.

Add the drained spaghetti and toss it well.

Reduce the heat before adding the Parmesan and continue tossing.

As the pasta, butter, olive oil, cheese and starchy water come together, the sauce should become glossy and lightly coat the noodles.

If it looks dry, add another splash of pasta water.

Don’t dump another half cup in all at once.

Add a little, toss and look at it. Study it, get to know it.

I always say, your eyeballs are one of your most useful kitchen tools.

Add Toasted Breadcrumbs for Crunch

If you have panko breadcrumbs in the pantry, this is one of my favorite ways to dress up this pasta.

Heat about 2 tablespoons of butter or olive oil in a small skillet over medium heat.

Add approximately 1 cup of panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy.

At the end, add one very finely minced garlic clove, a pinch of salt and black pepper.

You can also add a little grated Parmesan.

Sprinkle the toasted breadcrumbs over the pasta immediately before serving.

It is an inexpensive addition, but the crispy breadcrumbs against those silky noodles make the whole dinner feel much more interesting.

Add-Ins to Make This Pasta Your Own

This recipe was really designed to be a use-what-you-have pantry pasta.

You do not need to add anything, but it is a great recipe for using up those little bits and pieces hanging around your refrigerator.

Capers

Add 1 to 2 tablespoons of drained capers when you toss the pasta with the sauce.

They add a salty, briny pop that cuts through the butter nicely.

Sun-Dried Tomatoes

Chop a few sun-dried tomatoes and cook them briefly with the onion.

They add sweetness, acidity and another layer of savory flavor.

Frozen Peas

Toss a handful of frozen peas into the pasta water during the last minute of cooking.

Drain them right along with the spaghetti.

One less pan.

Mushrooms

Slice mushrooms and sauté them with the onions until nicely browned before continuing with the recipe.

Worcestershire and mushrooms are already best friends.

Lemon

A little fresh lemon juice or lemon zest added at the end brightens the entire dish.

Bacon or Ham

Crispy bacon or diced ham turns this into an even heartier pantry dinner.

Leftover Chicken

If you have leftover rotisserie chicken, chop it up and toss it in at the end just long enough to heat through.

None of these additions are required.

The whole point of this recipe is to use what you have.

Five Days Until Payday Dinner

This is really the heart of this recipe.

There are nights when I am willing to go to three grocery stores looking for some specific ingredient I decided I absolutely must have.

And then there are five days until payday nights.

This is for those nights.

Pasta, onion, garlic, butter and a little Parmesan are relatively inexpensive ingredients, and most of them are things many of us already have.

A bottle of Worcestershire lasts forever because you only use a little at a time.

You don’t need a pound of meat.

You don’t need heavy cream.

You don’t need six kinds of cheese.

You don’t even need a jar of pasta sauce.

It is a reminder that dinner doesn’t have to be elaborate or expensive to be really satisfying.

A Dollar Store Dinner

You could probably buy most of the ingredients for this dinner at a dollar store.

Pasta, dried seasonings, garlic, onion and shelf-stable Parmesan are all commonly available at discount stores.

If that is what fits the grocery budget this week, use it.

This recipe isn’t about buying the fanciest Parmesan imported from Italy.

It is about knowing how to take inexpensive ingredients and turn them into something that tastes good.

More Easy Pasta Dinners

Sweet Corn Butter Pasta
Another buttery pasta that’s especially good when fresh summer corn is available.

Creamy Asparagus Bow Tie Pasta
A simple pasta made with asparagus, cream cheese and pantry ingredients.

Meaty Parma Rosa Pasta Sauce
A heartier semi-homemade option when you want beef and a creamy tomato sauce.

Creamy Chicken and Tortellini Skillet
A substantial skillet pasta with chicken, tortellini and a creamy Boursin tomato sauce.

How to Store Worcestershire Butter Pasta

Store leftover pasta in a covered container in the refrigerator.

The spaghetti will continue absorbing the sauce as it sits, so don’t be surprised if it looks considerably drier the next day.

That doesn’t mean it’s ruined.

The Best Way to Reheat It

Add the leftover pasta to a skillet with a small splash of water.

You can also add a little butter.

Warm it gently while tossing until the noodles loosen and become glossy again.

You can use the microwave if that’s what is convenient. Add a tiny splash of water before reheating and stir partway through.

Finish with a little fresh Parmesan and black pepper.

Frequently Asked Questions

What Does Worcestershire Butter Pasta Taste Like?

It is buttery, garlicky, cheesy and deeply savory. The Worcestershire adds umami and a slightly tangy background flavor. It reminds me a little bit of the savory comfort of seasoned ramen noodles, although it does not taste exactly like ramen.

Does Worcestershire Pasta Taste Fishy?

It should not. Traditional Worcestershire contains anchovies, but they contribute savory depth rather than a strong fish flavor.

Can I Use Liquid Worcestershire Instead of Worcestershire Powder?

Yes. Use approximately 1 tablespoon liquid Worcestershire to start. Add it directly to the skillet after cooking the onion and garlic. You can increase it to approximately 1 1/2 tablespoons if you prefer a stronger flavor.

How Much Worcestershire Powder Should I Use?

Start with approximately 1 teaspoon Worcestershire powder dissolved in 3 to 4 tablespoons of hot pasta water.

Why Do I Need Pasta Water?

The starch in the pasta cooking water helps the butter, olive oil and Parmesan come together and creates a silky sauce that clings to the spaghetti.

What If I Forgot to Save the Pasta Water?

Use a little hot water. It will still loosen the sauce, although it will not contain the starch that helps the sauce come together quite as nicely.

Can I Use a Different Pasta Shape?

Yes. Spaghetti works especially well because the sauce coats the long noodles, but linguine, fettuccine, bucatini or another pasta you already have can work.

Can I Add Protein?

Yes. Leftover chicken, bacon, diced ham or even sliced sausage would work well.

Can I Add Vegetables?

Absolutely. Mushrooms, frozen peas, sun-dried tomatoes and spinach are all easy additions.

Is Worcestershire Sauce Vegetarian?

Traditional Worcestershire sauce generally contains anchovies, so check the bottle if you are cooking for someone who avoids fish. Vegetarian and vegan Worcestershire-style sauces are available.

Can I Make This Ahead?

I prefer this pasta immediately after it is made because the sauce is at its silkiest. Leftovers can be reheated with a splash of water and a little butter to loosen the noodles.

Can I Double This Recipe?

Yes. Use a skillet or pan large enough to toss the pasta thoroughly with the sauce. Reserve extra pasta water because a larger batch may need additional liquid.