There’s something irresistibly romantic about combining the floral allure of rose with the comfort of pasta – it’s like a culinary love letter. As the roasted tomatoes burst with flavor, they remind me of summer sunsets at the beach (which, let’s be honest, feel forever ago). This creamy rose pasta promises to be a delightful escape, blending whimsy and warmth in every bite.
Steps
- Preheat your oven to 400°F. Arrange halved cherry or grape tomatoes on a lined baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Bake for 20 minutes, then let them cool on a rack.
- As the tomatoes roast, cook your pasta in a large pot of salted water, following the package instructions. Once cooked, drain the pasta and set it aside.
- Meanwhile, in a large pan, heat 2 tablespoons of olive oil and sauté the sliced shallot for 3-4 minutes until soft. Add minced garlic and cook for another minute until fragrant.
- Mix in the flour and tomato paste, cooking for an additional minute. Gradually pour in the rosé wine and milk, whisking until smooth and well combined.
- Allow the sauce to come to a simmer, letting it thicken. Reduce the heat to medium-low and simmer for 10 minutes until slightly reduced. Stir in Parmesan cheese, season with salt, pepper, and optional crushed red pepper flakes.
- Combine the drained pasta, roasted tomatoes, sauce, baby spinach, and basil in a large stockpot. Toss everything together for 1-2 minutes until the spinach wilts and the pasta is evenly coated.
- Serve the pasta immediately, garnished with additional Parmesan, basil, crushed red pepper flakes, or toasted pine nuts if desired.
Ingredients
- 2 pints cherry or grape tomatoes, halved
- 3 tablespoons olive oil, divided
- Kosher salt
- Freshly-cracked black pepper
- 1 pound uncooked pasta (e.g., penne)
- 1 large shallot, peeled and thinly sliced
- 6 large garlic cloves, peeled and minced
- 3 tablespoons flour
- 3 tablespoons tomato paste
- 1 1/2 cups dry rosé wine
- 2 cups whole milk
- 1/2 cup Parmesan cheese
- 3 handfuls baby spinach
- 1/4 cup fresh basil leaves, thinly sliced and lightly packed
- Optional toppings: extra Parmesan, extra basil, crushed red pepper flakes, toasted pine nuts
FAQ
- Can I use canned tomatoes instead of fresh ones in this recipe?
- Yes, you can substitute canned tomatoes if you’re short on time or if fresh tomatoes aren’t available. Fire-roasted diced or crushed tomatoes work well as an alternative.
- What type of pasta is best suited for this dish?
- You can use any shape of pasta for this recipe. Penne is suggested, but feel free to use your preferred pasta type.
- Is it possible to make this dish vegetarian-friendly?
- Absolutely! The recipe is already vegetarian, but you can enhance it by adding sautéed shrimp, chicken, or Italian sausage if desired.
- Can I replace whole milk with a different type of milk or cream?
- Yes, while whole milk is used in this recipe, you can substitute it with cream if you prefer a richer sauce, or use a lower-fat milk for a lighter version.
- What side dishes pair well with this creamy rosé pasta?
- A fresh green salad, such as a lemony arugula salad or a family favorite salad, would complement the dish perfectly.
Tips
- For perfectly roasted tomatoes, make sure to preheat your oven to 400°F and spread the tomatoes evenly on a foil- or parchment-lined baking sheet. This helps them caramelize beautifully without sticking.
- When making the creamy rosé sauce, using whole milk instead of cream can make the dish lighter while still maintaining a rich texture. Gradually whisk in the rosé and milk to avoid lumps and ensure a smooth consistency.
- Enhance the flavor of your pasta by generously salting the water before cooking. This ensures that the pasta is well-seasoned and complements the creamy sauce perfectly.
- If you’re short on time or can’t find fresh tomatoes, substitute with a can of fire-roasted diced or crushed tomatoes. They provide a similar depth of flavor and save preparation time.
Equipment
- Large Sauté Pan – To prepare the sauce.
- Whisk – Useful for combining the wine and milk into the sauce.
- Baking Sheet – For roasting the tomatoes.
- Cooling Rack – To cool the tomatoes after roasting (optional but useful).
