Homemade Creamy Rosé Pasta with Roasted Tomatoes
- Yield 4
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Homemade Creamy Rosé Pasta with Roasted Tomatoes is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 pints cherry or grape tomatoes, halved
- 3 tablespoons olive oil, divided
- kosher salt and freshly-cracked black pepper
- 1 pound uncooked pasta, any shape (I used 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
- 3 handfuls baby spinach
- 1/4 cup thinly-sliced fresh basil leaves, lightly packed
- optional toppings: extra Parmesan, extra basil, crushed red pepper flakes, and/or toasted pine nuts
Method
To Make The Roasted Tomatoes: Heat oven to 400°F. Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, and sprinkle with a few pinches of salt and pepper. Roast for 20 minutes. Lift from the oven, and move the baking sheet to a cooling rack until ready to use.
To Make The Pasta: While that cooks, cook the pasta in a large stockpot of generously-salted water according to package instructions. Tip off.
To Make The Sauce: While that cooks, heat the remaining 2 tablespoons olive oil in a large sauté pan. Tip in the shallot and cook for 3-4 minutes until soft and translucent, stirring occasionally. Tip in the garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in the flour and tomato paste until evenly combined, sauté for 1 more minute, stirring occasionally. Then gradually pour in the rosé, followed by the milk, and whisk until combined.
Continue cooking the sauce until it reaches a let it bubble gently and thickens. Then reduce heat to medium-low, and let it bubble gently for 10 minutes until it has partially reduced. Stir in the Parmesan (the cook also recommend a pinch of crushed red pepper flakes). Then taste, and season with a few generous pinches of salt and pepper if needed.
To Wrap It All Up: Combine the cooked/drained pasta, roasted tomatoes, sauce, baby spinach, and basil together in the large stockpot, and toss for 1-2 minutes, until the spinach is slightly wilted and the pasta is evenly coated in the sauce. Plate while it is hot, garnished with your desired toppings.
