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Rosé Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Flower shaped pasta in a rosé sauce


  • 1/2 lb. rose shaped pasta

  • 2 tbsp. butter

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1/3 cup rosé wine

  • 24 oz. tomato passata

  • 1/2 tsp. salt

  • 3/4 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, chopped

  • Crushed red chili flakes (optional)

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Meanwhile, heat the butter and olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  3. Add the tomato passata and salt to taste, then stir in the rosé wine.

  4. Let simmer on low heat for 15 minutes.

  5. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

  6. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  7. Strain the pasta and add it to the pan along with the rosé sauce. Toss on medium heat until the pasta is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time.

  8. Plate and top with parsley and more Parmigiano.


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