Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. thin spaghetti
1/2 shallot, finely chopped
4 garlic cloves, minced
1/3 cup rosé wine
24 oz. tomato passata
1/2 tsp. salt
1 cup heavy cream
1/2 cup Parmigiano Reggiano, finely grated
2 tbsp. Italian Parsley finely chopped
Bring a large pot of water to a boil.
Meanwhile, heat the 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.
Add the rosé wine and simmer for 1-2 minutes. Stir in the tomato passata and salt.
Let simmer on low heat for 15 minutes.
Remove from heat and stir in the heavy cream and 1/4 cup Parmigiano. Add more salt to taste. Set aside 1 cup of sauce to use for topping the donuts.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Strain and let cool for 10 minutes.
Preheat the oven to 375°F.
In a large mixing bowl, whisk the egg and mix in the spaghetti until fully coated in the egg mixture. Add the rosé sauce and remaining 1/4 cup parmigiano and mix again.
Add the spaghetti to a donut pan and bake for 15-20 minutes. Remove from the oven and let cool.
Top with the remaining rosé sauce, Parmigiano and parsley.