Some weeknights call for a meal that whispers “you’re doing great” while requiring absolutely nothing from you emotionally. Rosé Tomato Butter Pasta delivers exactly that — a glossy, pink-hued bowl of comfort that tastes like you made an effort, even though you mostly just opened a can and poured a splash of wine.
The sauce comes together in one pan: tomato, butter, cream, and rosé simmering into something silky and smug. Rosé Tomato Butter Pasta is the kind of dinner that makes you feel like the main character again — even if you’re still in the sweatpants you swore you’d change out of hours ago.
Why You’ll Love This Recipe
- Pantry-based luxury: tomatoes, butter, wine — done.
- Creamy without being heavy, glossy without being fussy.
- Feels like an easy weeknight pasta but tastes like a dinner party flex.
- Rosé brings brightness that makes the whole dish feel modern and light.
- Toddler-friendly with a simple chili-flake skip.
Tips, Tricks & Variations
A splash of pasta water is your best friend here — it loosens the sauce and helps it cling to every curve of the fusilli or rigatoni. If you want extra depth, add a spoonful of tomato paste to the butter before the garlic goes in. If you’re feeding tiny humans, skip the crushed red pepper and chop the pasta smaller.
This dish also loves add-ins: sautéed shrimp, wilted spinach, or a can of chickpeas all melt seamlessly into the sauce. Leftovers reheat beautifully with a splash of water or cream to restore the sheen.
Serving & Pairings
Serve with a crisp green salad, warm bread, or roasted broccoli. Pair with — shocker — a chilled glass of rosé, but an herby mocktail or sparkling water with lemon works just as well.
FAQ
Can I make this dairy-free?
Yes. Swap butter for olive oil and use coconut cream or a dairy-free creamer. The flavor will shift slightly sweeter, so add extra salt or a splash of wine to balance it.
What pasta shapes work best?
Short shapes with nooks and crannies — fusilli, rigatoni, shells. Long pasta works too, but the sauce really shines with something that can hold onto it.
Can I use boxed wine?
Absolutely. Rosé from a box is ideal here: budget-friendly, consistent, and already open.
Rosé Tomato Butter Pasta
Ingredients
Main
- 12 ounces short pasta fusilli, rigatoni, or shells
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup canned crushed tomatoes
- 1/2 cup rosé wine
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt plus more to taste
- Freshly cracked black pepper
- 1/2 cup grated Parmesan cheese
- Fresh basil torn (optional)
Instructions
- Cook the pasta in salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes and rosé wine. Simmer for 5 minutes until slightly reduced.
- Pour in the heavy cream, salt, and black pepper. Simmer another 2 minutes until the sauce turns silky and pink.
- Add the cooked pasta and Parmesan, tossing until glossy. Add pasta water as needed for desired consistency.
- Taste and adjust seasoning. Finish with torn basil if using.