Rosé Tomato Butter Pasta
A glossy, pink-hued tomato butter sauce that feels like weeknight luxury — silky, punchy, and shockingly low-effort.
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.
Notes
Swap heavy cream for half-and-half for a lighter sauce. Add sautéed shrimp or a can of chickpeas to bulk it up. For toddlers, skip the red pepper flakes and chop the pasta smaller. This sauce doubles beautifully for meal prep or a dinner party moment with Trader Joe’s effort.