Name: Creamy Rosé Pasta with Roasted Tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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. Bake for 20 minutes. Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.
To Make The Pasta: Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions. Drain.
To Make The Sauce: Meanwhile, heat the remaining 2 tablespoons olive oil in a large sauté pan. Add the shallot and cook for 3-4 minutes until soft and translucent, stirring occasionally. Add 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 simmer and thickens. Then reduce heat to medium-low, and simmer for 10 minutes until it has partially reduced. Stir in the Parmesan (I 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. Serve immediately, garnished with your desired toppings.