This dreamy Creamy Rosé Pasta recipe is made with lots of roasted tomatoes, spinach, garlic, basil and Parmesan. And it’s tossed with the most delicious creamy sauce, made with half a bottle of rosé wine. Perfect for a date night in!
Anytime I ask Barclay what we should make for dinner that night, he’ll pause for a second to give it some serious thought. Then his eyes will light up in a flash of inspiration, and — nine times out of ten — his answer is exactly the same.
“Ooooh, how about some pasta? Maybe with a nice big green salad and some wine? What do you think, babe?”
(As thought he didn’t just say that when I asked him three days earlier. ?)
Ha, what can I say? This cute husband of mine loves him some pasta. Which — I’ll be the first to admit — works out especially well for me too, since pasta is just about my favorite food group ever. Needless to say, pasta nights happen at least once or twice a week in our house since we’ve been married. Lately, we’ve been on a big cacio e pepe kick, served with a side of whatever’s fresh at our neighborhood seafood market. Or when we’re craving a red sauce, we’ll snip some of the rosemary in our garden to make our favorite rigatoni. But in honor of Valentine’s Day this week, I’ve been tinkering around with some new creamy sauces made with a generous pour of rosé wine. And last night, we both agreed that I finally nailed it.
So if you’re planning a date night in tomorrow night…or you’re just craving a creamy, garlicky, ultra-cozy pasta dish any night of the year…grab a bottle of your favorite rosé and make it happen. I think you’re going to love it.
Ok, so I feel like I need to disclaim right off that this pasta looks much creamier and saucier and a bit more pink in person than it does in the photos. (Food photographer fail, here. ? White sauces are annoyingly difficult to photograph!) I may go back and re-do the photos this week to make them look a little more true to life. But you guys have been asking for this recipe ever since I posted about it on Instagram, so I wanted to be sure that you had it before Valentine’s Day.
So on that note…here it is!
I experimented with a few different ways to use the tomatoes in this recipe — either canned, roasted, or completely pureed. And these cute little roasted cherry tomatoes were the favorite in our house.
Just pop ’em in the oven while you prepare the rest of the pasta. Then a pan full of sweet, beautiful, caramelized roasted tomatoes will be ready to add to your pasta at the very last minute. Totally recommend.
(That said, if you’re short on time, or there are no good tomatoes at the store, feel free to sub in a can of fire-roasted diced or crushed tomatoes. They’ll work just as well!)
Then, while those tomatoes are roasting, make your creamy rosé sauce. I made mine with shallots (or you could sub red onions), lots of garlic, whole milk (instead of cream), Parmesan, and…half a bottle of rosé. Because I’m a firm believer that if you’re going to cook with your wine, you should legit be able to taste it in the food. And I must say, it is perfect in this sauce. Nice, crisp, light, and delicious.
The rest of the bottle will be yours to drink with dinner. ?
Once the pasta and sauce and roasted tomatoes are all ready to go, combine them in your large stockpot, along with a few generous handfuls of baby spinach and some fresh basil. Then stir the mixture together for a minute or so, until the spinach has wilted, and the pasta is evenly coated.
Then…serve it up right away while it’s still warm…
…and, of course, top with lots of freshly-grated Parmesan cheese. I insist.
We kept ours vegetarian. But if you’d like to add in some sautéed shrimp, or chicken or Italian sausage…that would be a delicious idea too. I also forgot to sprinkle on some pine nuts in these photos, but if you have some on hand, I totally recommend them too. We’re kind of obsessed with pine nuts on pasta.
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
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.
That looks *so* good! I’m a happy girl any time dinner consists of a pasta + parmesan-y sauce + spinach combo. :) Can’t wait to try this!
I haven’t made this yet but it looks delicious! I love the fact that it has six cloves of garlic in it. One or two cloves is never enough. I am curious as to how the rose’ tastes in the sauce. Brilliant idea!
Need to try this ASAP! The sauce reminds me of my favorite Knorr Parma rosa sauce mix-I know, packaged sauce—the only packaged sauce I buy! I’ve never been able to replicate it but now I just might-thank you!!!!!
HIgh five girl ✋️I thought the same as you when I see the recipe , “knorr”. I been able to make my own version.
Is your cacio e Pepe recipe on the site-maybe I missed it?
Just checking — how do i seek a “dry” rose wine — vrs. an “in”dry rose. I would not know the difference. Thanks!!
funny – we just made something very similar to this (actually, i make it a lot) Shrimp alla rosa which is a lovely creamy pink sauce, made with red vermouth over capellini. Also, i recently made chocos con garbanzos (braised squid with chickpeas) out of the cookbook Rustica: A Return to Spanish Home Cooking. No pasta, but i bet you’d like it! & What’s not o love about Cacio e Pepe ?
Could you substitute chicken broth for the milk?
I save almost every one of your recipes into my recipe app because, let’s face it, your search function leaves a lot to be desired and, also, I take my iPhone right into the kitchen and use the app to cook. It’s a lot easier to read from my iPhone than your page, plus I can modify the size of the recipe on my app, sort on my app, and also add items to my shopping list from my app. But I have to manually copy every recipe into the app because it isn’t able to be imported. I so wish I could use the automated import function on my app. Is there anyway you could coordinate with Pepperplate to allow your recipes to be imported?
This covers all the basic essentials for a lovely Valentine’s dinner. Love pasta dishes!
This recipe…oh my word! My husband and I felt like we were eating in a wonderful Italian restaurant. Would you have any tips to share on how you timed the various steps? Thanks for the wonderful recipe!
Pasta and wine in one dish….sign me up! This looks SO simple, understated and delicious. Adding to my “to-do” list. you can tell from my own site ( www.behindtheplates.com ) that Italian food is always at the forefront of my table so thanks for sharing!
This sounds amazing! Might have to make it tomorrow – I’ll let you know how it goes. xx
Oh, I love creamy rose pasta roasted tomatoes. Thanks this post!
I made this recipe a few nights ago and it was so good! Few notes… at first, when I added the milk to the rose it curdled which really worried me. Vigorous whisking brought it back together… phew. The tomatoes also stuck to the tin foil when roasting in the oven, not sure what’s the best thing to do about that.
I used silicone baking mats [bought off amazon] and had no problem with the tomatoes sticking!
I made this recipe and it was super easy and FANTASTIC. Every one of the picky roommates could eat it! So good.
UGH. Hate to say it because I usually enjoy your recipes but this was not a good one for me. It was a huge disappointment and I ended up throwing it out, which is something I never do. At least we got to drink the rest of the bottle of rose.
Very tasty, easy and elegant.
I made this the other night and it was AMAZING! Incidentally this was my first foray into rosé. I’ve really been trying to eat more veggie at home and this will be in regular rotation for sure. This dish is also good cold and as leftovers. The only thing I noticed about it was the sauce sweetened up a bit by the next day but I don’t know if that was from the milk or the rosé (I went with a very dry and herbaceous Chilean rosé).
This was pretty good. Not great, but pretty good. I feel like it’s missing a little something. Maybe a few mushrooms in the sauce? Probably the wine I used, but my sauce came out much more brown than pink.
I thought the recipe instructions were extremely well written.
Delicious! I had some larger, Roma tomatoes – and they worked just fine in this recipe. I did add some red pepper flakes – just a hint of spice which was great. I’d caution against using a sweet or fruity dry rose – you really want one that is dry and not too fruity. I also made the arugula salad with it – delicious combo! Thanks for a great recipe!!
10/10 recommend! Thank you for sharing this recipe- I’ll be making it many more times! So creamy and delicious
I have made this recipe several times now and each time it is spectacular. I serve it with a high protein italian pasta and grill off some jumbo shrimp. The cherry tomatoes in Ontario are delicious right now and when grilled … WOW …perfect with the sauce. Love love love. What a treat. Thanks Ali!
Absolutely delicious! Thank you! I added the extra red pepper flakes, pine nuts and even some capers along with Parmesan cheese for the garnish! Yummmm!
Really like this recipe. Both of us felt that it was missing something, though. We found that simply changing out the pasta for tortellini made a huge difference. We also added artichoke hearts. I really like them, but I think she was kind of indifferent. With these changes, it has become my go to lunch for work. If you like the base recipe, give this a shot!
Yummy and fairly easy and quick to make. I forgot to buy milk so I used unsweetened vanilla almond milk, sauce was still delicious. Also used a yellow onion instead of shallot. No need to waste time halving the cherry/grape tomatoes, just roast until the skins burst. Ratio of pasta, sauce, tomatoes, and spinach was just perfect. And I used a cheap wine that was probably not dry, still tasted great in the sauce. Skipped the red pepper as my guests don’t like spice but I will be adding it to my leftovers. Thanks!
Made this recipe for the family and everyone loved it! The kids ate every last bite and we had not leftovers. The sauce is amazing–and it’s a great way to add more vegetables into your diet. Meatless Monday, here we come every week now.
Just made it! Great recipe but I would put 7 cloves of garlic, 3 large shallots, and twice the amount of basil. Plus add paprika. Also, you can use frozen spinach if you can’t find fresh.
Made with Toasted pine nuts and shrimp and it was amazing! Everyone in the family of 5 enjoyed :)
Awesome. Will make again and again.
It would be good, but it tastes WAY too much like wine, even after being cooked down a lot. It should have had about half the amount of wine. I ended up adding extra milk, tomato paste, parmesan cheese, and spices in attempt to cover the wine taste.
Great inspiration here, thank you! I think I’ll make my version with Marsala and half-half cream. And add some grilled garlic-lemon chicken thighs. Cheers!
Can you make this with almond milk and flour? If so, what could we use in place of the wine? I am allergic to a lot of things haha
This was fantastic and so easy! We did use cream for a little heavier sauce so added in a little more tomato paste. It was great!!
Can I use whipping cream instead of whole milk ?
Make this all the time! Even the kids love it!