clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Rosé Pasta with Roasted Tomatoes

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 servings 1x


  • 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


  1. 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.
  2. To Make The Pasta: Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions.  Drain.
  3. 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.
  4. 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.
  5. 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.