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.