Creamy Rosé Pasta
- 1 1/2 cups Old York Cellars Reserve Rosé or BeauJersey Rosé
- 2 pints cherry or grape tomatoes, halved
- 3 tbsps olive oil, divided
- salt & pepper
- 1 lb penne pasta
- 1 large shallot, peeled and thinly sliced
- 6 large garlic cloves, peeled and minced
- 3 tbsps flour
- 3 tbsps tomato paste
- 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, and/or crushed red pepper flakes
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.
Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions. Drain.
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 Old York Cellars Rosé Wine, 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 and a pinch of crushed red pepper flakes. Then taste, and season with a few generous pinches of salt and pepper if needed.
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.