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Rosé Pasta

July 23, 2019 | By Jeremy Scheck | 5 Comments

Yield: 2 generous portions

Rosé Pasta


  • 1/2 pound short pasta, such as farfalle or rigatoni
  • Salt for pasta water
  • 1/2 white or yellow onion, diced
  • 3-4 fresh tomatoes, cut into large dice
  • 1 clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and fresh cracked black pepper, to taste
  • 1 cup dry rosé wine
  • 1 tbsp butter, cold
  • Pecorino romano cheese, to taste (use a microplane when called for)
  • Italian flat-leaf parsley, chopped for garnish


  1. Set a medium-large pot of heavily salted water to a boil; set aside.
  2. Cook the diced onion over medium heat with the olive oil. Season with salt and pepper.
  3. Add the pasta to the boiling water, cook 2 minutes less than the lower number on the box; continue while the pasta cooks.
  4. When the onion becomes translucent, add the crushed garlic. Let cook a little longer until the garlic is no longer raw, and the onions are very soft and almost golden.
  5. Add the wine, let cook off for a second before adding the tomatoes. Let the tomatoes simmer in the wine a little to become softer.
  6. Reserve a cup of cooking water in a glass before straining the pasta and adding it to the pan.
  7. Mix the pasta with the sauce on medium-high heat, add 1/2 cup pasta water, and let all the flavors become acquainted for about a minute.
  8. Cut the heat, add the butter and grate in a lot of pecorino romano cheese, to taste. Mix everything well for a whole minute. Use remaining pasta water to thin the sauce, if necessary.
  9. Serve with parsley, more cheese, and more black pepper.
Add a Comment


  1. So delicious. As good as any pasta I have had in a restaurant. I will make this many times as it isn’t difficult. So yummy, give it a try and then you can drink the rest of the Rose.

  2. i’m not a huge fan of melted cheese so i added in just a touch of the pecorino romano and this was absolutely delicious! a wonderful recipe!!

  3. Wow, this was fantastic. I opted to add some spicy venison sausage to please my meat-loving partner, and I don’t think it compromised any flavor. Perfect date night meal! You never disappoint, Jeremy. Thank you for this awesome website 🙂

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