Rosé Pasta
July 23, 2019 | By Jeremy Scheck | 5 Comments
Rosé Pasta
Ingredients
- 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
Instructions
- Set a medium-large pot of heavily salted water to a boil; set aside.
- Cook the diced onion over medium heat with the olive oil. Season with salt and pepper.
- Add the pasta to the boiling water, cook 2 minutes less than the lower number on the box; continue while the pasta cooks.
- 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.
- 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.
- Reserve a cup of cooking water in a glass before straining the pasta and adding it to the pan.
- 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.
- 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.
- Serve with parsley, more cheese, and more black pepper.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
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.
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!!
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 🙂