Penne Rosé Recipe
Make Penne Rosé Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Rosé sauce
Finish & garnish
Method
Pasta
- 1
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.
- 2
Add 12 oz penne to the boiling water and cook according to package instructions for al dente (usually 10–11 minutes). Stir occasionally to prevent sticking.
- 3
Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Keep pasta warm.
Rosé sauce
- 4
Heat a large sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and oil shimmers, add the finely diced onion (1 cup). Sauté until translucent and soft, about 6–8 minutes.
- 5
Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds, being careful not to brown the garlic.
- 6
Stir in 3 tablespoons tomato paste and cook, stirring, for 1–2 minutes to deepen the tomato flavor (browning the paste slightly).
- 7
Deglaze the pan with 1 tablespoon dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 1 minute.
- 8
Add the 14 oz canned crushed tomatoes and 1 cup stock. Stir to combine and bring the mixture to a gentle simmer.
- 9
Season the sauce with 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently for 8–10 minutes to thicken and develop flavor, stirring occasionally.
- 10
Reduce heat to low and stir in 3 oz heavy cream and 1 tablespoon chopped fresh basil. Heat through for 1–2 minutes; do not boil vigorously once cream is added or it may separate.
- 11
Taste and adjust seasoning if necessary. If sauce is too thick, add up to 1/2 cup reserved pasta water in small increments to reach desired consistency.
Finish & serve
- 12
Add the drained penne directly into the pan with the rosé sauce. Toss gently to combine over low heat so the pasta absorbs the sauce, about 1–2 minutes.
- 13
Stir in 1 cup finely grated parmesan and 1 tablespoon butter (optional) until the cheese melts and the sauce becomes glossy. If the sauce tightens, add a splash of reserved pasta water to loosen.
- 14
Remove from heat. Stir in 1 teaspoon lemon zest (optional) and additional 1 tablespoon fresh chopped basil. Taste and adjust salt and pepper.
- 15
Divide among plates or bowls and garnish with torn fresh basil leaves and additional grated parmesan if desired. Serve immediately.