What? Did I just do this? The answer is yes! I think I’ve had an obsession with pink for far too long, and I had to bring it to the savory side of things. Introducing Creamy Rosé Pasta! When I was in the testing phase of this whole thing, I thought, “I’m going to make the prettiest looking pasta,” but I had no clue JUST how really delicious it would be! I even shocked myself! I mean, of course I don’t post recipes that don’t end up tasting well. No. However, this far exceeded my expectations.
This weekend, I know, finally we are talking about me, right? Any who, this weekend was a blast. I have been working non stop, but this weekend I decided to take some time off, see some family, and hang out with friends. It was very much needed and appreciated. I’ve kind of turned into a workaholic. It’s all I really want to do. However, Friday and Saturday I found myself completely relaxed floating in a beautiful pool, and it was wonderful.
Even though I’m finding myself a smidge behind on blog, life, special orders, and photo edits, I’d do it all over again. My search for balance is becoming more of a choice. I’m choosing to take advantage of the time I need. I’m choosing to work hard when I can so I can relax when I don’t have to. I’d love to hear how you all balance work/life. It will be a continual search, but I think I can get better at it a little bit at a time. I’m determined to find that stride.
A few notes about this recipe before diving right in.
Pick a slightly sweet pink rosé wine. The sweeter rosé wines will really provide a great balance to the savory flavors in this pasta. It’s all about extracting all the best flavors, and it’s just necessary. However, if your rosé of choice is on the dry side, then just add a tablespoon of sugar to the wine while you’re reducing.
Pick a deep pink rosé. If you can, try to find a rosé that is saturated pink and not just slightly pink. This ensures a “millennial pink” type color. Again, not necessary but it makes it kind of fun. A few times I’ve made this it can turn out more on the mauve spectrum which is really pretty too! This also depends on the color intensity of the balsamic vinegar you’re using. If this happens to you, and you just NEED that pink color, try adding some tomato paste to the mixture until you reach your desired color.
The great thing about a rosé is that it pairs well with any type of meat. So if you’re making chicken cutlets or filet mignon, this pasta works for both! My personal preference would be with a good ole’ medium steak. Which I know is weird being that my obsession for chicken is out…of…control.
Let me know if you made this recipe by tagging me on Instagram @oliveandartisan or leaving a comment below! Also, please—for the love, I have to know any tips and tricks you have about work/life balance. I KNOW I’m not the only person who struggles with this. Especially all of us entrepreneurial types! It gets overwhelming.
At least there is pasta to soothe our busy souls!
Creamy Rosé PastaPrint Recipe
- 1 shallot
- 3 sprigs of rosemary
- 1/4 cup sun dried tomatoes
- 3 cups rosé wine
- 1 tablespoon balsamic vinegar
- 1/2 cup butter
- 1 1/2 cups cream
- 15 ounces mascarpone cream
- 1 teaspoon salt (more to taste)
- 1 package angel hair pasta
Chop shallots and place in a large skillet with rosemary, sun dried tomatoes, rosé, and balsamic vinegar. Cook over medium heat and bring to a simmer. Cook down the wine until reduced by half. Whisk in the butter 1 tablespoon at a time. Add in the cream and mascarpone, and stir until smooth. Continue to cook on low for another 10 minutes and add salt.
Cook the pasta according to package directions.
Strain the sauce to remove the rosemary, shallots, and sun dried tomatoes.
Toss sauce with pasta and serve immediately.