Summer

Rosé Alfredo

June 26, 2017
Photo by Emily Rieger
Author Notes

Now, you can have you rosé and eat it too!
How to make Alfredo, a classic white pasta sauce, is actually quite simple. Follow these step-by-step instructions and, after a few tries, you probably won't even need a recipe for this quick pasta supper. —Grant Melton

  • Serves 4
Ingredients
  • 1 pound linguine or spaghetti
  • 1/2 cup butter
  • 2 shallots
  • 4-6 cloves of garlic
  • 1 cup rosé wine
  • 1 tablespoon tomato paste
  • 1 1/2 cups parmesan cheese, grated
  • 1/4 cup parsley, chopped
  • Salt and pepper
In This Recipe
Directions
  1. Bring a few quarts of heavily salted water to a rolling boil. Add the pasta and cook to al dente.
  2. While the pasta cooks, melt the butter over medium-high heat in a big skillet. Once the butter has melted, turn heat to medium and add the shallots and garlic. Sauté until just fragrant, about 2 minutes. Add in the wine, tomato paste, 1/2 teaspoon salt and 1/2 teaspoon pepper. Crank the heat up to high and bring to a boil. Once boiling, add 1/2 cup of starchy pasta water and boil on high for 5 minutes.
  3. When the pasta has finished cooking, add it directly into the pan and toss to coat. Remove pan from the heat and add in the parmesan cheese. Continue to toss the pasta around the pan until the pasta is coated evenly.
  4. Divide the pasta in bowls and top with parmesan cheese, parsley and some more pepper.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.