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Creamy Rose Pasta with Roasted Tomatoes and Herbs

Creamy Rose Pasta with Roasted Tomatoes and Herbs

Dinner

5.0

(3 reviews)

Prep Time
25min
Cook Time
45min
Servings
3
Calories
430
Chef's Note

This rose pasta sauce strikes the perfect balance between rich creaminess and bright tomato flavor. For a more robust sauce, let the roasted tomatoes get a deeper caramelization in the oven. The vodka is traditional in rose sauces as it helps release flavors that are alcohol-soluble, but you can omit it if preferred. For a protein boost, add grilled chicken, shrimp, or Italian sausage. The splash of lemon at the end brightens all the flavors without making the dish taste lemony.

Tags
pasta
rose sauce
creamy
tomatoes
vegetarian
Italian
comfort food
herbs
roasted
Ingredients

  • 12 ounces fettuccine pasta

  • 2 pints cherry tomatoes

  • 4 cloves garlic

  • 2 medium shallots

  • 1 cup heavy cream

  • 2 tablespoons tomato paste

  • 1/4 cup vodka

  • 3/4 cup parmesan cheese

  • 1/2 cup fresh basil

  • 1 tablespoon fresh thyme

  • 1/2 teaspoon red pepper flakes

  • 3 tablespoons olive oil

  • 2 tablespoons butter

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 whole lemon

  • 2 cups baby spinach

Instructions
  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Halve the cherry tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon fresh thyme leaves. Toss to coat evenly.

  • 3

    Roast the tomatoes for 20-25 minutes until they're soft and beginning to caramelize.

  • 4

    While tomatoes are roasting, finely mince 4 cloves of garlic and 2 shallots.

  • 5

    In a large, deep skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent.

  • 6

    Add the minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant.

  • 7

    Add 2 tablespoons of tomato paste to the skillet and cook, stirring constantly, for 2 minutes until it darkens slightly.

  • 8

    Pour in 1/4 cup of vodka (optional, can substitute with vegetable broth) and cook for 2-3 minutes until slightly reduced, scraping up any browned bits from the bottom of the pan.

  • 9

    Reduce heat to medium-low and stir in 1 cup of heavy cream. Simmer gently for about 5 minutes until the sauce begins to thicken.

  • 10

    Meanwhile, bring a large pot of salted water to a boil. Cook 12 ounces of fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

  • 11

    When the sauce has thickened slightly, stir in the roasted tomatoes with their juices and 1/2 cup grated parmesan cheese until smooth.

  • 12

    Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

  • 13

    Fold in 2 cups of baby spinach and cook just until wilted, about 1-2 minutes.

  • 14

    Remove from heat and stir in 1/3 cup of chopped fresh basil and the zest of one lemon.

  • 15

    Serve immediately, garnished with remaining fresh basil, additional grated parmesan, and a squeeze of lemon juice if desired.

Nutrition Information (per serving)
430
Calories
15g
Protein
48g
Carbs
22g
Fat
Reviews (3)
JS.
Jason S.
10/25/2025

5/5

EH.
Edward H.
7/28/2025

5/5

Don't skip the vodka!

DD.
Danielle D.
5/13/2025

5/5

Delicious and easy!