Rose Alfredo

by Grant W. Melton 2:02 PM, June 22, 2017

Rachael Ray Show

Aired June 22, 2017

Serves 4

Scroll down below to see how this was made on Facebook Live!


1 pound linguine or spaghetti
Salt and pepper
1/2 cup butter
2 shallots, minced
4 to 6 cloves garlic, minced
1 cup Rosé wine
1 tablespoon tomato paste
1 1/2 cups finely grated parmesan cheese, plus more for serving
A big handful parsley, minced


Bring a few quarts of heavily salted water to a rolling boil. Add the pasta and cook to al dente.

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.

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.

Divide the pasta in bowls and top with parmesan cheese, parsley and some more pepper.


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