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.
1 lb. linguine or spaghetti pasta
Salt and pepper
½ cup butter
2 shallots, minced
4-6 cloves garlic, minced
1 cup rosé wine
1 tablespoon tomato paste
1 ½ cups finely grated parmesan cheese, plus more for serving
A big handful of parsley, minced, for serving
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.