The Ultimate Creamy Rosé Pasta You’ll Dream About

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Издатель Sep 22, 2026

Ingredients
Farfalle (bow-tie pasta): 350g
Fresh ripe tomatoes: 5 medium
Red onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Olive oil: 3 tbsp
Heavy cream: 200ml
Shredded mozzarella: 1 cup
Grated parmesan: 1/2 cup
Fresh basil: small handful, chopped
Fresh parsley: 1 tbsp, finely chopped (for garnish)
Seasoning: salt, black pepper, and dried oregano

Instructions
Sauté the Base:
Heat olive oil in a wide skillet over medium heat. Score an "X" on the top of each tomato and add them whole to the pan.
Add the chopped red onion and minced garlic around the tomatoes. Season with salt and black pepper, cooking until the tomato skins soften and blister.
Boil the Pasta:
Cook the farfalle in salted boiling water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
Crush & Simmer:
Use a potato masher to crush the softened tomatoes directly in the skillet into a textured sauce.
Stir in the fresh basil and oregano, letting it simmer for 3–5 minutes.
Make It Creamy:
Fold in the shredded mozzarella until fully melted.
Pour in the heavy cream and stir continuously until the sauce turns into a rich, velvety pink rosé.
Combine & Finish:
Toss the drained farfalle into the sauce, adding a splash of reserved pasta water if needed to loosen the texture.
Coat the pasta thoroughly, then top with grated parmesan and fresh parsley before serving hot.
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