Did you know you can make a delicious cheesy Alfredo sauce without heavy cream? Yep, that’s the way Rach likes it! Say hello to the perfect summertime spaghetti that comes together in less than 15 minutes (including prep time!). It’s *so* basic and *so* good — and yes, you can actually taste the rosé in there.
As seen on our YouTube series "So Basic" (watch the full episode above).
"So Basic" puts a trendy twist on your favorite dishes with our culinary producer and resident cookie man Grant Melton. Learn how to make everything from fried chicken to chocolate cake—but better—with Grant’s pro tips and tricks, by subscribing here.
- 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.