Farfalle with Sauce Rosé

You will need: Red pepper flakes, 2 tablespoons of butter, 16 ounce can of tomato paste, one cup of cream, optional: cooked chicken or shrimp, 2 tablespoons of olive oil, 1/4 cup of chopped parsley leaves, 1/2 cup grated Parmesan or pecorino cheese, three cloves of garlic crushed, one big shallot or half a medium red onion finally chopped, vegetable bouillon cubes


  • In a pan, add the onion and sauté it until it is fragrant
  • Add the garlic and cook the garlic for just a minute
  • Add the tomato paste and mix it with onion and garlic
  • I added two vegetable bouillon cubes to the pan
  • Add 1/2 teaspoon of red pepper flakes
  • Cook the sauce space for five minutes
  • While the sauce is cooking, make the pasta following the directions on the package
  • Add a cup of cream to the sauce base in the pan
  • Give the pan a good mix, and then add freshly ground black pepper to your taste
  • Mix it all together well
  • Add to 3rd cup of the salad pasta cooking water to the sauce, and more at the end of the sauce if it is too thick
  • Cook the sauce until it starts to bubble
  • If you are going to add cook chicken or shrimp to the sauce now is the time to add it
  • Give the meat of your choice a mix and cook it in the sauce for just a minute
  • Pasta is now ready
  • Add the pasta to the sauce and meat
  • Add the butter and grated cheese
  • Give it a good last mix and then sprinkle some fresh parsley on top
  • Viola!

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