Rosé Pasta Is the Summer Recipe You've Been Waiting For
Now you can have rosé two ways!
Whether you prefer sweet or dry, rosé is a classic summertime sipper. And while we love a cool glass or two, it's good for more than just drinking. Chances are you comonly cook with red and white wine — why not rosé? Rose’s soft acidity and light fruity flavor make it the perfect ingredient savory dishes, including Food Network Kitchen’s Bucatini with Rose Red Pepper Sauce and Shrimp. In honor of National Rosé Day today, June 12th, we’ll be making a big batch of it — and here’s why you should be, too!
If you’ve never cooked with rosé wine before, this 35-minute dish is a great place to start. You probably already have most of the ingredients in your pantry and as you’ve probably already guessed, rosé is the shining star of this recipe. You’ll use a cup of it along with some heavy cream, diced red bell peppers, chopped onions, sliced garlic, red pepper flakes and oregano to create a flavorful red pepper sauce that's vibrant in both taste and hue.
You can use fresh or frozen shrimp for this dish and if you're out of bucatini or can't find it at the store, linguine or fettucine will work just as well. You’ll also have plenty of wine left over after making it, so you’ll have more than enough rosé to drink alongside your meal — and afterwards for dessert, too!
We recommend taking this dinner al fresco to really embrace the start of summer and rosé season.