Cooking Instructions
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Step 1
Chop
Shallot (1)
and place in a large skillet with
Fresh Rosemary (3 sprigs)
,
Sun-Dried Tomatoes (15 g)
,
Rosé Wine (720 mL)
, and
Balsamic Vinegar (15 mL)
. Cook over medium heat and bring to a simmer. Cook down the wine until reduced by half.
Step 2
Whisk in the
Butter (120 g)
, 1 tablespoon at a time. Add in the
Cream (360 mL)
and
Mascarpone Cheese (425 g)
, and stir until smooth. Continue to cook on low for another 10 minutes and add
Salt (6 g)
.
Step 3
Cook the
Angel Hair Pasta (1 pckg)
according to package directions.
Step 4
Strain the sauce to remove the rosemary, shallots, and sun-dried tomatoes.
Step 5
Toss sauce with pasta and serve immediately. Enjoy!