Creamy Rosé Pasta

Chop Shallot (1) and place in a large skillet with Fresh Rosemary (3 sprigs) , Sun-Dried Tomatoes (1/4 cup) , Rosé Wine (3 cups) , and Balsamic Vinegar (1 Tbsp) . Cook over medium heat and bring to a simmer. Cook down the wine until reduced by half.

Whisk in the Butter (1/2 cup) , 1 tablespoon at a time. Add in the Cream (1 1/2 cups) and Mascarpone Cheese (1 3/4 cups) , and stir until smooth. Continue to cook on low for another 10 minutes and add Salt (1 tsp) .

Cook the Angel Hair Pasta (1 pckg) according to package directions.