and place in a large skillet with
Fresh Rosemary (3 sprigs)
Sun-Dried Tomatoes (1/4 cup)
Rosé Wine (3 cups)
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)
Mascarpone Cheese (1 3/4 cups)
, and stir until smooth. Continue to cook on low for another 10 minutes and add
Salt (1 tsp)
Angel Hair Pasta (1 pckg)
according to package directions.
Strain the sauce to remove the rosemary, shallots, and sun-dried tomatoes.
Toss sauce with pasta and serve immediately. Enjoy!