I’ve been making my own homemade tomato sauces for years. In fact, I’ve even taught my children how to make my basic sauce because it is so easy yet so much better than any store-bought brand. Over the years I learned that the French also have a version of a tomato sauce that is a bit richer and less acidic than the Italian version. It is considered one of the French “mother sauces”. The classic French sauce typically includes onion, carrot, pork or bacon, chicken stock, sugar, and fresh herbs. And the unique part of the French sauce is that it starts with a roux mixture of butter and flour. This will not only thicken the sauce but make it rich & creamy.
I discovered through research there are many different versions of this classic French sauce. So, I started experimenting with my own version and that is how the Rosé Pasta & Burrata recipe came to be. My goal was to lighten it up a bit but still keep it rich and creamy. So, I replaced the roux with a parmesan cheese rind and finished the sauce with 1 tablespoon of butter to balance the acidity of the tomatoes. My version also includes Rosé wine along with the chicken stock. Why? Well, why not?
You are probably not surprised that my pairing for this Rosé Pasta & Burrata dish is a Provence Rosé. I like to serve this pasta at room temperature and the wine only slightly chilled. It is an unexpected pairing, but they surprisingly go really well together. I hope you enjoy it! To learn more about Provence Rosé, check out my Rosé pairing page.
Rosé Pasta & Burrata
Ingredients
- ¼ extra virgin olive oil
- 2 scallions
- 1small Carrot, finely chopped (about 1/4 cup)
- ½ tablespoon Herbs De Provence
- 1 garlic clove, smashed
- 1 28 oz can of whole tomatoes
- ½ cup dry, Provence Rose
- ½ cup chicken stock
- ½ tablespoon honey
- 1 small Parmesan cheese rind
- 1 basil stem
- 1 tablespoon butter
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Heat a large pot of water with ½ tablespoon salt.
- Step 2 Add the tomatoes to a large bowl and squeeze them firmly with your hands to break up the tomatoes. Set aside.
- Step 3 Finely chop the green onion, separating the white from the green part. Finely chop the carrot. Heat ¼ cup o olive oil in a large saute pan. Cook carrots & green onion in the oil for about 4 minutes. Add the Herbs de Provence & smashed garlic clove and cook for 30 seconds.
- Step 4 Add the tomatoes to the pan with the carrots and scallions and bring them to a boil. Add the wine and chicken stock and cook for another 2 minutes. Add the honey, parmesan cheese rind and basil.
- Step 5 Reduce heat to medium-low and partially cover the pan. Cook the sauce for about 30 minutes, stirring occasionally. Finish with 1 tablespoon butter. Season with salt and pepper.
- Step 6 Cook the rigatoni according to package directions. Combine with the sauce and place in a large serving bowl.
- Step 7 Break up the burrata and spread evenly over the pasta. Garnish with and chopped green scallions
