Rosé Alfredo

• 1 pound linguine or spaghetti
• 1/2 cup butter
• 2 shallots
• 4-6 cloves of garlic
• 1 cup rose wine
• 1 tablespoon tomato paste
• 1 1/2 cups parmesan cheese, grated
• 1/4 cup parsley, chopped
• Salt and pepper

1. Bring a few quarts of heavily salted water to a rolling boil. Add the pasta and cook to al dente.
2. While the pasta cooks, melt the butter over medium-high heat in a big skillet. Once the butter has melted, turn heat to medium and add the shallots and garlic. Saute until just fragrant, about 2 minutes. Add in the wine, tomato paste, 1/2 teaspoon salt and 1/2 teaspoon pepper. Crank the heat up to high and bring to a boil. Once boiling, add 1/2 cup of starchy pasta water and boil on high for 5 minutes.
3. When the pasta has finished cooking, add it directly into the pan and toss to coat. Remove pan from the heat and add in the parmesan cheese. Continue to toss the pasta around the pan until the pasta is coated evenly.
4. Divide the pasta in bowls and top with parmesan cheese, parsley and some more pepper.

linguine, butter, shallots, garlic, rosue wine, tomato paste, parmesan cheese, parsley, salt

Taken from food52.com/recipes/71693-rose-alfredo (may not work)