To be a female and to really embrace the color pink is incredibly energizing. So-called “cool” decision-making is often scrutinized in social settings like bars. Is it a pink, coconut-flavored maitai with an umbrella that you’re eyeing, or the ultra local, single-batch, no-name manly man IPA?
At some point, you realize what you enjoy and don’t like and stop caring what other people say about your drink of choice since you’ve gone through enough to know better. When it comes to not caring what other people think, I won’t pretend to be enlightened. The truth is that I am just like everyone else.
Nonetheless, I am not afraid to admit that a perfectly chilled, rosy, blush-colored glass of rosé is one of my favorite drinks.
Also, rosé doesn’t need to be treated any differently than a full-bodied cabernet or an exceptional dry pinot grigio. Now we enter the tiny, uncharted corner of cooking with rosé.
Given its popularity during both girls’ nights out and, yes, manly summer barbecues, it’s surprising that more people don’t use this refreshing beverage in the kitchen. It’s only natural to want to wash down your rosé with a perfectly paired meal.
For this reason, we provide Penne alla Rosé. Penne alla Vodka with a lighter, more delicate twist thanks to the use of rosé, which is just as delightful in the sauce as it is straight from the bottle.
Penne alla Rosé can be completed with some grilled chicken breast. It combines two of life’s greatest pleasures—pasta and alcoholic tomato sauce—in a way that will leave you feeling like you’ve discovered a secret treasure.
We think this Penne alla Rosé is a great summer dinner option, whether you’re a Working Girl preparing a meal for yourself after a hard week in the city heat or a bro searching for a more sophisticated alternative to your usual “brosé” indulgence!
- 450g of boneless skinless chicken breast
- 450g of penne pasta
- 28 oz. of canned crushed tomatoes
- 8 cloves of chopped garlic
- 1 ½ cups of heavy cream
- 1 cup of rosé
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons of sugar
- Chopped parsley or basil (garnish)
- Salt and pepper
- To begin, start boiling a large pot of salted water. Rub the chicken breast with a paper towel to remove excess moisture, then sprinkle salt and pepper on both sides. Olive oil should be heated in a large skillet over medium heat.
- Sear the chicken breasts for 6-7 minutes on one side in a hot pan. To finish cooking the chicken, flip it over and sear it for another 6-7 minutes on the other side. Remove the chicken out of the pan and let it cool for a few minutes on a chopping board.
- Now that the water is boiling add the penne pasta and cook it until it’s al dente, as directed on the package. Drain. Stirring regularly, add the garlic to the pan drippings, and let it boil for 1–2 minutes.
- Bring the rose to a boil and whisk it in to loosen the browned pieces stuck to the bottom of the pan. Reduce heat so the wine is just simmering, and let it do so for two to three minutes.
- Bring the sugar and crushed tomatoes to a low boil. Turn the stove down to low. When the heat from the tomatoes has subsided, add the heavy cream and mix well.
- Shred the chicken and add it to the cooked penne in the pan. Mix it all together, and sprinkle some chopped herbs on top.