Ever noticed how sometimes life feels like a choice between a nuanced, locally crafted IPA and a gleefully playful coconut-packed maitai, topped with an umbrella? Both celebrate the joy of pink hues, a tribute to femininity that isn’t just confined to our glasses. It goes beyond, reaching into the realm of taste-bud adventures like discovering penne in a rosé. This, my friend, is the beauty of exploring color in life and cuisine.
Life is a journey of uncovering our preferences, and often, valuing personal satisfaction becomes more important than fear of judgment. We may not be fully immune to societal opinions, but we learn to savor our individual choices.
A perfect example is the chilled glass of rosé — a personal favorite for many, savored without any apprehensions or societal pressures.
Just like a full-bodied Cabernet or a refreshing Pinot Grigio, rosé — with its charming blush and diverse flavors — also deserves equal accolades. This admiration paves the way towards an under-explored arena of culinary creations using rosé.
Despite being a popular summer beverage, the potential of rosé as a cooking ingredient is largely untapped. What if the pleasure of sipping a glass of rosé could be extended to a well-crafted dish?
Welcome Penne alla Rosé, an innovative spin on the conventional Penne alla Vodka. This dish introduces rosé to the mix, contributing a delicate floral note to the robust pasta dish. The outcome is an enchanting blend of flavors, with the rosé-infused creamy tomato sauce complementing the succulent chunks of chicken breast.
Penne alla Rosé is not just a dish, it’s a culinary journey, uncovering a secret treasure within the realm of pasta and spirited tomato sauces.
Whether you’re a diligent worker looking forward to a deserving meal after an exhaustive week, or a culinary explorer aiming to diversify your typical “brosé” regimen, Penne alla Rosé offers a culinary adventure that promises to be unforgettable.
Ingredients
- A pound of chicken breast, skinless and boneless (450g)
- Season with salt and pepper
- 3 tablespoons of extra-virgin olive oil
- A pound of penne pasta (450g)
- 8 cloves of garlic (minced)
- 1 cup of rosé of your choice
- 28 oz. of canned crushed tomatoes
- 2 teaspoons of sugar
- 1 ½ cups of heavy cream
- Fresh parsley or basil, finely chopped (for garnish)
Instructions
- Start by boiling a pot of salted water. Dry the chicken breast with a paper towel and season it with salt and pepper. On medium-high heat, warm up the olive oil in a large pan.
- Sear the chicken on both sides for around 6-7 minutes. Set the chicken aside to rest.
- Meanwhile, cook your penne pasta in the boiling water according to the directions on the package. Strain and set aside. In the pan, sauté the minced garlic for 1-2 minutes, taking care not to burn it.
- Deglaze the pan with the rosé and allow it to simmer for a few minutes, reducing it down slightly.
- Add the crushed tomatoes and sugar to the pan, letting them simmer on low heat. Stir in the heavy cream once the tomatoes stop simmering.
- Cut the rested chicken into pieces and add it to the skillet along with the cooked penne. Mix well, ensuring the pasta and chicken are well coated in the creamy rosé sauce. Serve hot, garnishing with a handful of freshly chopped herbs. This unique spin on a classic pasta dish is sure to impress.