Updated: Jun 14, 2019
Vegetarian option: use a vegetarian substitute for pecorino cheese (Normal pecorino cheese has animal rennet in it)
Gluten free option: use gluten-free pasta
Ingredients for 2 generous portions:
1/2 pound short pasta, such as farfalle or rigatoni
Salt for pasta water
1/2 white or yellow onion, diced
3-4 fresh tomatoes, cut into large dice
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
Kosher salt and fresh cracked black pepper, to taste
1 cup dry rosé wine
1 tbsp butter, cold
Pecorino romano cheese, to taste (use a microplane when called for)
Italian flat-leaf parsley, chopped for garnish
Set a medium-large pot of heavily salted water to a boil; set aside.
Cook the diced onion over medium heat with the olive oil. Season with salt and pepper.
Add the pasta to the boiling water, cook 2 minutes less than the lower number on the box; continue while the pasta cooks.
When the onion becomes translucent, add the crushed garlic. Let cook a little longer until the garlic is no longer raw, and the onions are very soft and almost golden.
Add the wine, let cook off for a second before adding the tomatoes. Let the tomatoes simmer in the wine a little to become softer.
Reserve a cup of cooking water in a glass before straining the pasta and adding it to the pan.
Mix the pasta with the sauce on medium-high heat, add 1/2 cup pasta water, and let all the flavors become acquainted for about a minute.
Cut the heat, add the butter and grate in a lot of pecorino romano cheese, to taste. Mix everything well for a whole minute. Use remaining pasta water to thin the sauce, if necessary.
Serve with parsley, more cheese, and more black pepper.
Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!