Creamy Rosé Pasta with Sun-Dried Tomatoes and Rosemary

Chop the shallot and place it in a large skillet with fresh rosemary, sun-dried tomatoes, rosé wine, and balsamic vinegar. Cook over medium heat and bring to a simmer. Cook down the wine until reduced by half.

Whisk in the butter, one tablespoon at a time. Add the cream and mascarpone cheese, and stir until smooth. Continue to cook on low for another 10 minutes and add salt.

Cook the angel hair pasta according to package directions.

Strain the sauce to remove the rosemary, shallots, and sun-dried tomatoes. Toss the sauce with the pasta and serve immediately. Enjoy!