Pasta Rosa

The name pasta rosa (pink pasta) comes from the rosy color that emerges as the sun-dried tomatoes bleed into the oil and coat the tortellini. It’s a simple weeknight dish that punches above its ingredient list thanks to a few smart choices.

Sun-dried tomatoes are the flavor engine. Rehydrating them first in hot water (or some of the pasta water) softens them enough to slice and helps them release their concentrated tomato flavor into the oil when sauteed. Skip the rehydration and you’ll end up with chewy tomato leather instead of plush, flavorful strips.

The garlic and cayenne saute is the second step that does heavy lifting. Cooking them briefly in olive oil before the shrimp hit the pan infuses the oil with garlic and gentle heat. Use a good extra-virgin olive oil here. It’s not just a cooking medium, it’s a sauce component.

Add the shrimp and tomatoes together, but only briefly. Shrimp cook in two to three minutes total. Overcooked shrimp go rubbery, and once they’re past tender, there’s no going back. Pull the pan off the heat as soon as the shrimp curl into C-shapes and turn opaque pink.

Arugula goes in last and barely wilts. The peppery bite of fresh arugula is the counter to the rich oil-and-cheese sauce, so don’t cook it down to limp green strands.

Pro Tips

• Use cheese tortellini for the suggested richness, but any short stuffed pasta works.
• Save a half cup of pasta water before draining. A splash in the pan loosens the sauce and emulsifies the oil.
• Grate the romano fresh. Pre-grated cheese has anti-caking agents that don’t melt into the sauce.
• The dish doesn’t reheat well. Make and serve immediately.

Variations

• Swap shrimp for scallops or chunks of chicken for a different protein.
• Use spinach in place of arugula for a milder green finish.
• Add a splash of dry white wine when the shrimp go in for extra depth.