Spaghetti with White Wine & Roasted Tomato Cream Sauce

This classic Italian dish is a favorite in our home, and when we want an easy weeknight meal with minimal effort, this spaghetti goes together quickly. We love to add chunky tomato sauce for the extra flavor boost than can bring so many different textures to your plate.

The “pasta white wine sauce” is a simple dish that can be made in less than 30 minutes. It’s an easy, yet satisfying meal.


Making this tomato cream sauce spaghetti

Pasta was introduced to me by my lover. I was never a big admirer of it when I was little. Bread, gnocchi, or rice would be far more appealing to me. Pasta? Not at all. It was too simple, too dull, and too uninteresting. But after three years of living together, it was difficult not to enjoy pasta. Alex’s ideal meal as a collegiate athlete was one that included carb-o-loading. I first let him eat his spaghetti while I prepared something different for myself. But as the years passed, I found myself increasingly joining him for spaghetti dinners. Plus, he prepares a fantastic spaghetti stir fry that I get on a regular basis (ok, sometimes weekly).

Even though we no longer live together, I still go for spaghetti when it’s time for supper. It can be used in so many different ways that the possibilities are boundless. Clearly, the guy had a hold on me. 


Fresh tomatoes are one of the most important ingredients in a fantastic pasta dish. The canned product simply doesn’t hold a candle to the fresh thing. As a result, when Sunset Grown asked me to create a meal utilizing their tomatoes, I knew precisely what I wanted to do. Sunset Grown is a food business that focuses on delivering exceptionally fresh fruits and vegetables. They truly invented the greenhouse business as we know it as the first commercial greenhouse growers in North America over 60 years ago. They now offer a wide range of tomatoes, peppers, and cucumbers across the continent.

In the realm of vegetables, sunset sets the standard quite high. They use organic coconut husks and rockwool to cultivate their tomatoes. Sunset only utilizes recycled water and doesn’t use any pesticides. They also use maize and recycled soda bottles in their packaging.

By the way, all of this yelling is all my fault. When I hear about larger corporations adopting sustainable practices, I feel giddy. I believe it’s incredible that a multi-national brand can be profitable and long-lasting. It’s something I’m passionate about, and it’s critical in ensuring a bright future for our planet.


Tomatoes of the highest quality for tomato cream sauce

So, without further ado, meet the three stars of this dish: Campari, Kumato, and Y.E.L.O.

Campari, often known as the Tomato Lover’s Tomato, is a plump, juicy tomato. It’s slightly sweet and wonderfully acidic, and it can be used in almost any tomato-based dish. Its adaptability makes it ideal for this white wine cream sauce.

According to Men’s Health Magazine, kumato has lately been rated the greatest tomato for men. It has a deep, rich color and a substantial, ideally proportioned tomato that stacks wonderfully with lovely mozzarella slices.

If Y.E.L.O. (Youth, Energy, Life, Om) was a person, he or she would live in California, practice yoga, and have a dog called Bailey. They have 50% more Vitamin C than their bigger tomato cousins and give a splash of color to any cuisine. They also cook up beautifully (see below)!

Sunset tomatoes may be found in most supermarket shops throughout the United States. I strongly advise you to pick up a handful the next time you’re at the produce area.


What is the best way to serve spaghetti with a tomato cream sauce?

This white wine cream sauce spaghetti will be the focus of any supper, but it requires a light side dish to balance off the roasted tomatoey richness. A simple green side salad, maybe with a tart vinaigrette dressing, would be ideal here. Make roasted asparagus or fresh green beans as a side dish to complement the roasted vegetables in this dish. With a spritz of lemon juice and some freshly cracked black pepper, both would be fantastic.




For the tomatoes that have been roasted

  • Kumato tomatoes, 1 pound
  • 1 pound tomatoes (Campari)
  • Y.E.L.O. tomatoes, 10 ounce
  • 2 tbsp olive oil (extra virgin)
  • a pinch of salt

To make the pasta

  • 1 shallot, thinly sliced
  • 2 big or 3 medium garlic cloves, chopped tiny
  • 2 tblsp flour (all-purpose)
  • 1 quart of white wine
  • 1 1/4 gallon milk (any kind will do)
  • 1 quart thick cream
  • a half teaspoon of salt
  • 1 pound Campari tomatoes, roasted (made above)
  • garnished with parmesan cheese
  • 1 pound spaghetti, thick


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Tomatoes should be cut in half and placed on a big baking sheet. After brushing each one with olive oil, season with salt. Roast the tomatoes for 30 minutes, or until wilted and tender. Allow to cool after removing from the heat.
  3. Sauté the onions in a splash of olive oil in a large pan over medium heat until transparent, approximately 5 minutes. Cook for another 1-2 minutes after adding the garlic.
  4. Combine the onions and garlic with the flour and whisk everything together. On the onions, the flour should produce a pasted covering. Cook for 1 minute, then add the white wine, milk, cream, and salt, whisking constantly. If some flour beads remain, whisk them out until the sauce is thick and velvety. Reduce to a low heat and simmer, uncovered, for another 15 minutes, stirring periodically.
  5. Meanwhile, bring the pasta to a boil and cook until it is al dente. Strain the cooked pasta and return it to the saucepan with 1 tablespoon of oil drizzled on top. The spaghetti will not cling to itself if you do this.
  6. Pour the cream sauce into a large blender and add the Campari tomatoes after it has thickened. Blend for 3 minutes on high speed, then drain the sauce through a fine mesh strainer to remove any leftover tomato chunks.
  7. Toss the pasta with the strained sauce and toss to mix. Top with the Kumato & Y.E.L.O. tomatoes and a generous sprinkling of parmesan cheese!

More pasta recipes are available at:

Tagliatelle with Mushroom Bolognese and Buffalo Mozzarella

Risotto with Late-Summer Tomatoes and Shrimp

Brown Butter Sage and Goat Cheese Tagliatelle with Herby Mushrooms

Macaroni and Cheese on the Stovetop

Lasagna with the Green Goddess

Sunset Grown generously sponsored this article. All of my views are entirely my own.

Watch This Video-

The “white wine pasta sauce chicken” is a dish that combines spaghetti noodles, white wine, and roasted tomato cream sauce. This meal can be served with chicken or shrimp.

Frequently Asked Questions

What does white wine do to pasta sauce?

A: White wine adds a subtle sweetness to your pasta sauce.

What kind of wine goes with spaghetti?

A: A light white wine, like a Pinot Gris.

What white wine do you cook pasta with?

A: I am not sure if you are referring to white wine in general or what type of pasta. If it is the latter, then my preferred cooking with white wine is either a Chardonnay or Sauvignon Blanc.

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