I have been told that "rosé pasta" might be a specifically Adelaide term for mixing red tomato sauce with a white cream sauce, but I think it makes a lot of sense.
500g dried penne
25g butter, plus 15g for the chicken
1 brown onion, finely sliced
4 cloves garlic, thinly sliced
1 chicken breast, cut into 1cm cubes
20ml brandy (optional)
2 cups tomato passata
300ml thickened cream
2 cups baby spinach leaves
½ cup basil leaves
1. Cook the pasta in plenty of salted water according to the packet directions, but test the texture 2 minutes before the printed cooking time has elapsed.
2. While the pasta is cooking, heat a very large frying pan over medium heat and add 25 grams of butter and the onion. Fry for a few minutes, then add the garlic. When the garlic starts to brown, add the remaining butter and the chicken and fry until lightly browned. Add the brandy, if using, and bring it to the boil (you can flambé it if you prefer). Add the passata, bring to a simmer and cover. Simmer for about 8 minutes until slightly reduced, then add the cream and spinach and stir to combine and wilt the spinach leaves.
3. Add the cooked pasta to the chicken mixture along with about 2 tablespoons of pasta water. Toss to mix, then scatter with the basil leaves and ground black pepper.
Adam's tip: It might be tempting to skip the brandy in a pasta sauce like this, but do try it. A touch of brandy really does take cream sauces to another level.
Also try: my fettucine alfredo with garlic mushrooms
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.