- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, finely chop onion and garlic.
- Heat butter in a large, non-stick skillet or a saucepan set over medium heat. Add onion, garlic, and tomatoes. Cover and cook for 10–12 minutes or until tomatoes begin to soften, stirring occasionally.
- Sprinkle flour in pan and stir to coat vegetables.
- Add milk, maple syrup and salt. Continue cooking for 3–5 minutes or until sauce thickens, stirring constantly.
- Add cooked pasta to skillet and mix to coat.
- Garnish with ricotta, basil leaves and crushed pepper. Serve.
Keeps in the fridge for 4 days. The rosé sauce keeps in the freezer for 3 months (do not store with pasta).