Chop shallots and place in a large skillet with rosemary, sun dried tomatoes, rosé, and balsamic vinegar. Cook over medium heat and bring to a simmer. Cook down the wine until reduced by half. Whisk in the butter 1 tablespoon at a time. Add in the cream and mascarpone, and stir until smooth. Continue to cook on low for another 10 minutes and add salt.

Cook the pasta according to package directions.

Strain the sauce to remove the rosemary, shallots, and sun dried tomatoes.

Toss sauce with pasta and serve immediately.