Cook linguine according to instructions on package. Reserve one cup of pasta water to finish pasta with once it is cooked.
In a large pot or a deep sauce pan, add the rosé sauce and bring to a low simmer.
Carefully add your preferred amount of cooked pasta, along with a generous spoonful of butter (optional) and toss or stir to coat your noodles and fill them with sauce.
Continue cooking over medium-low heat — add pasta water or additional sauce to make sure the pasta sauce doesn’t get too thick. It should have the consistency of slightly reduced cream.
Season with salt and chili flakes to taste, and garnish with a liberal amount of grated grana padano.