Cook Rotini pasta according to packaging.

In a large heavy bottom saucepan, add butter and rosemary sprig. Let sear for about 2 minutes on low to medium heat so the flavors of the herb are released. Slowly add the marinara sauce and bring to a boil. Once it starts to boil, add wine and red pepper crushed. Boil sauce while stirring occasionally for 4 – 5 or until thickens a bit. Transfer drained pasta to sauce and stir to mix. Continue cooking for another 2 – 3 minutes. Remove from heat and serve. Sprinkle grated cheese or chopped scallions.