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Creamy Rose Pasta Sauce Recipe

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4.1 from 5 reviews

This rich and creamy Rose Sauce is the ultimate pink sauce for pasta, blending the tanginess of crushed tomatoes with the smoothness of heavy cream and Parmesan. Ready in just 20 minutes and made from simple pantry staples, it’s perfect for quick weeknight dinners or elegant entertaining.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 2 Tablespoons extra virgin olive oil (plus additional for drizzling)
  • 1 Tablespoon butter
  • 1 28-ounce can crushed tomatoes
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • Pinch red pepper flakes
  • Salt and pepper, to taste
  • 1 cup grated Parmesan cheese (plus more for serving)

Pasta

  • 16 ounces pasta
  • Salt, for pasta water

Instructions

  1. Boil Pasta Water: Bring a large pot of generously salted water to a boil to prepare for cooking the pasta.
  2. Sauté Shallots and Garlic: While the water is heating, heat olive oil and butter in a large skillet over medium heat. Add the minced shallots and cook for 3-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add Tomatoes and Simmer: Pour in the crushed tomatoes, bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, allowing the flavors to develop while the pasta cooks.
  4. Cook Pasta: Add the pasta to the boiling salted water and cook until al dente—about 1 to 2 minutes less than the package instructions. Drain the pasta, reserving 1 cup of pasta water for later.
  5. Finish Sauce and Combine: Stir the heavy cream, Parmesan cheese, red pepper flakes, salt, and pepper into the tomato sauce. Add the cooked pasta to the sauce and toss to combine well. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  6. Serve: Top the pasta with additional Parmesan cheese if desired and drizzle with extra virgin olive oil to finish. Serve immediately.

Notes

  • Store leftover pasta with rose sauce in an airtight container in the refrigerator for 4 to 5 days. Reheat gently in a pan over medium-low heat, adding a splash of water or cream if needed to loosen the sauce.
  • Store just the rose sauce in an airtight container in the refrigerator for 4 to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/creamy-rose-pasta-sauce-recipe/