Rose Sauce

5 from 2 votes

Creamy Rose Sauce is a rich and delicious tomato cream sauce. Toss it over tender pasta noodles for a hearty main course that’s easy enough for a busy weeknight, but elegant and tasty enough to serve for a date night dinner.

Prep Time5

Cook Time20

Total Time25

Course: dinner

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

1 pound pasta of choice I used penne pasta
¼ cup olive oil*
2 cloves garlic minced
1 small shallot diced
½ cup tomato paste
2 tablespoons vodka optional*
1 cup heavy cream see note below for a vegan version!
2 tablespoons butter
½ cup parmesan
Salt + pepper to taste
red pepper flakes optional for garnish

Instructions

Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
1 pound pasta of choice
Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the tomato paste and cook for 3 additional minutes, stirring often.
1/4 cup olive oil*, 2 cloves garlic, 1 small shallot, 1/2 cup tomato paste
Stir in vodka and then add in the cream and pepper flakes and mix to combine.
2 tablespoons vodka, 1 cup heavy cream, red pepper flakes
Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
2 tablespoons butter, 1/2 cup parmesan, Salt + pepper to taste
Remove from the heat and serve with basil + an extra sprinkle of parmesan!

Notes

To store. Place the prepared pasta and sauce in an airtight container in the fridge for up to 3 to 4 days.
To reheat. Gently rewarm leftovers in a Dutch oven or large pot on the stovetop over medium-low heat, splashing in broth, cream, almond milk, regular milk or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.

Nutrition