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Penne pasta served with rose sauce in a small bowl.

Rose Sauce

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5 from 1 review

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


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.


  • 1 pound pasta of choice (I used penne pasta)
  • 1/4 cup olive oil*
  • 2 cloves of garlic, minced
  • 1 small shallot, diced
  • 1/2 cup of tomato paste
  • 2 tablespoons of vodka (optional)*
  • 1 cup of heavy cream (see note below for a vegan version!)
  • 2 tablespoons of butter
  • 1/2 cup parmesan
  • Salt + pepper to taste
  • red pepper flakes, optional for garnish


  1. Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
  2. 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.
  3. Stir in vodka and then add in the cream and pepper flakes and mix to combine.
  4. 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.
  5. Remove from the heat and serve with basil + an extra sprinkle of parmesan!


  • 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.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american