This rich and creamy Rose Sauce is the ultimate pink sauce for pasta! It’s ready in 20 minutes and easy to make from scratch using only a handful of pantry staples. Perfect for both weeknight dinners and elegant entertaining!
Bring a large pot of generously salted water to a boil.
Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add shallots and cook for 3-5 minutes, until softened. Add garlic and cook 30 seconds longer, until fragrant. Pour
Add in crushed tomatoes, bring to boil and reduce to a simmer. Simmer for about 10 minutes, while the pasta cooks.
While sauce simmers, add your pasta to the boiling water and cook until al dente. 1 – 2 minutes less than called for on the package directions. Drain, reserving 1 cup of pasta water.
To your sauce, add the heavy cream, parmesan cheese, red pepper flakes, and salt and pepper to taste. Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.
Top with additional parmesan cheese, if desired. Drizzle with olive oil to finish.
Notes
Storing leftover pasta with pink sauce: Keep the leftovers refrigerated in an airtight container for 4 to 5 days. To reheat, warm the pasta and sauce in a pan over medium-low heat. A splash of water or cream will help loosen the sauce if needed.Storing just the sauce: Rose sauce will keep in an airtight container in the refrigerator for 4 to 5 days, or you can freeze it for up to 3 months. When you’re ready, thaw the sauce in the fridge overnight, then reheat it in a saucepan the next day.