Easy Rose Pasta Sauce

Course: Sauce

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 887kcal

Author: Platings and Pairings

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!

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Equipment

Ingredients

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

Instructions

Bring a large pot of generously salted water to a boil.
Meanwhile, heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium heat. Add 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and cook 30 seconds longer, until fragrant. Pour
Add in 1 28-ounce can 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 1 cup heavy cream, 1 cup parmesan cheese, Pinch 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.

Video

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.

Nutrition