This rose sauce recipe is a luxurious upgrade from your basic marinara sauce thanks to a bit of cream and will only take you about 20 minutes.
Keyword: easy dinner, pasta
1yellow onion, chopped
¼teaspoonred pepper flakes
128 oz cancrushed tomatoes* (preferably with basil)
¼teaspoon black pepper
Place olive oil in a large frying pan or Dutch oven over medium heat. When pan is heated, add onions and cook until translucent, about 5-7 minutes. Add salt.
Add garlic and cook for another minute until fragrant. Add Italian seasoning, red pepper flakes, and stir.
Add crushed tomatoes and ¼ cup of water (and more if it seems too thick) and bring to a gentle boil. Reduce heat to a simmer, place lid on saucepan, and let simmer for 15-20 minutes.
Remove sauce from the heat. Stir in heavy cream and plenty of fresh cracked pepper. Toss with your favorite pasta and fresh parmesan and basil. Serve immediately.
*Either buy crushed tomatoes with basil or get a can of regular crushed tomatoes and add 1 teaspoon of dried basil to the recipe.Storage and Reheating Instructions: This sauce lasts in the refrigerator at least 3-4 days. Store in an airtight container and reheat in a saucepan over medium heat until hot.