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square image of large white plate of rose pasta with parmesan and basil leaf against light blue background.
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4.84 from 12 votes

Rose Sauce Recipe

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: easy dinner, pasta
Servings: 4 people
Calories: 131kcal
Author: Kathryn

Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • ½ teaspoon salt
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 28 oz can crushed tomatoes* (preferably with basil)
  • ¼ cup heavy cream
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

*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. 

Nutrition

Calories: 131kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 299mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg