Rose Pasta Recipe (Pink Sauce Pasta)
This rosé pasta recipe (pink sauce pasta) is made with fresh cherry tomatoes, cream, and parmesan cheese. It's a simple yet delicious dish, loved by children and adults alike.
Servings: 6 yields
Calories: 452kcal
Ingredients
- 10.5 oz Pasta of your choice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 Onion chopped
- 3 Garlic cloves crushed
- 35 oz Cherry tomatoes or regular tomatoes
- 1¼ cups Cream
- 3-4 Basil leaves Chopped
- ⅓ cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until lightly golden.
- Add garlic and sauté for 1-2 minutes. Add halved cherry tomatoes or chopped regular tomatoes to the skillet and cook for 10 minutes over heat.
- Reduce the heat to medium-low, cook for 50 minutes, stirring occasionally, keep the lid on. If the mixture is too thick, add 1/4 cup of water.
- When the sauce is almost ready: fill a large pot with water and add 1 tablespoon of salt. Bring to a boil. When boiling add the pasta and cook to al dente according to package directions.
- While pasta is cooking: To the sauce add cream, chopped basil, parmesan cheese, salt and pepper. Stir and cook for 3-4 minutes. Add drain pasta to the sauce, turn the heat off and toss. Serve!
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking, and texture of the rose sauce to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
- Make-Ahead & Storage Tips: Make the pink sauce ahead, cool completely, and store in an airtight container—up to 4 days in the fridge or 3 months in the freezer. Reheat gently with pasta water before tossing with fresh pasta. Leftovers (with pasta) are kept in the fridge for 4 days but may lose texture when reheated on the stove or microwave.
- Cream: To make the best creamy tomato pasta you can use heavy cream (32%-35%), which makes a super-rich pasta. You also can use half&half (10%-125) which makes a lighter version of rose pasta. Or, you can use any kind of cream that contains at least 12% fat.
- Tomatoes: in this recipe, I used cherry tomatoes, as they give a unique flavor, but you also can use Roma tomatoes, San Marzano tomatoes, marinara, or just a canned tomato sauce.
- Make sure the pasta water is salted enough and that the pasta doesn't overcook. Follow the packaging directions as each pasta shape cooks at a different time.
- Low heat: Cook the sauce low and slow to get the best creamy and flavorful tomato sauce with the right amount of sweetness and acidity.
Nutrition
Calories: 452kcal | Carbohydrates: 48g | Protein: 12g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 584mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1720IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 2mg