When I think of Easy, Rosé, Sauce, I remember the years I lived in a small town where going out to eat at a restaurant was only wishful, thinking. We had pizza, a frozen slice we warmed, but I refused to let the lack of restaurants in my community stop me from enjoying a nice melaveh malkah at home.
I taught myself to make an easy, homemade, creamy recipe, the best pasta dish that could be featured on any menu. This simple, extremely tasty rose blend requires a handful of ingredients you probably have in your pantry—saute garlic in olive oil, add a can of plain tomato, then stir in cream and parmesan cheese until the sauce is ready in 20 minutes.
Creamy Rose Pasta Sauce-The Short Answer
I serve it at a party or brunch as one of the first items; adults and children love it, though people think I slaved for hours to bring it together. I use rigatoni so every bite gives a burst from the tube, and you can feel how delicious it is.
For supper, I choose whole-wheat for a healthier yet great option, pair it with a side of crusty bread for true comfort, and since it freezes well, I make it in advance, keeping it fully defrosted and rewarmed before mixing for that perfect homemade finish.
Ingredients
- In my kitchen, I mix US, Customary, and Metric measures easily. I sauté 3 cloves of garlic in a tablespoon of olive oil or 2 tsp oil, then add 13.5 oz tomato sauce, 398ml, canned, or a 24.7-oz. bottle of tomatoes.
- For pasta, I use 1, 1-lb., box of rigatoni, or any pasta, cooked according to package directions, sometimes 16 ounces of penne, or a 28 ounce jar of marinara, with 1 teaspoon sugar and 1 teaspoon lemon peel.
- To finish, I stir in a pint or 2 cups of heavy cream or cooking cream, add ½ cup fresh parmesan cheese, grated, plus 1/3 cup more if needed, and a spoon of 1/4 Daisy Sour Cream.
- I season with Salt and pepper, adjust salt and Black Pepper to taste, and sprinkle red pepper flakes, optional, if you like some heat. Sometimes I use 3 garlic cubes, crushed or frozen.
Instructions
- I begin by cutting garlic into small pieces and setting it aside.
- In a skillet, heat oil on medium-high, add garlic, and cook for 1 minute—do not roast, as it can change the taste of the sauce.
- Stir a little, then add crushed tomatoes and fresh tomato.
- Mix well with a whisk, adding spices, salt, pepper, parmesan cheese, and cream.
- Let it bring to a boil, then reduce to a simmer for 5 minutes—in my 39-step routine, this builds flavor.
- In a medium pot, heat a bit more oil until fragrant for 3 minutes, then add the sauce.
- Allow it to boil, reduce again to simmer, cook the pasta, and toss it together.
- Remove from heat and serve over pasta immediately—these 23 careful steps always work for me.
Easy Variations
- I like to begin with a Vodka style: a splash of vodka, about 1-2 tablespoons, added right before the cream, turns it into a cheeky take on penne alla vodka.
- For Easy Variations, when I Want to add a little kick, I go for a Spicy Rosé Sauce and Stir in a pinch of red pepper flakes or a dash of hot sauce; once, while feeling a bit fancy, I swirled a spoonful of Calabrian chili paste.
- On softer days, I choose Roasted Red Pepper Rose: I Blend a few roasted peppers with tomato before heating; it makes the color even dreamier and adds tangy sweetness.
- Enjoy if you love pasta.
Notes
Flavor Control & Ingredient Choices
- I always Adjust the seasoning and carefully season the rose sauce with salt and pepper.
- Every recipe is flexible, so I often experiment by adding my favorite fresh herbs like basil or oregano.
- If a recipe calls for Cooking cream, remember it is lighter than heavy cream, and you can substitute if needed.
- A plain, canned tomato sauce makes the best base because it allows you to control the particular taste of the Sauce, whether made fresh or in advance.
Serving, Timing & Texture
- If you plan to serve it right away, finish mixing the pasta with the Sauce and get ready to eat.
- Otherwise, keep them separate, or it may turn dry. I leave mine in a colander, drizzled with olive oil so it doesn’t become clumpy.
- The Sauce can be frozen, but always Defrost completely before rewarming.
- When you Reheat, Warm it gently on the stovetop over low heat, stirring frequently. If it thickens, add a splash of milk, cream, or heavy cream to loosen it.
Storing & Freezing the Right Way
- Let the Sauce cool to room temperature, then transfer to an airtight container or mason jar.
- Store it in the Fridge or fridge for 3 to 4 days.
- To Freeze, portion into freezer-safe containers or zip-top bags and place in the freezer for months.
- Proper storage keeps future mixing with pasta easy and smooth.
Nutrition
From my cooking experience, understanding Nutrition per serving helps me enjoy this sauce wisely. An estimated lighter portion includes:
- Calories of 208kcal with Carbohydrates at 5g
- Steady Protein for balance
- Fat at 19g, including Saturated 11g and Trans 1g
- Cholesterol 60mg and Sodium 483mg
- Potassium 255mg, plus a little Fiber and Sugar 3g
- Added Vitamin A 925IU, C, Calcium 135mg, and Iron 1mg
When portions increase, the Total values can change:
- Calories rise to 484
- Total Carbohydrate reaches 85 with Dietary Fiber 2
- Protein increases to 17
- Sodium climbs to 750
- Cholesterol adjusts to 14
- Fat shifts to 9
More Homemade Recipes
If you love how quick and comforting this creamy rosé sauce is, you’ll also enjoy a few of my other go-to favorites. When I want something fresh and zesty, I make You’re One Drizzle Away from Cilantro Lime Crema Perfection. For a bubbly treat with tropical flair, Orange Mango Drink With Fizz, Tajin & Margarita Vibes always feels festive, and The Blackberry Bourbon Smash Cocktail I Actually Make is my personal favorite when I want something a little special.
On lighter days, I blend Yogurt Fruit Smoothies Weight Loss Recipe That Works for a feel-good option that still tastes indulgent. And because I love simple, everyday ingredients, Easy Mango Almond Milk Smoothie with Everyday Ingredients is another staple in my kitchen that comes together just as easily as this sauce.
