This tasty homemade rose pasta sauce recipe (a.k.a. pink sauce) is a simple creamy pink tomato sauce that can be used with pasta, rice, zoodles or other veggies. Vegetarian and gluten free.
I’m a big fan of tomato sauce and make my own and freeze it so I always have it on hand. I also make my own tomato sauce when I make my homemade meatballs. It’s so much better than jarred sauce you buy at the grocery store. I mean WAY BETTER!
This homemade Rose Pasta Sauce is no different. It’s so TASTY, you may want to drink it or bathe in it! LOL! This recipe is similar to my Creamy Roasted Cherry Tomato Pasta Sauce. You won’t have to roast tomatoes for this recipe though. You’ll use canned tomatoes.
Pasta is an all around comfort food, especially when you add cream to it. It’s a filling, “go to” dinner in my house. It’s good to make when you have leftover heavy cream. Plus, you can freeze the leftovers as I did. I put it in a plastic container, labeled it and put in in my freezer for later use.
Rose Pasta Sauce
This rose sauce is “rose” or “pink in color (I find it more orange) and the recipe is basically tomato sauce with cream. It has a hint of basil taste in it which gives it a fresh taste.
It can be used in vegetable lasagna, gnocchi or ravioli. Think outside the “pasta box.” It’d be great with zoodles or in a primavera pasta dish.
It’s so easy to make and is ready in 35 min! It’s a weeknight dinner that your family will eat up and probably want seconds. You can add in cooked veggies like zucchini, eggplant or peppers.
I highly suggest adding grated Parmesan cheese! Add crushed red pepper, if you fancy.
This rose pasta sauce is great for an easy weeknight pasta dinner. It’s comfort food the whole family will love.
See more Italian recipes.
Rose Pasta Sauce
Ingredients
- 3 tbsp extra virgin olive oil
- 1/4 cup chopped onions
- 3 cloves garlic, minced
- 29 oz canned Hunt's Tomato Sauce
- 1 tbsp parsley
- 1/2 cup heavy cream
- 2 basil leaves
- salt and pepper to taste
Instructions
- First, in a large sauce pan, add oil, onions and garlic. Cook for 3 minutes or until onions are translucent.
- Then, add canned tomato sauce and parsley. Cook covered for 30 minutes stirring every ten minutes to avoid sticking.
- Next, turn off the stove. Add the heavy cream and basil leaves and stir.
