Rose Sauce Pasta
A creamy and vibrant rose sauce made with tomatoes and cream, perfect for a quick weeknight meal or special occasions.
Ingredients
For the Pasta
- 12 oz pasta Your choice of pasta, such as penne or fettuccine.
- 1/2 cup reserved pasta water To adjust sauce consistency.
For the Sauce
- 2 tbsp olive oil Essential for cooking aromatics.
- 2 cloves garlic Minced for flavor.
- 1 medium shallot Diced for sweetness.
- 6 oz tomato paste The main flavor-maker of the sauce.
- 1/4 cup vodka Optional, for depth of flavor.
- 1 cup heavy cream For creaminess and texture.
- 2 tbsp butter Adds richness to the sauce.
- 1/2 cup parmesan cheese Grated for a cheesy finish.
- to taste salt For seasoning.
- to taste pepper For seasoning.
- 1/4 tsp red pepper flakes Optional, for added heat.
Instructions
Preparation
- Cook the pasta according to package directions, reserving ½ cup of pasta water before draining.
- In a large skillet over medium heat, warm olive oil until hot.
Cooking the Sauce
- Add minced garlic and diced shallot to the skillet, cooking for 5 minutes until fragrant and tender.
- Stir in tomato paste and cook for an additional 3 minutes, stirring frequently.
- If using vodka, stir it in now to enhance the flavor.
- Add heavy cream and optional red pepper flakes, mixing thoroughly.
Finishing and Serving
- Toss in the cooked pasta along with reserved pasta water, butter, and parmesan cheese.
- Season with salt and pepper, cooking for 1 more minute while stirring constantly.
- Serve immediately, garnished with fresh basil and extra parmesan if desired.
Notes
Always reserve pasta water before draining; it's starchy and can help thicken the sauce. If using vodka, allow it to simmer to cook off the alcohol while retaining the flavor. For a vegan version, substitute heavy cream with plant-based cream and omit cheese.