Description
Italian Pink Sauce, aka salsa rosa, is so rich and creamy and tastes like a fancy restaurant pasta sauce. Using both store bought and homemade ingredients means its easy to make but the result is an extra delicious pasta sauce.
Ingredients
- 3 tablespoons butter
- 3 teaspoons garlic paste (or minced cloves or dried garlic powder)
- 16 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning (basil, oregano, thyme)
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons white wine or vodka, optional
- choice of cooked pasta *
- chopped basil for garnish
Instructions
- Cook pasta of choice, save about 1/4 cup of starchy water if needed to thin the sauce.*
- Heat butter in large skillet over low-medium heat.
- Add garlic and seasonings. Stir and cook for 1 minute.
- Add tomatoes, paste and sugar. Simmer for 5-10 minutes.
- Lower heat, stir in cream very slowly to avoid curdling.
- Turn off heat. Stir in cheese. Stir in wine or vodka, if using.
- Garnish with chopped basil or parsley.
Notes
*Recommended pasta-ravioli, penne, ziti, bowties or fettuccine
*Taste the tomatoes and the sauce and adjust with seasonings and sugar as you prefer.
*If you forget to save some pasta water and need to thin out the sauce, use a bit of very lightly salted water. Or you can add a small amount of chicken broth if you some.
*Refrigerate leftovers and use within 3 days. Reheat on very low on the stovetop.
*Freeze leftover sauce is trickier and may or may not come out perfectly. Sometimes freezing dairy causes it to separate. You can defrost it overnight in the refrigerator and reheat slowly on the stove, whisking well. Try adding some warm cream to thin if necessary. Taste before serving.
Nutrition
- Serving Size: 1
- Calories: 286
- Sugar: 9.5g
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 15.3g
- Cholesterol: 64mg