Homemade Rosé Sauce

After taking the Fresh Pasta Masterclass at Get Cooking, I have been looking for any opportunity to hone my pasta making skills. This past weekend, my parents came over for Sunday dinner and I wanted to treat them to some fresh made pasta. I decided that rather than making things too complicated I would make a simple cut pasta and homemade sauce.

Whenever I am out for Italian food I usually gravitate towards dishes that are made with a rosé sauce, which is essentially the lovechild of tomato sauce and cream sauce. I can’t quite put my finger on why I love it so much, but a great rosé sauce has got to be one of my favourite things to eat.

I did a little researching and came across a delicious (and easy) looking recipe from the Pioneer Woman, who seems to enjoy a good tomato cream sauce as much as I do.

Rosé Sauce 

Adapted from the recipe from Pioneer Woman Blog

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce
• Salt And Pepper, to taste
• 1 teaspoon red chilli flakes (or to taste)
• Dash Of Sugar (more to taste)
• 1 cup Heavy Cream*
• 1/4 cup Grated Parmesan Or Romano Cheese
• Fresh Basil, Chopped (optional)
• 1-1/2 pound Fettuccine (I made my own, but store bought would work too)

* you can lighten up this recipe by using a lot less cream (try 1/2 a cup)

Heat the olive oil and butter over medium heat. Add the diced onion and sauté for a couple of minutes. Add the minced garlic and let cook for another 30 seconds or so. Mix in the tomato sauce, salt, pepper and sugar. Let simmer over low heat for at least half an hour to allow the flavours to develop and the sauce to darken and thicken.

If you dislike chunks in your sauce, like I do, then use an immersion blender to mix your sauce. When doing so, ensure the sauce is either off the heat, or on very low heat. Then slowly stir in the cream and cheese. Check the seasoning and just before serving, stir in the chopped basil.

Spoon the sauce over your drained, cooked noodles and stir gently to coat. I also like to keep a little bit of the pasta cooking water reserved to side and will use it to thin out the sauce and pasta as required.

I’m not going to go into the whole process of making fresh pasta in this post, but I will say it is a lot easier than I thought it would be. I wouldn’t necessarily say it is something I would do on an ordinary weekday, but I think it’s a fun weekend activity that is 100% worth the effort.

The fresh pasta and sauce were a major hit with my parents. As this was the first time I was trying out this recipe, I used the full cup of heavy cream, however you could easily lighten up the recipe by using less cream, maybe half a cup or so. You know, if you are still sticking to those healthy eating New Year’s resolutions and all.

Happy Thursday!