Rose Sauce

An easy rose sauce that takes only as long as the pasta to cook. Delicious! Use regular milk instead of heavy cream to make the dish low in fat and not as rich.


I can't take credit for this recipe, I found it on AllRecipes.ca after a Google search for "rose sauce".

INGREDIENTS:

• 6 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried red pepper flakes
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper
• 1 tablespoon minced garlic
• 7 ounces tomato sauce (just less than 1 cup)
• 1/2 teaspoon chicken soup base (a.k.a. chicken oxo powder)
• 1 tablespoon white sugar
• 6 fluid ounces heavy cream (3/4 cup, sub in milk for lower fat and not as rich)
• 1/2 cup white wine (can use chicken broth -- make with oxo -- instead)

DIRECTIONS:

1. In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
2. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Substitute vegetable broth for chicken broth for the vegetarian option.

Printable recipe? visit Rose Sauce (printable)