The Only Rose Sauce
Try this The Only Rose Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 cloves garlic minced
- salt and pepper to taste
- 2 tbls extra virgin olive oil
- 2 tbls unsalted butter
- 1 whole medium size onion finely diced
- 2 cans (15 oz. size) tomato sauce or your favorite marina
- 2 tbls brown sugar
- 1 cup full fat milk or cream - the cream will give it a
- 1/4 cup grated grana paderno cheese parmesan or romano
- 6 to 7 leaves of fresh basil chiffonade - this is a fancy term for slicing the leaves thinly
- 1 package of store bought fresh pasta i used vegetable ravioli
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 0.0075 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.001335 g
- Serving Size 1 1 Serving (2g)
- Sodium 18.6751432291667 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.002265 g
- Calories 2 calories
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste.Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Cook pasta according to package directions.Reserve ½ cup of pasta water and drain the rest.Set aside while you go back to your sauce.Remove from heat and stir in milk or cream.Add cheese to taste, then check seasonings.Stir in pasta and chopped basil and serve hot.Thin with pasta water before adding extra seasonings, cheese or basil if needed
