Easy rose sauce
I use shortcuts in the kitchen and I know that it’s not always “by the book” but it works for me and how I like to cook. A classic rosa sauce has tomatoes in it, right? I don’t always have abundant fresh tomatoes around or sometimes I simply don’t feel like going through the trouble of making fresh tomato sauce with all the blanching, peeling and chopping involved.
This is one of my favorite sauces to make. It’s great for pasta and it doesn’t have even one fresh tomato. Paired with the cream it’s so good I could eat it with a spoon!
You can prepare the sauce the day before, you can also freeze any leftovers, and then all you have to do is make some pasta and serve it with the sauce. A yummy recipe! Great for lunch or dinner.
4 Tbsp oil
1 large onion
100 grams tomato paste
1 tsp sugar
1 / 1.5 cups water
1 tsp minced garlic
250 ml cream
1 tsp sweet paprika
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Heat a pan with the oil, chop the onion and sauté until it starts to get golden. Add the garlic for a quick sauté.
2. Add the tomato paste, sugar, spices, and water and cook for around 10 minutes, stirring occasionally.In the meantime, cook the pasta according to the instructions on the package.
3. Add the cream and cook for 1-2 minutes, then remove from the heat.
4. Add the sauce to the pasta or the pasta to the sauce. Gently mix occasionally so that the pasta can soak up the flavors from the sauce. Let stand for a few minutes, mixing occasionally. You can sprinkle grated cheese on top.
Good to know…
You can make the sauce the day before and keep it in the fridge. The sauce is enough for 350 grams of pasta. Freezer-friendly. Easy, right?!