Rosa pasta sauce
The rosa sauce is so delicious, I could eat it like soup and never even miss the ravioli. A super easy and ridiculously tasty recipe that I love to make. It only takes 15 minutes from pot to table, and the whole family will lick their plates clean!
Makes 2 servings
400 grams of store-bought ravioli
2 cloves of garlic
1/2 tsp sweet paprika
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
1. Dice the onion. Heat 2 Tbsp of oil in a pan and add the onion. Sauté until golden. Slice the garlic and add to the pot. Sauté with the onion for a minute or two.
2. Dice the tomatoes and add to the pan. Sauté for a few seconds and add the water, sugar, and seasoning.
3. Cook for 10 minutes, stirring occasionally. Transfer to a food processor or blender and pulse until a slightly chunky consistency is reached. Return to the pan. Add the cream and cook for another minute. Taste to adjust seasoning and remove from the heat.
4. Prepare the ravioli according to the instructions on the package and serve with the sauce.
Good to know…
You can make the sauce a day in advance without the cream. You can skip the blend stage or even blend until smooth if you prefer.
You can also serve the sauce with any type of pasta you like.
If you like tomato paste, add one Tbsp to the sauce. You can also peel the tomatoes.