Rose Pasta Sauces


A rose sauce gets its pink color from a mixture of cream and tomatoes. Rose sauce has a color similar to rose wine, a deep pink hue. Rose sauce has a number of variations, many of which are meant to be eaten with pasta. However, some rose sauces can also be served with chicken and seafood. A key to a good rose sauce is to use ripe tomatoes or high quality canned tomatoes. Quality cream also improves the texture of rose sauce.

Penne alla Vodka

  • Penne alla vodka translates to "penne with vodka sauce." For this dish, you boil penne pasta, a short, hollow pasta, in salted water. The sauce, which is a classic version of a rose sauce, contains onions, garlic, plum tomatoes, heavy cream, vodka and butter. Cooks saute onions and garlic in a sauce pan and then add the plum tomatoes. The tomatoes should simmer for 20 minutes. The heavy cream is added and the pan is removed from the heat. At the last minute, cooks add vodka and butter to make the sauce silky and smooth. Penne pasta is then added to the sauce. Like many other rose sauces, cooks garnish it with fresh parsley and Parmesan cheese.

Lobster Tomato Cream Sauce

  • Delicate lobster meat adds incredible flavor to a classic pasta dish of tomato cream sauce with fettuccine pasta. Cooks boil lobsters, removing meat and setting it aside. The lobster shells go into a hot, oiled pan, along with tomato paste. Cooks add tomatoes, white wine, garlic, tarragon, thyme and parsley to the pan and simmer. The cream is added and the sauce simmers to infuse the lobster flavor. Cooks carefully strain the sauce, pressing on the solids to extract as much liquid as possible. Pasta and lobster meat are tossed in the sauce for a decadent dish.

Basil Rose Sauce

  • This sauce contains mascarpone cheese instead of heavy cream. Mascarpone cheese, a creamy and silky soft cheese, comes from Italy. The recipe includes simple ingredients. Basil stars in this dish and adds sweet aroma and freshness to the creamy sauce. Cooks saute garlic in extra-virgin olive oil along with cherry tomatoes, salt and freshly ground pepper and sherry vinegar. Mascarpone cheese is added at the tail end, along with the finely shredded fresh basil.

Pancetta Tomato Cream Sauce

  • Pancetta, a smoked pork belly from Italy, adds richness and flavor to a simple sauce made from tomatoes and cream. Cook chopped pancetta in a skillet until the meat becomes crisp. Remove the meat and transfer to a paper towel lined plate. Cook the olive oil and garlic in the pancetta drippings. Canned plum tomatoes, white wine and cream go into the pan. The sauce should come to a boil before reducing the heat. Season the sauce with salt, pepper and fresh basil. Spoon the sauce over pasta cooked to al dente. Sprinkle the pancetta over the pasta.

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