The Only Rose Sauce
Serves: 4
  • 2 tbls extra virgin olive oil
  • 2 tbls unsalted butter
  • 1 whole medium size onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans (15 Oz. Size) tomato Sauce or your favorite marinara sauce (I like Classico or Ragu)
  • Salt and pepper to taste
  • 2 tbls brown sugar
  • 1 cup full fat milk or cream - the cream will give it a more robust texture
  • ¼ 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
  1. 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.
  2. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
  3. Cook pasta according to package directions.
  4. Reserve ½ cup of pasta water and drain the rest.
  5. Set aside while you go back to your sauce.
  6. Remove from heat and stir in milk or cream.
  7. Add cheese to taste, then check seasonings.
  8. Stir in pasta and chopped basil and serve hot.
  9. Thin with pasta water before adding extra seasonings, cheese or basil if needed