Penne alla Rosé (or pasta with rose sauce) is a quick and elegant recipe that can be made during the week for a quick and filling meal, or even for an elegant dinner party. This rosé sauce isn’t for the faint of heart–there is lots of whipping cream and tons of Parmesan–but that’s what makes this sauce so good!
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
- 3 cups penne pasta (or pasta shape of your choice)
- 2 tablespoons salt
- Water, for boiling
- 2 tablespoon olive oil
- 3 garlic cloves, finely chopped
- 1/2 cup yellow onion, finely chopped
- 2 teaspoons chili flakes (optional)
- 1 teaspoon ground black pepper
- 700 ml tomato passata sauce (or any pureed tomato sauce) (about 3 cups)
- 2 teaspoons dried oregano
- 1 cup Parmesan cheese, finely shredded, plus more for garnish
- 3/4 cup heavy cream
- 1/2 cup fresh basil leaves, for garnish
Bring a large pot of water to a rolling boil. Add the salt, followed by the pasta. Give everything a stir and reduce the heat to medium. Stir the pot occasionally to ensure the pasta doesn’t stick together. You want to cook the pasta until it is al dente (i.e. isn’t fully soft), about 8-9 minutes.
While the pasta is cooking, preheat a large frying pan over medium-high heat. Add the olive oil, followed by the garlic and onion and fry until the onion has become translucent, about 3-4 minutes. Add the chili flakes and ground black pepper and fry for one minute.
Next, pour the passata sauce and oregano into the pan and give everything a stir. Turn the heat down to medium-low and let the sauce simmer for 5 minutes. Add the Parmesan cheese and mix to combine. Finally, add the heavy cream and mix to combine again.
Once the pasta is al dente, strain the pasta and add it to the rose sauce. Mix the pasta and the sauce together so that it is all incorporated. Let the pasta and sauce simmer for another 3-5 minutes, until the pasta has absorbed some sauce and is cooked.
Garnish with additional Parmesan cheese and basil leaves. Serve immediately and enjoy!