I love pasta, it’s probably obvious to those of you who follow me on here or over on Instagram. Does anyone not like pasta?
Lately, I’ve been wanting to branch out my pasta recipes a little. I tend to make the same sauces often, and so I decided to try to experiment with a new sauce idea.
I realized I really enjoy ordering rosé sauces at restaurants, but I don’t really make them at home. So, I decided, why not give it a try? And this is what I came up with! It turned out really delicious!
What you’ll need:
1 Yellow Onion (diced)
2 Cloves of Garlic (crushed)
1 Can of Crushed Tomatoes
1 Red Bell Pepper (diced)
1/2 Cup of Ricotta
1/4 Cup of Heavy Cream
1-2 Tablespoons Parmesan Cheese
Salt & Pepper
1 Tsp dried Basil (you can also use fresh)
1 Tsp dried Oregano (again, you could use fresh)
1 Tsp Garlic powder
Optional: 1/4 cup of white wine
1. Start by cooking the onion and garlic in a little olive oil in the bottom of a medium sized pot.
2. Once the onions and garlic have started to clarify, add in the diced red bell pepper. (See step 6 if you are using white wine).
3. When the red bell pepper has softened go ahead and add-in the crushed tomatoes and mix everything together.
4. Add in the seasonings: salt, pepper, basil, oregano, and garlic powder. The measurements for the spices are just approximate, you may like more or less of any of them so add as much or as little as you like.
5. After the spices have been added and mixed in well, you can go ahead and add in the cream, ricotta, and Parmesan cheese. You can add more or less cream and ricotta depending on how creamy you would like it.
6. The last ingredient is optional: white wine. While I didn’t have any to add in the first time making this sauce, I think it would be a really nice addition. So, if you enjoy wine in your sauces try adding 1/4 cup of white wine into the sauce. This could be added when cooking the red peppers.
7. Let the sauce combine and simmer on low for about 20 minutes, stirring frequently to prevent sticking.
There you have it! A simple and tasty rosé sauce. This sauce is lovely served over any shape of pasta, this time I used scoobi-doo. A fresh salad and some warm baguette would make great sides to this easy dinner.
What are some of your favourite pasta sauces? I’d love to hear from you. Let me know if you give this one a try and what you think!