A few nights ago I was trolling around the kitchen looking for something that would make a quick, easy dinner. I was halfway to having Weetbix for dinner when I noticed an open can of tomato sauce on the counter with only a tablespoon or so missing, having been used for a barbeque marinade earlier. After ascertaining that the sauce hadn’t been sitting on the counter since Y2K, I decided that a simple rose sauce served over pasta sounded like a great idea.

This sauce is really easy. The most difficult part is mincing the garlic, and I skipped that part by using a twisty garlic mincing thingy. Then all that’s left is a bit of stirring and tasting. C’est bon!

Simple 7-Minute Rose Sauce

1 (400mL) can tomato sauce (unsweetened and un-spiced; basically just pureed tomatoes)
1 tbsp butter
3 garlic cloves, minced
1 tsp dried thyme, leaves or ground
¼ tsp black pepper
1/3 cup heavy cream (33%+ milk fat)
1/3 cup grated Parmigianno Reggiano cheese
2 tsp white sugar (or to taste)

Melt the butter over medium heat in a sauce pot. Add the garlic and cook for about 2 minutes. Don’t let the garlic brown or the sauce will be bitter—you’re just cooking the garlic through to remove the raw bite of it and infuse the butter with garlicky goodness. Add the thyme and black pepper and stir.

Grate the cheese—I recommend using a Microplane zester to get super thin, tiny flakes of cheese that will melt into your sauce in an instant.

Add the tomato sauce and heavy cream. Heat through, and then add the cheese. Stir to combine. Taste and add sugar and salt as needed.

Serve over whole grain pasta with steamed veggies!


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