Creamy Rosé Pasta

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Dinner | July 17, 2017 | By

I hate to blow my own horn. . .who I am kidding ~ toot-toot. You’ll do the same when you make this Creamy Rosé Pasta ~ so quick, so easy and so delicious that I actually felt like I was being rewarded for my laziness today.

No Rosé wine was actually sacrificed in the making of the sauce (though I would definitely recommend a glass with it); the name comes from its beautiful color. 

Creamy Rosé Pasta (sometimes called tomato cream sauce) is a quick marinara made creamy (and rose-colored) with heavy cream and parmesan cheese. Since fresh-made pasta cooks more quickly than dry, it’s the ideal choice for this weeknight one-pot meal that’s designed for busy people who crave a good meal at the end of the day ~ isn’t that everyone? 

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

I know I say this pretty routinely, but Creamy Rosé Pasta is another recipe that’s elevated enough to entertain with. Add an easy appetizer, a salad, some warm toasted bread and a nice bottle of wine and you’ve got yourself a dinner party.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Pin this Creamy Rosé Pasta  ~ but don’t tuck it away too far ~ you’ll want this recipe on speed dial anytime you come home and find yourself needing a bowl of comfort and if you’re lucky, you’ll have a little leftover for lunch the next day.

I used spinach and ricotta ravioli, but another fresh-made pasta from your favorite brand would work well, too.

I included sautéed mushrooms for a great meatless option and nestled some fontina cheese into the sauce before baking it, making it even cheesier and finally, I broiled it for a few seconds to brown the top a bit. Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Ingredients:

  • 2 tablespoons olive oil
  • ½ cup of onion, diced
  • 8 ounces of fresh mushrooms, sliced
  • 2 cloves garlic, grated
  • Salt and pepper to taste
  • 1 – 28 ounce can of crushed tomatoes
  • 1/4 teaspoon of crushed red pepper
  • 1/2 cup of heavy cream
  • 1/4 cup grated Parmesan cheese
  • fresh basil
  • 1 – 10 ounce package of fresh ravioli (spinach/ricotta used)
  • 4 ounces Fontina cheese, cut in 1/2″ cubes

Creamy Rosé Pasta Instructions:

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Add the olive oil to an oven-safe skillet then drop in the chopped onion, garlic and mushrooms. Season it with salt and pepper and cook a couple of minutes until the onions have softened.

Pour in the can of crushed tomatoes, season with salt, pepper and a pinch of crushed red pepper then cover and cook on low heat about 3 minutes, stirring occasionally.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes. Remove the skillet from the heat and fold in the heavy cream, parmesan cheese and basil.

Add the pasta (ravioli) gently turning them in the sauce to coat then dot the top with the cubed fontina cheese.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Transfer the skillet to the oven, cover and bake at 400 degrees for 8-10 minutes.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Optional:

If you’d like you can broil a couple of minutes until the cheese is golden, but watch carefully so it doesn’t burn (yep, been there).  Note: remove the lid before broiling.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

The mushrooms add plenty of heartiness to the dish, but if you’d like to add a protein, shrimp, chicken or even Italian sausage would be delicious.

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

Enjoy and happy Monday!

What’s your favorite brand of fresh pasta?

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Ingredients
  • 2 tablespoons olive oil
  • ½ cup onion chopped
  • 8 ounces fresh mushrooms sliced
  • 2 cloves garlic grated
  • salt and pepper to taste
  • 28 ounce can crushed tomatoes
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese freshly grated
  • 10-12 basil leaves chiffonaded
  • 10 ounce package fresh ravioli (or FRESH pasta of your choice)
  • 4 ounces Fontina cheese cut in 1/2″ cubes
Instructions
  1. Add the olive oil to an oven-safe skillet then the onion, garlic and mushrooms. Season with salt and pepper and cook a couple minutes until the onions have softened.

  2. Pour in the crushed tomatoes, season with salt, pepper and crushed red pepper. Cover and cook on low heat 3 minutes, stirring occasionally.

  3. Remove the skillet from the heat and fold in the heavy cream, parmesan cheese and basil.

  4. Add the pasta (ravioli) gently turning them in the sauce to coat then dot the top with the cubed fontina.

  5. Cover the skillet, then transfer to the oven, baking 8-10 minutes. 

  6. Optional: broil for a couple of minutes until the cheese is golden, watching carefully so it doesn’t burn.

 

Creamy Rosé Pasta ~ tomato cream sauce ~ with sautéed mushrooms, blended with fresh pasta and is ready in under 30 minutes.

  1. Mary
    July 18, 2017

    Bernie – WOW! I love everything in this dish. Not only gorgeous to look at, but a one pot meal! Yay! Pinned. Thanks for sharing. Happy Tuesday!

    • Bernie
      July 18, 2017

      Thank you so much Mary! I polished off the leftovers for lunch the next day. I know I can’t eat stuff with heavy cream EVERY day, but sometimes you just need some comfort food. Happy Tuesday to you, too friend!