Creamy Rosé Pasta
Creamy Rosé Pasta ~ sautéed mushrooms in a silky tomato cream sauce blended with fresh pasta, ready in under 30 minutes.
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 I was actually rewarded for my laziness today.
No Rosé wine was actually sacrificed in the making of the sauce, though I’d recommend a glass with it. The name comes from its beautiful rose color.
Creamy Rosé Pasta (called tomato cream sauce) is a quick marinara made creamy and rose-colored with the addition of cream and parmesan cheese. Fresh-made pasta cooks more quickly than dry, so it was the ideal choice for this recipe.
It’s a great weeknight one-pot meal ideal for entertaining, holidays like Valentine’s Day or anytime you’re craving a really good, no-fuss meal at the end of the day.
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.
I used spinach and ricotta ravioli, but another fresh-made pasta from your favorite brand would work well, too.
Fresh sautéed mushrooms add tons of flavor plus some fontina cheese nestled into the sauce before baking it, making it even cheesier. Finally it goes under the broiler for a few seconds to brown and voila ~ dinner is served.
- olive oil
- fresh mushrooms
- Salt and pepper to taste
- crushed tomatoes
- crushed red pepper
- heavy cream
- grated Parmesan cheese
- fresh basil
- package of fresh ravioli (spinach/ricotta used)
- Fontina cheese
Creamy Rosé Pasta Instructions:
Add the olive oil to an oven-safe skillet then drop in the chopped onion, garlic and mushrooms. Season 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. Cover and cook on low heat about 3 minutes, stirring occasionally.
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.
Transfer the skillet to the oven, cover and bake at 400 degrees for 8-10 minutes.
Remove the lid and broil a couple of minutes until the cheese is golden.
The mushrooms add plenty of heartiness to the dish, but if you’d like to add a protein shrimp or chicken would be delicious.
Enjoy ~ and of course, the ideal dessert is always in order.
If you tried this Creamy Rosé Pasta recipe or any other on the blog, I’d love to hear from you with a comment of star rating.
- 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
- 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.
- Pour in the crushed tomatoes, season with salt, pepper and crushed red pepper. Cover and cook on low heat 3 minutes, stirring occasionally.
- 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.
- Cover the skillet, then transfer to the oven, baking 8-10 minutes.
- Optional: broil for a couple of minutes until the cheese is golden, watching carefully so it doesn’t burn.