Creamy Rosé Pasta
Creamy Rosé Pasta ~ easy 30 minute meal you can entertain with. Creamy, silky tomato sauce blended with sauteed mushrooms and fresh pasta.
Servings: 4
Calories:
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
- 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.