clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of rose pasta garnished with fresh basil in a white serving vessel, as seen from above on a white countertop next to ramekins with butter, salt and a wooden spoon

Rose Pasta

  • Author: Aubrey
  • Cook Time: 30
  • Total Time: 30 minutes


Get ready for a flavor explosion with rose pasta! Creamy and tangy with a touch of fresh basil, this pantry-staple dish will nourish the soul. The secret to its luscious texture? Blending whole ingredients with just a splash of cream.



1/3 cup heavy cream
1 tbsp olive oil
½ cup white onion, diced
4 cloves garlic, smashed
1 tsp Calabrian chili paste (optional)
1 large can whole tomatoes
1 lb pasta
Fresh basil leaves to taste
Pecorino Romano to garnish
Salt & pepper to taste


  1. Salt pasta water, then cook pasta to the instructions on the box.
  2. Reserving 1 cup of pasta water, strain and set aside.
  3. In a Dutch oven, add the olive oil, onion, garlic, and Calabrian chili pasta. Sauté until lightly golden brown, about 5 minutes.
  4. Add canned tomato and a pinch of salt.
  5. Reduce for 15-20 minutes over medium low heat, stirring occasionally.
  6. Once sauce liquid has reduced by a third, insert an Immersion Blender and purée until as smooth as you like. Alternatively, pulse in a food processor or blender.
  7. Stir in the heavy cream, then pour the sauce over the pasta.
  8. Toss to combine, adding basil, pecorino, and final seasoning to taste. Serve while hot & enjoy!


  • Serving Size: 1 serving
  • Calories: 534
  • Sugar: 4.6
  • Sodium: 17.2
  • Fat: 8.9
  • Saturated Fat: 3.8
  • Unsaturated Fat: 2.5
  • Carbohydrates: 92.2
  • Fiber: 5
  • Protein: 19
  • Cholesterol: 17
%d bloggers like this: