The BEST Rose Pasta Sauce

The BEST Rose Pasta Sauce

So when you can’t decide between BBQ and Mexican food, there’s Tex Mex. When you don’t want pants and you don’t want shorts, you can wear capris. And if you simply will not choose between a hot guy and a smart guy, you marry one that’s both (Igotchu boo). I like to have the best of both worlds. I mean, who am I kidding, the best of ALLLLL worlds. So why in the world would I make you choose between a deep, savory red sauce, and a creamy, buttery white sauce when it comes to Italian food? That’s right. I won’t. This sauce came to me on a cool summer night, and it was thrown together in about 15 minutes, with things I already had in my cupboards and fridge for a last minute dinner get together.

When a guests asked me what all was in it, I started rattling off my laundry list (poor Ryan) and he glazed over hoping it would end soon. I swear it’s not as complicated as I made it sound! This super easy, super flavorful sauce is one that I’ll make a godawful amount of, and freeze in quart size baggies so I can unthaw when I don’t feel like being a chef. Add in some chicken, ground beef, or ground Italian sausage and you’ve got a one pot meal! Without further adieu, I introduce my rose pasta creation. This recipe makes enough sauce for about 6-8 people, depending on hunger levels.

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  • 2 Tablespoons Olive Oil

  • 2 Tablespoons Butter

  • 1 Medium Onion (Diced)

  • 3-4 Garlic Cloves (Minced)

  • 1 Sixteen Ounce Can Tomato Sauce

  • 1 Twenty Four Ounce Can Crushed Tomatoes

  • 1+ Tablespoon Kosher Salt (To Taste)

  • 1+ Tablespoon Black Pepper (To Taste)

  • 1 Teaspoon Red Chili Flakes (Won’t Make It Spicy, I SWEAR!)

  • 1/3 Cup Granulated Sugar

  • 2 Tablespoons Basil Pesto or Fresh Chopped Basil

  • 3/4 Cup Grated Mozzarella Cheese

  • 3/4 Cup Cream Cheese

  • 1 Cup Heavy Cream

  • 1 Cup Grated Parmesan Cheese (To Garnish)


  1. In a large pot, heat olive oil and butter on medium high heat until melted.

  2. Add in diced online and let cook for 5-7 minutes. Add in garlic, salt, pepper, chili flakes, and basil pesto. Sautee over medium high heat, stirring often, for another 7-10 minutes.

  3. Pour in tomato sauce and crush tomatoes and mix well. Add in sugar and reduce to low heat just until simmering. Mix well, cover with a lid, and allow mixture to simmer for at least 30 minutes. Be sure to stir contents once every 5-10 minutes. Sauce will darken and thicken as it simmers. In the last 10-15 minutes of simmering, you can prepare your pasta using the directions on the box as well as whatever meat you plan to serve with your meal!

  4. Remove mixture from heat. Using a blender or immersion blender (my fave for this), blend out all lumps from onion and garlic. If you use a regular blender, you must allow contents to cool before transferring to the blender or you may shatter your blender/burn the hell out of yourself. Proceed with caution.

  5. Transfer back to your pot if you used a standard blender and turn heat back on low. Add in mozzarella cheese, cream cheese, and whipping cream and mix thoroughly. Serve over your favorite pasta, with whatever meat you desire (or none! I love this sauce standalone!), and top with more mozzarella cheese and/or chopped basil!

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